Why is matcha special?
Unlike regular tea, matcha is a fine powder made from whole tea leaves, using a unique production process. Although originally from China, matcha found its spiritual home in Japan, where it has been a cornerstone of traditional tea rituals for hundreds of years.
What makes matcha truly special is its special cultivation method. For 20–30 days before harvest, the tea plants are shaded to prevent direct sunlight. This shade increases chlorophyll production, increases amino acid content, and gives the leaves a deep, nutritious green color. Only the young leaves are then plucked, the stems and veins removed, and then traditionally stone-ground into a very fine powder.
This method ensures that you consume the whole leaf , which means you get all the nutrients, not just its extract as with regular tea.
Because you consume the entire leaf, matcha contains significantly higher levels of caffeine and antioxidants, especially EGCG, than any other type of tea. There are two main types of matcha:
- Ceremonial : For people who drink it straight.
- Culinary grade : For use in cooking and recipes.
The best matcha comes from specific areas in Japan, such as Uji near Kyoto and Nishio in Aichi Prefecture, which are known for their ideal growing conditions that produce rich flavors and a smooth texture.