If you have ever wondered why matcha looks so vividly green, whisks into a cloud of tiny bubbles, and tastes like sweet grass with a soft, savoury finish—welcome. This guide is your friendly passport into matcha: what it is, where it comes from, how to prepare it, and why so many tea lovers (new and seasoned) cannot get enough.
What is Matcha?
Matcha is a type of Japanese green tea made from finely ground leaves of Camellia sinensis. Unlike most teas—where you steep leaves and then remove them—matcha is whisked directly into water and fully consumed. You are drinking the entire leaf, which is why the flavour is concentrated, the colour is electric, and the experience feels a little luxurious.
Its uniqueness starts weeks before harvest. Tea bushes destined for matcha are typically shaded for about 2–4 weeks. This gentle darkness boosts chlorophyll (that brilliant green), helps retain amino acids such as L-theanine (linked with a round, umami character), and moderates bitterness. After picking, the leaves are steamed to halt oxidation (a hallmark of Japanese green tea), then dried and de-stemmed/de-veined. These prepared leaves are called tencha, which is then stone-ground—often slowly on granite mills—to protect aroma and prevent heat build-up. The result is a fine, silky powder.
You will often see two broad “grades” on labels: ceremonial (best enjoyed straight) and culinary (great for lattes and recipes). These terms are not strictly standardised across the industry, but they offer a useful guide. Regardless of grade, good matcha looks vivid and fresh (think spring grass) and smells sweet-grassy with a hint of nuttiness. If the powder is dull, yellowish, or tastes harshly bitter, it is likely past its prime or lower quality.
Origins and Cultural Significance
Matcha’s story reaches back centuries. Whisked powdered tea was popular in China during the Song dynasty and travelled to Japan with Zen Buddhist monks. In monasteries, whisked tea supported meditation—offering focused alertness without the jittery edge. Over time in Japan, preparing and sharing tea developed into chanoyu (the Japanese tea ceremony), a refined practice rooted in mindfulness, hospitality, and appreciation for seasonal beauty.
At the heart of chanoyu is an ethos often described by wabi-sabi—finding elegance in simplicity and the imperfect. A hand-thrown bowl. The sound of water just before it boils. A single seasonal sprig in a quiet alcove. Matcha is not only a beverage in this context; it is a ritual that turns an ordinary moment into something special. Today, regions like Uji (Kyoto Prefecture) and Nishio (Aichi Prefecture) are widely recognised for producing high-quality matcha, and the drink has become a cultural ambassador far beyond Japan.
Fun fact: Historically, tea was sometimes pressed into cakes for transport and storage. While modern matcha is sold as loose powder in tins, those older forms hint at tea’s long journey from field to cup.
Traditional Preparation & Ceremony
The classic trio for preparing matcha is beautifully simple: a tea bowl (chawan), a bamboo scoop (chashaku), and a bamboo whisk (chasen).
There are two classic styles: usucha (thinner and frothier; commonly made with ~1–2 g powder) and koicha (very thick and concentrated; made with more powder and typically higher-grade tea). In formal ceremony, each gesture, from how the bowl is wiped to how it is rotated before drinking, is deliberate and mindful. At home, you can honour that spirit by slowing down: listen to the whisk, notice the aroma, and savour the first sip.
Modern Ways to Enjoy Matcha
When buying matcha for recipes, read labels: some café mixes include sugar, flavours, or milk powder. That can be convenient, but if you want full control over sweetness and texture, choose pure matcha and add your own ingredients. . A few beloved routes:
Matcha latte. Whisk matcha with a little hot water, then top with steamed milk (dairy or oat/almond). A drizzle of maple syrup adds a very Canadian lift that complements matcha’s natural sweetness and umami.
Iced matcha. Shake matcha with cold water and ice for a crisp, grassy refresher. Add a splash of lemonade for a citrusy twist on a warm afternoon.
Smoothies and shakes. Matcha pairs beautifully with banana, pineapple, mango, or vanilla protein for a calm, green backbone.
Baking and desserts. From shortbread and cheesecake to tiramisu and macarons, culinary-grade matcha’s boldness shines in sweets and keeps costs sensible.
Health Benefits & Popularity
Matcha’s wellness buzz comes from a few well-founded points:
Because you consume the whole leaf, you naturally take in more of tea’s beneficial compounds than with a typical steeped green tea. These include polyphenols (notably catechins), L-theanine, and caffeine.
Many drinkers describe matcha’s energy as calm focus. L-theanine is associated with a relaxed yet attentive state, which can balance caffeine’s edge and make the experience feel smoother than coffee for some people.
Antioxidants are another headline feature. While “superfood” claims can get overzealous, it is fair to say matcha is a nutrient-dense beverage. If you are swapping a sugary drink for a well-prepared matcha, you are likely making a kinder choice for your day.
So why is matcha everywhere? It is the rare combination of story, flavour, and ritual. The colour is instantly recognisable. The taste is distinctive—grassy, creamy, softly savoury. And the preparation—whether you whisk slowly at sunrise or shake a quick iced drink before a walk—invites a tiny, joyful pause in the day.
Whether you are here for the history or the latte art, matcha offers something special: a mindful moment that fits modern life. Start with a small tin, a simple whisk, and a comfortable bowl you love to hold. From there, explore—hot or iced, pure or playful. And if you discover a favourite combo (maple-oat iced matcha, anyone?), Steep & Share would love to hear it.
Come for the tea, stay for the stories.
