Matcha is not just a green tea. It's a tradition over 800 years old, a ritual codified by Zen monks, a vibrant green that exists almost nowhere else in nature. In recent years, it has captivated people far beyond Japan — though most of its enthusiasts don't truly know its history, preparation, or nuances.
This guide takes you from the cultivation of tencha leaves to your first bowl of matcha prepared according to the rules of the art. Whether you are a complete beginner or already curious, by the end you will know how to recognize good matcha, how to prepare it, and what equipment to get.
1. What is matcha?
Matcha (抹茶, literally "ground tea") is a powdered Japanese green tea, obtained from leaves cultivated in the shade for 3 to 4 weeks before harvest. This shade forces the tea plant to produce more chlorophyll and more amino acids — hence the vibrant green and characteristic umami richness.
The leaves thus cultivated, called tencha, are hand-picked, steamed, dried, then ground between two granite stone mills. This grinding is extremely slow: it takes about an hour to obtain 30 grams of matcha. This is why authentic matcha remains expensive.
Matcha arrived in Japan from China in the 12th century with the Buddhist monk Eisai. It was first adopted by Zen monks to stay alert during long meditations, then codified into a ceremony by Sen no Rikyū in the 16th century. This tea ceremony, or chanoyu, is still practiced in Japan today as an art in its own right.
2. Matcha grades: ceremonial vs. culinary
Not all matchas are created equal. We mainly distinguish two grades:
Ceremonial grade matcha
Reserved for direct consumption (drunk alone, prepared with hot water). Young leaves from the first harvest (April-May), extra-fine grinding. Intense vibrant green color, sweet and umami flavor, no bitterness. Price: €30 to €100 for 30 g.
Culinary grade matcha
Older leaves, coarser grinding. Used in pastries, matcha lattes, smoothies. Dull green color, more bitter flavor (compensated by sugar and milk in recipes). Price: €5 to €20 for 50 g.
Our advice: start with ceremonial matcha even if you plan to make lattes. The taste difference is spectacular, and once you get used to ceremonial matcha, it's hard to go back.
3. How to prepare ceremonial matcha
Traditional preparation takes 2 minutes, but every gesture counts. Here's the simple method:
What you need
- 2 g of matcha (i.e., 1 level chashaku, or 1/2 teaspoon)
- 70 ml of water at 70-80 °C (never boiling — it would make the matcha bitter)
- A preheated chawan bowl
- A chasen whisk previously soaked for 30 seconds in warm water
- A fine sieve (optional but recommended)
Steps
- Heat the water to 70-80 °C. If you don't have a thermometer, boil it and let it cool for 2 minutes.
- Heat the chawan with a little hot water, then dry it. A cold bowl cools the tea.
- Sieve the matcha into the bowl to prevent lumps (2 g, or 1 chashaku).
- Pour 70 ml of water gently over the powder.
- Whisk with the chasen in a rapid "M" or "W" motion — not in a circle. About 15–20 seconds until a fine and stable foam forms.
- Enjoy immediately before the foam collapses.
Matcha is traditionally drunk in 3 sips.
4. Essential equipment
Five items are enough for a complete ritual:
Chawan (matcha bowl)
A wide, flared bowl, a specific shape that allows whisking without splashing. Our Ice Crack Chawan is made of matte black ceramic with a petroleum blue crackle effect — each piece unique, in the spirit of wabi-sabi.
Chasen (bamboo whisk)
Traditionally carved from a single piece of bamboo, with 80 to 120 fine prongs. Our 100-prong Chasen is the benchmark for the ceremony. A chasen lasts 6 to 12 months with regular use and good maintenance.
Chashaku (measuring spoon)
A bamboo spoon that accurately measures 1 g of matcha. Our beech wood measuring spoon with clip fulfills this role and also acts as a bag sealer for your pouch.
Chazutsu (storage container)
Matcha oxidizes quickly when exposed to air. Our speckled stoneware chazutsu box preserves its freshness for several weeks after opening, in a container designed to last.
Kusenaoshi (chasen stand)
A small ceramic stand that keeps the whisk in shape between uses. Included in our 7-piece discovery set, ideal if you're starting from scratch.
For a complete start, our matcha range brings together the essentials without having to choose piece by piece.
5. How to choose your matcha
Three criteria to judge matcha:
1. Color
Good ceremonial matcha is a vibrant electric green, almost fluorescent in light. If your matcha is khaki, olive, or brown, it's a sign of poor quality, oxidation, or aging.
2. Smell
Open the bag. You should smell a sweet, vegetal, almost marine scent (like fresh seaweed). A smell of hay or earth = culinary or old.
3. Origin
Uji (Kyoto Prefecture) is the historical region of matcha in Japan. Nishio (Aichi Prefecture) is also excellent. Beware of "Japanese-style" matchas produced elsewhere (China, Korea) that do not have the same cultivation standards.
Indicative price: authentic ceremonial matcha from Uji costs €30 to €60 for 30 g. Below €15, it is not authentic ceremonial matcha.
6. The benefits of matcha
Matcha concentrates the benefits of green tea because you consume the entire leaf, not just its infusion:
- L-theanine: amino acid that provides calm and concentration. Natural compensation for caffeine, hence the characteristic "calm alertness" effect.
- Antioxidants (EGCG): concentration up to 137× higher than classic green tea. Cardiovascular and anti-cellular aging benefits.
- Caffeine: about 30-40 mg per bowl (compared to 80-100 mg for coffee). Slower absorption thanks to L-theanine = no "peak-crash."
- Chlorophyll: natural detoxifier.
One bowl of matcha a day at breakfast is an advantageous replacement for coffee for people sensitive to nervousness.
Frequently asked questions
How long does matcha keep?
Unopened matcha: 12 months in the refrigerator (in its original packaging). Opened matcha: 3 to 6 weeks maximum if stored in an airtight chazutsu, away from light.
Can an electric whisk be used instead of a chasen?
Technically yes, but you lose the fine and even foam of the chasen. The manual gesture is also part of the ritual — and the result in the cup is different.
Is matcha drunk with milk?
Traditionally no. Matcha is drunk pure (usucha or koicha). Matcha latte is a Western adaptation; reserve it for culinary matcha so as not to waste premium ceremonial matcha.
How much matcha can you drink per day?
Maximum 2 bowls per day. Beyond that, the caffeine intake becomes substantial (60-80 mg cumulatively).
Is matcha naturally gluten-free?
Yes, pure matcha is gluten-free. Be careful with flavored preparations or mixes (powdered matcha latte) which may contain additives.
Do you want to start your matcha ritual? Discover our complete matcha range or our 7-piece Discovery Set, ideal for starting without having to choose piece by piece.