Matcha
Matcha is a finely ground green tea powder known for its vibrant green color and rich, earthy flavor. Unlike ordinary tea, which is steeped and then removed from the water, matcha is whisked directly into your drink, so you consume the powdered tea leaf.
Matcha is made from specially grown tea leaves called tencha. The plants are shaded before harvest, helping develop their green color and savory flavor, known as umami. After harvesting, the leaves are steamed, dried, and refined to remove stems and veins, then ground into a fine powder. Learn about matcha
Matcha is closely associated with Japan and its traditional tea ceremony. Its roots reach back to powdered-tea practices brought from China, which were developed and refined in Japan over centuries. Uji, near Kyoto, and Nishio, in Aichi Prefecture, are two well-known Japanese matcha-producing regions. Japanese tea history, Nishio matcha
To prepare a traditional serving of matcha:
- Sift: Place approximately 1 level teaspoon (2 grams) of matcha through a fine strainer into a bowl.
- Add water: Pour in 2 fluid ounces (60 mL) of hot water at approximately 175°F (80°C).
- Whisk: Using a bamboo matcha whisk, whisk briskly back and forth in an “M” or “W” motion until smooth and lightly frothy.
- Enjoy: Sip immediately. Add a little more water if you prefer a lighter taste. Traditional preparation guide
Prefer a Matcha Latte?
Whisk 3 grams of matcha with approximately ⅓ cup plus 1 tablespoon (100 mL) of warm water, then add the same amount of warm milk or your favorite milk alternative. Sweeten to taste. For an iced version, use cold milk and pour over ice.
