Did you miss an installment of our monthly World Tea News column: Inside the Tea Industry with Sharyn Johnston? Read it here!
Matcha is one of the oldest types of tea in Japan, but it is rapidly gaining popularity around the world both for drinking and for culinary use.
Matcha is a vividly colored green tea, which is made from tea leaves finely ground into a powder. Once water is added, it provides a strong umami flavor with a beautiful, rich aroma.
Unfortunately, "matcha" is a loosely used word and often every type of green tea powder is referred to as “matcha.” The fact is that most tea referred to as “matcha” is green tea ground into a powder form that has not been grown, harvested, or manufactured using traditional matcha manufacturing methods.
There are important points that help define true matcha, such as the tea plants being covered with shade cloth for approximately three weeks before harvesting. Traditionally, the tea bushes would be shaded using bamboo or straw mats, but now it is often shade cloth that is used as it is easier to place over the plants and to remove before harvest.
The shading of the tea plant increases the chlorophyll in the leaves, and this is one of the reasons for the vibrant color of matcha. The shading of the leaves also boosts the production of amino acids, particularly L-theanine, which helps give a unique sweet flavor.
Matcha contains less caffeine than coffee, and many people report that it provides a feel-good, uplifting sensation without the jitters sometimes felt with coffee.
The difference with consuming matcha compared to traditional styles of green tea is that the entire leaf is consumed, which provides a concentrated source of nutrients and antioxidants.
In good quality matcha, only the finest and youngest leaves from the top of the plant are taken. These leaves are quickly steamed to prevent oxidization, which helps preserve the beautiful, green color and helps to retain the health benefits.
The steamed leaves are then air dried by blowing them into a large tunnel, and the stems and veins are removed. This leaves behind pure leaf. This pure leaf is called tencha, and the quality of tencha helps define the quality of matcha ("tencha" translates to "mortar tea" or "tea for grinding" in Japanese).
The next step is the grinding of the leaf into fine powder. The traditional method is to use a manual, granite stone mill. Modern mills in large factories can be electric and continuously fed automatically. The traditional method is considered to produce the highest quality matcha.
There are no rules on defining matcha to differentiate between ceremonial grade and culinary or barista grade, but matcha can be graded using the following points:
- Origin and Farm: Know the farm location
- Vibrancy of color: A bright vivid green
- Flavor: Umami, vegetal with a hint of sweetness
- Aroma: Rich and fresh, grassy and pleasant
- Texture: Like fine talcum powder
Matcha is traditionally served using a whisking process and a bowl.
There are two types of matcha. The first is koicha, which has a more intense flavor. It is a thicker style of matcha as you use less water and more powder.
The other style of matcha is usucha, which is lighter because you use less powder.
To serve matcha in the traditional way, you should use a bamboo whisk known as a chasen and a traditional bowl known as a chawan.
As a guide, you can use 2g of matcha whisked with 100ml of water at 80°C or 175°F.
Matcha can also be used to create delicious culinary delights; it pairs well with small sweets and is also excellent iced.
Baristas love creating amazing art using the crema of a matcha latte, and it is also a sophisticated addition to cocktails.
It is no wonder matcha is taking the world by storm!
Sharyn Johnston is Head of Education for World Tea Academy, where you can find professional tea education, certifications, and more!
Plan to Attend or Participate in World Tea Expo, March 24-26, 2025
To learn about other key developments, trends, issues, hot topics and products within the global tea community, plan to attend World Tea Expo, March 24-26, 2025 in Las Vegas, co-located with Bar & Restaurant Expo. Visit WorldTeaExpo.com.
To book your sponsorship or exhibit space at World Tea Expo, or to inquire about advertising and sponsorship opportunities at World Tea News, contact:
Ellainy Karaboitis-Christopoulos, Business Development Manager, Questex
Phone: +1-212-895-8493; Email: [email protected]
Also, be sure to stay connected with World Tea Expo on social media for details and insights about the event. Follow us on X, Facebook, Instagram and LinkedIn.