MATCHA
What is Matcha?
Matcha is a unique and revered form of Japanese green tea, celebrated for its vibrant emerald color, velvety texture, and profound umami sweetness. The process to create it is a meticulous art form. For several weeks before harvest, the tea bushes are carefully shaded from the sun. This shading forces the leaves to produce concentrated amounts of chlorophyll and L-theanine, generating matcha's deep savoury character and calming, focused energy. After harvesting, the leaves are steamed, dried, and meticulously deveined and de-stemmed (yielding pristine Tencha) before being stone-ground into an exceptionally fine powder.
The Craftsmanship & Purity of Whole-Leaf Tea
Unlike traditional steeped teas where you infuse the leaf, drinking matcha means consuming the entire tea leaf. This delivers the full concentration of its vibrant nutrients, antioxidants, and rich flavor spectrum:
- Single-Origin Ceremonial Tencha: Crafted from dedicated single cultivars, reflecting the unique soil, climate, and shade-management of individual artisan farms.
- Stone-Ground Perfection: Slowly ground on traditional granite stone mills to preserve delicate aromas, resulting in a silk-smooth mouthfeel and effortless froth.
- Deep Umami & Natural Sweetness: High L-theanine content eliminates harsh bitterness, yielding a creamy, balanced bowl of tea.
Does Matcha Contain Caffeine?
Yes, because you are consuming the whole leaf, matcha contains a higher concentration of caffeine than most traditional steeped green teas. However, matcha's elevated L-theanine amino acid content moderates the absorption of caffeine, providing a sustained, calm alertness without the sudden spike or crash.
How to Prepare Single-Origin Matcha
To enjoy matcha at its finest, sift 1.5 to 2 grams of powder into a bowl, add 70ml of water cooled to 70°C–80°C, and whisk vigorously in a "W" motion using a bamboo whisk (chasen) until a dense, velvety foam forms. For more detailed preparation techniques and latte ratios, explore our full Tea Brewing Guide.