What is matcha?
Quick answer
Matcha is finely-ground green tea powder. Because you whisk the whole leaf into water rather than steeping and discarding it, you drink the entire leaf — which is why it's vibrant green, rich in umami, and high in caffeine. A simple baseline is 1–2 g sifted into ~70 ml of 80 °C water, whisked until frothy.
What it tastes like
Good matcha is savoury and smooth: umami, fresh-cut grass, and a creamy body, with a clean (not harsh) finish. "Ceremonial grade" is smoother and made to drink with water; "culinary grade" is stronger and made for lattes and baking.
How to make it (no special skill needed)
- Sift 1–2 g of matcha into a bowl to break up clumps — this is the anti-lump step.
- Add a little 80 °C water (not boiling — it scorches matcha bitter).
- Whisk briskly in a "W" or "M" motion, not circles, until a fine foam forms.
- Top up with more water to taste, or with milk for a latte.
Common questions
Does matcha have more caffeine than other green tea? Usually yes, because you consume the whole leaf rather than an infusion. Treat it as high caffeine.
Do I need a bamboo whisk? It makes the best foam, but a small electric frother or a jar with a tight lid (shake hard) also works to break up the powder.
Matcha is still green tea at heart — see the green tea profile, mind your water temperature, and check caffeine by type.