Matcha is a fascinating tea with an ambiguous identity. While many associate it with Japan, its origins trace back to China, where it was once known as “mocha” during the Song Dynasty. It was Zen monk Eisai who introduced the practice of powdered tea to Japan, and later, the tea master Sen no Rikyū refined the rituals, establishing what is now known as the “Way of Japanese Matcha.
Today, while matcha is primarily used in Japanese tea ceremonies, everyday Japanese people seldom drink it as a daily beverage. Instead, matcha’s popularity has skyrocketed in food and beverages, from matcha-flavored sweets to Starbucks’ Matcha Frappuccinos. However, the matcha commonly found in China and globally often differs vastly in quality from authentic Japanese matcha.
So what makes true Japanese matcha so special? And how can you distinguish real matcha from low-quality alternatives? Let’s dive in. 
What Is Matcha? Not All Green Tea Is the Same
There are two common misconceptions about matcha: that all Japanese tea is matcha, and that matcha is simply powdered green tea. However, the reality is quite different.
The Difference Between Matcha and Other Japanese Teas
Japanese tea can be classified into two broad categories based on its preparation:
- Matcha : A powdered tea made by grinding specially cultivated leaves into a fine powder. It is traditionally prepared by whisking the powder in hot water with a bamboo whisk to create a frothy drink.
- Sencha : Loose-leaf tea that is steeped in hot water, similar to traditional Chinese tea-brewing methods.
Types of Japanese Green Tea
Japanese tea is further categorized based on quality and cultivation methods:
- Gyokuro: The highest-grade tea, grown under shade to enhance sweetness and umami.
- Sencha: The most common form of Japanese green tea, harvested from spring to summer.
- Bancha: Lower-grade tea, harvested later in the season, often used for daily drinking.
Although matcha is a type of green tea, it undergoes a completely different production process that gives it its signature taste, color, and texture.
What Makes Japanese Matcha Unique?
Cultivation and Processing
The uniqueness of Japanese matcha lies in its meticulous cultivation and production process:
1、Shaded Growth: Before harvesting, tea plants are covered with straw or bamboo screens for about 20 days. This shading reduces sunlight exposure, increasing the concentration of theanine (which enhances sweetness) while minimizing bitter polyphenols.
2、Steaming Instead of Pan-Firing: Unlike Chinese green tea, which is often pan-fired, Japanese matcha leaves are steamed to preserve their vibrant green color and prevent oxidation.
3、No Rolling or Twisting: Unlike loose-leaf tea, matcha leaves are not rolled. Instead, they are dried as-is, resulting in a product called tencha , which is later ground into matcha powder.
4、Stone Grinding: The tencha leaves are ground into a fine powder using traditional stone mills. This slow, delicate process ensures an ultra-fine consistency (2–20 microns) without overheating the leaves, preserving flavor and nutrients.
The Result: A Vibrant, Sweet, and Umami-Packed Tea
The end product is an intensely green powder with a smooth texture. High-quality matcha should taste slightly bitter but also exhibit a natural sweetness and umami depth.
How to Spot Fake Matcha
Due to matcha’s rising popularity, the market is flooded with low-quality substitutes. Here’s how to differentiate real Japanese matcha from fakes:
Color
✅ Real Matcha: Deep, vibrant green ❌ Fake Matcha: Yellow-green or dull brownish-green
Taste
✅ Real Matcha: Balanced, with umami, mild bitterness, and a lingering sweetness ❌ Fake Matcha: Harsh bitterness, grassy or astringent taste
Texture
✅ Real Matcha: Ultra-fine and silky (similar to baby powder) ❌ Fake Matcha: Gritty or grainy
Foam Test
When whisked, true matcha forms a thick, creamy foam that lasts. Low-quality matcha creates a thin, unstable foam that disappears quickly.
Shelf Life
Real matcha has a short shelf life (typically less than six months). Products with extended shelf life often contain additives or preservatives.
Price
A general rule: If the price seems too good to be true, it probably is. Authentic matcha from reputable Japanese brands starts at around ¥500/40g (~$3 per gram) for entry-level quality.
How to Choose the Best Matcha
1. Look for Japanese Origins
The best matcha comes from Japan’s most renowned tea-producing regions:
- Uji, Kyoto: Home to some of the most famous matcha brands.
- Nishio, Aichi: Known for its high-quality matcha cultivation.
- Yame , Fukuoka: Produces high-grade matcha with deep umami.
2. Choose Based on Purpose
- Ceremonial Grade: Highest quality, best for traditional matcha tea.
- Culinary Grade: Slightly lower quality, great for lattes and baking.
3. Buy from Reputable Brands
- Marukyu-Koyamaen (丸久小山园) – Premium brand used in traditional tea ceremonies.
- Ippodo (一保堂) – Known for high-quality Uji matcha.
- Itohkyuemon (伊藤久右卫门) – Specializes in Kyoto-grown matcha.
How to Prepare Matcha Like a Pro
To fully enjoy matcha, preparation is key. Here’s a simple guide:
Equipment Needed
- Chasen (茶筅) – Bamboo whisk
- Chawan (茶碗) – Tea bowl
- Chashaku (茶杓) – Bamboo scoop
Step-by-Step Guide
- Sift 1.5g (about 2 scoops) of matcha into a tea bowl.
- Heat water to 80°C (176°F)—too hot, and it turns bitter.
- Add 60ml hot water and whisk vigorously in a W or M motion until a thick, frothy layer forms.
- Enjoy immediately—fresh matcha oxidizes quickly!
Final Thoughts: The Future of Matcha
Matcha isn’t just a drink—it’s a centuries-old tradition rooted in craftsmanship and precision. While its ceremonial role is still revered in Japan, matcha has evolved into a global phenomenon, appearing in everything from lattes to desserts. However, as its popularity grows, so does the challenge of ensuring authenticity.
If you want to experience the real taste of matcha, be mindful of its origins, quality, and preparation. Whether you’re a tea connoisseur or a casual matcha lover, choosing high-quality Japanese matcha can elevate your tea experience.
What’s your favorite way to enjoy matcha? Let us know in the comments!
