What is Matcha? The Ultimate Beginner’s Guide

Traditional matcha prepared in a chawan bowl, with a bamboo chasen.

What exactly is matcha?

Matcha is a special type of Japanese green tea that comes in the form of a finely milled powder. The word comes from Japanese: ma (powder) + cha (tea). The plant is the same as any green tea, Camellia sinensis, but the growing and processing method is completely different.

What makes matcha unique is that you essentially drink the whole leaf. With regular green tea, you steep the leaves in hot water and discard them. With matcha, the powder fully dissolves in the liquid and you consume it entirely. That means 3 to 15 times more nutrients compared to a regular steeped green tea.

Matcha has deep roots in Japanese culture. It was brought from China to Japan around 1191 by the Buddhist monk Eisai and became the centerpiece of the Japanese tea ceremony, chanoyu. Today, matcha appears in cafes from Tokyo to Bucharest.

At Matcha Greenglass we import exclusively authentic Japanese matcha, produced using these traditional methods, directly sourced from Uji, Kyoto.

How matcha is produced

The production process is what justifies matcha's price and quality. There are a few key stages that set matcha apart from every other green tea:

1. 1Shading the plants. Twenty to thirty days before harvest, the plants are covered with nets or bamboo straw. The reduced light forces the plant to produce more chlorophyll (responsible for the intense green color) and L-theanine (the amino acid behind matcha's umami taste and its characteristic calm energy).
2. 2Hand harvesting. Only the youngest top leaves are picked, usually in May during the year's first harvest (ichibancha). Top-quality matcha is harvested exclusively by hand.
3. 3Steaming and drying (Aracha). Leaves are quickly steam-treated to halt oxidation, then dried. The result is tencha, the raw material for matcha.
4. 4Removing veins and stems. Veins and stems are mechanically separated, leaving only the clean leaf blades.
5. 5Granite stone milling. Tencha leaves are slowly milled on traditional granite stone mills at low temperatures to preserve aromatic compounds. A single mill produces approximately 30-40g of matcha per hour, which is why quality matcha commands a premium price.

Shade-grown tea plantations in Shizuoka, Japan. Shading increases the concentration of chlorophyll and L-theanine in the leaves.

What does it look like and taste like?

Quality matcha has an intensely emerald green color, almost luminous. The more vibrant the green, the longer the shading period and the younger the leaves. A yellow or brownish-green matcha signals more mature leaves, a late harvest or improper storage.

In terms of flavor, good matcha has a complex profile:

• Umami: savory, velvety, characteristic of L-theanine. This is the defining taste many describe as "rounded" or "creamy".
• Natural sweetness: present especially in ceremonial grades, with no added sugar.
• Gentle bitterness: normal and desirable in good matcha, not aggressive.
• Mild astringency: the "drying" sensation on the tongue, acceptable in culinary grades.

Emerald green color is the first quality indicator in matcha.

Matcha grades: ceremonial vs culinary

There is no official international standardization of matcha grades. That said, the industry generally uses two main categories, with clear differences in taste, texture and use:

If you want to drink matcha plain with hot water, choose ceremonial grade. For a daily latte, standard grade is the ideal balance. Culinary matcha is reserved for the kitchen, where its bitterness is masked by other ingredients.

From left to right: ceremonial matcha (deep green), standard (medium green), culinary (yellowish green).

How to prepare matcha at home

You don't need any special equipment to make good matcha at home. There are two main methods:

Usucha (thin matcha): the everyday option

1. 1Sift 1-2 grams of matcha powder (one level teaspoon) through a fine sieve directly into your bowl or cup. This removes any lumps.
2. 2Add 60-80ml of warm water at 70-80°C (not boiling; boiling water scorches the leaf and makes the taste bitter).
3. 3Whisk vigorously with a chasen (bamboo whisk) using an "M" or "W" motion for 20-30 seconds, until a fine foam appears on the surface.
4. 4Drink immediately, straight from the bowl.

Koicha (thick matcha): the ceremonial option

Use 3-4 grams of powder to 40ml of water and mix slowly in a circular motion. The result is a thick, intense paste used in traditional ceremonies. This requires top-quality matcha.

Matcha latte: the everyday favorite

The most popular preparation outside Japan. Use standard grade matcha, which holds up in flavor alongside milk without getting lost.

1. 1Sift 1-2g of standard grade matcha into a bowl or cup.
2. 2Add 60ml of water at 75°C and whisk vigorously with a chasen or small whisk until you get a smooth, lump-free paste.
3. 3Heat 150ml of milk (oat, almond or cow's) to 60-65°C and froth it if you have a frother.
4. 4Pour the frothed milk over the matcha paste slowly, from the edges toward the center.
5. 5Sweeten to taste with honey, agave syrup or coconut sugar.

The correct whisking technique with a chasen creates a fine, even foam on the surface of the matcha.

Matcha benefits: what the science says

Unlike steeped green tea, with matcha you consume the entire leaf. That means an active compound concentration 3 to 15 times higher, depending on the nutrient. Here is what each cup delivers and what research says about each compound:

Clean energy: the L-theanine and caffeine effect

The unique L-theanine and caffeine combination is the main reason matcha has gained such popularity among those cutting back on coffee. L-theanine doesn't cancel out the caffeine; it changes how it's released. Instead of a sudden spike followed by a crash, you get slow, focused energy that lasts 4-6 hours. Buddhist monks drank matcha precisely for this effect before long meditation sessions.

Antioxidants: why EGCG matters

EGCG (epigallocatechin gallate) is the most studied polyphenol in tea. Studies show matcha contains up to 3 times more EGCG than regular green tea and up to 137 times more than some commercial drinks boasting "green tea extract." Antioxidants neutralize free radicals, associated with accelerated cellular aging and chronic inflammation.

Cardiovascular health

Multiple studies on Japanese populations have linked regular green tea consumption (including matcha) with a lower risk of cardiovascular disease. EGCG may help reduce LDL ("bad") cholesterol and keep blood pressure within normal ranges. The effect is cumulative and comes from regular consumption, not a single cup.

Blood sugar and metabolism

Preliminary studies suggest matcha's catechins may slow glucose absorption in the blood, contributing to a more stable glycemic response after meals. This is one of the reasons matcha has been included in low-glycemic diets and intermittent fasting protocols.

Matcha vs coffee: a quick comparison

Both deliver caffeine and energy, but the experience is different. Matcha contains L-theanine, which "filters" the caffeine effect: you won't feel the sudden spike followed by the crash you get from coffee. The energy comes more slowly, lasts longer and is not accompanied by jitters or palpitations.

Why Japanese matcha, and why Uji?

Not everything sold under the name "matcha" is authentic matcha. Origin matters more than anything else on the packaging, and there are fundamental differences between Japanese matcha and matcha produced in other countries.

Why Japan is the world standard for matcha

Japan has been growing and processing matcha for over 800 years. What makes Japanese production different is not just tradition but a specific technical chain found nowhere else:

• Tencha as raw material. Authentic matcha is made exclusively from tencha, a type of leaf grown specifically under deep shade and processed without rolling. Japan has the infrastructure, knowledge and specialist cultivars for tencha.
• Traditional granite mills. Slow stone milling at under 40°C preserves volatile aromatic compounds and creates 5-10 micron particles that dissolve completely in water.
• Traditional shade cultivation (tana). Bamboo straw shading used in traditional Japanese regions creates a different diffused light compared to synthetic nets.
• Strict quality control. Japan has strict pesticide residue standards and a culture of batch and plot-level traceability.

Why Uji is considered the world capital of matcha

Uji is a town of 180,000 people located 15 km south of Kyoto, on the banks of the Uji River. Tea cultivation here dates back to 1191, when the monk Eisai brought the first seeds from China. Over 800 years, all the shading, harvesting and matcha processing techniques were refined here.

• The natural mist from the Uji River creates natural morning shade, reducing heat stress on the plants and stimulating L-theanine production.
• Large day-to-night temperature variations slow leaf growth, concentrating the aromas and nutrients.
• The rich clay soil of the Uji river basin retains moisture and provides optimal drainage.
• Uji's elite cultivars (Okumidori, Samidori, Uji Hikari, Ujimidori) are locally selected varieties developed over generations.

Uji, Kyoto, the world center of high-quality matcha production for over 800 years.

Other Japanese matcha regions: Nishio, Kagoshima and Yame

Uji is the reference standard, but Japan produces quality matcha in other regions too, each with its own distinct profile:

• Nishio (Aichi Prefecture): Japan's second-largest matcha producer. The mild climate and rich soil of the Mikawa plain produce matcha with pronounced natural sweetness and reduced astringency. Nishio supplies much of the premium culinary matcha used in the Japanese food industry.
• Kagoshima (Kyushu Island): Japan's largest green tea volume producer. The warm subtropical climate allows earlier harvests and a more robust, bold flavor profile, particularly suited to matcha lattes and milk-based preparations. Kagoshima is the practical choice for heavy daily consumption.
• Yame (Fukuoka Prefecture): renowned for top-grade gyokuro but also produces niche ceremonial matcha. The thick mountain mist provides natural shading that boosts L-theanine production. Yame matcha has a deep umami and a remarkable intense green color.

If one of these regions is clearly specified on the packaging, it is a good indicator of authenticity. If the origin is completely absent or reads generically as "Japan" without a region, quality is uncertain.

How to choose quality matcha

The matcha market is full of products that claim "ceremonial grade" or "premium quality" without backing up those claims. Here are the concrete criteria you can use to evaluate quality before and after buying:

Before buying: what to read on the packaging

• Origin. Look for "Product of Japan" or a specific region (Uji, Nishio, Kagoshima, Yame). If the origin is not mentioned or says "Product of China," it is not authentic Japanese matcha.
• Ingredients list. It should contain a single ingredient: "matcha" or "tencha." Anything else means it is not pure matcha.
• Harvest. First Harvest (May to June) means the youngest leaves. Second Harvest is more affordable and suitable for lattes. Avoid packaging that does not mention the harvest at all.
• Shelf life. Quality matcha has a maximum shelf life of 1 year from the production date. Matcha Greenglass has an 8-month shelf life. A 2 to 3 year shelf life signals prolonged storage.

After buying: the sensory test

How much does good matcha cost?

Price is a quality indicator, not a guarantee, but there is a real minimum threshold. Authentic Japanese ceremonial matcha, produced from the first harvest and stone-milled, cannot be sold at very low prices without compromising something in the process. Below 30-40 RON per 30g, don't expect Uji-quality matcha.

Matcha Greenglass offers authentic Japanese matcha from Uji, with full batch traceability, at prices that reflect the quality offered. We do not dilute the product with second or third harvest leaves and we do not blend different origins.

What to check on the label

Matcha labels can be confusing or deliberately vague. Here is a quick guide to reading the packaging correctly:

On the Matcha Greenglass packaging you will find the exact origin (Uji, Kyoto), harvest, milling type and batch code for full traceability.

Frequently asked questions about matcha