Matcha 101
Matcha is green tea in its whole form. Instead of steeping the leaves and pouring the water off, you whisk the whole leaf — ground to a fine powder — into the cup and drink all of it.
How it is grown
In the weeks before harvest the plants are shaded from direct sun. The leaves respond by producing more chlorophyll and more amino acids, which is where matcha gets its deep green colour and its savoury, rounded taste.
From leaf to powder
After harvest the leaves are steamed, dried and sorted. Stems and veins are removed, leaving only the soft leaf — tencha. The tencha is then milled into powder. Stone milling is the slowest method and the one that keeps the aroma intact: a single mill produces only a small amount an hour.
Ceremonial and culinary
Ceremonial grade is made to be drunk on its own, with nothing added. Culinary grade is milled for baking and blending, where other ingredients carry the flavour. Neither is better than the other. They are made for different cups.
What to look for
- A vivid green rather than a dull olive
- A smooth, powdery texture with no grit
- A finish that stays sweet rather than turning sharp
A little bitterness is not a fault. It should sit behind the sweetness, not in front of it.
Keeping it well
Matcha fades with light, heat, air and moisture. Keep the tin closed, somewhere cool and dark, and drink it within a few weeks of opening.