Go to Featured Articles Top PageThe World of Matcha: Its Rich History, Artful Crafting, and Powerful BenefitsThis article explores matcha’s rich history, meticulous crafting process, and its powerful health benefits. From traditional tea ceremonies to modern uses, matcha continues to captivate and offer wellness advantages.Table of Contents:Matcha: Japan’s Timeless Elixir of Wellness and FlavorThe History of MatchaThe Taste of MatchaHow to Enjoy Authentic MatchaComponents of Matcha and Their BenefitsHealth Benefits of Matcha for Various DiseasesDifferences Between Matcha and Green TeaDifferences Between Matcha and Green Tea PowderExperience the Charm of Matcha and the Depth of Japanese Culture!Top Restaurants Where You Can Savor Authentic MatchaMatcha: Japan’s Timeless Elixir of Wellness and FlavorMatcha is a powdered form of tea leaves, traditionally whisked with hot water to make a drink. It is also widely used as an ingredient in sweets and desserts. Matcha has been an integral part of Japanese culture for centuries, particularly through the tradition of the tea ceremony. In recent years, as health-conscious lifestyles have gained popularity, matcha’s nutritional benefits have been reevaluated. It is now widely used not only as a beverage but also in various foods. Japan, known for its long average lifespan, attributes part of its longevity to the consumption of green tea, including matcha.Today, Japan’s matcha industry continues to expand, with growing recognition of matcha as a natural product free from additives and artificial coloring. Beyond beverages, matcha is now utilized in nutritional supplements, natural food colorants, health foods, cosmetics, and an array of matcha-based sweets. With its exceptional nutritional value and distinctive flavor, matcha is expected to play an even greater role in various industries in the future.Standard matcha is made from green tea leaves, which are shaded for about three weeks before harvesting. This shading process increases the amino acid and caffeine content of the leaves. Unlike regular green tea, matcha is consumed in its entirety, as the tea leaves are ground into a fine powder. In contrast, green tea is typically steeped in hot water to extract its components, leaving the tea leaves behind. Because matcha allows for the full consumption of the tea leaves, it offers a much higher nutrient intake. This is why people often say that "one cup of matcha is equivalent to 30 cups of green tea." Matcha is rich in tea polyphenols, caffeine, chlorophyll, and proteins. It also has a smooth texture and produces a fine froth when whisked.While both matcha and green tea powder originate from green tea, they differ in terms of tea leaf selection, cultivation, and processing methods, despite often being mistaken for one another. The production of matcha is particularly strict; after harvesting, the leaves undergo a steaming process before being carefully ground into a fine powder using natural stone mills, a method reserved for authentic, high-quality tea leaves. This meticulous process enhances matcha’s vibrant green color and delicate flavor, resulting in a tea that has minimal bitterness, a mellow sweetness, and a lingering aftertaste.The History of MatchaWhen people think of matcha, they often associate it with Kyoto and Uji, but its origins are not in Japan, but in China. The history of matcha dates back at least 1,700 years, and it has been an integral part of Chinese tea culture. It was born during the Sui Dynasty and developed through the Tang and Song Dynasties. In particular, during the Song Dynasty, the practice of “tencha,” or whisking matcha to drink, spread widely, and unique tea ceremony cultures were established in temples. The flourishing of matcha culture at that time is also evident from ancient tea utensils.However, in the Ming Dynasty, the first emperor, Zhu Yuanzhang, ordered the simplification of tea production methods, leading to the mainstream method of brewing tea leaves in water. As a result, the technique of Tencha was lost, and the traditional stone mill process for producing matcha declined. As a result, matcha is now often recognized as a unique part of Japanese culture.In Japan, the method of making matcha was introduced by the Japanese envoys to Tang China at the end of the 9th century. Initially, it was mainly consumed by monks in temples during their training or meditation, and it was not widely known to the general public. However, after some unique improvements in Japan, the culture of drinking matcha through the tea ceremony, or "chanoyu," gradually developed.During the Muromachi period (1336-1573), "Chanoyu", which was linked to Zen Buddhist philosophy, spread, and it was refined into a cultural practice by the famous tea master Sen no Rikyu. In the Sengoku period (Warring States period- from the mid-15th century to the early 17th century), famous warlords (Busho) like Nobunaga Oda and Hideyoshi Toyotomi valued the tea ceremony, and matcha became an essential part of tea masters' lives. In particular, matcha produced in Uji was highly regarded and became central to Japanese tea culture.Thus, the Japanese tea ceremony (Sado), or Chanoyu, developed as a unique spiritual culture, evolving into various schools, and has been passed down to the present day. Matcha is not just a drink, but a symbol of Japan’s traditional culture, still cherished by many people today.The Taste of MatchaMatcha has a distinctive bitterness, which comes from the caffeine and tea polyphenols present in the tea leaves. Generally, the higher the quality of the matcha, the gentler the bitterness, and a sweetness can be felt in the aftertaste. On the other hand, lower-quality matcha tends to have not only a stronger bitterness but also an astringency that may leave an unpleasant, film-like sensation on the tongue.The flavor of matcha primarily includes the following elements:Bitterness: This is a bitterness similar to bitter melon, and its strength varies depending on the variety of tea leaves and the processing method. The more intense the roasting, the more likely the bitterness will persist.Astringency: This is a drying sensation in the mouth, like that of red wine, with a strong presence of tea components. Unlike bitterness, astringency tends to linger on the tongue.Sweetness (Haikan): A subtle sweetness that appears in the aftertaste, often felt with a delay, similar to the taste of American ginseng.Umami: A characteristic flavor of Japanese tea, similar to the sweetness of seaweed. High-quality matcha, in particular, has a strong umami flavor.High-quality matcha contains abundant caffeine and catechins, but it also has a significant amount of amino acids, especially L-theanine, which neutralizes the bitterness and astringency, allowing the mellow sweetness to stand out. Therefore, the old Japanese proverb “Good medicine is bitter to the taste” does not apply to matcha. In fact, the more delicious the matcha, the higher its quality and health benefits.When consumed on its own, matcha can have a rich taste reminiscent of grass or spinach. To make it more palatable, sugar, milk, cream, or flavorings may be added, but this can result in excess sugar and calories.Furthermore, the quality of matcha significantly affects its price, with high-quality, fresh matcha being more expensive.How to Enjoy Authentic MatchaTo preserve the flavor and nutrients of matcha, it’s important to prepare it correctly. The method generally followed is called "tencha" (the act of whisking tea). Below is a step-by-step guide:Prepare the Necessary ToolsMatcha (choose high-quality matcha for a richer taste)Chawan (a bowl for holding matcha)Chasen (a bamboo whisk)Chashaku (a bamboo spoon)Sifter (to ensure even matcha powder)Hot water (ideal temperature is around 70-80°C)Sift the MatchaMatcha may have clumps, so sift it through a fine mesh to ensure it's even. This helps create a smooth, creamy froth when whisked.Place the Matcha in the ChawanUsing the chashaku, scoop an appropriate amount of matcha (usually about 1–2 grams, or 1–2 chashaku) and place it in the chawan.Pour the Hot WaterThe water should be around 70-80°C. Allow boiling water to cool slightly before using it. The amount of water depends on the desired matcha strength:For thick matcha (koicha), use about 30-40ml of water.For thin matcha (usucha), use about 60-80ml of water.Be cautious not to use water that is too hot, as it may break down the chlorophyll, affecting the color and taste.Whisk the MatchaUse the Chasen to vigorously mix the matcha and hot water. The key to a good froth is to move the Chasen in an "M" shape to create bubbles.Koicha (thick matcha): A rich, creamy taste with foam. Whisk for about 1-2 minutes.Usucha (thin matcha): A lighter taste with less foam. Whisk for about 30 seconds.Drink ItIt’s best to drink matcha immediately after preparing it, as the flavor changes over time. Enjoy it while it’s fresh!Components of Matcha and Their Benefits1. The Effect of Catechins in MatchaMatcha is rich in catechins, which have strong antioxidant properties. These benefits include:Fat Burning: Studies show that matcha can boost fat burning by over 25% and promote metabolism.Lowering Blood Pressure and Cholesterol: Helps protect vascular health and prevent arteriosclerosis.Anti-Aging and Cancer Prevention: Removes free radicals and prevents cell damage, delaying skin aging and reducing cancer risk.Anti-Inflammatory: Reduces chronic inflammation (such as arthritis or stress-induced inflammation).Additionally, while green tea (100ml) contains 16.3mg of catechins, matcha (2g brewed with 60ml of water) contains 200mg, making it more effective in antioxidant and immune-boosting effects than green tea.2. Relaxation Effects of L-TheanineL-theanine in matcha helps relax the brain and enhances focus.Calms the mind and reduces stress and anxietyImproves clarity of thought, memory, and executive functionBoosts focus before important meetings or projectsSince matcha is grown in the shade, unlike regular green tea, it retains more L-theanine without converting into catechins, resulting in stronger freshness and sweetness with less bitterness.3. Rich Antioxidants Protecting CellsMatcha contains antioxidants such as catechins and epicatechin gallate, which prevent cell damage caused by free radicals (unstable molecules). This helps prevent skin aging and maintain overall health.4. Vitamin C & E for Skin and Anti-Aging EffectsVitamin C: Helps collagen synthesis and prevents melanin deposition. When combined with catechins, it enhances immunity and prevents colds.Vitamin E: Promotes blood flow by expanding blood vessels. Its antioxidant properties reduce active oxygen and prevent aging.5. The Role of Dietary FiberSince matcha uses the whole tea leaf, it contains more dietary fiber compared to other teas. This provides several benefits:Improves gut health and activates bowel movementsRelieves constipationPrevents absorption of harmful substances6. Caffeine Features and Inflammation ReductionMatcha contains more caffeine than green tea but less than coffee. This provides the following advantages:Less noticeable bad breath: Matcha does not leave as strong a smell as coffee.Less staining on teeth: Teeth are less likely to be stained compared to coffee.Gentle awakening effects: Low risk of caffeine dependence while enhancing focus and relaxation.Caffeine also improves blood flow, promotes metabolism, and can alleviate cold and swelling. Additionally, it works with phenolic acids and chlorophyll to reduce inflammatory cytokines.Health Benefits of Matcha for Various DiseasesReducing the Risk of Chronic DiseasesMatcha is made by grinding the entire tea leaf, allowing you to consume all its nutrients. It is particularly rich in catechins, which are said to be about 137 times higher than those in regular green tea. These antioxidants help protect cells from damage and may lower the risk of chronic diseases. Studies have shown that consuming foods rich in antioxidants can reduce the risk of cardiovascular diseases and support overall health maintenance. Additionally, matcha may help stabilize blood sugar levels, lower cholesterol, and reduce the risk of arteriosclerosis.Supports Healthy Weight ManagementThe caffeine and L-theanine in matcha help regulate metabolism and promote fat burning. Research indicates that consuming green tea extract during exercise increases fat burning by 17% and improves energy expenditure. Regular consumption of green tea has also been linked to weight loss and weight maintenance. By incorporating matcha into a balanced diet, metabolism is activated, contributing to healthy weight management.Delays AgingThe antioxidants in matcha may help prevent skin aging. They can reduce damage caused by UV rays and air pollution, potentially preventing wrinkles and sagging. The compounds in matcha also protect skin cells and promote collagen production, helping maintain youthful skin. Regular consumption of matcha can support skin health, keeping it firmer and more beautiful.Supports Liver HealthThe liver plays a crucial role in detoxification and nutrient metabolism. Matcha is believed to strengthen liver function and maintain its health. In one study, non-alcoholic fatty liver disease patients who consumed green tea extract for 90 days saw a significant reduction in liver enzyme levels. Another study found that rats with impaired glucose metabolism showed reduced liver and kidney damage after consuming matcha. By making matcha a regular part of your diet, you may contribute to maintaining liver health.Protects Heart HealthThe catechins in matcha promote blood circulation and lower cholesterol levels. Studies have shown that long-term consumption of green tea reduces levels of LDL cholesterol (bad cholesterol), total cholesterol, and triglycerides. Green tea consumption has also been associated with a reduced risk of heart disease and stroke. The polyphenols in matcha may also help regulate blood pressure. Since heart disease is a leading cause of death worldwide, regularly incorporating matcha into your diet may support heart health.Enhances Brain FunctionThe caffeine and L-theanine in matcha can help improve concentration and memory. A study showed that elderly individuals who consumed 2 grams of matcha daily for two months experienced improved cognitive function. While caffeine improves response speed, excessive intake can lead to energy crashes. However, the L-theanine in matcha helps mitigate this effect, promoting sustained brain activity. L-theanine also stimulates alpha waves, contributing to stress reduction and relaxation. Research has shown that individuals who consumed matcha had better memory and focus, with faster response times compared to a placebo group. With numerous health benefits, regular consumption of matcha can support overall well-being.Differences Between Matcha and Green TeaWhile matcha is a beloved drink in daily life, many people are not fully aware of the differences between it and regular green tea. This is especially true for younger generations who may know that matcha and green tea are different but struggle to explain the specifics. For foreigners, the distinction can be even more difficult to understand.Here are six key differences between matcha and green tea that will help you easily tell them apart:AppearanceMatcha is always in powdered form, whereas green tea can be found as whole leaves or in powdered form. While green tea in leaf form is more common, powdered green tea is often confused with matcha. In terms of color, powdered green tea has a darker green hue, while matcha is a lighter green. Additionally, when dissolved in hot water, green tea has less foam, while matcha froths up significantly.Taste and AromaGreen tea has a balance of sweetness and bitterness, with a slightly stimulating flavor due to its higher caffeine content. Matcha, on the other hand, is subtly sweet with a milder bitterness and a smooth mouthfeel. Their aromas also differ, with matcha having a roasted, nori-like scent, while green tea has a fresh, grassy aroma.Nutritional ValueBoth matcha and green tea are rich in health-promoting compounds, but matcha excels in terms of nutrition. It contains abundant vitamins, amino acids, chlorophyll, tea polyphenols, and especially catechins, offering strong antioxidant benefits. Research has shown that matcha has higher levels of calcium and iron compared to green tea.PricePrice is another significant difference. High-quality green tea is rarely processed into powder, making powdered green tea relatively affordable. However, matcha requires a more labor-intensive production process, making it much more expensive—often many times the cost of green tea. Extremely cheap matcha might be disguised powdered green tea or of lower quality, so it’s important to be cautious when purchasing.Production ProcessThe high cost of matcha is partly due to its production process. Green tea is typically dried in sunlight and subjected to high-temperature steaming (enzyme deactivation) to preserve its freshness. In contrast, matcha undergoes a shading process during cultivation, followed by steaming, low-temperature grinding, and multiple other steps. The result is a finely milled powder of over 2500 mesh, creating its characteristic smooth texture.Tea Plant VarietiesThe types of tea plants used for matcha and green tea also differ. Green tea is produced worldwide with a variety of plant strains, whereas matcha requires specific tea plants that are more commonly found in Japan. While other countries have attempted to introduce Japanese tea plants for matcha production, quality tends to be less stable outside of Japan due to differences in soil and pesticide management.Differences Between Matcha and Green Tea PowderMatcha and green tea powder may appear similar due to their appearance and the tea leaves used, but there are significant differences in cultivation methods and production processes. Note that not all matcha follows these characteristics.AppearanceMatcha is finer and has a very smooth texture compared to green tea powder. When you handle matcha, its fine powder tends to stick to your hands more easily, whereas green tea powder is less sticky.AromaMatcha contains abundant amino acids and has a distinct seaweed-like aroma. On the other hand, green tea powder typically has a general tea leaf fragrance. These differences in aroma stem from variations in cultivation and processing methods.FlavorMatcha has a smooth, mellow taste with little bitterness, while green tea powder tends to be more bitter when consumed. Matcha is especially grown under shaded conditions to reduce bitterness and enhance sweetness.Cultivation MethodThe tea leaves used to make matcha undergo a special cultivation process. With shading, the leaves grow without direct sunlight, which reduces bitterness and enhances sweetness. Typically, tea plants are propagated vegetatively, with shading rates maintained at over 98%, resulting in higher-quality leaves and richer flavors.Production MethodAfter harvesting, matcha leaves are steamed, then dried without being rolled. After drying, the veins are removed, and the leaves are ground into powder using a stone mill. Green tea powder, on the other hand, involves rolling the leaves before drying. Matcha powder is very fine, and high-quality matcha should have particles finer than 6000 mesh.StorageAfter production, matcha should be stored in a refrigerator at temperatures below freezing to preserve its sweetness. Green tea powder can be stored in a cool place, but temperature control is still important.Grinding TechniqueGrinding matcha requires advanced skill, and it is slowly ground using a stone mill. Only about 40g can be produced per hour, and grinding at low temperatures is crucial to preserving the tea's aroma and vibrant green color. This meticulous process contributes to matcha's high price and premium quality.Color ChangeMatcha is highly sensitive to sunlight, and exposure will cause its bright green color to turn grayish-brown. In contrast, artificially colored green tea powder does not exhibit such color changes. The color of matcha is also a key indicator for determining its quality.Experience the Charm of Matcha and the Depth of Japanese Culture!Matcha is an enchanting beverage that offers a deep connection to Japan’s culture and history. Its rich flavor and beautiful color transcend the notion of a mere drink, having the power to calm the mind and promote relaxation. One of the greatest appeals of matcha is that it allows you to experience the spirit of the traditional Japanese tea ceremony. When visiting Japan, make sure to immerse yourself in the world of matcha. Whether it’s a peaceful moment in a tea room or a matcha latte in a café, there are many ways to enjoy it, and it will undoubtedly add a new memory to your travels.What’s more, matcha is not just limited to beverages. It can be enjoyed in a variety of dishes and sweets, offering a unique twist to both savory and sweet flavors. From matcha-flavored cakes and ice creams to savory matcha-infused noodles, you can indulge in matcha in a wide range of culinary experiences that highlight its versatility and distinct taste.Top Restaurants Where You Can Savor Authentic MatchaAs matcha's global popularity continues to grow, its health benefits have garnered widespread recognition. During your stay in Japan, be sure to experience authentic matcha. Below, we have curated a list of top-tier restaurants where you can savor the true taste of matcha. Should one capture your interest, feel free to submit a reservation request through our service!
