Green Tea
The Complete Matcha Guide
Complete matcha guide: ceremonial vs culinary grade, how it's made, whisking technique, health benefits, and how to identify quality matcha.
Introduction
Matcha is unique in the tea world: it is the only tea where you consume the entire leaf, ground into a fine powder and suspended in water rather than steeped. This means matcha delivers the maximum concentration of every tea compound — {{glossary:l-theanine}}, {{glossary:caffeine-in-tea}}, {{glossary:egcg}}, and chlorophyll — in a single serving.
How Matcha Is Made
The process begins weeks before harvest. Tea bushes are covered with shading nets (traditionally straw, now more often synthetic) for 20-30 days. Shade forces the plant to increase chlorophyll production (for photosynthesis) and L-theanine levels (because amino acids convert to catechins in sunlight). The shaded leaves are harvested, steamed, and dried to create tencha — the raw material for matcha. Stems and veins are removed, and the remaining leaf is ground between granite millstones at approximately 40 grams per hour. This slow grinding prevents heat buildup that would destroy delicate aromatics and color.
Grades
Ceremonial grade: The highest quality, intended for traditional preparation with water only. Made from the youngest leaves of the first harvest, it is vibrant green, naturally sweet, and smooth with no bitterness. Premium grade: Slightly less vibrant, suitable for daily drinking and lattes. Culinary grade: Made from later harvests, more astringent and robust. Designed for cooking, baking, and blending into smoothies where its flavor is combined with other ingredients.
Whisking Technique (Usucha)
Sift 2g of matcha through a fine mesh strainer into a chawan (tea bowl). Add 70ml of water at 80 C. Using a chasen (bamboo whisk), vigorously whisk in a W or M motion — not circular — for 15-20 seconds until a fine, even froth covers the surface. The froth indicates proper suspension of the powder.
Quality Indicators
Vibrant jade green color (not olive or brown), fine, talc-like texture, natural sweetness with minimal bitterness, and a strong umami finish. Premium matcha should taste good whisked with plain water — if it requires sweetener, it is not ceremonial grade.