Matcha
抹茶
Matcha is shade-grown tea (tencha) that has been stone-ground into an ultrafine powder — the only tea where you consume the entire leaf. This makes it a cornerstone of chado (the Way of Tea) and one of the most nutrient-dense beverages in the world. Unlike sencha, tencha leaves are not rolled; after steaming, they are dried flat in a specialized tencha furnace, then stems and veins are meticulously removed before grinding. A single stone mill produces only about 40 grams per hour, underscoring the artisanal nature of high-quality matcha. The resulting powder yields a vibrant emerald-green bowl with a creamy, full-bodied texture, layered umami, and a pleasant bitterness that fades into sweetness.
Processing Steps
Standard Brewing
Temperature
80°C
Water
70ml
Leaf
2g
Teaware
Chawan (tea bowl)
Steep Time
Sift the matcha through a fine strainer to remove clumps, then whisk briskly in a 'W' motion with a chasen (bamboo whisk) until a fine, uniform froth forms. This is for usucha (thin tea) — koicha (thick tea) uses about 4g with less water and a kneading motion instead of whisking.
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