Matcha

Matcha is a type of green tea that has been carefully grown, harvested and stone-ground into a fine, bright green powder. Unlike regular green tea, where the leaves are steeped and removed, matcha is whisked into water or milk, meaning you’re drinking the entire leaf. This gives it a much higher concentration of nutrients and antioxidants, as well as a smooth, rich flavour that’s quite different from standard brews. Thanks to these unique matcha properties, it has become a favourite not just in traditional Japanese tea ceremonies but also in modern drinks and recipes worldwide.

Matcha comes from specially grown tea plants that are shaded before harvest, a process that boosts their chlorophyll and amino acid levels. The leaves, known as tencha, are then carefully picked, steamed to lock in freshness, dried and then slowly stone-milled into a fine powder. This careful method preserves the tea’s vibrant colour and distinctive taste. In Japan, you’d often enjoy it in a traditional matcha house, where the skill of preparation is just as important as the tea itself. Today, that same craft is what makes matcha so versatile - perfect for sipping straight, whisking into lattes or even blending into desserts.

Quite simply, yes. Matcha is widely celebrated for its health benefits and is often considered one of the most nutrient-dense teas available. Because you consume the whole leaf, it’s particularly high in antioxidants, which help protect the body from free radicals. It also contains L-theanine, an amino acid that promotes relaxation, alongside natural caffeine that supports alertness. Many people find that matcha is good for providing a calm, focused energy without the jitters that coffee can bring. It’s an easy way to add a moment of mindfulness and wellbeing to your day, whether enjoyed hot or cold.

High-quality matcha has a complex, rich flavour profile characterised by a balance of earthy, sweet, and umami tastes with a pleasant, lingering finish. Because you are consuming the entire stone-ground leaf, it tastes much more vibrant and concentrated than a standard cup of steeped green tea.

A properly prepared cup of authentic matcha should taste:

• Vegetal and Earthy: It has a fresh, bright flavour reminiscent of steamed greens or young spinach.
• Naturally Sweet and Creamy: Premium shaded tea leaves release amino acids (specifically L-theanine) that give the tea a subtle, natural sweetness and a smooth, velvety mouthfeel.
• Umami-Rich: There is a distinct, savoury depth - often compared to a light sea breeze - that makes the flavour incredibly unique.

Why does some matcha taste bitter?

If you have tried matcha before and found it unpleasantly bitter or grassy, it is usually down to two factors: quality or water temperature. Lower-grade culinary powders are naturally more astringent, whereas a premium ceremonial grade matcha is incredibly smooth. Additionally, using boiling water can scorch the delicate powder; it is best brewed with water cooled to around 80°C to avoid bitter matcha.

How to balance the flavour:

If you are new to the taste, whisking your matcha into a creamy matcha latte with milk (like oat, almond, or dairy) and a touch of honey or vanilla perfectly balances the earthy notes, creating a comforting, accessible, and highly satisfying drink.