What Is Matcha? A Beginner's Guide

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). If you're unsure how to hit that range, our water temperature for tea guide has simple workarounds.

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.