Matcha Tea FAQs

Matcha is a type of powdered green tea made from shade-grown tea leaves that are very finely ground. Unlike other teas, when you drink matcha, you consume the entire leaf, which provides a higher concentration of antioxidants, umami flavor, and nutrients.

Both come from the same plant, Camellia sinensis, but matcha is shade-grown and consumed in powder form. This gives matcha more antioxidants, a more umami flavor, and a creamy texture when prepared correctly.

Matcha has a smooth vegetal flavor with umami notes. In the best matchas, natural sweet undertones are also perceived.

Origin influences flavor, aroma, and quality. Some regions with a historical tradition in matcha production are especially valued.

To prepare traditional matcha, use between 1.5 and 2 grams of matcha with about 60–70 ml of water at 70–80 ºC. Whisk with a bamboo whisk until a fine foam is obtained. When using a high-quality, very finely ground matcha, such as Matcha Zen, a smooth and creamy texture is easily achieved.

Typically, between 1 and 2 grams per cup are used. This small amount is enough to obtain an intense beverage, especially when using good quality ceremonial matcha.

The ideal temperature is between 70 and 80 ºC. Boiling water can burn the tea and produce a bitter taste.

Bitterness is usually due to inferior quality or using water that is too hot.

Sifting helps remove lumps and achieve a finer texture. However, some ultra-fine ground matchas can be easily mixed without the need for sifting.

First, mix 1–2g of matcha with hot water and whisk until foamy. Then add milk or plant-based drink to taste.

Culinary matcha is usually used because its more intense flavor stands out better when mixed with milk.

Yes. A cup of matcha usually contains between 60 and 80 mg of caffeine. However, thanks to L-theanine, energy is released more gradually than with coffee.

Matcha provides energy, but in a more balanced way. The natural combination of caffeine and L-theanine promotes concentration without causing sudden energy spikes.

Due to its caffeine content, many people prefer to drink it in the morning or early afternoon.

Matcha is known for its high antioxidant content, especially catechins. It can also help improve concentration, provide sustained energy, and support metabolism.

Some studies suggest that green tea catechins may contribute to a slight increase in metabolism. However, it should be part of a balanced diet.

Its antioxidants can help protect the skin from oxidative stress.

The L-theanine present in matcha has been associated with improvements in concentration and mental focus.

Its antioxidant and vitamin C content can support the immune system.

Good matcha has an intense green color, ultra-fine texture, and a smooth flavor with umami notes. Low-quality matchas are usually duller and more bitter.

The best matcha is usually ceremonial grade, made from young, first-harvest leaves and stone-ground. Some matchas, like Matcha Zen, stand out for their balance of flavor, quality, and yield per cup.

Quality, origin, cultivation method, and grinding influence the price. A first-harvest, stone-ground matcha from a traceable origin usually has a higher cost due to its artisanal process.

Ideally, buy matcha from specialized brands that offer clear information about origin and production process.

Yes. Matcha is simply ground green tea leaf, so it is entirely plant-based.

No. Pure matcha does not contain gluten.

Yes. Many people consume one or two cups a day as part of their routine. Choosing a smooth and balanced matcha makes daily consumption much easier.

It should be stored in an airtight container, protected from light, heat, and humidity.

Once opened, it is recommended to consume it within a few months to maintain its aroma and freshness.

Like other teas or coffee, it can cause stains over time, although usually to a lesser extent.

Many people start with a matcha latte or a mild traditional preparation. Choosing a balanced and easy-to-drink matcha greatly facilitates the initial experience.