This powdered green tea from Japan is really trendy right now. You’ve probably had a cup of matcha tea before, but do you really know what it is?
Key Takeaways
- Matcha is a powdered high-quality Japanese green tea.
- The two main grades of matcha are ceremonial and culinary.
- Matcha tea has less caffeine than brewed coffee and more caffeine than a cup of regular green tea.
We’ve assembled all of the necessary matcha information for you. We’ll explain what matcha is, how it’s produced, and show you the different matcha grades as well as the caffeine content!
What Is Matcha?
Matcha is a powdered Japanese green tea made from finely ground dried tea leaves. Matcha leaves do not exist because the tea is only consumed in the form of a powder prepared from the entire leaf. This is a true tea because it is made from the Camellia sinensis plant’s leaves.
MAHT-CHA or MA-CHA is how you pronounce matcha. The very word matcha is Japanese where “ma” means rubbed or ground and “cha” translates to tea. As a result, matcha is a Japanese term that means “ground tea.”
Other types of tea are made by steeping the leaves in hot water and then discarding them. When making matcha, the powder is whisked into hot water. As a result, when you drink matcha tea, you consume the entire leaf!
Matcha is traditionally used in Japanese tea ceremonies, where it is prepared hot, using a unique bamboo whisk. It’s sipped from a matcha bowl after being whisked in hot water.
While matcha’s origins are ceremonial, the green tea powder is now extensively used in beverages such as tea lattes and boba teas, as well as as a cooking component in anything from ice cream to salad dressing.
Matcha Origins
This tea dates back to the Tang Dynasty (7th-10th century). It was during this time that the concept of powdered tea first emerged.
Tang Dynasty people used to steam tea leaves and shape them into bricks. These bricks were later roasted and pulverized, yielding a fine tea powder that could be combined with salt and water.
The Song Dynasty followed the Tang Dynasty (10th-13th century). This was the period in which matcha powder finally got its foundation.
During this period, one of Japan’s own Zen priests studying in Chinese Buddhist monasteries returned to Japan with tea plant seeds and bushes in the early 12th century.
Eisai, a young priest, brought the seeds and Zen Buddhist methods for making powdered green tea with him. He eventually popularized the tea-drinking culture throughout Japan.
Matcha was not mass-produced at the time, so it served as a symbol of luxury. Later, Zen Buddhists developed a unique method of cultivating the green tea plant, which is being used today and makes matcha powder more potent.
Matcha Production Process
Camellia sinensis, the plant from which most green, oolong, and black teas are produced, is the source of matcha. However, it differs from other teas in terms of growth, harvest, and production method.
Japan now produces and exports the majority of matcha tea. Matcha tea is mainly grown in Uji, located just southeast of Kyoto, Japan.
Samidori, okumidori, and yabukita are the three Japanese matcha tea varietals.
Shading – the most critical part of the matcha-making process
Farmers cover the tea plants with bamboo mats or traps for 3-4 weeks before harvesting the leaves. Shading the tea plant from direct sunlight has a significant impact on the taste of the final matcha powder and requires a high level of expertise and understanding to do correctly.
With less sunlight for photosynthesis, the tea plant initiates a series of chemical events that result in an increase in the production of various amino acids.
These amino acids contribute to the sweet, umami flavors found in matcha, as well as some of the beneficial compounds found in matcha, such as L-theanine.
The end result is a vibrantly green tea leaf that provides a gorgeous green color to matcha powder.
Tea Leaf Harvest
Every year, in May, tea plants are harvested. This is the “First Harvest” or “First Flush” that most tea companies use to demonstrate the quality of their product.
The first harvest is considered the greatest since the tea leaves include all of the nutrients collected during the growing phase. The first harvest tea makes up a large portion of the quality loose-leaf tea produced in Japan. Later harvests are mostly used to produce tea for tea bags and bottled tea.
Aracha
The following step is to transport the plucked leaves to the processing plant.
Before being steamed, the tea leaves are washed multiple times. The steaming method reduces enzyme activity and aids in the preservation of the green color of the leaves. This stage is exclusive to Japanese teas and is one of the primary differences between Japanese and other types of tea.
After the tea leaves have been steamed, they are blown around and chilled in a multi-chambered air machine. The goal of this method is to minimize the moisture content of the tea leaves.
After the steaming and drying procedures, the tea leaves are put through machines that remove the stalks from the tea leaf. The stalks are regarded as a waste product.
After this procedure, we get aracha, which means “rough” or “crude” tea.
Tencha
The crude tea leaves (aracha) are then sifted many times to eliminate tiny stems and veins. The only thing left after the process is the leaf.
The leaves are classified according to their size and color. Aracha (crude tea) is transformed into tencha at this point (processed tea). This is the raw ingredient used to make matcha powder, and it is often dark green in color.
Grinding
The tencha leaves are ground into a fine matcha powder in the final step.
Tencha is traditionally ground into matcha powder by hand using a stone mill. Because this is a very labor-intensive operation, the Japanese now use machine-powered stone mills.
Unfortunately, this is still a time-consuming operation since a fast mill generates too much friction and heat. Matcha may eventually be damaged and destroyed as a result of this.
It takes around an hour to process 30-70 g matcha. The resulting matcha powder must be quickly refrigerated at low temperatures at the completion of this process or it will begin to oxidize and lose its flavor.
Final inspection
Matcha is thoroughly inspected once it has been ground. Only products that have passed the final inspection are shipped.
If you want to learn more about the key differences between matcha and green tea, here are the details.
The Different Grades Of Matcha
The two main matcha grades are the Ceremonial and Culinary grades. Within culinary, there are five additional categories: premium, cafe, ingredient, kitchen, and classic.
Ceremonial Grade
The highest quality matcha powder available is ceremonial grade. It has been used in Japanese tea ceremonies for centuries.
This grade is made from the youngest tea leaves. Ceremonial grade matcha tea powder is vibrant green in color, and has a fine texture, a naturally sweet flavor, and a pure taste. In powder and tea form, this grade frequently smells like freshly cut grass.
Expect a thicker green tea in this form, and drink it plain. If you add milk, sugar, or any sweetener, the flavor is lost. As a result, it is traditionally consumed with only hot water.
High-quality matcha is more expensive compared to other green teas.
Culinary Grade
Culinary grade tea is not of lower quality than ceremonial grade tea. This matcha green tea is simply made differently and has a distinct flavor character. It’s usually stronger and more bitter.
Culinary grade, as the name implies, is intended for use in baking and cooking. While you can drink this grade, it is not recommended because it has a strong and slightly bitter taste.
There are 5 types of culinary grade matcha:
- Premium Grade
Premium grade matcha is suitable for everyday usage and goes well with blended drinks. This is the matcha grade used in many coffee and tea shops to make matcha lattes and blended drinks.
It’s less expensive than ceremonial matcha. This is the plant’s second harvest, and it tastes comparable to ceremonial matcha but a little bitterer. The bitter taste is disguised by latte flavoring or sugar.
- Cafe Grade
Cafe-grade matcha has a stronger flavor, making it ideal for cooking and baking. It withstands high temperatures nicely. Because it retains the strong trademark matcha green color, the robust flavor works great for baking and cooking.
It’s great in cakes and muffins, but as the name implies, it’s also great in lattes, smoothies, coffee beverages, and other blended drinks.
- Classic Grade
Classic grade matcha is less expensive than premium or cafe grade matcha. This is what the majority of people use in their kitchens. This is the most widely available of the grades, and it has a robust flavor that allows it to be incorporated into a variety of culinary and beverage recipes.
- Ingredient Grade
This grade is made up of a combination of young matcha leaves and older, darker matcha leaves, resulting in a hearty and strong flavor profile.
It has a slightly thicker texture than cafe and premium grade. As a result, it’s suitable for use in recipes including dairy products, such as ice cream, buttercream, and so on. It’s especially good for flavoring dairy products.
- Kitchen Grade
The kitchen-grade is made with less delicate leaves and has a thicker consistency than other types of matcha. It has a darker green color and is quite bitter, making it ideal for large-scale brewing or experimenting with new recipes.
It’s far more difficult to work with than other types of matcha. Unfortunately, many large coffee shops use this lower grade for beverages.
Caffeine Content In Matcha
Matcha has less caffeine than brewed coffee, a caffeine content similar to black tea, and more caffeine than green tea.
As with all beverages produced from caffeinated plants, the amount of caffeine in a cup of matcha tea will vary depending on how the matcha was processed and prepared.
An 8 oz glass of matcha green tea will provide you with 25 to 70mg of caffeine.
Read More: Matcha Caffeine: How Long Does It Last?
*Note – Always read the packaging carefully or ask your tea supplier for the caffeine content of the matcha you are purchasing. If you are sensitive to caffeine, avoid this beverage.
Matcha also contains L-theanine, a compound that alters the effects of caffeine, enhancing alertness and preventing the energy crash that can occur after caffeine consumption.
The combination of L-theanine and caffeine in matcha green tea promotes an extended focused energy increase without the jitters, anxiety, or rapid mood changes associated with coffee.
How Much Matcha Is Too Much?
It is advised to limit yourself to 1-2 cups of matcha per day. A standard cup of matcha is made by combining 1 teaspoon (approximately 2 grams) of matcha powder with 2 ounces (60ml) of hot water.
The maximum tolerated intake of this green tea powder is unknown and varies from person to person. To be safe, only take matcha in moderation.
Always opt for certified organic varieties to reap the many health benefits of matcha without fear of side effects.
