The Ultimate Matcha Guide for Beginners: Types, Health Benefits, and Essential Recipes

Welcome to my matcha guide! Now people are falling in love with matcha more than ever. Here's the detailed breakdown of what matcha is, how to choose matcha, traditional tools, storage, and essential recipes!

If you love matcha latte or hojicha latte, or are genuinely curious about Japanese tea culture, this page is perfect! Matcha is not just a powdered green tea. It requires craftsmanship and thoughtful labor. Knowing the history behind matcha makes your daily teatime evenmore fulfilling.

Jump to:

• Matcha in Modern Japanese Life
• What is Matcha?
• Matcha in Japanese History
• Matcha vs. Green Tea: Why are People Obsessed with Matcha?
• How to Choose Your Matcha: Ceremonial Grade vs. Culinary Grade
• How to Make A Perfect Cup of Matcha
• How to Store Matcha to Keep It Fresh
• Matcha Recipes Beyond Latte
• Matcha FAQs and Troubleshooting
• How to make Matcha (Usucha)

Matcha in Modern Japanese Life

As I grew up in Japan, matcha is always around. It was a popular option for drink or dessert in cafes or restaurants. The most popular way people enjoy matcha in Japan is in desserts! In ice cream, cakes, baked goods, traditional wagashi, and shaved ice flavor(Japanese shaved ice culture is a huge deal!) You'll find countless matcha desserts in Japan!

However, drinking matcha as tea or a latte isn't as trendy as it is in the US. That's likely because matcha is considered the premium beverage in both quality and price. So people drink more affordable tea, like green tea (Ryokucha, 緑茶) and roasted barley tea (Mugicha, 麦茶) on a daily basis. I keep a bottle of Mugicha in my fridge to drink all day. While people drink those teas for hydration, matcha is too thick and intense for frequent sipping.

Still, matcha and mactha culture hold a truly meaningful part in Japanese culture. I was in a Japanese tea ceremony club in high school. And I and girls (there were only female members) practiced the tea ceremony after school. Yes, so many schools have a Japanese tea ceremony as an extracurricular activity! The ceremony itself is not just about making tea. It is an art of hospitality. And it reflects the core cultural and spiritual values of Japan: harmony, respect, purity, and tranquility. It's also a mindful ritual that people, including me, find calm through the practice.

So in this post, I'll walk through everything you need to know to enjoy matcha! I've found that not many website covers the culture and spiritual side behind matcha. But as someone who's Japanese and genuinely loves matcha, I'll share a little depth about it too.

What is Matcha?

Matcha is finely ground green tea leaves. It has an earthy, vegetal flavor with a sweet aroma and subtle backbone of umami. When whisked with hot water, it creates a smooth tea with a creamy foam on top. It's traditionally enjoyed in the Japanese tea ceremony, known as sado (茶道).

From Tea Leaves to the Powder

Matcha has an awakening, umami-rich flavor you just don't find from any other tea. But it just doesn't come from powdering tea leaves. The production involves thoughtful cultivation and meticulous craftsmanship. It's an art perfected through time and labor of love!

When new leaves begin to emerge from the Camellia sinensis plant, farmers cover the plants in the shade for more than 20 days. This reduction of sun exposure encourages the production of chlorophyll. That's why high-quality matcha has a vibrant green color.

The shading process also makes matcha rich in umami. Matcha is rich in a unique amino acid called L-theanine. L-Theanine contributes to matcha's signature sweetness and umami flavor. But it can be transformed into catechins when exposed to the sun. While catechins are antioxidant compounds that are beneficial for health, they are also responsible for the bitterness and astringency you find in traditional green tea. The shading process preserves L-Theanine in matcha.

Then, farmers either hand-pick or machine-pick only the young leaves. These leaves are steamed, dried without rolling, and sorted to remove stems and veins. Now, these processed tea leaves are called Tencha (碾茶).

Then, tencha is slowly ground into a fine powder using a traditional stone grinder called Ishi-usu (石臼). It's important to keep the grinding slow to prevent overheating. As heat can damage the matcha. Each Ishi-usu produces only 40g of matcha per hour.

Shaded-grown and stone-ground are what define matcha and differentiate it from other green tea products.

Producing high-quality matcha in the traditional method involves many layers of manual labor. That's why high-quality matcha comes at a premium price point. And why it's truly worth the investment!

Matcha in Japanese History

People have been enjoying matcha in the tea ceremony for centuries. First, tea was brought from China more than 1000 years ago. In the 16th century, Sen no Rikyu (千利休) perfected wabicha, the foundational style of tea ceremony as we know it today. It is rooted in the spirit of wabi sabi, the philosophy of finding beauty in imperfection and simplicity, and celebrating impermanence.

Famous Samurai in Japanese history, like Oda Nobunaga, are known to love matcha and the tea ceremony. He and other leaders also used it as a political tool. Sen no Rikyu served Oda Nobunaga as a tea master. It is known that so many elite Busho (military leaders) are obsessed with the tea ceremony in the Sengoku period (戦国時代, around the 15th and 16th centuries). The Sengoku period is when civil wars took place in Japanese history.

Throughout Japanese history, you can find many samurai obsessed with the tea ceremony. So why are elites of the battlefield obsessed with a cup of ... tea?

One reason is that it was a political and social tool. Exquisite tea tools represent the authority and influence that one possesses.

The other reason is believed that samurai found calmness through tea ceremony practice, like Zen. It was an era of war, and they were the soldiers; they never knew if they could survive tomorrow. The tea ceremony was a way for them to find a piece of mind through the practice.

Now we feel like every day is a digital battlefield. Our feeds are often filled with overstimulating posts that constantly disturb our peace of mind. So it's natural for people to find peace and calmness through a personal ritual and a cup of matcha.

Matcha vs. Green Tea: Why are People Obsessed with Matcha?

Even without the science to prove the benefits of matcha during the 16th century, the Samurai instinctively knew something was right. Matcha is so calming! Scientists find the secret to why people (and samurai) are obsessed.

As we talked in What is Matcha? section, shaded-grown, and stone-ground characterized the taste and nutrition of matcha. Shaded-grown process preserves L-Theanine in tea leaves, and that's where magic happens and differentiates from regular green tea.

Caffeine and L-Theanine: The Power of Calm Focus

I love drinking my matcha instead of morning coffee. They both have caffeine to wake me up in the morning. But it hits me differently. While coffee gives me a boost of energy, matcha gives me a feeling of calm focus.

If you have the same experience as mine, that's valid! It is known that Matcha's caffeine is tempered by L‑Theanine to provide sustained, calm focus without a crash. L‑Theanine is also known to reduce stress and anxiety. It also improves sleep quality and the ability to stay focused by boosting mental clarity.

Sounds like great benefits samurai want during the era of war, right? We can also benefit from matcha to survive modern society.

Whole Leaf Consumption: More Nutrients, No Waste

The biggest difference between matcha and regular green tea (Ryokucha, 緑茶) is how people consume the tea.

When brewing green tea, you steep the tea leaves in hot water to extract the tea and discard the used leaves. This process extracts beneficial compounds and nutrients into your cup. But some of the nutrients and compounds stay in the leaves without diffusing into water.

With matcha, you are consuming the entire tea leaf, which has been finely ground into a powder. As a result, you can get higher levels of antioxidants in matcha.

While green tea and matcha share many healthy compounds and benefits, matcha is more concentrated in antioxidants like catechins, L-theanine, and Vitamin C. Green tea and matcha are both good sources of powerful antioxidants such as epigallocatechin gallate (EGCG). But matcha can have up to 3 times more antioxidants compared to high-quality green teas.

How to Choose Your Matcha: Ceremonial Grade vs. Culinary Grade

This is the most important part!! As matcha gains popularity, numerous low-quality products begin to circulate on the market. Some of them even try to look like Japanese traditional brands, affecting their reputations. So we need to be smarter to support the matcha culture.

As we talked in What is Matcha? section, authentic production processes require craftsmanship. And that determines the quality.

Ceremonial Grade vs. Culinary Grade

Ceremonial-grade matcha is made for drinking. It's usually characterized by

• Vibrant green color
• Smooth texture (powder is very fine and silky)
• Taste (sweetness and umami)
• Rich aroma

They come in a premium price point, which is because producing high-quality matcha requires following authentic production processes like shade growing and stone grinding.

Culinary-grade matcha is great for baking or cooking. It's usually

• The color might be dull and yellowish.
• More coarse, slightly grainy.
• You might notice more bitterness and astringency, and not much of umami and sweetness.
• It's also less aromatic.

This matcha is produced through mass production. It simplifies the labor-intensive steps in the traditional matcha-making process. Also, leaves can be harvestd later time.

As a result, it has a stronger flavor and more bitterness. More L-Theanine is transformed into catechins, meaning less umami and more bitterness. It's not necessarily a bad thing. It actually works well in baking, because its strong flavor holds up after baking.

Actually, some confectionery-use matcha products are made or mixed with green tea (no shade-grown tea). So it's not technically matcha. Those products offer a strong green tea flavor in desserts. So check the label to see what you're buying!

These grades are not necessarily one better than the other. Rather, they just serve different purposes. It's just so wasteful to use the delicate flavor of ceremonial-grade matcha to flavor baked goods, just to be overpowered by other ingredients. So it's important to know that matcha comes in many shades of green. And you need to be intentional when picking the right one for your specific needs.

You can, of course, use ceremonial-grade matcha for baking and culinary uses. I like to use old matcha, which I left unused for a while, to make Matcha Pancakes!

But, unfortunately, I don't recommend the other way around. I once tried to prepare a traditional cup of matcha tea (usucha) with culinary-grade matcha. And even as a matcha lover myself, the result was totally, meh 🙁

Oh, but wait! Grades are a great indicator to tell quality from outside of the tin. But is it the only way to tell if a matcha is good?

Stop Obsessing Over the "Ceremonial" Label

For example, my favorite matcha, Ummom from Ippodo, doesn't have a ceremonial grade label on it. None of the Ippodo products has a ceremonial grade label. Nor have I ever seen matcha specifically stated as ceremonial grade in Japan.

That's because "ceremonial grade" is a marketing term used outside of Japan. Unfortunately, there's no standard regulation on grading matcha. So what they call "ceremonial grade" depends on each matcha brand's standards and philosophy.

While "ceremonial grade" is nonexistent in Japan, I have definitely seen matcha labeled as "for culinary uses(ryori-yo, 料理用)" and "for confectionery uses (seika-yo, 製菓用)". That matcha is intended for cooking and baking, and not for being enjoyed as a tea.

So the key to finding a good matcha is learn the brand. And it's important to choose the matcha brand that follows the authentic Japanese matcha production process. Always check where matcha is from. And make sure to check the customers' feedback to ensure that the brand's claim is true.

And when trying yourself, make usucha and test your matcha's color, texture, taste (sweetness and umami), and aroma. You'll find a huge difference in taste once you experience authentic matcha!

If you tried matcha and didn't like it, it might not be because matcha is not for you. That's because the particular product is not for drinking or your preference. As we talked last section, some culinary-grade matcha is not even matcha, powdered regular green tea labeled as matcha for marketing purposes.

Also, brands blend matcha to create their signature flavor. So, try it yourself and find your favorite! It's also a fun part of the matcha journey.

Where to Buy Matcha: Authentic Japanese Matcha Brands

Here are Japanese traditional tea brands that you can trust. They're all founded in Kyoto with a long history, and popular among US matcha lovers!

• Ippodo Tea (1717): They're my favorite brand and always provide high-quality products! You can easily buy their products on their official website.
• Marukyu Koyamaen (1704): They have a global website for customers outside of Japan, but it's very competitive to purchase one. Consider other sellers like Sazen and Steeping Room.
• Yamamasa Koyamaen (1861): Unfortunately, there's no online shop for international shoppers. Try other sellers like Sazen and Steeping Room instead.
• Nakamura Tokichi (1854): Their green tins are so iconic! Their website is usually stocked and ready to purchase!

The numbers after each brand name are the year they were founded! You'll see how historic they are!

I love Ippodo and order their matcha and green tea regularly. But since they stopped carrying small tins, I have recently been exploring new US brands like Rocky's matcha! It's really fun to try the brand's signature blend and single-origin matcha.

What does the Name of the Matcha Mean?

When you're browsing traditional Japanese matcha brands' websites, you might notice that the names look kinda similar to each other.

For example, Ippodo Ummon is called Ummon no Mukashi (雲門の昔) on the Japanese site. And Ippodo Kan is called Kan no Shiro (関の白). And next, take a look at Nakamura Tokichi's website. You'll find Hatsu-no-Mukashi (初の昔) and Seikan-no-Shiro (清閑の白). They sound similar at the ends, right?

That's because the names of the mathca are deeply tied to the tea ceremony. Mukashi and Shiro have been traditionally used to name matcha blends to reflect the traditional production process, and are only used for high-quality products. And now, Mukashi matcha blends are often used to make koicha (thick matcha) and Shiro matcha blends for ususha (thin matcha) in the tea ceremonies.

I found that Mukashi is used for bold, full-bodied blends. Shiro is used for more medium-bodied, refreshing matcha blends. So you can kinda guess the flavor from the names when you choose your matcha.

How to Make A Perfect Cup of Matcha

Essential Tools: Sifter, Bowl, and Bamboo Whisk (Chasen)

You don't need special tools to make matcha! And we'll talk about it later. But if you make matcha often, these traditional tools are very useful and even necessary to create the smoothest matcha. These tools below are essential tools to make a smooth, lump-free, and frothy matcha of your dreams!

• Bamboo Whisk (Chasen, 茶筅): The king of making matcha! Nothing makes matcha smoother and creamier than a bamboo whisk! For making Usucha (foamy smooth matcha), you'll typically need a bamboo whisk with 80 or 100 bristles. It's a delicate tool, so be gentle while whisking and try not to scrape the bottom of the matcha bowl, which results in broken bristles. Always wash and dry your whisk thoroughly after use to keep it mold-free. When you lose several bristles, it's a clear sign that it is time for a replacement.
• Sifter (Chakoshi, 茶漉し): Sifting before preparing matcha is an important step for a silky matcha. Since authentic matcha is a very fine powder, it tends to clump together due to static electricity.
• Matcha Bowl (Chawan, 茶碗): While any small bowl will technically work, a traditional Chawan is the best for making matcha. When whisking matcha with a traditional bamboo whisk, you'll need a bowl with a wide and flat bottom to move your whisk efficiently. One with a spout is perfect for pouring matcha over a glass of milk to make a latte.
• (optional) Tea Scoop (Chashaku,茶杓): Chashaku is a traditional bamboo scoop designed for scooping the perfect amount of matcha every time. Wipe with a dry cloth after use. Wetting the scoop makes it harder to clean, and exposing it to hot water can cause the bamboo to lose its curve.

If I have to choose one, I'll just start with a bamboo whisk. I've improvised with a small metal baking whisk or handheld frother in the past. Nothing compares to the velvety, clump-free matcha made with a bamboo whisk! Luckily, you can get a bamboo whisk under $10 at Amazon!

Usucha vs. Koicha: The Two Traditional Styles

The most common way of preparing matcha is called Usucha (thin tea). Usucha is made by whisking together matcha powder and hot water to create a foamy, smooth tea. Traditional usucha is made with 2 Chashaku scoops of matcha (about 1.5-2g) and 60-70ml of water.

Think of Usucha like an espresso shot. You can pour this over milk to make a latte or double the recipe to make a double-shot latte. Prepare with a bamboo whisk with 80-100 thin bristles to create foam. When making the strong (double) shot of matcha for making lattes, double the matcha powder without doubling the amount of hot water. Thick usucha makes a strong matcha without diluting the milk.

I personally like 2-3g of matcha for my latte! But a lot of people prefer 4g of matcha to make a strong drink.

And we have another way to prepare matcha called Koicha (thick tea). It's a formal style of preparation mostly enjoyed in the tea ceremony. Koicha uses 4g of matcha powder and 30ml of water, resulting in a thick, paste-like consistency. It's not typically whisked for a creamy froth.

Unlike Usucha, Koicha is prepared by kneading matcha powder and water with a bamboo whisk with a thick bristle. Koicha requires the highest quality matcha due to its intensely concentrated flavor.

The Step-by-Step Whisking Matcha (Usucha)

So here, it's finally time to make yourself a matcha! Here are the basic steps to make usucha. You can just sip usucha to enjoy the matcha's delicate flavor, or add it to milk or soda to make fun lattes and drinks.

What You Need (Per Serving)

Ingredients:

• 2 g of matcha (1 teaspoon or 1.5 tea scoops), use up to 4g to your taste
• 60-70ml of hot water (80°C /176°F)

Tools:

• Bamboo Whisk
• Shifter
• Matcha Bowl
• Teaspoon or Tea Scoop

How to Make Ususha

Step 1: Sift the Matcha

Tip: You can measure the matcha and water using a kitchen scale for precise measurement.

Step 2: Add Water (Temperature is the KEY!)

Bring water to a boil, then allow it to cool to around 80°C (176°F). If your kettle has temperature control, it works wonders.

No temperature control? Don't worry! Try the traditional cooling method called Yusamashi (湯冷まし). It's quite simple. Pour boiling water into a different cup to cool. This step slightly cools off the water. Use this water to make matcha.

Step 3: Whisk

Tip: Avoid pressing the whisk down too hard on the bottom of the bowl to preserve the delicate bristles.

How to Make Matcha Without the Special Tools

While the traditional whisking method provides the best result, sometimes we all have to improvise to survive no-whisk emergencies. Because even if it's not the best, good matcha is better than no matcha, right? So here are some ways to make matcha without traditional tools!

Mug and Spoon Method

Add matcha to a mug and pour a splash of hot water, about 1 tablespoon. Use a spoon to knead the powder with water to make it into a paste. Then, pour in the rest of the water. Whisk vigorously until smooth. And you just made yourself a cup of matcha!

Instead of a spoon, you can also use a fork or a small whisk.

Shaker (or Jar) Method

In a shaker or a jar with a lid, add matcha, water, and ice cubes. Seal the jar and shake well until a frothy and smooth consistency.

I like this method on the go or during vacation!

How to Store Matcha to Keep It Fresh

Here are the tips to keep your matcha fresh! It's important to keep it fresh to enjoy the flavor and its benefits to the fullest.

How Often Do You Enjoy Your Matcha?

Before buying the matcha, you need to know how frequently you'll be drinking matcha. It's important to determine the size of the tin you get. Typically, it's recommended to finish the opened tin of matcha within a month. I see brands offer 20g, 30g, 40g tins and 100g bags. And you'll need 2-4g of powder to make one cup of matcha. Based on these calculations, pick the one that best suits your lifestyle!

• 20g (5-10 servings): best for those who enjoy 1-2 cups of matcha per week.
• 30g (7-15 servings): best for those who enjoy 2-3 cups of matcha per week.
• 40g (10-20 servings): best for those who enjoy 3-5 cups of matcha per week.
• 100g (25-50 servings): best for those who enjoy matcha every day or use it beyond drinks, like baking and making desserts.

I like getting a 20g tin so that I can enjoy my matcha fresh and delicious!

How to Store Matcha

When it comes to storing, matcha needs princess treatment. It's important to keep matcha away from

• Air: Oxygenize the matcha.
• Heat: Matcha likes a steady temperature.
• Humidity: You don't need clamps in sily matcha powder.
• Odors: No food, spices, or fragrance, please!
• Light: Sunshine is the biggest enemy.

They all contribute to damaging our precious matcha. The flavor, color, and aroma can degrade.

After the opening, keep matcha in an airtight container made with opaque material to protect from oxygen and sunlight. The matcha tin that comes with it is ideal. Most of the matcha tin comes in an inner foil bag to create a double seal. I like to keep matcha in this inner foil bag for extra protection and use a clip to seal after every time I scoop out the matcha. But you can transfer your matcha into the tin for convenience and aesthetics. Just minimize the time of opening the tin to reduce light exposure.

Then keep the tightly sealed matcha tin in a dark, dry, cold place like a cupboard. But just make sure you store your matcha away from the spices to avoid odors. You don't need to refrigerate, as the fridge is filled with food smells. Room temperature is fine, especially if you're using it regularly.

If you wish to store it longer, you can freeze an unopened bag/tin of matcha. When using, thaw completely before opening to avoid condensation.

Matcha Recipes Beyond Latte

So here comes the fun part! Once you master the basic technique to make usucha, you can use any drink your heart desires! I love making a matcha latte with seasonal fruits. Making homemade fruit syrup is so easy.

And if your matcha gets a little old (you'll notice when the color gets dull when the matcha gets forgotten at the back of the cabinet), you can save it by making a tasty dessert!

Creamy & Classic Matcha Lattes (Hot, Iced, and something special)

Matcha lattes are a great recipe for starting to explore the world of matcha drinks! Lattes provide the perfect balance of focused energy and sweet, creamy comfort. These recipes combine the traditional usucha with milk, spices, and syrups for café-quality results at home. Using seasonal fruit syrup and jam is also a great way to enjoy matcha year-round!

• Start your day with the comforting flavor of our Creamy Vanilla Matcha Latte with Oat Milk.
• When berries are in season, try our Easy Blueberry Matcha Latte (Hot or Iced).
• Skip the coffee shop line and try our ultra-popular Healthy Iced Strawberry Matcha Latte (Starbucks Copycat!).
• Get a taste of a viral sensation with the light and frothy Easy Viral Coconut Matcha Cloud (Matcha Cold Foam Coconut Water). This is really groundbreaking and opens your matcha horizon!
• Learn how to make the chewy, refreshing classic drink at home: How to Make Matcha Bubble Tea at Home.
• Need a quick pick-me-up? This simple and creamy Banana Matcha Latte is ready in minutes and so energizing!

Adding a dollop of jam or preserve to your daily matcha latte is the easiest way to add seasonal flair to your routine! Try Strawberry Rhubarb Jam in early summer to capture the season in a glass.

Fruity and Refreshing Matcha Drinks (Smoothies, Mocktails, and Sodas)

Matcha's bright, grassy notes pair beautifully with refreshing, sweet fruit flavor, creating complex and refreshing beverages. And bubbly matcha is surprisingly delicious! These recipes are perfect for hydration, entertaining, a powerful pre-workout boost, or starting your morning energized.

• Did you know matcha soda is a thing? For a bubbly sip, try this Easy Sparkling Matcha Green Tea Soda Recipe.
• Matcha makes great mocktails! Try Matcha Mojito Mocktail.
• Make a tropical twist on a classic soda with Sparkling Lychee Matcha Mocktail.
• This Refreshing Iced Blueberry Matcha Lemonade with Lavender is the ultimate summer cooler!
• Blend your favorite flavors into a chilled breakfast with the Healthy and Easy Matcha Banana Smoothie.
• Power up your breakfast blender with the Quick 5-Ingredient Mango Matcha Smoothie.
• Blend your favorite flavors into a fulfilling breakfast with the Nourishing Strawberry Matcha Latte Smoothie.
• Make the Connecting with the Earth Smoothie on Earth Day to admire the beautiful swirl of blue butterfly pea smoothie and vibrant green matcha.

Matcha Desserts, Breakfasts, and More

I need all my desserts in matcha flavor! You can use either ceremonial-grade matcha or culinary-grade powder for these recipes.

• Make your breakfast extra green with the Fluffy Matcha Green Tea Pancakes.
• Enjoy a fun summer treat with the beautiful layers of Mango Matcha Latte Popsicles.
• For an easy grab-and-go breakfast, meal prep the Strawberry and Cream Overnight Oats with Matcha Yogurt.
• Combine classic dessert with matcha in Matcha Affogato with Homemade Strawberry Topping.
• For something truly fun and unique, check out our Unique Halloween Matcha Frankenstein Onigiri (perfect for themed parties!).

Matcha FAQs and Troubleshooting

Phew, that was a lot! I really hope I could answer some of the questions you have. I'm still leaning and love every process! Please let me know what you think, and enjoy a cup of matcha together!

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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!