Matcha (抹茶)
Shade-grown tencha leaves, stone-milled to a fine powder and whisked whole into water.
| Water temperature | 75-80 (for whisking) °C |
|---|---|
| Steeping | Whisk 20-30 sec |
| Caffeine (relative) | Higher per bowl |
| Growing / making | Shaded about 3-4 weeks |
| Taste | Rich, savoury and creamy in texture |
About Matcha
Unlike infused teas, the whole leaf is consumed as powder. Made from tencha — shaded leaves that are steamed and dried without rolling. Grades are not a regulated term in the United States or Japan; see the grades guide.
Brewing point
Use water at 75-80 (for whisking) °C and steep for Whisk 20-30 sec. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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