Dive into the fascinating world of this green tea. It’ll win you over with its vibrant colour – but also with its countless health benefits and diverse array of uses.
From its history and processing to creative recipes and storage tips: discover everything you need to know about matcha and learn why it’s becoming increasingly popular around the globe.
What is matcha?
Matcha is a finely ground green powder obtained from green tea that has been specially grown and processed. While it originated in China, it was subsequently used in traditional Japanese tea ceremonies. The tea plants are kept in the shade before harvesting to increase their chlorophyll content and intensify the tea’s taste. Matcha has a unique hint of umami and contains high levels of antioxidants as well as amino acids such as L-theanine. It can be brewed as a tea or used in various recipes.
The role of chlorophyll
Chlorophyll is the green dye within plants that absorbs sunlight and converts it into chemical energy. This energy is used to produce sugar and oxygen, which play an important role in plant growth and the oxygenation of the air.
The history of matcha
The history of matcha began over 2,000 years ago in China, where tea was ground into a fine powder and infused with hot water for the first time. A Japanese monk named Eisai brought the tea seeds and the method of preparation to Japan in the 12th century. While the popularity of powdered tea declined in China, matcha was used by Zen Buddhists to aid their meditation. The Muromachi period saw the development of the Japanese tea ceremony, in which matcha played a central role. Matcha experienced a worldwide boom in the 19th and 20th centuries. Nowadays, it is not only consumed in the traditional form as a tea, but also in many modern foods and drinks.
Cultivating and processing matcha
Matcha is mainly grown in various regions of Japan with ideal conditions for tea cultivation. They include the Uji region near Kyoto, Japan: the soils here are considered to be particularly high-quality, its hills are slightly sloped (perfect for cultivating tea) and the region rarely experiences frost – even in winter. It is known for its long tradition of tea cultivation and is viewed as one of the best regions for matcha to come from.
Shading: the tea plants are shaded for about three to four weeks before being harvested. This is achieved by erecting shade nets or adding shade-giving plants to reduce direct sunlight. This method gives matcha its characteristic green colour and intense flavour.
Harvesting: the leaves, which are fresh and young in spring are usually harvested from May to June. However, this depends on the region and weather conditions. Only the uppermost, tender leaves and buds of the tea plant are harvested, as they contain the highest proportion of nutrients. The leaves are usually plucked by hand, which helps to promote sustainability.
Processing: the leaves must be processed quickly once they’ve been harvested in order to maintain their freshness and prevent oxidation. This process starts with the leaves being steamed to deactivate their enzymes. The leaves are then dried naturally or in special dryers. Once they’ve been dried, the leaves are removed from their stalks and the leaf veins are stripped out. The leaves that remain are chopped into small pieces and ground into a fine powder in traditional stone mills.
The quality of the matcha is greatly dependent on how much care was taken during its harvesting and processing: this is the only way to ensure that the matcha retains its colour, taste and health benefits.
Can you grow matcha at home?
In theory, you could cultivate and produce matcha at home, but it’s an elaborate process that requires special conditions and equipment. You need a suitable climate and good soil to grow the tea plants, while processing and grinding the leaves is a laborious task. That means it is more practical to buy high-quality matcha from specialist manufacturers.
How can you identify high-quality matcha?
You can tell if matcha is good quality by certain important features: it should have a bright green colour, the powder should be fine and smooth (with no lumps or coarse particles) and it should have a fresh, herbal aroma and a balanced taste with both umami and natural sweetness. Check whether it comes from a well-known cultivation area such as Uji or Yame and make sure that the matcha’s packaging keeps light and air out. Price can also be an indication of quality: high-quality matcha often doesn’t come cheap.
Tips for storing matcha properly
- Store your matcha properly to preserve its quality and freshness
- Keep it in a cool, dark place
- Store it in an airtight container
- Keep it dry
- Consume it within three to six months
Health benefits of matcha
Matcha has countless health benefits, thanks to its high nutrient and antioxidant content:
Catechins: matcha contains a high concentration of catechins, especially EGCG (epigallocatechin gallate), which has strong antioxidant properties. These antioxidants help reduce cell damage caused by free radicals.
L-theanine: this amino acid promotes relaxation and concentration by balancing out the effects of caffeine and creating a state of calm alertness.
Caffeine: matcha contains a moderate amount of caffeine, which provides a gentle and long-lasting energy boost without the jittery energy often associated with coffee.
Thermogenesis: the catechins in matcha can increase thermogenesis, the process by which the body produces heat and burns more calories.
Antioxidant effect: the antioxidants in matcha can help reduce skin damage caused by UV rays and pollution and slow down the process of skin ageing.
Vitamins and minerals: matcha contains important vitamins such as vitamin C and minerals such as zinc, which boost the immune system and support overall health.
Potential risks of consuming matcha
Consuming large quantities of matcha may expose you to certain risks. These include caffeine-related side effects such as insomnia and nervousness, stomach discomfort, especially if matcha is consumed on an empty stomach, and interactions with certain medications. As with many plants, matcha is at risk of exposure to heavy metals, although most high-quality matchas are tested for this. The ingestion of plant iron may be impaired by the polyphenols it contains, and allergic reactions may occur in rare cases.
The matcha boom
Matcha as a beauty trend
Matcha is also shaking up the world of beauty. Thanks to its antioxidant properties and high levels of nutrients, matcha is increasingly being used in skincare products, face masks and haircare products. These natural lotions and potions promise radiant skin, reduce inflammation and combat the signs of premature aging.
Why is matcha so popular with athletes?
Matcha offers numerous benefits for athletes. Its slow and steady release of energy enhances endurance, while the caffeine and L-theanine it contains improve reaction times. The antioxidants in matcha protect against free radicals and reduce inflammation. Matcha also strengthens the immune system, promotes detoxification and increases the amount of fat we burn. These properties make matcha an ideal drink for athletes keen to improve their performance and health.
Matcha for meditation and mindfulness
Matcha is not only a healthy choice: it’s also a valuable tool for promoting meditation and mindfulness. Thanks to its high L-theanine content, it promotes relaxation and mental clarity, without the jitters often associated with caffeine. This state of calm alertness helps to improve concentration and deepen meditation. In addition, matcha promotes general mental balance and reduces stress, making it an ideal pairing for mindfulness exercises.
Popular matcha recipes
Matcha latte recipe
Matcha latte is a modern trend that has only become popular – especially outside Japan – over the last two years. Matcha powder is first stirred with hot water to form a smooth paste before the frothed milk is added.
Matcha cake recipe
Matcha cake is a delicious treat made with fine matcha powder that gives it its typical green colour and unique flavour. The cake is characterised by its delicate texture and matcha’s slightly sweet yet earthy taste.
Matcha biscuits recipe
Matcha biscuits are a delicious and creative variation on classic biscuits flavoured with fine matcha powder. These crisp, delicate biscuits offer a pleasant balance between the unique taste of the matcha and the sweetness of the biscuit. They’re ideal for serving with tea or as a tasty snack.
Matcha cheesecake recipe
Matcha cheesecake is a luxurious dessert that combines the creamy texture of a classic cheesecake with the unique taste of matcha. Ideal for special occasions or as a fancy variation on a classic dessert, matcha cheesecake is a delicious sweet treat with health benefits to boot.
Matcha ice cream recipe
Matcha ice cream is a refreshing and elegant dessert that transforms the characteristic taste of matcha powder into a creamy frozen confection. This ice cream boasts a vibrant green colour along with the slightly sweet yet earthy aroma of matcha. It’s ideal for hot summer days or as a special treat year-round.
Matcha vs. coffee
Matcha and coffee have different effects. Matcha contains less caffeine, but its L-theanine provides a gentle, long-lasting energy boost and promotes relaxation and mental clarity. It is rich in antioxidants and supports the detoxification process.
Coffee, on the other hand, has a higher caffeine content. While this can provide a quick energy boost, it often leads to fatigue and nervousness as well. It contains antioxidants, too, and can enhance physical performance, but it can also have side effects such as insomnia. Matcha is versatile, while coffee is mainly consumed as a beverage.
There are benefits to consuming both drinks, but matcha provides a more balanced source of energy and additional health benefits.
Matcha at the Campigiana Bar at EHL Campus Passugg
The EHL Swiss School of Tourism and Hospitality in Passugg is also leaning into the matcha trend. Almost 2,000 matcha lattes were sold at its Campigiana Bar in the 2024 spring semester, while only 1,670 regular coffees were purchased in the same period. We talked to our Service Manager about this phenomenon:
What drinks with matcha do we offer?
Here at the EHL Swiss School of Tourism and Hospitality in Passugg, we offer pure ‘ceremonial matcha’, as well as a matcha latte with your choice of milk. For a refreshing experience, we serve matcha with pressed coconut water as a cold drink and an iced tea of long jing green tea with matcha.
What are the challenges of working with matcha?
The biggest challenge is the time required to prepare matcha in the right way. Since we use top-quality matcha, it is very important to make the drink properly. To do this, we need a bamboo whisk and a matcha bowl. Then, we mix a dash of cold water with hot water from the coffee machine to achieve the right temperature of 75-80 degrees Celsius.
Why has matcha become so popular in the coffee scene?
It’s probably a trend, like many other drinks that suddenly become popular. Everyone has a very positive response to it, with many people appreciating its long-lasting, energising and calming effects. Many of our students are very health-conscious, so it’s not actually surprising that we sell so many matcha lattes.
In summary, matcha is a versatile and healthy stimulant that can be found not only in traditional Japanese tea ceremonies but also in modern dishes. Its combination of intense taste, health benefits and cultural significance gives matcha a unique place in the tea world – and beyond.
