What is Matcha?

Matcha (抹茶), derived from the Japanese words matsu (to grind) and cha (tea), is a finely ground powder of specially grown and processed green tea leaves.

Unique Cultivation and Processing

Unlike other green teas, the tea plants destined to become matcha are shaded for two to five weeks before harvesting in April or May. This shading process stresses the plant, forcing it to increase its production of chlorophyll, which gives the leaves a vibrant green color, as well as caffeine and L-theanine.

The harvested leaves are then steamed, destemmed, and dried without being rolled. This intermediate product is called tencha. The tencha is then slowly stone-ground to produce the fine powder known as matcha. Matcha incorporates the whole leaf unlike many other tea varieties.

Grades of Matcha

The quality of matcha can vary significantly, and there is no FDA-approved definition, leading to a wide range of products on the market. Japan, however, has stricter standards and several recognized grades:

• Low Grade (Funmatsucha): Often just powdered regular green tea that has not been shade-grown.

• Culinary Grade: True matcha, but typically from the second or third harvest, resulting in a lower quality leaf suitable for cooking and baking.

• Ceremonial Grade: The highest quality matcha, made from the first harvest of specific cultivars. It can be a blend of different cultivars or a single cultivar.

Flavor and Health Benefits

Matcha is known for its complex flavor profile, which includes:

• Umami: A savory taste, similar to a rich bone broth.

• Bitterness and Sweetness: A balanced taste reminiscent of wheatgrass.

Health Benefits:

• Caffeine and L-Theanine: Provides a calm, focused energy.

• EGCG (Epigallocatechin Gallate): A powerful antioxidant. To preserve the EGCG content, it is recommended to brew matcha with water below 80°C (ideally around 75°C), as higher temperatures can alter its chemical structure and taste.

• Chelating Effects: Can be beneficial for individuals with iron overload (hemochromatosis).

• Thermogenic Effects: May help stimulate fat burning and activate "brown fat." Studies suggest these effects are more pronounced at higher doses.

How to make Matcha?

Things you need:

• A good ceramic bowl

• A whisk

• Some matcha powder

• Water at the right temperature - 75℃ ✅

Water Temperature:

• • Mix boiling hot water (100℃) with room temperature water to get the right temperature.

  • No thermometer? No problem! follow the steps below: 

    • If room temperature is around 25℃, and boiling water is at 100℃, then adding 35ml of room temperature water to 65ml of boiling water should get you water at 73.75℃ - which is close to 75℃ 👍

    • If you don't have a exact measure for 35ml of water, just measure 35gm of water in a food scale/kitchen weighing machine.

      • 1ml of water ↔️ 1gm of water!! 

    • Vary the ratios depending on how hot you want the water + what room temperature is in your location.

Process:

• Add 1-2gm of matcha to a bowl. Then add 1-2 tablespoons of the water (from above) mix into a thick slurry/paste with the whisk. Once the paste is lump-free, and more water and whisk with rapid motions (see Youtube below for exact whisking action).

  • See below for ideas if you don’t have a whisk!

• Whisk adds a bit of foam - which somehow alters the taste!!

• Usucha (watery, definitely has foam) vs Koicha (thick, no foam or little foam). 

• Personally, I make something like a koicha - but also whisk it :)

• Additions:

  • Skip the milk/oatmilk if you can …

  • Skip sweeteners if you can … 

No Whisk? No Problem!

  If you don't have a whisk don't fret. You don't have to have one, you can make do with a fork, small sauce whisk.

For more matcha making tips see the videos below:

• Matcha without a whisk 

• More ways to make Matcha