Tea Education
What Is Matcha? A Beginner's Guide
Matcha is shade-grown green tea ground into a fine powder and whisked into water. Here's what makes it different from steeped tea.
Key takeaways
- Matcha is whole, powdered leaf, not a strained infusion — you drink the entire leaf.
- Shading the plants before harvest boosts chlorophyll and amino acids, giving matcha its color and sweetness.
- Ceremonial grade is for drinking plain; culinary grade is for lattes and baking.
How matcha is made
Tea bushes destined for matcha are covered with shade cloth for the final few weeks before harvest, which slows growth and pushes the plant to produce more chlorophyll and L-theanine. The picked leaves are steamed, dried, and destemmed to become tencha.
Tencha is then stone-ground, slowly, into the ultra-fine powder we call matcha. The slow grinding matters — it keeps the powder from heating up and losing aroma along the way.
Ceremonial vs culinary grade
Ceremonial grade comes from the youngest, most tender leaves and is meant to be whisked with plain water and sipped on its own. It's brighter green and smoother, with less bitterness.
Culinary grade uses older leaves, tastes stronger and slightly more bitter, and is built for mixing — lattes, smoothies, baked goods. Buying ceremonial grade for a latte is not wrong, just an unnecessary expense.
- Ceremonial: pale to vibrant green, sweet, smooth, drink plain
- Premium/latte grade: mid-price, balanced, good for milk drinks
- Culinary grade: darker, more bitter, best with sugar or dairy
How to whisk a basic bowl
Sift 1 to 2 grams (about half a teaspoon) into a bowl to break up clumps. Add 2 to 3 ounces (60 to 90 ml) of water just off the boil, around 175°F (80°C).
Whisk in a brisk zigzag, not a circle, until a thin layer of foam forms on top. It takes about 15 to 20 seconds once you get the motion down.
Storing matcha
Matcha oxidizes and fades faster than whole-leaf tea because of its huge surface area. Keep it in an airtight, opaque container in the fridge and use it within a few weeks of opening for the best color and flavor.
Frequently asked questions
- Does matcha have more caffeine than regular green tea?
- Yes, generally. Because you consume the whole leaf rather than a strained infusion, a typical serving of matcha delivers more caffeine than a cup of steeped sencha.
- Can I make matcha without a bamboo whisk?
- A small handheld milk frother works reasonably well and is easier to clean, though it won't produce quite the same fine, stable foam as a bamboo whisk.
- Why does my matcha taste bitter?
- Water that's too hot is the usual cause. Let the kettle rest a few minutes after boiling, and make sure you're using a fresh, good-quality powder rather than a stale or low-grade one.
About the author
Written by the Leaf & Steep editorial team. We brew, weigh and re-test everything we publish at home with ordinary kitchen equipment — no lab, no sponsorships influencing the verdict. How we test.
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