Learn About Matcha Tea

The Rich History of Matcha Tea

Matcha’s origins can be traced back to China during the Tang Dynasty (618-907 CE), but it was in Japan where this tea truly flourished. Zen Buddhist monks brought matcha to Japan in the 12th century, recognizing its potential for enhancing meditation practices through its combination of caffeine and L-theanine, which promotes alertness without jitteriness. By the 16th century, matcha had become deeply integrated into Japanese culture through the development of the Japanese tea ceremony (chanoyu or chado), a ritualized practice emphasizing mindfulness, respect, and tranquility. This ceremony elevated matcha from a simple beverage to a cornerstone of Japanese cultural identity, where it remains significant to this day despite evolving applications in modern contexts.

How Matcha Tea Is Produced

The production of authentic matcha involves a meticulous process that begins weeks before harvest. Premium matcha tea plants (Camellia sinensis) are shaded for about 20-30 days before harvesting, typically using bamboo mats or cloth covers. This shading technique forces the plants to increase chlorophyll production and amino acid content while reducing tannins, resulting in the tea’s characteristic bright green color and umami flavor. After harvesting, the leaves are quickly steamed to prevent oxidation, then dried and deveined. The resulting product, known as tencha, is ground using traditional granite stone mills into an ultra-fine powder—so fine that it can take up to an hour to grind just 30 grams. This labor-intensive process contributes to matcha’s premium price point and distinguishes it from other green teas and imitation products.

Types of Matcha Tea Grades

Matcha is classified into different grades based on quality, flavor profile, and intended use. Ceremonial-grade matcha represents the highest quality, made from the youngest tea leaves with the stems and veins completely removed. This premium grade delivers a delicate, sweet flavor with minimal bitterness and is traditionally used in tea ceremonies and for drinking straight. Culinary-grade matcha, while still of good quality, is typically made from slightly older leaves and may retain more stems and veins, resulting in a stronger, slightly bitter flavor profile that holds up well when combined with other ingredients. Premium or in-between grades also exist, catering to daily drinkers who want quality without ceremonial-grade prices. The color intensity often indicates quality—ceremonial grades exhibit a vibrant jade green, while lower grades may appear duller or slightly yellowish.

Matcha Tea Culture Around the World

While matcha remains deeply connected to Japanese cultural identity through the tea ceremony, its global footprint has expanded dramatically in recent decades. In the West, matcha has gained popularity primarily for its health benefits and unique flavor, becoming a staple in specialty cafes and health food stores. Different regions have adapted matcha to local tastes—American cafes often serve sweetened matcha lattes, while European patisseries incorporate it into refined desserts. In South Korea, matcha-flavored confections are widespread, and Australia has embraced matcha in its thriving coffee culture. Despite these modern adaptations, many enthusiasts worldwide are also showing interest in the traditional Japanese approach, with tea ceremony classes gaining popularity internationally. This global spread represents a fascinating cultural exchange, where an ancient practice finds new expressions while maintaining connections to its historical roots.

The Art of Matcha Tea Preparation

Traditional matcha preparation follows specific steps that have been refined over centuries. The process begins with measuring about 2 grams (1-2 teaspoons) of matcha powder into a warmed ceremonial tea bowl called a chawan. After sifting the powder to remove clumps, approximately 70ml of hot water (around 80°C/175°F—not boiling) is added. The mixture is then whisked vigorously using a bamboo whisk (chasen) in a zigzag motion until a frothy layer forms on top with no visible powder clumps. The traditional method produces usucha (thin tea), while using less water and more powder creates koicha (thick tea) for formal tea ceremonies. Modern preparation methods have evolved to include electric frothers and shaker bottles, making matcha more accessible for daily consumption, though purists maintain that the bamboo whisk produces superior texture and is essential to fully experiencing matcha’s ceremonial aspects.

Health Properties Associated with Matcha

Matcha has garnered attention for its potential health benefits, derived from its unique cultivation and preparation methods. Because the entire leaf is consumed when drinking matcha, it provides a more concentrated source of nutrients than steeped green tea. Matcha contains significant amounts of antioxidants, particularly catechins like EGCG (epigallocatechin gallate), which have been studied for their potential anti-inflammatory and disease-fighting properties. The combination of caffeine and L-theanine in matcha creates a state of calm alertness, offering sustained energy without the crash often associated with coffee. Research suggests matcha may support metabolism, brain function, heart health, and immune response, though many studies are preliminary. While matcha contains more caffeine than regular green tea, it typically has less than coffee, making it a middle-ground option for those monitoring caffeine intake.

This article is for informational purposes only and should not be considered medical advice. Please consult a qualified healthcare professional for personalized guidance and treatment.