Matcha Guide

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.

FAQ

Why is matcha prepared differently from steeped green tea? Matcha is a stone-ground powder made from the whole leaf, so it’s whisked directly into water rather than steeped and strained, meaning you consume the entire leaf rather than just what dissolves out during steeping.

See the Green Tea Guide and the Tea Brewing Temperature Chart.

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