What is matcha? Everything you need to know about the trendy tea from Japan

Matcha has become an absolute beverage trend in recent years. But what is matcha tea? Where does it come from, how is it prepared, and how can you, as a restaurateur, jump on the bandwagon? Here you will find the most important information about the beverage – from the history of matcha to practical preparation tips.

A matcha whisk, a bowl of matcha powder and a glass of prepared matcha arranged on a wooden tray.

Matcha – Origin and history

Many people have probably seen photos of artistically prepared matcha lattes on Instagram. But what exactly is matcha made of? The basis for this trendy drink is green matcha powder. It is ground green tea that originates from Japan. Matcha simply means ‘ground tea’ in Japanese.

Matcha – what is it?

Matcha is considered a particularly fine type of tea and undergoes a complex cultivation, harvesting and processing process: the tea plants from which matcha is later produced are shaded with large, opaque nets for about four weeks before harvesting. This causes a lot of chlorophyll (leaf green) to form in the tea leaves, giving them their typical rich green colour. After harvesting, the leaves are steamed, dried and the leaf pulp (tencha) is separated from the stems and leaf veins. To ensure the powder is of very high quality, only the leaf pulp is then ground very finely – traditionally in stone mills.

The origins of matcha

Although matcha has become a trendy product in the West, the origins of this green drink go back centuries. Matcha was probably first produced in China in the 6th century. At that time, the tea powder was used as medicine and was produced and drunk in Buddhist monasteries. A Japanese monk, Eisai, brought the tradition and tea seeds to his homeland in 1191. There, knowledge of matcha was passed on to future generations, while this method of tea preparation fell into oblivion in China. In the 16th century, the tea master Sen no Rikyū developed the Japanese tea ceremony and established how matcha should be properly prepared and drunk.

What does matcha taste like?

Since matcha is made from ground tea leaves, it has a tart, grassy, earthy flavour. High-quality matcha also has a sweet taste. Matcha is also often said to have an umami flavour. Umami is Japanese and means ‘delicious’. Umami is produced by the salts of the amino acid glutamate, which occur naturally in matcha tea.
In contrast, low-quality matcha can taste very grassy and bitter. The taste of matcha also depends on the time of harvest and the drying time of the tea leaves.

What are the effects of matcha tea?

Matcha tea is often referred to as a superfood. Thanks to its gentle production process, it contains nutrients such as antioxidants, B vitamins, iron, potassium and magnesium. It is particularly well known for its high EGCG (epigallocatechin gallate) content. This ingredient belongs to the catechin family and is considered an antioxidant that can fight free radicals. At the same time, matcha provides caffeine, which, in combination with the amino acid L-theanine, ensures long-lasting concentration and alertness – without the rapid ‘caffeine crash’ associated with coffee. This effect makes matcha an ideal companion for long working days.

A glass of matcha latte stands on a wooden tray alongside a Buddha figurine and a small bowl of matcha powder.

Matcha in restaurants

The matcha trend has long since arrived in the catering industry: from classic matcha tea and the popular matcha latte to desserts and cocktails – the green powder has a wide range of uses. By adding matcha to their menus, restaurateurs can appeal to new target groups, especially younger guests who are active on social media and respond to innovative food and drink trends. Offering matcha in the restaurant industry not only demonstrates an awareness of trends, but also an appreciation for quality and authenticity.

Matcha accessories and matcha whisks: where to buy?

Traditional accessories are recommended for preparing the perfect matcha tea:

a matcha whisk (chasen) for whisking the powder
a matcha bowl (chawan)
a measuring spoon (chashaku) Matcha accessories can be purchased locally in many Asian supermarkets or tea shops. Of course, you can also find the right accessories online, for example in the LUSINI range.

Preparing matcha

Matcha is traditionally prepared as part of the Japanese tea ceremony (chanoyu). The matcha powder is poured into a bowl (chawan) with hot water and carefully whisked with a chasen – a type of bamboo whisk – until it forms a fine foam and all the lumps have dissolved. The ceremony focuses on mindfulness, calmness and respect – values that continue to give the drink its special cultural significance to this day. In the West, matcha latte is one of the most popular ways to serve matcha. To make a classic matcha latte, the powder is first mixed with a little hot water and whisked with a bamboo whisk (chasen) until frothy. Warm milk or a plant-based alternative such as coconut or oat milk is then poured over it – and the creamy, trendy drink is ready to serve. Depending on taste, restaurateurs can sweeten the matcha latte or refine it with flavours such as vanilla or cinnamon.

Storing matcha

To preserve its aroma, matcha should be stored in a cool place. It is best to keep the powder in an airtight container in the refrigerator. This will preserve its flavour, colour and nutrients for as long as possible. Once opened, matcha should be used within a few weeks, as it loses its aroma quickly.

Matcha as an opportunity for the catering industry Matcha is more than just a trendy drink: it combines centuries-old tradition with modern lifestyle culture. For restaurateurs, matcha offers the opportunity to expand their offerings, attract new customer groups and stand out from the competition. Whether served as a classic tea, a matcha latte or in creative recipes, matcha brings variety and colour to your menu.