What Is Matcha? The Complete Guide to Stone-Ground Green Tea

Matcha is Japanese green tea ground on stone mills into an ultra-fine powder. The big difference from any other tea: you do not steep the leaf and throw it away - you drink the whole leaf, with its colour, its flavour and everything it contains.

Grown in the shade

A few weeks before harvest, the plants are covered to reduce their sunlight. The plant responds by producing more chlorophyll (that electric green) and more L-theanine, the amino acid behind matcha's signature umami taste. The leaves are then steamed, dried and slowly ground in stone mills.

What does "ceremonial grade" mean?

It is the highest category: first harvests, young leaves, a fine grind and a vivid green. The name comes from it being the grade used in the Japanese tea ceremony. Our Japanese Matcha Premium is 100% ceremonial matcha of Japanese origin, and it is also the base of our colour blends.

Matcha vs. steeped green tea

• Format: whole-leaf powder vs. a leaf that is steeped and removed.
• Flavour: umami, body and creaminess vs. a light infusion.
• Composition: by drinking the whole leaf, you take in everything it contains - including its natural caffeine (about 60 mg per 2 g serving) and its L-theanine.

And matcha's cousins?

Hojicha is roasted green tea - caramel notes and very little caffeine. Genmaicha includes toasted rice and tastes like popcorn. Both are prepared exactly like matcha and are perfect for the afternoon.

First time? The Green Matcha Blend is the classic starting point.