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- Premium Japanese matcha from the first harvest
- Mild taste (not bitter)
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What is matcha?
Matcha is a green tea powder. It is popular because it contains valuable nutrients and because it has a rich, pleasant taste.
Matcha started in China. People steamed tea leaves, pressed them into cakes, and later ground them into powder.
Matcha comes from the leaves of Camellia sinensis, also known as the green tea plant.
In the 12th century, the Japanese Buddhist monk Myōan Eisai brought tea powder and tea seeds from China to Japan. Japan then developed the process further.
Matcha vs green tea
- Matcha has higher levels of compounds than green tea, such as the antioxidant EGCG (epigallocatechin gallate), chlorophyll, and L-theanine. It also has more caffeine.
- Farmers grow matcha in shade. Farmers grow green tea in full sun. Matcha tastes richer and more umami. Green tea tastes lighter and more bitter.
- Producers steam and dry matcha leaves, then grind them with stone mills into a fine powder. Producers also steam green tea leaves, then process them into tea bags or loose tea. Matcha is the whole leaf in powder form. With green tea, you steep the leaves and drink the infused water.
What is it good for?
Matcha naturally contains antioxidants. Even so, EU health claims that are allowed for green tea do not apply to matcha.
How does it work?
Key compounds in green tea and matcha are caffeine, L-theanine, and catechins, especially EGCG (epigallocatechin gallate). These compounds work together, so you can experience positive effects of the green tea plant.
Today, China also makes green tea powder in a matcha style. People still see traditional, high-quality matcha as Japanese in identity and refinement.
Written by Liesbeth Thoen
Edited by Marcella van der Wel
Updated on December 23, 2025