MATCHA 101
What is matcha?
Matcha is a finely milled Japanese green tea made from tencha: tea leaves that are shaded before harvest, steamed, dried without rolling, refined, and ground into powder.
You whisk matcha into water instead of steeping leaves and removing them. That gives it its vivid color, creamy body, and unmistakable balance of savory umami, gentle sweetness, and a little bitterness.
MATCHA AT A GLANCE
Six facts that explain the cup
Start here if matcha is new to you. These are the details that separate matcha from other green teas.
- Tea plant
- Camellia sinensis—the same species used for green, black, and oolong tea.
- Base tea
- Tencha: shade-grown tea leaves processed for matcha.
- Form
- A fine powder, not a tea bag or loose leaf that you remove after brewing.
- Preparation
- Whisked into water, then enjoyed as-is or finished with milk and ice.
- Taste
- Savory umami, vegetal notes, gentle sweetness, and controlled bitterness.
- Caffeine
- Matcha naturally contains caffeine; the amount varies by product and serving size.
LEAF TO POWDER
How is matcha made?
Matcha begins long before the whisk. Cultivation and processing create tencha first; milling turns that refined leaf into matcha.
-
01The tea plants are shaded
Tea fields intended for tencha are shaded before harvest. The reduced sunlight changes how the leaf develops and contributes to matcha’s deep green color and umami-rich character.
-
02
The leaves are steamed
After harvest, the fresh leaves are steamed to limit oxidation and preserve their vivid green character.
-
03
The leaves are dried into tencha
The steamed leaves are dried without the rolling step used for teas such as sencha. This produces the flat leaf material that will be refined into tencha.
-
04
Tencha is refined
Stems and veins are removed from the dried leaf material. What remains is tencha: the tea prepared specifically to become matcha.
-
05
The tencha is finely milled
The refined leaf is milled into a very fine powder. Yōko Matcha’s ceremonial tencha is bead-milled in Japan.
A USEFUL DISTINCTION
Matcha vs. green tea
Matcha is green tea, but most green tea is not matcha. The difference is in the leaf material, processing, and what ends up in your cup.
| Question | Matcha | Steeped green tea |
|---|---|---|
| What is it? | Finely milled tencha. | Whole or cut tea leaves, such as sencha, brewed in water. |
| How is it prepared? | Powder is whisked into water. | Leaves are steeped, then removed. |
| What do you drink? | The suspended powdered leaf and water together. | The brewed infusion after the leaves are removed. |
| Texture | Full-bodied, creamy, and lightly frothy when whisked. | Clearer and lighter in body. |
| Flavor | Concentrated umami, vegetal notes, sweetness, and bitterness. | Varies by tea; often lighter and more delicate. |
| Caffeine | Contains caffeine; the amount varies with powder and serving size. | Contains caffeine; the amount varies with tea, dose, and steeping. |
WHAT MATCHA TASTES LIKE
Green, savory, and more nuanced than “grassy”
Well-made matcha can taste savory and gently sweet, with fresh vegetal notes and a clean finish. Some bitterness is normal. Harshness can come from the tea itself, too much powder, or water that is too hot.
- UmamiSavory depth
- VegetalFresh green notes
- SweetA gentle natural finish
- BitterPresent, but balanced
Preparation matters: start with hot—not boiling—water, and adjust the powder-to-water ratio to your taste.
YOUR CUP, YOUR WAY
How to make matcha at home
You do not need a complicated setup. A bowl, a small sieve, hot water, and a whisk are enough to begin.
- 1
Sift your matcha.
Sift 2g of matcha into a bowl to break up any clumps.
- 2
Add water and whisk.
Add a little hot—not boiling—water. Whisk in a quick zigzag until smooth and frothy.
- 3
Make it yours.
Add more water for traditional matcha or your favorite milk for a latte. Enjoy hot or iced, and sweeten to taste.
HOW TO CHOOSE MATCHA
Look past the word “ceremonial”
“Ceremonial grade” is a seller description, not a standardized Japanese certification. A useful matcha listing should tell you more than a grade name.
Read our guide to matcha grades- Origin
Where was the tea grown and processed?
- Cultivar
Which tea variety—or blend of varieties—was used?
- Harvest
When were the leaves gathered?
- Intended use
Is it designed for water, lattes, or recipes with stronger ingredients?
QUICK ANSWERS
Matcha questions, answered
Clear answers to the questions people ask most often.
Is matcha green tea?
Yes. Matcha is a type of green tea made by finely milling tencha. Tencha comes from tea leaves that are shaded before harvest, steamed, dried without rolling, and refined before milling.
Is matcha the same as powdered green tea?
Not necessarily. Other green teas can be ground into powder, but matcha is made from tencha. The leaf material and processing are what define it.
What is tencha?
Tencha is the refined tea leaf used to make matcha. It is produced from shaded leaves that are steamed and dried without rolling, then de-stemmed and de-veined before milling.
Does matcha have caffeine?
Yes. Matcha naturally contains caffeine. The amount in a cup varies by the product, the amount of powder used, and the serving size.
What does matcha taste like?
Matcha commonly tastes savory, vegetal, gently sweet, and slightly bitter. Origin, cultivar, harvest, freshness, and preparation all affect the final cup.
Do I need a bamboo whisk to make matcha?
No. A bamboo chasen creates the classic fine foam, but a handheld frother or tightly sealed jar can also mix matcha for a first cup or latte.
What does “ceremonial grade” mean?
It is a seller description rather than a standardized Japanese certification. Use it as a clue about intended use, then check the origin, cultivar, harvest, processing, and tasting description.
Can I use matcha in a latte or for baking?
Yes. Matcha can be whisked with water, mixed with milk for a latte, or used in baking and desserts. Choose a product whose flavor and intended use suit what you are making.
READY TO TASTE IT?
Meet Yōko Matcha’s ceremonial matcha
First-harvest, single-cultivar Yabukita from Hon-Yama, Shizuoka. Smooth enough for water, lovely with milk.
Shop organic matcha