From ancient Japanese tea ceremonies to your morning routine — discover everything about the world's most celebrated green tea.
Explore MatchaMatcha is finely ground powder made from specially grown and processed green tea leaves. Unlike regular green tea, where you steep and discard the leaves, matcha means you consume the entire leaf — giving you far more nutrients, antioxidants, and a uniquely rich, vegetal flavour.
Originating in China and perfected in Japan, matcha has been central to Zen Buddhist meditation practices for centuries. Today it's found in everything from lattes and smoothies to baking and skincare.
Matcha is loaded with catechins, particularly EGCG — a powerful antioxidant linked to reducing cell damage and lowering disease risk.
The combination of caffeine and L-theanine creates a state of relaxed alertness — energy without the jitters or crash of coffee.
Studies suggest matcha can enhance fat burning during exercise and slightly increase metabolic rate throughout the day.
Regular green tea and matcha consumption is associated with lower LDL cholesterol and reduced risk of heart disease.
Matcha's anti-inflammatory and antioxidant properties can help reduce redness, fight acne, and protect against UV damage.
Shade-growing boosts chlorophyll content — a natural detoxifier that may help eliminate heavy metals and chemical toxins.
Traditional preparation is simple once you know the steps. All you need is a bowl (chawan), a whisk (chasen), and quality matcha.
Sift 1–2 tsp of matcha into your bowl to break up any clumps for a smooth result.
Pour 70ml of water heated to 70–80°C. Never use boiling water — it makes matcha bitter.
Whisk in a quick W or M motion until frothy. Takes about 30–60 seconds.
Matcha is best enjoyed fresh. Sip straight, or top up with steamed milk for a latte.
Not all matcha is equal. The grade affects flavour, colour, and how you should use it.
The highest quality, made from the youngest leaves. Bright green, smooth, and slightly sweet. Used in traditional tea ceremonies and drunk on its own with water.
Best for: drinking straightHigh quality with a vibrant green colour and good flavour. Versatile enough to drink plain or use in lattes. A great everyday option without the ceremonial price tag.
Best for: lattes & daily drinkingMade from older leaves, with a more robust and slightly bitter flavour. Works well in cooking and baking where matcha is one of many flavours, not the star.
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