Unlike traditional steeped teas, Matcha is a finely ground green tea powder where the entire tea leaf is consumed. It's special because tea plants are shade-covered before harvest, boosting chlorophyll for a vibrant green color and increasing L-theanine, an amino acid that provides a calm alertness and a unique umami flavor.

High-quality matcha has a distinctive vegetal, creamy, and umami taste, often described as reminiscent of fresh green vegetables. It has a smooth, velvety texture with a balanced sweetness and minimal bitterness. Lower quality matcha may be more bitter or earthy.

Matcha is rich in antioxidants, especially EGCG, which help protect cells and reduce inflammation. It can also improve cognitive function, enhance mood, support heart health, aid in weight management, and boost the immune system.

An 8-ounce cup of matcha typically contains 30-70 mg of caffeine. This is more than regular green tea (25-45 mg) but generally less than coffee (80-150 mg). The L-theanine in matcha provides a sustained energy boost without the jitters often associated with coffee.

Traditionally, sift 1-2 teaspoons of matcha into a bowl, add 70-80°C (158-176°F) hot water, and whisk vigorously with a bamboo whisk (chasen) in an "M" or "W" motion until frothy. Modern methods include using an electric whisk, milk frother, or blender. Matcha is also popular in lattes and smoothies.

Matcha is commonly categorized into Ceremonial Grade and Culinary Grade. Ceremonial grade is the highest quality, made from young leaves for pure drinking. Culinary grade is best for cooking, baking, and blended drinks due to its stronger flavor.  

Store matcha in an airtight container in a cool, dark place, preferably in the refrigerator, to preserve its color, flavor, and aroma. For long-term storage, it can be frozen. Once opened, it's best consumed within 1-2 months for optimal freshness.

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