What is matcha? A clear guide to Japanese green tea

Tea you whisk, rather than steep

Matcha is a finely ground green tea made from tencha. Instead of steeping leaves and removing them, you whisk the powder into liquid. That changes both the preparation and the texture: the cup is a suspension of very fine tea particles, so a little settling is normal.

Matcha is not the same as any green tea ground into powder. Tencha has its own cultivation and processing path. The distinction matters more than the most luxurious word on a label.

What should it taste like?

There is no single matcha flavour. One tea may feel creamy and rounded; another fresher, more grassy or more savoury. Umami is the word often used for that savoury fullness. A degree of bitterness or astringency can be part of the profile, but it should not be the only thing you taste.

Preparation changes the balance. More powder creates a stronger cup. Milk softens some flavours and adds its own sweetness and texture. Before deciding that a tea is not for you, try a slightly different ratio.

Start with how you want to drink it

If you mainly want latte, choose a tea recommended for milk. If you want to explore matcha with water, look for a tea recommended for that use and read its tasting notes. You do not need the most expensive tea to learn the technique.

A bowl, a small sieve and a whisk are useful starting tools. A scale makes it easier to repeat a result you like. Sift first, whisk with warm water and enjoy the cup freshly made.

Make your first cup

Try our matcha with water recipe or start with a warm matcha latte. Keep the first cup simple, then adjust one thing at a time.