The Complete Guide to Matcha

Matcha is far more than a green tea powder: it’s a Japanese cultural heritage, a centuries-old tradition, and a highly concentrated source of nutrients. From the refined tea ceremony to modern uses in cooking and skincare, it stands out for its emerald colour, delicate umami taste, and wellness potential. Each cup offers a unique balance of gentle energy, calm focus and antioxidant benefits — a sensory experience that feels both grounding and uplifting.

Made from shade-grown Camellia sinensis leaves, matcha is naturally rich in chlorophyll, catechins (EGCG), L-theanine and essential minerals. Unlike classic teas, you consume the whole leaf as a fine powder, maximising both flavour and nutrients. Whether you love traditional preparation or prefer creative recipes, matcha adapts to every ritual.

What is Matcha?

The word “matcha” literally means “powdered tea”. It’s produced by stone-grinding shade-grown leaves into an ultra-fine powder. This process preserves and amplifies key compounds: antioxidants, vitamins (A, C, E, K), minerals (zinc, magnesium) and amino acids. Traditionally, matcha is whisked with a bamboo whisk (chasen) to create a light, silky foam.

Because you drink the whole leaf, matcha can deliver up to five times more antioxidants than a standard tea infusion. Its catechins help combat oxidative stress, while L-theanine supports a calm mental state and sharper concentration.

Matcha history & origins

Originally from China, matcha was introduced to Japan in the 12th century by the monk Eisai. It quickly became a spiritual and social symbol, integrated into the tea ceremony (chanoyu), later codified by Sen no Rikyu. Samurai valued it for steady alertness during long nights, while Zen monks used it to support extended meditation.

Today, Uji, Nishio and Kagoshima are among the most renowned regions. Each tea garden keeps a precise craft alive: strict shading, careful harvest and slow stone-grinding — essential steps for exceptional matcha.

Production process

Shading (around 30 days): Tea plants are covered to boost chlorophyll and amino acids.
Selective harvest: Only the youngest leaves are carefully picked.
Quick steaming: Locks in colour and helps preserve nutrients.
Drying & grinding: Stone mills at low speed create a fine powder without overheating.

This slow, artisanal approach is the key to matcha’s complex aromatic profile — combining natural sweetness, gentle umami and subtle marine-vegetal notes.

Matcha wellness benefits

Many scientific studies highlight matcha’s potential benefits: cardiovascular support, mental energy, metabolic balance and digestive comfort.

Powerful antioxidant (EGCG): helps neutralise free radicals linked to premature ageing.
L-theanine: promotes relaxation without drowsiness and supports focus.
Gentle caffeine: sustained energy without a harsh spike.
Vitamins C & E: support immunity and skin health.

Quick benefits table

Component	Main effect	How to use
Catechins (EGCG)	Antioxidant, anti-inflammatory	1–2 cups/day
L-theanine	Relaxation & concentration	Meditation sessions
Caffeine	Gentle energy	Morning & early afternoon
Chlorophyll	Detox support	Masks & smoothies
Vitamins A, C, E	Immunity & skin	Daily nutrition

Different types of matcha

Ceremonial matcha

Premium grade, made for drinking on its own. Discover our organic ceremonial matcha, with a smooth umami profile and a creamy foam.

Culinary matcha

More robust, ideal for baking, sauces and smoothies. Its bright green colour adds both visual impact and nutrients.

Matcha for lattes

Designed for milk-based drinks, balancing subtlety and sweetness — perfect for cosy moments.

Drinks & recipe ideas

Beyond the traditional bowl, matcha shines in hot or iced lattes, macarons, cookies, éclairs, or even salad dressings. For a delicious, feel-good drink, follow our homemade matcha latte recipe and master every step.