Introduction to Matcha

Matcha (まっちゃ in Hiragana Japanese and Mǒ Cha 抹茶 in Kanji Chinese) has become increasingly popular and with rising demand the prices have skyrocket over the last couple of years.   In this article we give you an introduction to Matcha so you can navigate in the jungle of the green gold.

In this article I will focus on Japanese Matcha - since the majority of high quality Matcha comes from Japan and to not complicate the story too much.

Chapters:

1. Introduction to Japanese Matcha
2. Matcha Quality Grades and Production Methods
3. Matcha Production and Consumption
4. Health and Nutrition
5. How to Buy, Brew and Store Matcha
6. Serving Matcha

 

 

1. Introduction to Japanese Matcha

Japanese matcha is a powdered version of Japanese green tea.   It embodies centuries of Japanese tradition, cultivation and culture and is, unlike conventional green teas, made by grinding entire tea leaves into a fine powder, which is then whisked with water.   This method allows the drinker to consume the full leaf and all the benefit from its complete nutritional profile.

The origin of Matcha can be traced back to the Tang Dynasty in China (7th–10th century), where tea leaves were steamed, formed into bricks, and ground before consumption.

In the 12th century the Japanese Zen monk Eisai went to China to study and on returning to Japan he brought back tea seeds and preparation methods.  Eisai later wrote one of the first books on tea 'Kissa Yojoki'.   

In the late 12th century, Japanese Matcha slowly evolved into its current form.   It became central to the rituals of Zen monasteries and later flourished under the patronage of the samurai class and aristocracy surrounding the Emperor.

Today, Matcha production is concentrated in specific Japanese regions such as Uji (Kyoto), Nishio (Aichi), Shizuoka, and Kagoshima.   Uji is particularly renowned for its centuries-old tea tradition and strict production standards that contribute to its matcha’s international prestige and ‘Uji matcha’ is a name often used as a sign of quality.

The main utensils required for Matcha: Chawan, Chasen and Chashaku

2. Matcha Quality Grades and Production Methods

The quality of matcha varies significantly depending on the cultivation, harvesting, and processing methods.  

It is generally categorized into three grades:

1. Ceremonial
2. Premium
3. Culinary

 

 

Shading Process
One of the most critical steps in high-quality Matcha production is the shading of the tea plants, a process known in Japanese as 'kabuse'.   Approximately 3 to 4 weeks before harvest, the tea plants are covered with straw mats, or nowadays more often with modern synthetic nets, to reduce sunlight exposure by 70–90%.   This process increases the chlorophyll content of the tea leaves, enhances amino acids like L-theanine, and suppresses bitter catechins, resulting in a sweet, umami-rich taste.

Traditionally, shading was done with woven straw suspended over bamboo frames, a labor-intensive method still practiced in some top-producing areas like Uji.   But more often today, more efficient black synthetic mesh are used, though purists argue it cannot match the microclimatic benefits of natural materials.

 

Tencha is the raw material for Matcha

Harvesting and Processing
Ceremonial and Premium grade Matcha is made from the first harvest (ichibancha), also called First Flush, which typically take place in early May.   Only the youngest tender leaves are picked, sometimes by hand – 2 leaves and the bud.  In contrast, Culinary grade Matcha is often made from later harvest and will often be harvested mechanically.

After harvesting, leaves are immediately steamed to stop oxidation, the so-called ‘kill green’ process, preserving the bright green color and fresh flavor of the leaves.   They are then dried, producing a material called 'Tencha', meaning 'tea for grinding'.   

Afterwards the Tencha is ground into fine powder using traditional stone mills.  This slow grinding prevents heat damage and preserves the tea’s nutritional integrity.  It takes around 1 hour to ground 30g of Ceremonial or Premium grade Matcha, which is one of the reasons for the high price.

Ceremonial Matcha has a vibrant green color, delicate and slightly sweet aroma and a creamy umami taste.   Premium grade Matcha is slightly less sweet but still pleasant and suitable for daily consumption.   Culinary grade, while still nutritious, has a coarser texture, more dull color, and more pronounced bitterness—better suited for smoothies, lattes, or baking where sugar can be added to provide sweetness.

Industrial Matcha mills making 30 gram of Matcha per hour

3. Matcha Production and Consumption

Japan remains the leading producer of authentic Matcha, with an annual production estimated at around 5,500–6,000 tons of Matcha powder.   Of this, about 20% is Ceremonial grade, 30% is Premium grade, and 50% is Culinary grade.

Main Matcha producing regions:

• Uji (Kyoto):   
  Is synonymous with heritage and quality.   Known for traditional production methods although modern technologies are slowly taking over
  
  
• Nishio (Aichi):
  Modern production with large-scale processing facilities
  
  
• Shizuoka:
  The largest green tea producing prefecture, now increasing matcha production due to higher demands and therefore higher prices
  
  
• Kagoshima:
  Southern region with a reputation for organic and volume-based production.
  

Top 5 Matcha-Consuming Countries

1. Japan
2. United States
3. China
4. South Korea
5. Germany

The main reasons for the growing demand is due to the focus on health benefits from Matcha and other teas.

 

4. Health and Nutrition

Unlike steeped teas, Matcha involves drinking the entire leaf, which significantly enhances its nutritional value.   It contains a concentrated blend of antioxidants, amino acids, vitamins, and minerals.   But since the entire leaf is consumed, and not only the brew of the leaf, it is important to be be aware of the production process of the tea – has fertilizer and pesticides been part of the proces or is it produced based on organic or ‘natural’ methods.

Key Nutrients in Matcha

• Catechins (especially EGCG):
  A powerful antioxidant known for its anti-inflammatory and anticancer properties.
  
  
• L-Theanine:
  Promotes mental relaxation and enhances focus by modulating caffeine absorption.
  
  
• Chlorophyll:
  Aids in detoxification and supports liver health. Vitamins A, C, E, and K
  
  
• Minerals:
  Potassium, calcium, iron, and magnesium.

Associated Health Benefits

The following health benefits are associated with drinking Matcha tea:

• The Catechins in Matcha, especially EGCG and Rutin, is associated with cardiovascular health by lowering LDL cholesterol.
• The Catechins and Caffeine in Matcha are associated with support of the metabolic functions and fat oxidation, aiding in weight management.
• The Catechins in Matcha, especially EGCG, are associated with lowering the risk of type 2 diabetes through insulin modulation.
• The synergetic effects of L-theanine and Caffeine in Matcha are assocated with enhancing the cognitive performance and mood.   L-theanine makes you relaxed without causing drowsiness while Caffeine increases activity in your brain and nervous system making your refreshed and focused (in smaller doses)
• The Catechins and Polyphenols in Matcha are associated with potential anti-aging and skin health benefits.

Source:  National Library of Medicine (article)

5. How to Buy, Brew and Store Matcha

With prices of Matcha reaching new records it is important that you buy the right Matcha for the purpose. 

Buy Ceremonial and Premium grade Matcha for drinking mixed with water and Culinary grade Matcha for cooking, baking, icecream, Matcha Latte etc. where you can just add a little sugar to make it sweeter.

 

Buying High-Quality Matcha

• Origin:
  Buy Japanese Matcha only and look for renowned brands and regions (eg. Uji or Nishio) for ceremonial use Matcha
  
  
• Color:
  Look for vibrant green colored Matcha.  The color of Matcha fade over time due to  age or wrong storage.  Oxidation plays a big role here.
  
  
• Texture:
  Good quality Matcha should be silky and clump-free (like fine flour)
  
  
• Smell:
  Smell it..  It should be fresh, grassy and sweet - never fishy or dull
  
  
• Packaging:
  Choose sealed vacuum packed plactic or aluminium bags.  I know - it's not good for environment but good for your Matcha...   If sold in small containers ensure these are sealed or contain sealed bags inside.
  
  
• Taste:
  If it is possible try to taste a cup of the brewed Matcha before buying.  Some teashops and teahouses offer a tasting, sometimes for a fee, and it will immediately give you a taste of the quality of the Matcha.
  
  

Brewing Matcha

• Teaware:
  • Chawan (Matcha bowl)
  • Chasen (bamboo whisk) - to whisk the Matcha in the water
  • Chashaku (bamboo scoop) - to scoop the Matcha from the bag/tin into the sieve
  • Sieve - to filter the Matcha into the bowl (with help from the Chashaku)
  
  
• Water:
  Use clean, soft, low-mineral water.  If you live in a country or region where the tap water is not clean, is containing lots of minerals or has chlorine added to it, then buy bottled water.  It makes quite a difference to the taste.
  
  
• Amount & method (Usucha)
  1. Sift 2 gram of Matcha into the Chawan
  2. Slowly add 100 ml. of 70° Celcius water while whisking in a ‘W’ motion. 
  3. Keep whisking until a fine froth forms.  Let the Chasen move slowly across the top of the tea to remove larger bubbles (if any).
  
  

 

 

Types of Matcha brews:

• Koicha:
  Thick tea, is a concentrated form of tea reserved for special occations and ceremonies.  Use 3-4 times more Matcha powder (or less water) to get a thick and rich brew.  This require a high quality Matcha (Ceremonial grade) since the amount of Matcha powder in the tea will bring out whatever bitternes is in the tea.
  
  
• Usucha:
  Thin tea, is a lighter form of tea used for everyday use.  Use amounts as stated above.

Storing Matcha

• Airtight packaging:
  Since Matcha is a green tea and therefore only slightly oxidated it is vulnerable to air.  As a result it should be stored in an airtight bag or container with as little air inside as possible. 
  
  
• Cool and dark:
  Keep it in a cool, dark place - ideally refrigerate after opening.
  
  
• Shelf life:
  Ideally you should consume Matcha within 2–4 weeks after opening.  It will not go bad but will loose flavor and the nutritious components will slowly degrade.
  Unopened Matcha can retain quality for up to 12 months if stored correctly.
  
  

 

6. Serving Matcha

Before Covid occured Matcha was shared from one Chawan among guests.  After Covid that process might be a bit different with separate cups or bowls but the traditional steps would be something like this:

1. The host and the guests will be sitting on Tatami mats on the floor or in some cases at a table if at a private home without a Tatami room.   The main guest will be sitting to the left of the host.
   
   
2. The host will prepare the Matcha tea according to more or less detailed ceremonial steps depending on skills and experience.
   
3. When the Matcha is ready the host will dry off any drops of water or Matcha on the Chawan (never happened...) and turn it to have the 'front' of the Chawan pointing towards the main guest.
   
   
4.  The host will pass the Chawan to the main guest, either directly or by placing it on the floor or table in front of the main guest
   
   
5. The main guest will, after appreciating and complimenting the Chawan and the tea, take the Chawan and drink a mouthfull
   
   
6. The main guest will turn the Chawan around to have the front pointing away and will then pass it to the next guest.

All movements are slow and well studied.  No talking is taking place except between the host and the main guest.

The above is just the main steps briefly described.  It takes many years to become a Chajin - a tea master - and if you ever get the chance to join an authentic Chadō Matcha ceremony please do.  It is a fascinating expeience and a show of perfection.

 

Enjoy your Matcha