The rami tea ultimate Matcha guide

Matcha isn’t just a tea - it’s a ritual, a mindful pause, and a versatile ingredient with centuries of history. Whether you want to prepare it in the traditional way or explore creative recipes, here’s your ultimate guide to matcha.

A brief history of Matcha

Matcha originates in China during the Tang Dynasty (7th–10th century), when powdered tea was whisked into hot water.

The practice was brought to Japan in the 12th century by the monk Eisai, who introduced Zen Buddhist monks to the energising and meditative qualities of powdered green tea.

Over time, Japan refined the tradition into the chanoyu tea ceremony, where preparing and drinking matcha became a way to cultivate mindfulness, respect, and connection.

Today, matcha continues to hold deep cultural significance in Japan while also being celebrated worldwide for its taste and health benefits.

How is matcha made

Matcha comes from the same plant as all true teas, Camellia sinensis, but its cultivation is unique:

Shade-grown: About 3–4 weeks before harvest, tea bushes are shaded to boost chlorophyll and amino acids (especially L-theanine). This gives matcha its vivid green color and smooth, umami flavor.

Youngest leaves: Only the youngest, most tender leaves are chosen - the highest quality often picked by hand.

Steaming & drying: The leaves are quickly steamed to stop oxidation.

Stone- or machine-grinding: Dried leaves (called tencha) are slowly ground into an ultra-fine powder.

The result is a concentrated, nutrient-rich powder you whisk directly into water—meaning you consume the whole leaf.

Choosing your matcha

There’s no global rulebook for matcha grading, categories can mean slightly different things depending on the brand.

What matters most is how the matcha tastes, how you want to enjoy it and choosing a grade that fits your daily rituals. At rami tea, we keep things simple with three categories: Barista Matcha, Premium Barista Matcha, and Ceremonial Grade.

Here’s how we define them:

BARISTA MATCHA

Best for: lattes, smoothies, baking, and everyday use
Flavor profile: bolder, slightly more astringent, with a strong green tea character that holds up well against milk or other ingredients
Why choose it: If you love your matcha with oat milk in the morning or want to add a vibrant green boost to your recipes, this is your go-to.

PREMIUM BARISTA MATCHA

Best for: silky lattes, chilled matcha drinks, and refined everyday rituals
Flavor profile: smoother and rounder than standard barista grade, with less bitterness and more natural sweetness
Why choose it: Perfect for those who enjoy matcha both in lattes and on its own, and want a more balanced, creamy taste.

CEREMONIAL GRADE MATCHA

Best for: traditional whisked matcha (usucha), mindful tea rituals, or when you want to experience matcha at its purest
Flavor profile: delicate, naturally sweet, rich in umami, and beautifully smooth
Why choose it: This is the matcha to savor—no milk or sweetener needed. It’s all about appreciating the quality of the tea itself.

How to spot good quality matcha?

Color
High-quality matcha has a vibrant, bright green hue. If the powder looks dull, yellowish, or brownish, it’s a sign of lower quality or older tea.

Fineness
Premium matcha is stone-ground to an ultra-fine, almost silky texture. The finer the powder, the smoother it blends and the creamier it feels.

Taste
Good matcha tastes naturally sweet, rich in umami, and never overly bitter. Lower quality grades often have a sharp, harsh edge.

Mouthfeel
When whisked, top-quality matcha feels velvety and smooth on the tongue, not gritty or coarse.

Aftertaste
A clean, refreshing finish is another sign of excellence. Great matcha lingers pleasantly rather than leaving a drying or astringent sensation.

Single Origin
Matcha from a single origin ensures consistency, traceability, and a clear flavour identity.

Cultivar (for ceremonial grade)
Different tea cultivars bring unique flavor notes and textures - an important marker for high ceremonial-grade matcha.

Freshness
Freshness is essential: the best matcha comes from leaves harvested in the latest season and ground recently. Over time, both color and taste fade.

What do you need to make matcha

To enjoy matcha, you’ll need a few essentials:

Matcha bowl (chawan)
A wide bowl for whisking.

Bamboo whisk (chasen)
For frothing the tea into a smooth layer. (An electric frother works too)

Bamboo whisk holder
To hold the chasen while it's not in use - it helps it keep its shape

Bamboo scoop (chashaku)
For measuring the right amount of matcha.

Fine sieve
To sift the powder and avoid clumps.

Our matcha accessories

How to prepare Matcha

Usucha (thin tea) – the most common style

Sift 2 scoops (depending on preference 2-3g) of matcha into your bowl.

Add 50ml of hot water at about 75°C

Before starting soak your whisk in hot water - this will soften the strings and your chasen will last longer.

Whisk in a quick “M” or “W” motion with your chasen until a bright green froth forms. Your goal is to make very fine foam without big bubbles. Try not to push the bamboo whisk over the bottom of your cup since this will break the chasen.

Enjoy immediately, sipping straight from the bowl.
OR
Turn it into a latte! Add 100-150ml of your favourite milk/milk foam. We like soy milk with matcha since it balances the taste of the matcha very well with it's sweetness. But any other milk works too!

Koicha (thick tea)

Use more matcha (3–4 g) and less water (30–40 ml).

Whisk slowly into a smooth, syrupy consistency.

Traditionally shared among guests in tea ceremony.

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