Japanese Matcha

Matcha is a powdered green tea from Japan, made from young, shade-grown leaves that are specially processed and ground into a fine, jade-like powder. This tea is the foundation of the Japanese tea ceremony and is used in both traditional tea drinking and cooking.

Real Japanese matcha has a bright green color, creamy texture, and a rich, deep flavor with a characteristic umami, light tartness, and a sweet aftertaste. The drink is well-balanced, invigorating, and increases concentration without causing a sudden energy surge.

What is special about Japanese matcha?

• Made from shadow green tea (tencha)
• Carefully ground with stone millstones
• High in L-theanine and antioxidants
• Has a mild taste and velvety texture
• Suitable for both drinking and adding to desserts

Useful properties:

• Increases mental concentration
• Reduces stress thanks to L-theanine
• Has a strong antioxidant effect
• Supports metabolism and digestion

How to prepare matcha?

Traditional Japanese way:

1. Sift 1 tsp matcha into a bowl
2. Add 70–80 ml of water at 75–80°C
3. Stir with a whisk (chasen) until foamy (~15 seconds)

Matcha latte (modern version):

1. 1 tsp matcha + 50 ml water (75–80°C) — stir
2. Add 200 ml of warm plant-based or cow's milk
3. Optionally, sweeten with honey or syrup.

Characteristics:

• Type: Powdered green tea
• Origin: Japan (Uji or Kyoto Prefecture)
• Color: Bright green
• Taste: Umami, light tartness, sweet aftertaste
• Caffeine: Medium–high
• Brand: My Tea

Who is suitable for:

• For lovers of Japanese tea traditions
• For morning focus and steady energy
• For anyone looking for an alternative to coffee
• For culinary experiments and desserts