Used as an ingredient in lattes, baked goods, ice creams and more, matcha green tea has an earthy taste that adds complexity to a dish or drink. The bright material is distinguished by its sweet, grassy notes, and a history as rich as its flavor. 

Green tea is believed to have been cultivated during the Tang Dynasty in 7th—10th century China. Tea leaves were harvested and made into bricks for easy transport. The pulverized roasted tea was then combined with hot water and salt, steeped and enjoyed. Chinese Buddhists adopted a new method, popularized during the Song Dynasty, in which they whipped the tea powder and hot water in the same bowl, making a frothy concoction. In 1191, Japanese Buddhist priests took this sacred ritual to Japan. It quickly became a highly valued item in Zen monasteries and upper society. In Japanese, ma translates in English to “powdered” or “rubbed” and cha is “tea.” 

In the western world, matcha is thought to have increased in popularity due to its various health benefits, most notably its anti-inflammatory qualities and antioxidants. Matcha is low in acidity, so it doesn’t evoke the stomach discomfort coffee might for some, yet it still provides a caffeine boost. The green substance also carries L-theanine, which is most known for calming anxiety and increasing focus.

Matcha has grades of quality: ceremonial and culinary. Ceremonial grades are exclusively used for drinking; they are the highest quality matcha used in traditional Japanese tea ceremonies and also are recommended for the best drinking experience. To make traditional matcha, the tea powder is first scooped then sifted into a bowl to make it more uniform. Next, hot water is added. Then, using a handcrafted bamboo whisk, the mixture is stirred by flicking the wrist but never touching the inside bottom of the bowl.

A high quality matcha is bright green and smooth, whereas lower grade matcha appears yellowish with a grainy texture. Though matcha often has a premium price tag, the flavor, variety of uses and health benefits make many who encounter it want to “go green.”