You see matcha everywhere (lattes, pastries, energy drinks), but what exactly is matcha: a tea, a powder, a superfood, or just a trend? The reality is more nuanced—and understanding how it's produced , how it's prepared , and how to choose it changes everything (taste, effects, quality, budget). In this guide, you'll get a clear definition, the differences between matcha and green tea , the expected benefits (and their limitations), and then a simple method for preparing matcha without lumps or bitterness.

Matcha : What is it? The simple (and true) definition

Matcha is a Japanese green tea ground into a very fine powder , obtained from specific leaves (usually tencha ) grown in the shade before harvesting, then steamed , dried and ground (often on stone mills for high-end qualities).

Why matcha is different from other teas

The key difference: with matcha , you ingest the whole leaf in powder form, instead of infusing leaves and then removing them.

• a more “full” flavor (umami + vegetal),
• texture (foam, creaminess),
• concentration of compounds naturally present in the leaf (including caffeine, L-theanine, catechins).

Where does matcha ?

Matcha is historically associated with the Japanese tea ceremony (chanoyu). The most renowned regions include Uji (Kyoto) , but excellent matcha in other Japanese terroirs (depending on producers, cultivars, and methods) .

How is matcha (and why does it change the taste)?

The quality of a matcha can be "read" in its production chain. Here are the steps that directly impact taste, color, and sweetness.

1) Shade (shade cultivation)

Before harvesting, the plants are shaded for a variable period.

• more chlorophyll (bright green color),
• more amino acids (especially L-theanine ) → umami and sweetness,
• less perceived astringency.

2) Steaming, drying, then “ tencha ”

In Japan, green teas are generally steamed (unlike the roasting process more common in China). This produces tencha (leaves ready to be ground).

3) Very fine grind

-quality matcha is ground very finely:

• better dispersion in water,
• more stable foam
• a silkier mouthfeel.

Expert tip: if your matcha feels "gritty" under your tongue, it's often a sign of a coarser grind or a product that's already oxidized.

Matcha vs green tea : what are the concrete differences?

Matcha vs sencha (green leaf tea)

• Sencha : infusion of leaves → lighter, clearer drink.
• Matcha : whipped powder → denser drink, more “umami”.

Matcha vs. low-end "powdered green tea"

Warning: not all “green tea powder” is matcha .

Common signs of non-matcha/low-grade powder:

• khaki green/brownish color
• aggressive bitterness,
• flat smell or “dry hay”,
• absence of umami.

Comparative table (simple)

What does matcha ? (and why do some find it “too bitter”)

A good matcha typically has:

• an umami note (round, pleasant “vegetable broth”),
• fresh, vegetal sensation (mild spinach / fine grass),
• a slight bitterness possible, but never dominant in ceremonial quality.

5 common causes of bitterness (and how to fix them)

1. Water too hot : aim for 70–80°C for pure matcha
2. Overdose : start at 1–2 g (½ to 1 level teaspoon).
3. Oxidized/aged matcha : the color dulls, the taste becomes flat and bitter.
4. Too "culinary" quality to drink on its own : culinary grade is often better in lattes/pastries.
5. Unsifted + poorly whipped : lumps = more pronounced perception of bitterness.

Matcha : real benefits, perceived effects, and limitations (factual approach)

Matcha is especially appreciated for its , which is more “stable” than some coffees, and for its antioxidant compounds .

Energy and concentration: caffeine + L-theanine

• Matcha contains caffeine on dose and quality).
• L -theanine (amino acid) is often associated with a more "calm" feeling: less "nervous" energy, better perceived concentration in many people.

Usage tip: if you are looking for a clear but gentle effect, test 1g in the morning, then adjust.

Antioxidants (catechins)

Matcha contains catechins (including EGCG ) . Rather than promising miracles:

• It's a plus in an overall routine (diet, sleep, activity).
• The main benefit is to replace less healthy drinks (sodas, sugary coffees) with a cleaner beverage.

Matcha and weight loss: what to really expect

Matcha is not a magic fat burner. It can help indirectly :

• better energy → more regular activity,
• low-calorie drink (if consumed plain),
• alternative to sugary drinks.

If you drink it as a very sweet latte , the “healthy” effect disappears quickly.

Contraindications and precautions

• Sensitivity to caffeine : nervousness, palpitations, possible sleep disturbances.
• Pregnancy/breastfeeding : caution with caffeine (seek medical advice if in doubt).
• Iron deficiency : like other teas, may interfere with the absorption of non-heme iron if consumed at the same time as a meal.
• Treatments / pathologies : in case of doubt (thyroid, anxiety, heart problems), seek professional medical advice.

How to prepare matcha perfectly (without lumps): pro method

Objective: a smooth cup, fine foam, balanced taste.

Equipment (ideal vs. alternatives)

• Ideal: chasen (bamboo whisk) + chawan (bowl) + sieve .
• Alternative: matcha / frother (decent result), classic whisk (not as good).

Matcha recipe (light, everyday) — steps

1. Sift 1 to 2 g of matcha into the bowl.
2. Add 60–80 ml of water at 70–80°C .
3. Whisk in “W”/“M” (fast) for 15–25 seconds until fine foam forms.
4. Taste it. Adjust:
   • Too strong → add a little water
   • Too bitter → lower the temperature or the dose.

Expert tips:

• Boiling water then left to stand for 5–8 minutes is often in the right range.
• The foam comes from the technique (speed + movement), not from an “additive”.

Matcha latte recipe (best option if your matcha is culinary grade)

1. Prepare a “shot”: 2 g + 60 ml of water (sieve + whisk).
2. Add 150–250 ml of heated and frothed milk (or plant-based drink).
3. Sweeten lightly if needed (honey/syrup) — but test without first.

How to choose a good matcha (a buyer's guide to avoid disappointment)

Most bad experiences come from a bad product (or use unsuitable for the grade).

Ceremonial vs. culinary : which to choose?

• Ceremonial matcha : intended to be drunk plain , sweeter, more umami, less bitter.
• Culinary matcha : designed for recipes (latte, pastry), more robust profile, sometimes more bitter.

Simple rule:

• If you want to drink it with water → aim for ceremonial ,
• If you want lattes → premium culinary products are often sufficient.

7 concrete criteria for evaluating quality

• Colour : bright green (not khaki/brown).
• Odour : fresh vegetal, possibly light “marine/umami”, not rancid.
• Taste : umami + sweetness, moderate bitterness.
• Origin : Japan (often a good indicator, but not an absolute guarantee).
• Packaging opaque bag/box (light = oxidation).
• Date : choose a recent product that has been stored correctly.
• Intended use : the right matcha = the one suited to your preparation.

Common purchasing mistakes

• Buying the "cheapest" and drinking it plain → bitterness almost guaranteed.
• To take an ritual … only to drown it in a sugary latte (unnecessary over-quality).
• Neglecting storage → matcha “dead” in a few weeks.

Storage: how to avoid oxidation (and loss of taste)

Matcha is sensitive to air , light , heat and humidity .

Best practices:

• Close immediately after use
• Store in an opaque container , in a dry place , away from heat.
• If necessary: ​​keep refrigerated (but only if the packaging is perfectly airtight, and allow to return to temperature before opening to avoid condensation).

Warning sign: if the powder becomes dull and the aroma “flat”, oxidation has probably taken its toll.

FAQ — Matcha : Short Answers

What is Matcha

Matcha is a powdered Japanese green tea , made from shade-grown leaves, which are whisked in water to consume the whole leaf.

What is the difference between matcha and green tea ?

Matcha is consumed in form (whole leaf) , while green tea is consumed as an infusion of leaves removed after infusion.

Does matcha contain caffeine?

Yes, matcha contains caffeine , with the amount varying depending on the dose and quality.

matcha better than coffee ?

It depends on the objective: matcha often offers energy perceived as more “stable” thanks to the caffeine + L-theanine , but coffee can be more powerful and easier to dose.

How to avoid the bitterness of matcha ?

Use water at 70–80°C , measure 1–2 g , sift the powder and choose a matcha (ceremonial for drinking it plain).

How much matcha per day?

For most adults, starting with 1g/day and then adjusting (taking into account caffeine sensitivity) is a cautious approach.

matcha : which to choose?

Consider it ceremonial if you drink it with water, and culinary if you make lattes, desserts, or recipes.

Conclusion

If you had to remember the essentials: what is matcha ? It's a powdered Japanese green tea shaded leaves , with an umami and often appreciated for providing more sustained energy. The key to enjoying it: choosing the right grade (ceremonial vs. culinary) and mastering the preparation (sifting + water at 70–80°C + proper whisking).

Next step: test an "usucha" preparation (1 g) for a week, then compare with a latte — you will immediately know which use and type of matcha suits you.