Matcha Facts
Where does matcha come from?
Matcha originated more than a thousand years ago in China during the Tang Dynasty (600s–900s). Tea leaves were steamed, pressed into cakes, ground into powder and then whisked in hot water. During the Song Dynasty (900s–1200s), the method was further refined and tea became part of Buddhist rituals.
When the Japanese monk Eisai travelled to China in the 12th century, he brought tea seeds back to Japan. There, matcha became closely connected to Zen Buddhism and transformed into something more than a beverage — a ceremony, a quiet art form. Today, that heritage lives on in every bowl.
Where is matcha grown today?
Japan — The home of the masters
In Japan, matcha is more than tea — it is a cultural heritage. Over centuries, Japanese tea growers have refined the techniques of shading and grinding, giving matcha its distinctive umami flavour and characteristic, almost luminous green colour — a taste experience that brings together tradition, precision and craftsmanship.
China — Strength in its roots
China is where matcha was born, and the tradition continues to evolve with the same care and precision as in its earliest days. Tea bushes grow among mist-covered mountains and nutrient-rich soil. The flavour is multifaceted — from softly nutty to fresh and herbaceous — always with a richness that reflects the abundance of nature. Chinese matcha offers a flavour journey as deep as its history.
South Korea — A hidden gem
South Korea may not be the first country that comes to mind when you hear matcha — but for connoisseurs, it is a hidden treasure. Here, tea bushes benefit from ideal conditions: mineral-rich soil, clean sea air and a climate where mist and sunlight create a delicate balance. The result is a matcha with soft sweetness, fresh clarity and harmonious balance. South Korean matcha is proof that world-class tea can sometimes grow in places few people know about.
How is matcha grown and produced?
1. Shading
Three to four weeks before harvest, the tea bushes are covered with nets or bamboo mats that block out most of the sunlight. Reduced sunlight encourages the leaves to produce more chlorophyll and L-theanine, giving matcha its intense green colour, gentle sweetness and rounded flavour.
2. Harvesting
When spring arrives, only the youngest top leaves are picked — often by hand. These tender leaves contain the highest concentration of flavour and nutrients.
3. Steaming
Immediately after harvesting, the leaves are steamed for a few seconds. This stops oxidation and preserves their colour, flavour and nutrients.
4. Drying & sorting
The leaves are gently dried and the stems are removed. What remains is called tencha.
5. Grinding
Tencha is slowly ground in granite mills at a cool and steady pace. Grinding too quickly would damage the flavour and aroma. A single mill produces only 30–40 grams of matcha per hour — a craft in which time is essential to quality. The result is a fine, emerald-green powder with a unique flavour and nutritional profile: authentic matcha.
What are the health benefits of matcha?
Matcha is rich in:
- Antioxidants, particularly EGCG, a catechin with anti-inflammatory properties
- Chlorophyll, a plant pigment associated with blood and cellular function
- L-theanine, an amino acid that promotes calm, focused attention and balances caffeine
- Vitamins C, A and E, as well as minerals such as iron and calcium
- Caffeine, which supports alertness and mental focus
1 g of matcha contains approximately 35 mg of caffeine, meaning that one serving of matcha (2 g) provides approximately 70 mg of caffeine. Unlike conventional green tea, matcha is consumed as a whole leaf in powdered form, so the nutrients remain in the cup rather than being discarded with the leaves.
The caffeine works together with L-theanine, resulting in gentle, sustained energy and a sense of clear focus. No coffee crash — just calm, steady presence.
How do you prepare matcha?
Usucha — Classic Matcha
Sift 2 g of matcha into a bowl. Add 60–70 ml of water at 80°C. Whisk vigorously in a W-shaped motion until a fine layer of foam forms.
Koicha — Thick Matcha
Sift 4 g of matcha into a bowl. Add 30–40 ml of water at 80°C. Whisk in a circular motion until it becomes a smooth, syrup-like paste.
Latte — Creamy Matcha with Milk
Sift 4 g of matcha into a bowl. Add 30–40 ml of water at 80°C. Whisk in a circular motion until it becomes a smooth, syrup-like paste. Heat 150 ml of milk and froth. Pour the milk over the matcha and stir.
How should I store my matcha?
- Store matcha in a dark, cool and airtight place — oxygen, heat and light quickly affect its flavour. We recommend storing matcha in the refrigerator.
- Use a fine sieve when preparing your matcha — clumping is common because matcha is extremely finely ground.
- The right whisk and bowl can make a significant difference to your experience.
Yumeki — thoughtfully selected matcha from Japan, China and South Korea.
For the moment you choose to pause.