Matcha is Japanese green tea in powder form. It is made from tencha: leaves that are shaded for several weeks before picking, then steamed, dried and cleared of stems and veins. The tencha is ground into a fine powder. Because the powder is whisked into water or milk, you drink the whole leaf.

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With green tea, the leaves are steeped in water and then discarded. With matcha, you drink the whole ground leaf. Matcha is made from shaded leaves, which is why it is bright green and less bitter than most green teas.

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Some describe matcha as tasting like grass or spinach.
In a way, that comparison is understandable — matcha is made from shade-grown tea leaves that are finely ground and consumed whole, which gives it a distinctly green, plant-forward character.
At its core, however, matcha is defined by umami — a deep, rounded savoriness with a subtle natural sweetness.
Because umami plays a smaller role in many European cuisines than in Japanese cooking, it can feel unfamiliar at first. Yet it is precisely this quality that gives matcha its depth and complexity.
What you should not experience in high-grade matcha is harsh bitterness or a dry, aggressive aftertaste. These characteristics are typically associated with lower-quality leaves, later harvests, or improper storage.

Matcha is most commonly divided into culinary and ceremonial, though this distinction is primarily practical. Ceremonial matcha is intended for drinking, where its natural sweetness, umami, and smooth flavour come through.
Culinary matcha is suited for cooking, baking, and drinks where it combines with other ingredients.
The differences between individual matchas go beyond intended use.
Key factors include harvest timing, leaf quality, shading method, and milling freshness — and even within the same category, the variation can be significant.
One of the most important quality indicators is harvest timing: the first spring harvest yields leaves that have accumulated nutrients and amino acids over winter, which translates directly into sweetness and depth of flavour.
A high-quality matcha can work well both straight and in a latte — what matters most is that it is fresh, well-processed, and from a verified source.

High-quality matcha is an extremely fine powder. Because of this fineness, it easily absorbs moisture from the air, which can cause small clumps to appear in the drink if not mixed properly. This is completely normal and not a sign of poor quality.
To prevent clumping in the prepared matcha, we recommend sifting the powder through a fine sieve before adding water. Whisking thoroughly helps the powder fully disperse and create a smooth, even texture.
For best results, use water around 70–80°C. Boiling water can make the flavor more bitter and less balanced.

Traditional tools are not required to prepare good matcha.
All you need is a cup or small bowl and a tool that allows the powder to be thoroughly combined with water — a bamboo whisk, a handheld frother, or a small shaker.
Before preparing, we recommend sifting the matcha through a fine sieve to prevent clumps and achieve a smoother, more even texture.
In traditional Japanese preparation, a wide bowl (chawan), a bamboo whisk (chasen), and a bamboo scoop (chashaku) are used. This method allows for more controlled preparation and a very fine foam, but the quality of the drink ultimately depends on proper proportions, water temperature, and technique.
Matcha does not require ritual — it requires precision.

After opening, it should always be kept tightly sealed and protected from air exposure.
The best place to store matcha is in the refrigerator.
Lower temperatures slow down oxidation and help preserve its vibrant green color, aroma, and freshness.
The container should be tightly closed or stored in an airtight packaging to prevent moisture and external odors from affecting the powder.
Proper storage helps matcha stay at its best — in color, texture, and flavor — for a longer period of time.