Matcha basically means rubbed or ground green tea and is used traditionally in Japanese Tea Ceremony. Matcha green tea plants are grown shaded before harvesting resulting in slower growth, higher chlorophyll (the good green stuff that has detoxifying properties) and production of amino acids. After harvesting, the leaves are dried, graded, de-stemmed and de-veined. The leaves selected for matcha (tencha) is then ground to matcha. High quality matcha should appear greener, and also taste 'greener', sweeter and more intense in flavour.


Other names: Green Tea
Translations: 抹茶, Matti, ماتشا, Матцх, Матчі, 抹茶, Матчи

Physical Description

Usually comes as a fine, ground powder.

Colors: varying shades of earthy green

Tasting Notes

Flavors: bitter
Food complements: Desserts, Chocolate, Cream
Beverage complements: Milk, Water
Substitutes: Green tea, Jasmine tea, Earl grey tea



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