Whole-leaf tea
Unlike steeped tea, matcha is consumed as a powder suspended in water or milk.
Matcha 101
Matcha, explained simply.
Matcha is shade-grown Japanese green tea that is stone-milled into a fine powder. Because you drink the whole leaf, it delivers a concentrated tea experience: vivid color, layered umami, gentle bitterness, and steady energy.
Whole leaf
Shade-grown
Stone-milled
The essentials
Matcha in three ideas.
Shade-grown
Shading encourages a rich green color, savory aroma, and naturally sweet umami.
Caffeine + L‑theanine
Matcha is known for a focused energy profile that many people find smoother than coffee.
Valuable properties
Why people choose matcha
Antioxidants
Matcha contains catechins, a class of green-tea polyphenols studied for their antioxidant activity.
Calm focus
The combination of caffeine and L‑theanine is one reason matcha is associated with alertness and calm.
Color and aroma
Good matcha should look vibrant and smell fresh, grassy, creamy, or lightly nutty.
Menu flexibility
Different grades work beautifully for usucha, lattes, pastries, desserts, and private-label blends.
How to choose
Match the grade to the use.
Ceremonial
Best for whisking with water.
Latte grade
Smooth enough for milk-based drinks.
Culinary
Stronger flavor for baking and desserts.
Preparation
A better bowl starts here.
Sift 1-2g matcha into a bowl.
Add 70-80ml water around 175°F / 80°C.
Whisk quickly in a W motion until smooth and lightly foamy.