A journey through centuries of Japanese tea tradition, from ancient Zen monasteries to your cup.
Matcha is more than just green tea. It's a 900-year-old tradition, a mindfulness practice, and nature's most powerful antioxidant—all in one vibrant green cup.
Unlike conventional green tea where leaves are steeped and discarded, matcha involves consuming the entire leaf, stone-ground into an ultra-fine powder. This means you receive the full spectrum of nutrients, flavours, and benefits that the tea plant has to offer.
The word "matcha" (抹茶) literally translates to "powdered tea"—but this simple translation belies the extraordinary care, craftsmanship, and cultural significance behind every gram of quality matcha.
From Tang Dynasty China to modern-day cafés, the journey of matcha spans over a millennium.
The practice of grinding tea leaves into powder and whisking with hot water originated during China's Tang Dynasty. Buddhist monks discovered that this concentrated form of tea enhanced meditation, providing calm alertness for hours of spiritual practice.
The Zen Buddhist monk Eisai returned from studying in China, bringing tea seeds and the powdered tea preparation method to Japan. He planted the first tea seeds at Kyoto and wrote Kissa Yōjōki (喫茶養生記), "How to Stay Healthy by Drinking Tea"—Japan's first tea treatise.
"Tea is the ultimate mental and medical remedy and has the ability to make one's life more full and complete."— Eisai, 1211
During the Muromachi period, the Japanese tea ceremony (Chadō) began taking shape. The warrior class embraced tea culture, and elaborate tea-tasting parties became a mark of sophistication. Special shaded growing techniques were developed in Uji, Kyoto, creating the distinctive bright green colour and umami flavour we associate with premium matcha today.
The tea master Sen no Rikyū transformed the tea ceremony into a profound spiritual practice based on four principles: Wa (harmony), Kei (respect), Sei (purity), and Jaku (tranquility). He emphasised wabi-sabi aesthetics—finding beauty in imperfection and simplicity—principles that continue to define the tea ceremony today.
Nagatani Sōen developed the "Uji method" of processing tea, involving steaming, rolling, and drying the leaves. This revolutionary technique, combined with shade-growing, produced matcha of unprecedented quality. Uji remains one of Japan's most prestigious matcha-producing regions.
Following the end of Japan's isolationist policies, Japanese tea began its journey westward. However, matcha remained largely unknown outside Japan, with sencha (steeped green tea) dominating exports.
Scientific research revealing matcha's exceptional health benefits, combined with the global wellness movement, sparked unprecedented international interest. From Los Angeles to London, matcha cafés appeared, and the vibrant green powder became a symbol of healthy living. Today, Japan exports over 4,000 tonnes of matcha annually, with demand continuing to grow.
The birthplace of Japanese matcha culture. Uji's misty climate and mineral-rich soil produce matcha renowned for its sweetness and complexity. Home to the oldest tea farms in Japan.
Producing over 60% of Japan's matcha, Nishio combines traditional methods with modern consistency. The region's unique microclimate yields matcha with a clean, balanced flavour profile.
Japan's southernmost tea region benefits from volcanic soil and a longer growing season. Kagoshima matcha tends to be more robust with a deeper green colour.
Not all matcha is created equal. Understanding grades helps you choose the right matcha for your purpose.
Best for: Traditional tea ceremony, drinking straight with water
£25-60 per 30g
Best for: Daily drinking, lattes, smoothies
£15-25 per 30g
Best for: Baking, cooking, ice cream, large-batch lattes
£8-15 per 30g
Quality matcha should float briefly on water before sinking. If it immediately sinks or clumps, it may be stale or low-grade. The finest ceremonial matcha will create a smooth, even suspension when whisked.
April-May. The most prized harvest. After months of dormancy, tea plants concentrate nutrients in new leaves. These young leaves contain the highest L-theanine content and produce the sweetest, most complex matcha.
June-July. Faster-growing leaves with more catechins but less L-theanine. Produces good-quality matcha suitable for daily drinking and lattes.
August-September. Higher in tannins with a more astringent profile. Typically used for culinary-grade matcha where the stronger flavour can stand up to cooking.
Science meets tradition. Discover why matcha has been revered for centuries—and what modern research reveals.
more EGCG antioxidants than regular green tea
Matcha contains L-theanine, an amino acid that promotes alpha wave production in the brain. Combined with caffeine, it creates a state of "calm alertness"—focused concentration without anxiety or jitters.
Unlike coffee's spike-and-crash, matcha provides 4-6 hours of steady energy. The combination of caffeine and L-theanine creates a slow-release effect, avoiding the jitters and afternoon slump.
Regular green tea consumption is associated with reduced risk of cardiovascular disease. Matcha, being more concentrated, amplifies these benefits through its high catechin content.
Matcha has been shown to enhance thermogenesis (the body's rate of burning calories) and support fat oxidation, particularly during exercise.
Matcha's catechins have antiviral and antibacterial properties. EGCG has been shown to inhibit the replication of various viruses and support overall immune function.
The ritual of preparing matcha is itself a mindfulness practice. Combined with L-theanine's calming effects, matcha offers a natural way to manage daily stress.
Master the traditional technique, then make it your own.
The bamboo whisk, with 80-120 fine tines, is essential for creating the perfect froth. Each chasen is hand-carved from a single piece of bamboo.
The wide tea bowl allows room for whisking. Traditional chawan are handmade ceramics, each unique—imperfections are celebrated as wabi-sabi.
The bamboo scoop measures the perfect amount of matcha. One heaping scoop equals approximately 1 gram.
A fine-mesh sifter breaks up clumps for a smooth, lump-free tea. This small step makes a significant difference in texture.
Heat fresh, filtered water to 70-80°C (158-176°F). Water that's too hot will scald the matcha, creating bitterness. If you don't have a thermometer, let boiling water cool for 2-3 minutes.
Pour hot water into your chawan to warm it, then discard. Sift 1-2 chashaku scoops (1.5-2g) of matcha directly into the bowl. This prevents clumps and ensures a smooth tea.
Pour 60-70ml of your heated water into the bowl. For a stronger tea, use less water; for lighter tea, use more. The ratio is personal—experiment to find your preference.
Hold the chasen vertically and whisk vigorously in a "W" or "M" motion (not circular). Use your wrist, not your arm. Continue for 15-20 seconds until a fine, even froth forms on the surface.
Once frothy, slow your whisking and gently lift the chasen from the centre to create a small peak of foam. The ideal surface should have tiny, uniform bubbles—no large bubbles.
Drink immediately—matcha is best fresh. In traditional tea ceremony, the bowl is turned twice clockwise before drinking, and consumed in three sips. But at home, simply savour it mindfully.
Whisk matcha with a small amount of hot water to form a paste, then add cold water and ice. For best results, shake in a cocktail shaker for an extra-frothy finish.
Prepare matcha as usual with 30ml water, then add 200ml of your preferred steamed milk. Oat milk's natural sweetness complements matcha beautifully.
The ceremonial style: use 3-4g matcha with only 30ml water. Knead (don't whisk) into a thick, paint-like consistency. Only ceremonial-grade matcha is suitable—lower grades will be unpleasantly bitter.
More than a beverage—a path to mindfulness and presence.
The Japanese tea ceremony, known as Chadō (茶道) or Sadō, is far more than making tea. It's a choreographed ritual practised for centuries, embodying Zen Buddhist principles and the aesthetic concept of wabi-sabi—finding beauty in simplicity and imperfection.
Every movement in the ceremony is deliberate and meaningful, from the way the host folds the cloth to the angle at which guests receive the bowl. This attention to detail cultivates ichigo ichie (一期一会)—the awareness that each gathering is unique and can never be replicated.
Sen no Rikyū codified four principles that guide the tea ceremony and offer wisdom for daily life:
Harmony between guests and host, between humans and nature, between the utensils and the setting. In the tea room, social hierarchies dissolve; all are equal before tea.
Sincere respect for all things and all people. The guest respects the host's effort; the host respects the guest's presence. Even humble utensils are treated with reverence.
Purity of heart and space. The ritual cleansing of utensils symbolises the purification of the mind. Entering the tea room, one leaves worldly concerns behind.
The profound calm that arises when the first three principles are embodied. Not mere quietness, but a deep inner peace that comes from being fully present.
You don't need a traditional tea room to benefit from tea ceremony principles. The essence of Chadō can transform your daily matcha ritual into a mindfulness practice:
Beyond the bowl: creative ways to enjoy matcha.
Creamy, frothy, and perfectly balanced—the café favourite you can make at home.
Tip: Oat milk creates the creamiest lattes. For iced, pour matcha over ice and top with cold milk.
A vibrant, energising breakfast or post-workout treat.
Tip: Freeze banana slices in advance for an extra-thick, ice-cream-like texture.
Soft, chewy cookies with that distinctive matcha flavour and creamy white chocolate.
Tip: Use culinary grade matcha for baking—its stronger flavour holds up to other ingredients and heat.
Prep tonight, wake up to a energising breakfast that's ready to eat.
Tip: Make 3-4 jars on Sunday for grab-and-go breakfasts all week.
Rich, creamy matcha ice cream—no machine required.
Tip: For extra indulgence, swirl in white chocolate chips or red bean paste before freezing.
Everything else you wanted to know about matcha.
A typical serving of matcha (1-2g powder) contains 35-70mg of caffeine, compared to 95mg in a cup of coffee. However, the experience is quite different: matcha's L-theanine slows caffeine absorption, providing 4-6 hours of calm, focused energy rather than coffee's quick spike and crash.
While matcha contains beneficial nutrients, it also contains caffeine. Most health guidelines recommend limiting caffeine to 200mg per day during pregnancy. One cup of matcha (35-70mg caffeine) is generally considered safe, but consult your healthcare provider for personalised advice.
Bitterness usually indicates one of these issues: (1) Water too hot—use 70-80°C, not boiling; (2) Low-quality matcha—culinary grade is more bitter than ceremonial; (3) Stale matcha—use within 4-8 weeks of opening; (4) Too much powder—try reducing the amount; (5) Under-whisked—proper whisking develops sweetness.
Both come from the same plant (Camellia sinensis), but the similarities end there. Matcha plants are shade-grown for 3-4 weeks before harvest, boosting chlorophyll and L-theanine. The leaves are stone-ground into powder, meaning you consume the entire leaf. Regular green tea is steeped and discarded, so you only get a fraction of the nutrients. Matcha has approximately 10x the antioxidants of regular green tea.
Yes, though a chasen produces the best results. Alternatives: (1) Electric milk frother—quick and effective; (2) Small regular whisk—works but won't create traditional foam; (3) Shaker bottle—good for iced matcha; (4) Blender—best for lattes and smoothies. Avoid simply stirring with a spoon, which won't properly dissolve the powder.
Signs of stale or spoiled matcha: (1) Colour has faded from bright green to olive or brown; (2) Smells like hay instead of fresh grass; (3) Tastes flat or excessively bitter; (4) Texture has become clumpy despite sifting. Properly stored matcha doesn't technically "expire" but loses quality rapidly after opening.
Yes, for most people. 1-2 cups daily is common in Japan and provides consistent benefits. However, be mindful of total caffeine intake, especially if you also consume coffee or other caffeinated beverages. Those with iron deficiency should note that tea can reduce iron absorption—drink matcha between meals rather than with them.
Premium matcha requires intensive labour: hand-picking only the finest leaves, shade-growing for weeks (requiring structures and maintenance), removing stems and veins by hand, and slow stone-grinding—a single mill produces only 40g per hour. The best matcha comes from first-harvest leaves, which are limited in quantity. You're paying for centuries of refined craftsmanship.
Morning to early afternoon is ideal. Matcha's caffeine and L-theanine combination provides sustained energy perfect for starting the day or powering through an afternoon slump. Avoid drinking within 6 hours of bedtime, as the caffeine may interfere with sleep. Many people find it's an excellent pre-workout drink, enhancing focus and fat oxidation.
Matcha contains caffeine, so it's generally not recommended for young children. For older children and teenagers, small amounts (half a serving) may be fine occasionally, but water and milk should be the primary beverages. If you want to introduce the flavour, matcha-flavoured foods (baked goods, ice cream) contain smaller amounts and may be more appropriate.
Like all tea, matcha can contribute to tooth staining over time due to tannins. However, it stains less than coffee or black tea. To minimize staining: rinse your mouth with water after drinking, use a straw for iced matcha lattes, and maintain regular dental hygiene. The health benefits far outweigh this minor cosmetic concern.
Ceremonial grade is made from the youngest, first-harvest leaves with stems and veins removed, stone-ground to an ultra-fine powder. It's meant for drinking straight with water—sweet, smooth, and bright green. Culinary grade uses older leaves, is often machine-ground, and has a more robust (sometimes bitter) flavour that holds up in recipes. Using culinary grade for drinking or ceremonial grade for baking is a waste of money and flavour.
Not necessarily. Organic certification ensures no synthetic pesticides were used, which matters since you consume the whole leaf. However, Japan's agricultural standards are strict regardless of organic certification. Some of the best matcha farms aren't organic certified but follow traditional, sustainable practices. Focus on origin transparency and producer reputation rather than organic labels alone.
You can, but it's wasteful. Ceremonial grade's delicate flavours are destroyed by heat and masked by other ingredients. Its higher price doesn't translate to better baked goods. Culinary grade is specifically designed for cooking—its stronger flavour profile survives heat and complements sweet ingredients. Save your ceremonial grade for drinking.
Rinse your chasen with warm water immediately after use—never use soap. Gently shake off excess water and store on a whisk holder (kusenaoshi) to maintain its shape. Let it air dry completely before storing. With proper care, a quality chasen lasts 1-2 years of daily use. When the tines start breaking, it's time for a replacement.
Now you have the knowledge. All that's left is to experience it for yourself. May your tea bring you peace, focus, and wellbeing.
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