Matcha for Beginners: A Simple Introduction

What Is Matcha?

If you're unfamiliar with Matcha, here's a simple introduction. The tea of Japanese Zen Buddhist ceremonies, matcha's preparation is a meditation in itself — the formal chado (tea ceremony) established by Sen no Rikyū in the 16th century prescribes every motion of whisking and serving as a spiritual practice. The production is extraordinary: tea plants are shade-covered for 3-4 weeks before harvest, forcing them to produce more chlorophyll (creating the vivid green) and more theanine (creating umami sweetness and the calm alertness that made it ideal for Zen meditation). Only the youngest leaves (tencha) are hand-picked, steamed to prevent oxidation, dried, and stone-ground at 30-40g per hour — granite millstones any faster would generate heat that damages the flavor. The highest grade (ceremonial) costs over $100 per 30g tin.

Where Does It Come From?

Matcha originated in Kyoto, Japan. It's a beloved part of the local food culture and one of the dishes that best represents Japan's culinary tradition.

What Does It Taste Like?

Matcha has a distinctive flavour. The combination of Tencha shade-grown green tea leaves (stone-ground), Hot water (80°C, not boiling) creates a taste that is characteristic of Kyoto's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

In a hand-thrown chawan bowl, whisked with a bamboo chasen in a W-motion

Where Can I Try Matcha?

The best place to try Matcha for the first time is in Kyoto, Japan. If you can't travel there, look for restaurants specialising in Japan cuisine in your city, or try making it at home using our recipe guide.

Is Matcha Suitable for Me?

Matcha traditionally contains Tencha shade-grown green tea leaves (stone-ground). Its spice level is 0, which may require adjustment for those sensitive to spice.