Matcha is powdered green tea made from shade grown leaves.

Unlike loose leaf tea, matcha is not infused and discarded. The powder is whisked into water, and the whole leaf is consumed.

How is it made

Matcha begins as tencha.

The tea plants are shaded for several weeks before harvest. This slows growth and influences flavour.

After picking, the leaves are steamed, dried and carefully de veined. They are then stone or machine milled into a fine green powder.

Texture matters. A well milled matcha should feel soft and smooth.

What it tastes like

Matcha is typically:

Umami forward
Creamy
Vegetal
Gently sweet

Good matcha is balanced. It should not taste harsh, overly bitter or chalky.

Why it feels different

Because you consume the whole leaf, matcha contains more caffeine than most loose leaf green teas.

The effect is often described as steady rather than abrupt.

Matcha has long been part of Japanese tea practice. Today, it is prepared both traditionally and in everyday settings.

In the cup

Matcha can be whisked with water or combined with milk.

Preparation influences texture and flavour, but the quality of the leaf is foundational.

Our favourite matcha products

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