Where does matcha come from?

Matcha (抹茶) is finely ground Japanese green tea made from specially cultivated tea leaves. Unlike regular green tea, matcha leaves undergo a unique growth and processing method. The plants are shaded for several weeks before harvest, which enhances their chlorophyll content and boosts the production of caffeine and theanine. After harvesting, the stems and veins are removed, leaving only the tender leaf material, which is then stone-ground into a fine, vibrant green powder. This meticulous process results in a rich, umami-packed tea with a smooth texture and deep flavor. You can explore authentic Japanese matcha here.

The history of matcha

Matcha traces its roots back to China during the Tang dynasty (618–907), when tea leaves were steamed, compressed into bricks, and ground into powder for easy transport and trade. However, it wasn’t until the Song dynasty (960–1279) that powdered tea became widely popular. The method of whisking powdered tea into hot water was later introduced to Japan by the Buddhist monk Eisai in the 12th century. Over time, the Japanese refined the practice, incorporating it into the traditional tea ceremony, transforming matcha into an essential part of Japanese culture.

How to prepare matcha the traditional way

While matcha has become popular in lattes, desserts, and modern drinks, traditional preparation follows a precise method. There are two main types of matcha preparation: usucha (thin matcha) and koicha (thick matcha). Usucha is more common and has a lighter consistency, while koicha is richer and more concentrated.

To prepare matcha properly, you’ll need:

• A matcha bowl (chawan)
• A bamboo whisk (chasen)
• A whisk stand to maintain the shape of your chasen

To make usucha:

1. Sift 1–2 teaspoons of matcha into a bowl to remove clumps.
2. Add about 70ml (2.4 oz) of hot water (not boiling, ideally around 80°C / 175°F).
3. Use a chasen to whisk in a zigzag motion until a frothy layer forms on the surface.
4. Enjoy immediately for the best flavor and texture.

Koicha, often used in tea ceremonies, requires double the amount of matcha and less water, resulting in a thick, intense tea with a smooth consistency.

Health benefits of matcha

Matcha is more than just tea—it’s a superfood. Samurai warriors once used it for its energizing and medicinal properties. Compared to regular green tea, matcha is richer in essential oils, tannins, enzymes, and antioxidants, particularly catechins, which:

• Boost the immune system
• Support heart health by reducing cholesterol
• Help prevent oxidative stress and slow down aging
• Reduce inflammation and may lower the risk of degenerative diseases, including Alzheimer's

Precautions when consuming matcha

Despite its many benefits, matcha should be consumed in moderation. Drinking it daily in large amounts may lead to excessive intake of vitamins A, C, and E. Additionally, while matcha is often associated with weight loss, it doesn’t directly burn fat, though its rich flavor can help reduce sugar cravings by enhancing desserts and beverages.