WHAT IS MATCHA?
What Is Matcha and What Makes It So Special?
Matcha is a finely ground powder made from specially cultivated green tea leaves (Camellia sinensis). Unlike regular green tea, where only the infusion is consumed, matcha is made by drinking the entire ground leaf. As a result, the intake of beneficial compounds – including antioxidants, amino acids and caffeine – is significantly higher.
Quality Begins Long Before Harvest.
The quality of matcha begins to develop well before the harvest itself. Around three to four weeks beforehand, the tea plants are shaded with special nets or mats that significantly reduce their exposure to sunlight.
The plant adapts to the reduced light by producing more chlorophyll so it can capture energy more efficiently. This is what gives matcha its characteristic vibrant green colour.
At the same time, the conversion of the amino acid L-theanine into catechins, which contribute to bitterness, slows down. The result is a smoother, naturally sweet flavour with a pronounced umami note.
Shade, young leaves and slow processing create a vibrant green powder with a smooth flavour and pronounced umami.
Only the Youngest Leaves Are Selected.
The youngest leaves are then harvested by hand. Only the upper, tender and most metabolically active parts of the plant are used.
Young leaves contain more amino acids, especially L-theanine, and less fibre and bitter polyphenols. Older leaves are tougher and contain more cellulose and protective compounds, which would result in a coarser texture and a more astringent taste.
Selecting young leaves is essential for the smooth texture and refined flavour of high-quality matcha.
From Fresh Leaf to Fine Powder.
After harvesting, the leaves are briefly steamed to stop oxidation and preserve their green colour and beneficial compounds. They are then dried and stripped of their stems and veins.
This creates a raw material called tencha – pure leaf tissue without the tougher structural parts. The final step is slow grinding in traditional stone mills.
The process is intentionally very slow to prevent overheating and protect the delicate compounds. The result is an exceptionally fine powder made up of tiny particles. Rather than steeping in water, it disperses evenly, allowing the whole leaf and all of its natural components to be consumed.
Why Does Matcha Continue to Grow in Popularity?
Matcha has grown significantly in popularity in recent years. This is not only because of its colour and visual appeal, but mainly because of the benefits associated with regular consumption. Matcha is often described as a functional drink because it offers more than just a natural energy boost.
One of the main reasons is its high antioxidant content, particularly catechins, the most notable of which is epigallocatechin gallate (EGCG). Because the entire ground leaf is consumed, the amount of these compounds is higher than in regular green tea.
Antioxidants help neutralise free radicals, which are produced as a by-product of metabolism and are involved in ageing processes and the development of certain chronic conditions.
Steadier Energy and Calm Focus.
Matcha is also valued for the distinctive type of energy it provides. It contains caffeine, but its effect differs from that of coffee.
Thanks to the presence of L-theanine, caffeine is released more gradually, leading to a steadier rise in energy without a sudden crash or an intense feeling of nervousness. This combination also supports concentration and mental alertness.
A Natural Part of a Balanced Lifestyle.
Matcha is also associated with supporting metabolism. Some studies suggest that catechins combined with caffeine may slightly increase energy expenditure and fat oxidation.
Although it is not a miracle weight-loss solution, it can form part of a balanced lifestyle.
Tradition, Precision and Naturally Active Compounds.
Matcha brings together traditional processing, precise cultivation and naturally active compounds to create a drink with an exceptional flavour and distinctive qualities.