Matcha : Green treasure of Japan and contemporary elixir
For a few years now, matcha has been gaining popularity: on social media, in specialty cafes, and in wellness routines. But behind this green powder with jade reflections lies a millennia-old know-how and precise distinctions that are good to know for making an informed choice.
What is matcha? A tea of shade and mastery
Matcha is a finely ground Japanese green tea. Unlike other teas, it is not a classic infusion: we consume the entire leaf, making it one of the teas richest in antioxidants, chlorophyll, and L-theanine.
Before harvesting, the tea plants are shaded for 3 to 4 weeks, which increases their chlorophyll and amino acid content. After hand-picking, only the tenderest leaves are kept, steamed, dried, and then slowly ground between two granite stone wheels. This process yields a fine, soft, and vibrant powder.
The different grades of matcha : culinary, premium, ceremonial
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Culinary matcha : used in pastry or for smoothies. Less expensive, more bitter, often made with lower quality leaves.
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Premium matcha: ideal for daily use in lattes or cold drinks. Good balance between flavor, color, and price.
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Ceremonial matcha: intended for pure consumption (usucha or koicha). Made from the first harvest, with a sweet aroma, slightly umami, and no bitterness.
How to properly prepare matcha?
Traditionally, matcha is prepared with a bowl (chawan), a bamboo whisk (chasen), and a fine sieve. Sift 1 to 2 g of matcha, add 60 to 70 ml of water at 70-75°C, then whisk vigorously in an M shape until a fine foam is obtained.
Modern variant: matcha latte, with plant-based or animal milk for a creamy and smooth version.
Benefits of matcha: clarity, energy, longevity
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Rich in antioxidants (catechins, EGCG): fights oxidative stress.
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Natural source of L-theanine: promotes a calm alert state.
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Contains caffeine, but released slowly thanks to L-theanine.
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Helps with concentration, detox, and metabolic support.
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Excellent support for meditative practices or slow morning rituals.
Production regions and influence on quality
The best matchas come from the Japanese regions of Uji (Kyoto), Nishio (Aichi), Yame (Fukuoka), or Kagoshima. Each terroir influences sweetness, umami, and texture. Great Japanese masters preserve tea tree lineages, refine shading, and perfect grinding methods to reveal a matcha worthy of zen tea ceremonies.
A booming global demand
The global enthusiasm for matcha can be explained by:
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Its health and wellness image
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Its culinary versatility
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Its aesthetics (color, rituals, photogenicity)
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Its alignment with slow living and mindfulness trends
But beware: the rise in popularity leads to mass production of lower quality. It is therefore essential to know the origin, grade, and cultivation method before purchasing.
