# Matcha

> The whole leaf, whisked

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.

## At a glance

- Water: 70–80 °C
- Steep: 30 s
- Amount: 2 g / 200 ml
- Caffeine: 40–70 mg per 200 ml cup
- Flavour: Umami, cream, sweet grass
- Origin: Uji and Nishio, Japan
- Best time: Morning

Tip: Sift the powder and whisk in a "W" motion, not circles, until a fine foam forms.

## 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.

## Want to go deeper?

[Matcha at Home](https://botanora.cdev.com.br/en/shop/matcha-em-casa): From usucha to latte, without wasting powder.

Fonte: https://botanora.cdev.com.br/en/guide/matcha