History
Matcha’s history dates back over a thousand years, with its roots firmly planted in ancient China before flourishing in Japan. Originally, powdered tea was consumed by Buddhist monks in China during the Tang Dynasty, but it was in Japan during the 12th century that the practice of whisking powdered green tea with hot water became ritualised. The Japanese tea ceremony, or “chanoyu”, elevated matcha to a symbol of mindfulness, respect, and tranquillity.
Over the centuries, matcha became deeply intertwined with Japanese culture, particularly among the samurai and nobility. Its preparation and consumption were refined into an art form, with strict etiquette and specialised utensils. Today, matcha remains a revered element of Japanese tradition, while also enjoying global popularity as both a beverage and an ingredient.
Origin
Matcha is made from shade-grown green tea leaves, primarily from the Camellia sinensis plant. The most renowned matcha-producing regions are Uji in Kyoto, Nishio in Aichi, and Shizuoka in Japan. The shading process, which lasts for several weeks before harvest, increases chlorophyll levels and enhances the tea’s vibrant green colour and unique flavour profile.
After harvesting, the leaves are steamed, dried, and carefully ground into a fine powder using traditional stone mills. This meticulous process preserves the delicate flavours and nutrients of the tea. While matcha’s origins can be traced to China, it is the Japanese cultivation and processing methods that have defined the matcha we know today.
Popularity
In recent years, matcha has experienced a surge in popularity across the UK and worldwide. Its distinctive taste, striking appearance, and perceived health benefits have made it a favourite in cafés, bakeries, and home kitchens. Matcha lattes, smoothies, and desserts are now commonplace, appealing to both tea enthusiasts and those seeking alternatives to coffee.
Social media and wellness trends have further fuelled matcha’s rise, with influencers and nutritionists touting its antioxidant content and versatility. As a result, matcha is no longer confined to traditional tea ceremonies but has become a modern staple, enjoyed by people of all ages and backgrounds.
Caffeine Levels
Matcha contains a moderate amount of caffeine compared to other caffeinated beverages. On a scale of 1 to 10, with 1 being the lowest and 10 the highest, matcha typically rates around 5 or 6. A standard serving (about 1 gram) contains approximately 30-70mg of caffeine, depending on the grade and preparation.
Unlike coffee, the caffeine in matcha is released slowly due to the presence of L-theanine, an amino acid that promotes calmness and focus. This results in a more sustained and balanced energy boost, making matcha a popular choice for those seeking alertness without the jitters often associated with coffee.
Brewing Guide
To prepare traditional matcha, sift 1-2 teaspoons of matcha powder into a bowl to remove any clumps. Add 60-70ml of hot water (ideally at 80°C, not boiling) and whisk briskly using a bamboo whisk (chasen) in a zigzag motion until a frothy layer forms on the surface. The result is a smooth, vibrant green tea ready to be enjoyed.
For a matcha latte, simply add steamed milk (dairy or plant-based) to the prepared matcha, sweetening to taste. Experiment with the ratio of matcha to water or milk to suit your preference. Always use fresh, high-quality matcha for the best flavour and texture.
Flavour Profile
Matcha is celebrated for its complex and distinctive flavour, often described as umami-rich, vegetal, and slightly sweet. High-quality matcha offers a smooth, creamy texture with subtle grassy notes and a lingering, pleasant aftertaste. The shading process prior to harvest enhances the tea’s natural sweetness and depth.
Lower-grade matcha may taste more bitter or astringent, making it better suited for cooking or baking rather than drinking straight. The unique combination of sweetness, bitterness, and savoury umami makes matcha a versatile ingredient in both sweet and savoury dishes.
Suggested Health Benefits
Matcha is rich in antioxidants, particularly catechins such as EGCG (epigallocatechin gallate), which are believed to help combat oxidative stress and support overall health. Regular consumption of matcha has been linked to improved metabolism, enhanced concentration, and a sense of calm alertness due to its unique combination of caffeine and L-theanine.
Some studies suggest that matcha may support heart health, aid in weight management, and contribute to better immune function. However, while matcha offers potential health benefits, it should be enjoyed as part of a balanced diet and healthy lifestyle rather than as a cure-all.
Suggested Food Pairings
Matcha pairs beautifully with a variety of foods, both sweet and savoury. Traditional Japanese sweets such as mochi, dorayaki, and wagashi complement the tea’s earthy notes, balancing its slight bitterness with gentle sweetness. In Western cuisine, matcha is often enjoyed with pastries, shortbread, and white chocolate, which highlight its creamy undertones.
For a savoury twist, matcha can be paired with dishes like smoked salmon, soft cheeses, or even incorporated into salad dressings and sauces. Its versatility makes it a popular ingredient in innovative culinary creations, from matcha-infused breads to gourmet desserts.
Storage & Freshness
To maintain its vibrant colour and delicate flavour, matcha should be stored in an airtight container away from light, heat, and moisture. It is best kept in the refrigerator, especially once opened, to preserve its freshness and prevent oxidation. Exposure to air and humidity can cause matcha to lose its characteristic aroma and taste.
For optimal quality, consume matcha within a few months of opening. Always use a clean, dry spoon to avoid introducing moisture into the container. Proper storage ensures that each cup of matcha retains its signature vibrancy and nuanced flavour.