What is matcha? Everything you need to know about ceremonial grade, preparation, and taste
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Matcha is more than a trendy drink. It is an ancient Japanese tea culture, a conscious daily habit, and — if you choose the right quality — one of nature's most refined flavors.
In this article, we explain what matcha precisely is, the difference between ceremonial grade and culinary grade, how to prepare it at home, and why more and more people choose matcha over coffee or regular tea.
What you will learn in this article:
- Matcha is ground green tea made from the highest quality tea leaves
- Ceremonial grade is for pure drinking; culinary grade for cooking and lattes
- Preparation requires only two ingredients: matcha and warm water
- Matcha contains L-theanine, which provides a calm, clear energy
What is matcha?
Matcha is finely ground green tea, made from the young leaves of the Camellia sinensis plant. What distinguishes matcha from regular green tea is how the plant is cultivated and processed.
Several weeks before harvest, the tea plants are covered from direct sunlight. This shading period causes the plant to produce more chlorophyll and L-theanine — substances responsible for matcha's deep green color, smooth umami flavor, and calming effect.
After harvesting, the leaves are steamed, dried, and stripped of stems and veins. What remains — the so-called tencha — is then slowly ground on granite millstones into a fine, silky powder.
The result is matcha: a powder that fully dissolves in water, allowing you to absorb all the nutrients from the leaf — unlike regular tea, where you discard the leaf after steeping.
Ceremonial grade vs. culinary grade
Not all matcha is created equal. The two most common categories are ceremonial grade and culinary grade — and the difference lies in quality, taste, and use.
Ceremonial grade is the highest quality matcha, made from the youngest, most delicate tea leaves of the first harvest. The color is bright, vibrant green. The taste is smooth, slightly sweet, and rich in umami — without bitterness. Ceremonial grade is intended for pure drinking: dissolved in warm water, without milk or sugar.
Culinary grade matcha is made from slightly older leaves and has a more intense, sometimes slightly bitter taste. This strength makes it suitable for use in lattes, smoothies, baked goods, and desserts.
If you want to drink matcha as it is traditionally intended — pure, in a bowl or cup — always opt for ceremonial grade. The taste and quality are noticeably different.
How do you prepare matcha?
Preparing matcha is simpler than it seems. You don't need special equipment to start — just the right ingredients and a little attention.
What you need:
- 1–2 grams of ceremonial grade matcha (about ½ to 1 teaspoon)
- 70–80 ml warm water (not boiling — approx. 70–80°C)
- A matcha whisk (chasen) or a small whisk
- A bowl or cup
Preparation:
- Sift the matcha through a fine sieve into your bowl. This prevents lumps.
- Add a small amount of warm water — about 20 ml — and stir until a smooth paste forms.
- Add the remaining water and whisk the matcha with a quick zigzag motion until a light foam layer appears.
- Drink immediately, while the matcha is still fresh and warm.
For a matcha latte: replace the extra water with (plant-based) milk, hot or cold.
New to matcha? A complete starter kit makes it easier to begin at home — with the right quality matcha, a chasen, and a bowl, all together.
Why do people choose matcha?
Matcha has a unique combination of properties that distinguish it from other beverages.
Matcha contains caffeine — but also L-theanine, an amino acid that modulates the effect of caffeine. The result is an alertness without the nervousness or sudden crash that coffee sometimes causes. Many people describe it as "clear and calm at the same time."
Preparing matcha requires a moment of mindfulness. This ritual — sifting, whisking, drinking — is for many people a conscious break in their day. It's no coincidence that matcha has played a central role in the Japanese tea ceremony for centuries.
Good ceremonial grade matcha has a complex flavor: smooth, slightly sweet, with a deep umami undertone. It's a taste you learn to appreciate — and one you won't soon forget.