Matcha: What It Is and How to Use This Green Tea Powder
From matcha lattes to matcha lozenges, here’s a complete guide to buying and using the Japanese green tea everyone’s talking about.
If you haven’t yet tried a matcha latte, you’ve probably at least seen one around—the bright green beverage is hard to miss and cafés devoted exclusively matcha are popping up everywhere, coffee shops be damned. So what exactly is matcha, how do you use it and why is it so popular?
What It Is
Matcha is a green tea powder ground from specially-grown tea leaves. Instead of steeping leaves in water, then removing them as you would with traditional tea, matcha powder is whisked directly into water or milk (such as your latte). Like green tea, it’s said to be high in antioxidants. But the health benefits are supposedly greater because you actually ingest the matcha powder—as opposed to discarding the tea leaves. It’s also said to contain slightly more caffeine than traditional green tea, but less than coffee.
Bright green and fuller-bodied than other teas, matcha green tea is so prized in Japan that its preparation is considered an art form. Each sip is at first rich, umami and creamy, with green notes ranging from grassy to vegetal followed by a hint of sweetness.
The process of producing matcha begins up to a month before the leaves are even harvested, as farmers shade the plants to develop matcha’s vibrant color, aroma and savory flavor while discouraging bitterness. The tea leaves then are hand-picked, steamed, dried and ground into a fine powder using 100-year-old granite wheels.
In addition to whisking the powder into liquid to drink, matcha also is mixed into all manner of snacks and dishes for its flavor and color. Matcha-flavored noodles are popular, for example, and the powder also often is used in tempura batter. But it doesn’t stop at savory applications. You’ll find matcha doughnuts in Kyoto's Nishiki Market and matcha ice cream on the grounds of Tokyo's Imperial Palace. Meanwhile, Japan's ubiquitous convenience stores carry the likes of matcha Pocky sticks, Oreos with matcha-flavored cream and even matcha cough drops. (The lozenges have a balanced, bittersweet flavor that makes them soothing, satisfying and mildly addictive. Find them here.)
Where to Buy It
The quality of the tea leaves is vital to matcha’s flavor, and good matcha is hard to find outside Japan. Your everyday supermarket brands are likely to be dull in color and overly bitter or astringent due to their mass production.
For the best matcha powder, we recommend Matcha Kari (available in the Milk Street store), which sources its tea leaves from Uji City near Kyoto, where most Japanese tea traditions originated and farmers have strict standards for growing matcha.
How to Make Your Own Matcha Drinks
Even with a high-quality matcha, substituting Western utensils can result in a clumpy, muddy drink instead of a smooth, creamy cup. So we suggest investing in a traditional tea set that allows you to scoop, sift and whisk with the proper tools.
Matcha Kari’s tea set (available in the Milk Street store) is a complete starter package and includes a traditional bamboo scoop, matcha whisk, sifter and ceramic bowl, all handmade products from Japan. Most importantly, the organic Superior Matcha included in the set has a sweet, rich flavor with subtle umami that makes it best suited for drinking.
Beyond the Latte: How to Use Matcha in the Kitchen
At home, beyond hot tea and lattes, matcha is excellent for seasonally appropriate, nearly instant iced tea. Dissolve 2 teaspoons matcha in 1 to 2 tablespoons hot water and stir to make a thick paste, then transfer to a cocktail shaker (or a 1-pint Mason jar). Add 1 cup cold water; simple syrup, agave or honey to taste; ice to taste and shake vigorously. Pour into a glass and adjust to taste with additional cold water or milk. For a unique spin on an Arnold Palmer, blend equal parts iced tea and lemon (or limeade) and garnish with mint.
With its deep, rich flavor and vibrant color, matcha also is an excellent ingredient for flavoring and coloring dishes. We find its earthiness provides balance to desserts. Blend matcha into whipped cream for a rich topping on a nut tart, or dust it onto cheesecakes, brownies or sugar cookies. For a popular Western take, combine equal parts traditionally brewed matcha and frothed or steamed milk for a matcha latte.
You can even use matcha as a savory seasoning. Add a few pinches to mayonnaise for a flavor boost in sandwiches or to use as a crudités dip, or combine matcha with rice vinegar, a neutral oil like safflower or grapeseed and Dijon mustard for a green tea vinaigrette to top an Asian noodle salad. We like to use Matcha Kari in our Sesame-Seed Matcha Salt for an umami addition to steamed rice, pork chops, grilled portobellos or even popcorn.
