What Is Matcha?
Unlike regular green tea, where you steep the leaves and then remove them, with matcha you drink the whole leaf — whisked into water.
Traditionally used in Japanese tea ceremonies, matcha is now loved all over the world in lattes, desserts, and wellness routines.
It has a rich, earthy flavor with a slight bitterness and natural sweetness, depending on the quality.
Matcha is a finely ground powder made from specially grown green tea leaves.
Health Benefits
Mental Focus
L-theanine, a rare amino acid found in matcha, promotes a calm alertness. It can improve concentration, clarity, and memory — no hyper buzz required.
Boosts Metabolism
Drinking matcha can gently raise your metabolism and support fat burning. Some studies suggest it may enhance your body`s ability to use energy efficiently.
Rich in Antioxidants
Matcha is packed with compounds that help protect your cells from damage. Just one cup has more of these beneficial nutrients than a regular cup of green tea.
Good for the Heart
Matcha can support your heart health by helping lower cholesterol and keeping your blood pressure in check. It`s a small daily habit with long-term benefits.
Calm energy
Matcha gives you a gentle, steady boost — thanks to its unique combo of caffeine and
L-theanine. You stay focused and awake without the crash or jitters of coffee.
L-theanine. You stay focused and awake without the crash or jitters of coffee.
Types of Matcha
Culinary Grade
Culinary Grade
Culinary Grade
A great high quality everyday matcha. Can be used for matcha lattes or enjoyed straight.
A great high quality everyday matcha. Can be used for matcha lattes or enjoyed straight.
Made from older leaves — stronger in taste, less vibrant in color. Perfect for cooking.
// The greener the powder and the smoother the taste — the better the quality
1
Chawan — Matcha Bowl
A wide, open bowl that gives you space to whisk properly. You c an use any small bowl to start, but a chawan feels special
2
Sifter — Fine Mesh Strainer
Matcha clumps easily. Sifting it before whisking helps you get a smoother drink without lumps.
3
Chashaku — Bamboo Scoop
Traditionally used to measure the right amount of matcha powder (usually 1-2 scoops = 1 serving)
4
Chasen — Bamboo Whisk
A light, delicate whisk used to mix matcha into a smooth, frothy drink. It creates tiny bubbles and a creamy texture you won`t get with a spoon.
5
Kettle — for Hot Water
Water should be hot, but not boiling — about 70-80 C (160—175 F). A kettle with temperature control is helpful, but not required.
Tools You`ll Need
How to Make Matcha?
05
enjoy!
Sip slowly and mindfully (or as you want). You can drink it straight or pour it over milk for a matcha latte.
04
Add more water
Pour in about 1/3 or 1/2 cup of hot water, depending on how strong you like it.
03
Whisk it up
Use a bamboo whisk (chasen) to mix the matcha. Whisk quickly in a zigzag “W” or “M” motion until a light foam appears.
02
Add a splash of water
Pour in a small amount of water (about 2 tablespoons, 70-80 C / 160-175 F). Not boiling!
01
Sift the matcha
Use a small strainer to sift 1-2 bamboo scoops (or 1/2 to 1 teaspoon) of matcha into your bowl. This helps avoid clumps.
Tips For Beginners
Sweeten if you need to
There`s no shame in adding a little honey or maple syrup, especially when you`re getting used to the taste.
Use the right water temperature
Too hot = bitter matcha. Let the water cool a bit after boiling. Aim for 70-80 C (160-175 F).
Experiment with ratios
Some like it strong and earthy, others prefer it lighter and smooth. Play with the amount of powder and water until it feels just right.
Start with culinary-grade if you`re unsure
It`s more affordable and still delicious, especially in lattes or smoothies. Save ceremonial-grade for when you`re ready to enjoy it pure.
Don`t worry about perfection
Matcha is ment to be a mindful ritual, not a test. If your foam isn`t perfect or you don`t have all the tools yet — it`s totally okay.
FAQ
The foam is part of traditional prep — it shows your matcha was well-whisked. It also creates a smooth texture. But no worries if your foam isn`t cafe-level — practice makes better.
That usually means it`s low quality or old. Good matcha has a vibrant, almost neon green color. Dull or brownish tones suggest oxidation or poor leaf quality.
Filtered water is best. Matcha is delicate, and tap water with strong flavors can interfere.
Many people say yes. Thanks to L-theanine, matcha gives calm, sustained energy — without the jittery crash of coffee. That`s why it`s been used in Zen practices for centures.
Some people can, but others find it too strong. If it makes you feel nauseous, try eating a little something first — a banana, toast, or a few nuts can help.
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glazamirukami@gmail.com
MATCHA 101
