Matcha is powdered green tea whisked directly into water, so you drink the whole leaf. That makes it richer, more caffeinated, and more vivid than steeped green tea.
| Property | Detail |
|---|---|
| Type | Powdered green tea |
| Caffeine | High, whole leaf consumed |
| Water temp | 160 to 175F |
| Preparation | Whisked, not steeped |
| Flavor | Rich, umami, vegetal |
| Origin | Japan |
How to prepare matcha
Shade-grown leaves are stone-ground into a fine powder. Sift about 1 to 2 teaspoons, add a few ounces of hot but not boiling water, and whisk briskly with a bamboo whisk until frothy. Ceremonial grade is for drinking straight; culinary grade is for lattes and baking.
Whisk, do not boil. Use water around 170F and a bamboo whisk in a zig-zag motion. Boiling water makes matcha bitter, and sifting first prevents clumps.
See the Green Tea Guide and the Tea Brewing Temperature Chart.