Matcha

Matcha is a finely ground powder made from shade-grown green tea leaves (Camellia sinensis). Unlike ordinary green tea, the whole leaf is ingested, giving matcha a vivid green color, a rich umami flavor, and a smooth body.

Production begins with shading the tea plants for several weeks before harvest to boost chlorophyll and theanine. After harvest, the leaves (tencha) are steamed, stems and veins are removed, and the remaining leaf material is stone-ground into a fine powder.

Originating in China, matcha was refined in Japan, where it became central to the tea ceremony (chanoyu) and Zen practice. By the medieval and early modern periods, ceremonial and culinary uses diversified, and today matcha is produced worldwide.

Grades include ceremonial-grade (highest quality, for traditional tea preparation) and culinary or ingredients-grade (more robust and bitter, suited for lattes, desserts, and baking). First-harvest leaves, ichibancha, fetch the brightest color and mildest flavor; later harvests may be more astringent.

In preparation, matcha is typically whisked with hot water (about 70-80 C) using a bamboo whisk (chasen) until frothy. It is also added to smoothies, milk drinks, ice cream, cakes, and sweets.

Nutritionally, matcha contains caffeine and a high level of catechins such as EGCG, along with the amino acid L-theanine. Reported effects include alertness and calm focus, but evidence varies and matcha should not be considered a medical treatment.

Storage: keep in an airtight, opaque container in a cool, dark place; refrigerating or freezing can extend shelf life. Use within a few months of opening for best flavor.