What Is Matcha?

Matcha is a finely ground green tea powder made from specially cultivated and processed leaves of Camellia sinensis — the same plant used to produce green tea, black tea, oolong and white tea.

What distinguishes matcha is both how the tea plants are grown and how the harvested leaves are processed.

Rather than steeping dried leaves in water and removing them, matcha is traditionally whisked directly into water. The powdered tea leaf itself is therefore consumed.

Matcha is particularly associated with Japanese tea culture, where its preparation developed into a highly refined tradition over many centuries.

Where Does Matcha Come From?

Tea originated in China, and powdered forms of tea were consumed there centuries before matcha became established in Japan.

Tea cultivation and preparation practices were transmitted between China and Japan through cultural and religious exchange. Powdered tea became particularly important within Japanese Zen Buddhist communities before developing into the traditions associated with chanoyu, commonly known as the Japanese tea ceremony.

Over time, Japanese cultivation and processing methods evolved into the distinctive form of matcha recognised today.

Modern matcha is produced primarily in Japan, although powdered green teas are now manufactured in other tea-growing regions as well.

How Is Matcha Made?

Traditional matcha production begins before the leaves are harvested.

Tea plants intended for matcha are shade-grown during the final weeks before harvest. Reducing direct sunlight alters the chemistry of the developing leaves, influencing compounds including chlorophyll, amino acids and catechins.

After harvesting, the leaves are steamed to limit oxidation and then dried.

Stems and veins are removed to produce a refined tea material known as tencha.

Tencha is then finely milled to produce matcha. Traditional stone milling is extremely slow and produces the very fine powder associated with high-quality matcha.

What's Naturally Found in Matcha?

Because matcha is made from the tea leaf itself, it contains a complex mixture of naturally occurring compounds.

Catechins

Matcha contains polyphenolic compounds known as catechins. One of the most extensively researched is epigallocatechin gallate (EGCG), which occurs naturally in green tea and has been widely investigated for its chemical and antioxidant properties.

The actual catechin content of matcha varies considerably according to cultivar, growing conditions, shading, harvest and processing.

L-Theanine

Tea naturally contains L-theanine, an amino acid strongly associated with Camellia sinensis.

Shade cultivation can influence the amino-acid composition of tea leaves, and L-theanine contributes to some of the characteristic flavour properties associated with high-quality matcha.

L-theanine has also attracted considerable research interest, particularly in combination with caffeine.

Caffeine

Matcha naturally contains caffeine.

Because the powdered leaf is consumed rather than simply infused and removed, a serving of matcha can provide a meaningful amount of caffeine. The actual quantity varies considerably between products and depends heavily on how much matcha is used.

People who are sensitive to caffeine should therefore treat matcha as a caffeinated food, rather than assuming it behaves differently from other caffeine sources.

Chlorophyll

The distinctive green colour of matcha comes partly from chlorophyll. Shade growing affects chlorophyll concentrations in the developing tea leaves, contributing to the deep green appearance associated with quality matcha.

Matcha, Caffeine & L-Theanine

The natural combination of caffeine and L-theanine is one of the most interesting characteristics of tea.

Caffeine is a stimulant, while L-theanine has been investigated for quite different effects involving attention and relaxation.

Research has consequently examined the two compounds both individually and together in relation to cognitive performance and attention.

This has contributed to matcha's modern reputation for producing a different subjective experience from coffee.

However, individual responses vary. Matcha still contains caffeine and can produce typical caffeine-related effects — including restlessness or sleep disruption — particularly when consumed in larger quantities or by caffeine-sensitive individuals.

Matcha vs Green Tea

Matcha and conventional green tea come from the same species: Camellia sinensis.

The major difference is preparation.

With ordinary green tea, dried tea leaves are steeped in water and then removed. Water-soluble compounds migrate from the leaf into the infusion, while much of the physical leaf remains behind.

With matcha, finely powdered tea leaves are dispersed into the drink and consumed.

Matcha production also involves specialised shade-growing and tencha processing that distinguish traditional matcha from simply grinding ordinary green tea leaves into powder.

This means matcha shouldn't be thought of simply as “strong green tea.” It is a particular tea product with its own cultivation, processing and preparation traditions.

Ceremonial vs Culinary Matcha

Matcha is frequently marketed using terms such as ceremonial grade and culinary grade.

Ceremonial-style matcha is generally intended for drinking with water and is usually produced from younger leaves selected for flavour, colour and texture.

Culinary matcha is typically intended for use in foods, smoothies, lattes and baking, where stronger flavours can be desirable.

These terms can be useful commercially, but they aren't a universal scientific grading system. Quality can vary substantially between producers even when similar terminology appears on the packaging.

Matcha Powder vs Capsules

Traditional matcha is consumed as a beverage, but matcha powder can also be incorporated into foods or capsules.

Matcha powder allows relatively large quantities to be whisked into water, blended into smoothies or incorporated into food.

Matcha capsules provide a pre-measured format without requiring preparation or experiencing matcha's characteristic flavour.

As with other whole-food ingredients, however, the amount consumed matters. A capsule containing matcha powder shouldn't automatically be considered nutritionally equivalent to a traditional bowl or larger food serving of matcha simply because both contain the same ingredient.

Why Choose Organic Matcha?

Organic certification relates to the agricultural standards under which the tea plants are grown and processed, including restrictions on synthetic pesticides and fertilisers.

Because matcha involves consuming the powdered tea leaf itself rather than simply drinking an infusion made from the leaf, understanding the origin and production standards of the ingredient can be particularly relevant when comparing products.

Our matcha products use certified organic matcha and are made and packed in Australia.

Matcha in Our Range

• Organic Cacao, Matcha & Cayenne Capsules | The Ritual Catalyst — matcha combined with cacao and cayenne.
• Organic Moringa, Matcha & Acai Capsules | Verdant Trilogy — a three-ingredient blend of moringa, matcha and acai.
• 25-Ingredient Organic Superfood Capsules | The Grand Harvest — a broad multi-ingredient formula containing matcha.

Important: Matcha naturally contains caffeine. People who are sensitive to caffeine should consider both serving size and timing of use. Seek appropriate healthcare advice if you are pregnant, breastfeeding, taking medication or have a medical condition.

Further Reading

• Moringa vs Matcha — Which Green Superfood Is Right for You?
• The Ultimate Guide to Whole-Food Superfoods