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Matcha is arguably the pinnacle of Japanese tea artistry. This green tea stands out from all others primarily due to its unique form. Instead of steeping leaves in water to infuse their flavor, we mix the vibrant powder directly with water, creating a uniform drink with a beautiful froth. You can find an extensive text about matcha here (soon). Below, you will find answers to the most frequently asked questions.
Matcha is powdered Japanese green tea. Many people, when thinking of the tea ceremony, envision this green drink. Although its preparation rules are simple, the long tradition has given this process a special character and solemnity. Matcha enjoys great fame, both as a tea and as a food ingredient: primarily an extraordinary addition to confectionery. Technically speaking, it is a green tea, but due to its entirely different form and preparation method, it should be considered a separate type.
The literal translation is surprisingly straightforward. Matcha simply means “powdered tea.” The pronunciation “matcha” is widely accepted. However, how should it be correctly pronounced? The proper pronunciation is “ma-cha,” since it is a Japanese product. For this reason, the word “cha,” tea, is pronounced “cha,” and not like the Chinese “cha.” Purists also enunciate the slight, almost silent “t.”
The characteristics of this Japanese drink are its intense flavor and strong mental effects: it provides simultaneous calming and stimulating effects, lasting much longer than coffee. It is filled with umami flavor and has a delightful, thick texture unmatched by any other green tea. In terms of appearance, Japanese matcha is impossible to confuse with any other tea product. It comes in the form of a fine, intensely green powder, much finer than other non-leaf teas. It is most commonly sold in 30g or 40g round metal tins.
The plantations of this Japanese green tea are gradually shaded a few weeks before harvest, making the leaves delicate, small, and incredibly rich in umami flavor. The highest quality matcha is made from leaves almost entirely deprived of sunlight. The harvested tea is exposed to hot steam to stop the darkening process, followed by precise leaf drying. They are sorted and stored in a cool environment until they are slowly and precisely ground.
Many sellers distinguish between “culinary” and “ceremonial” grades. The ceremonial variety is the most valued and distinguished by its high quality, making it suitable for drinking. What is culinary grade? It is tea of horribly low quality, which would be bitter and difficult to swallow if prepared. We recommend avoiding products labeled as such. A good cook knows that a meal should consist only of ingredients that are tasty on their own, so our equivalent of Japanese culinary matcha can also be consumed “ceremonially.”
It is prepared entirely differently from other Japanese teas. Instead of steeping leaves, we mix the green powder with water, usually using a bamboo whisk, creating a uniform drink. Boiling water should be avoided; the appropriate temperature is around 80°C. The standard serving of matcha is about 2g of tea. A bamboo whisk is not a necessity; the powdered product can be mixed with water using a milk frother or even by vigorous shaking in a sealed jar.
Traditionally, matcha is prepared using a chasen (bamboo whisk with stiff bristles). Additional accessories include a bamboo chashaku (simple spoon for scooping the green powder) and a hishaku (ladle for water). The distinctive drink of the tea ceremony is prepared and consumed from a matchawan (large bowl with thick walls).
Matcha is distinguished by its intensely grassy, creamy taste full of umami (known as the “fifth taste”). For better understanding, it’s worth remembering what umami taste is. It is described as a rich, broth-like, meaty flavor, simultaneously sweet and salty. This taste might be familiar to some from seaweed, soy sauce, and certain fermented products.
High-quality matcha comes exclusively from Japan. Historically, it was also produced in China, but today Chinese matcha is a low-quality product we advise avoiding. The most famous region for growing these tea bushes is Uji in Kyoto Prefecture. This label promises high quality, likely accompanied by a high price. It is an excellent variety – creamy, grassy, and full of delightful umami. The Nishio region is famous not for quality but for quantity – most of the matcha produced worldwide comes from there. Of course, we can find gems in such vast tea fields, but the word “Nishio” itself does not excite. The rising stars among matcha-producing regions are Fukuoka and Kagoshima. The former has its own, modern production style, with matcha distinguished by strong roasting and surprising nuttiness. Kagoshima, on the other hand, is renowned for its focus on organic, truly natural farming. Kagoshima’s producers are still building their reputation, so they prove the high quality of their tea with transparent production and a focus on single-origin products.
We honestly recommend buying matcha only for those who already drink it or have expressed a desire to try it. This unique Japanese drink requires understanding, and its preparation – skill. Additionally, to fully enjoy it, it is best to have the right accessories. On the other hand, there is no better tea gift than a whole matcha set. A matchawan, chasen, and good matcha can be the beginning of a great passion, enriching life with precious moments of intense calm.
Teasome is a small revolution in the world of tea! We offer quality teas for the home and cafes, conduct workshops and trainings, write interesting texts and do not use any plastic. We have many years of professional experience with this wonderful plant, and we have selected for our store only such items that we ourselves enjoy drinking – without artificial flavors, unnecessary additives and simply no starch.
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