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Matcha 101

Wooden bowl of vibrant Nippon Matcha ceremonial grade matcha powder with a bamboo chashaku scoop on rustic wood, traditional Japanese tea tools

The Basics

What Is Matcha?

Matcha is finely ground green tea made from shade-grown leaves, traditionally whisked and sipped in Japanese tea ceremonies. Unlike steeped tea, you consume the entire leaf, meaning richer flavor, nutrients, and sustained energy.

Hands holding a woven basket of freshly picked green tea leaves in a sunlit tea garden, the harvest behind premium Japanese ceremonial grade matcha

The Differences

Organic vs. conventional matcha

Organic matcha is grown naturally without synthetic chemicals, giving it a cleaner profile and gentler flavor, while conventional matcha uses modern farming methods for a brighter color and sweeter taste, though it may carry traces of chemical residue.
Two leaf shapes crafted from vibrant green Nippon Matcha matcha powder on a dark slate background, artistic flat lay of organic Japanese green tea powder

Types of Matcha

Ceremonial & Culinary Matcha

Ceremonial matcha is made from the youngest tea leaves, giving it a smooth, sweet flavor ideal for drinking plain.

Culinary matcha uses older leaves, offering a bolder taste better suited for lattes, smoothies, and cooking.

Tools

What You'll Need

Traditional Japanese bamboo chasen whisk for preparing ceremonial grade matcha, shown in close-up on a black background

Chasen

A chasen is a handcrafted bamboo whisk designed specifically for matcha. Its fine prongs help blend the powder with water, creating a smooth, frothy texture essential for a well-balanced cup.

Top-down view of a bowl of freshly whisked Nippon Matcha ceremonial grade matcha green tea with fine microfoam on a white background

Chawan

The chawan is a wide, open tea bowl that allows space for whisking matcha properly. Its shape also enhances the sensory experience, from aroma to the warmth of the bowl in your hands.

Fine mesh matcha sifter filled with Nippon Matcha ceremonial grade matcha powder, isolated on a black background

Sifter

The sifter helps to break up clumps in the matcha powder, allowing for a smoother blend and a more consistent, lump-free cup. It’s a small step that makes a noticeable difference in texture.

Traditional bamboo chashaku scoop holding vibrant Nippon Matcha ceremonial grade matcha powder on a black background

Chashaku

The chashaku is a slender bamboo scoop traditionally used to portion matcha powder. Its curved shape delivers just the right amount for a single serving—typically one to two scoops.

Preparation

Sifting Nippon Matcha ceremonial grade matcha powder through a fine strainer into a matcha bowl, with bamboo whisk and scoop ready for the Japanese tea ritual

#1

Place your sifter over the chawan and pour one scoop (or 0.04-0.05 ounces) of matcha into the sifter.

Hands whisking frothy Nippon Matcha ceremonial grade matcha green tea with a bamboo chasen in a ceramic bowl, traditional Japanese tea preparation

#2

Add 70ml of hot water (approx. 167°F) to your matcha. Be careful that your water is not too hot or you will risk burning the nutrients.

Overhead view of a dark bowl of whisked ceremonial grade matcha green tea with rich microfoam, Nippon Matcha organic matcha powder

#3

Whisk the matcha in an "M" or "W" pattern until frothy. This typically takes about 15-20 seconds if done properly.

How to Identify Quality Matcha?

A dull-brown or yellowish color is characteristic of older, culinary-grade matcha. High quality, ceremonial-grade matcha should be bright green and vibrant.

Macro texture of Nippon Matcha organic ceremonial grade matcha powder, finely stone-milled Japanese green tea powder

Low Grade

Close-up texture of vibrant green Nippon Matcha ceremonial grade matcha powder, premium stone-ground Japanese matcha green tea

High Grade

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