At a glance. Matcha: use 2 g of leaf per 200 ml of water at 70–80 °C and steep for 30 s. Caffeine: 40–70 mg per 200 ml cup. Flavour: umami, cream, sweet grass.
Leaves shaded for weeks before harvest, stripped of stems and veins, then stone-milled. Because you drink the entire leaf, matcha delivers more caffeine and L-theanine per cup than steeped green tea.
How to brew
- Heat the water to 70–80 °C.
- Use 2 g of leaf for every 200 ml.
- Steep for 30 s, then remove the leaves.
- Sift the powder and whisk in a "W" motion, not circles, until a fine foam forms.
What it is commonly used for
- Focus and steady energy: Caffeine paired with L-theanine (an amino acid almost unique to the tea plant) tends to produce calmer alertness than caffeine on its own.
- Antioxidants and heart: Green and white teas are rich in catechins; hibiscus in anthocyanins. Regular tea drinking is associated with better cardiovascular markers.
Frequently asked questions
How do you make matcha without lumps?
Sift 2 g of matcha into the bowl, make a paste with a little water at 75 to 80 °C, top up to 70 ml and whisk in a zigzag, from the wrist, for 15 to 20 seconds. Sifting and making the paste first are what eliminate lumps.
What is the difference between ceremonial and culinary matcha?
Ceremonial comes from the first harvest, with vivid green colour, talc-like texture and a sweet taste, ideal for drinking straight. Culinary comes from later harvests, more astringent and strong, and works better with milk, in smoothies and in baking. The terms are not regulated.