Origins of Matcha

The history of matcha dates back to the 12th century, when the monk Eisai brought tencha seeds from China to Japan, along with the bamboo whisk preparation method from the Song dynasty. By the 13th century, during the Kamakura period, Uji in Kyoto had become the central hub of matcha cultivation, owing to its fertile soil and favorable climate. At the time, Kyoto, as the imperial capital, was also the center of Japan’s elite and tea practitioners. This proximity encouraged continuous refinement of tea cultivation practices in Uji, establishing Kyoto as a premier region for high-quality matcha. Over the centuries, however, the techniques of tea and matcha cultivation have spread, allowing other regions in Japan—such as Kagoshima, Shizuoka, Fukuoka, etc—to also produce high-quality, premium matcha.

Benefits of Matcha

Matcha has gained popularity as an alternative to coffee globally, offering both the desired caffeine boost and a range of additional health benefits. Matcha contains naturally occurring caffeine along with the amino acid L-theanine; this combination delivers long, sustained energy release. L-theanine also promotes a calm yet alert state of focus.

Matcha also contains catechins, or antioxidants, known to be abundant in green tea, and especially higher in matcha. Matcha contains catechins in order of highest to lowest: Epigallocatechin gallate (EGCG), Epigallocatechin (EGC), Epicatechin gallate (ECG), and Epicatechin (EC). The healthy benefits of EGCG include:

  • Boosts attention, memory, and cognition

  • Protects cells from oxidative stress damage, lowering cancer risks

  • Aids in preventing cardiovascular diseases by reducing LDL cholesterol

  • Protects cells from cellular damage

  • Anti-inflammatory properties for better overall health

  • Increases fat oxidation by stimulating metabolism

High-Grade vs Lower-Grade Matcha

Today, many companies label matcha as ceremonial or culinary/barista grade. In Japan, however, matcha is traditionally evaluated based on sensory qualities such as color, aroma, texture, and taste. Ceremonial matcha is generally considered to be of premium quality, suitable for preparations such as usucha, koicha, and refined lattes. At the same time, culinary grades are better suited for cooking and baking.

Key indicators for distinguishing high-quality matcha from lower-grade matcha include color, aroma, texture, and taste. Most importantly, high-quality matcha is characterized by minimal bitterness and low astringency. It typically has a vibrant, bright green color, while lower-grade matcha often appears more dull or yellow.

High-quality matcha also has a fresh, grassy aroma, especially noticeable when whisked with hot water. Its texture should be full-bodied and creamy rather than thin, followed by a rich, balanced flavor with layered complexity. Other flavors & textures could also be present, as highlighted below.

Lower-grade matcha is better suited for lattes and baked goods, as some of the delicate nuances of premium matcha can be lost when mixed with dairy or sugar.

Matcha Flavor Profiles

Just like wine, matcha has a range of flavor profiles or notes, such as:

  • Umami

  • Nutty

  • Floral

  • Earthy

  • Vegetal

  • Grassy

  • Bitter

Likewise, we have different textural descriptions for matcha, such as:

  • Creamy

  • Rich

  • Smooth

  • Full-bodied

  • Round

  • Velvety

Cultivars vs Blends

Each matcha comes from a specific tea cultivar, and each cultivar contributes its own flavor profile. Most established teahouses blend multiple cultivars to achieve balance and complexity. While we honor this tradition, we also aim to showcase single-cultivar matcha on our website, allowing customers to explore the pure expression of each cultivar. Examples of common single cultivars include yabuikita, samidori, okumidori, gokou, etc.