Matcha Drink: All You Need to Know Before You Start

Matcha is everywhere. On the terraces of trendy cafes, in the health aisles of supermarkets, in recipes on social media. But before incorporating it into your routine, you probably want to understand what this drink really is, what distinguishes it from classic green tea, and how to consume it to get the most out of it. Here's a guide to get you started. What is matcha as a drink? Matcha is not a tea that you infuse; it's a tea that you drink entirely. The Japanese green tea leaf is ground into an ultra-fine powder with a stone mill, then dissolved in water or milk when consumed. You therefore absorb 100% of the leaf's content, not just the hot water-soluble compounds. This complete consumption changes everything. A cup of matcha provides significantly more antioxidants, chlorophyll, and L-theanine than a cup of traditional green tea. This also explains its slightly thick texture, intense green color, and fine foam on the surface when properly prepared. As a drink, matcha is enjoyed in two main forms: plain, with only hot water (the traditional Japanese form), or as a latte, with plant-based or animal milk for a softer and more indulgent drink. Matcha vs. classic green tea: what are the differences? Both come from the same plant, Camellia sinensis. Yet, everything separates them in terms of agriculture, taste, and nutrition. Matcha comes from tea plants that are shaded three weeks before harvest. This technique doubles the concentration of chlorophyll and L-theanine. Classic green tea grows in full sun, without this specific step. Matcha is ground into powder, while classic green tea remains in whole leaves that are infused. This difference changes bioavailability: you absorb 100% of the nutrients with matcha, compared to 10-20% with an infused tea. Matcha contains more caffeine and L-theanine than standard green tea. This results in a more pronounced but more stable energy, without peaks or crashes. A cup of matcha provides 30 to 70 mg of caffeine, which is less than coffee (80-100 mg) but with a much longer and more stable effect. In terms of taste, matcha has a more present bitterness than green tea, but also a characteristic umami note and a denser texture. Green tea remains lighter and more floral depending on the varieties. Different ways to drink matcha Traditional matcha (usucha) The classic preparation: 1.5 to 2g of powder, 70ml of water at 70-80°C, whisked with a chasen (bamboo whisk) until a fine foam is obtained. This is the purest expression of matcha, with all its aromatic notes. Ideal for the morning and for experiencing the stable energy of matcha. Hot matcha latte The most popular format in the West. Matcha base whisked in a little hot water, then lengthened with plant-based milk (oat, almond, coconut) or animal milk. More accessible than pure matcha, more gourmet, ideal for beginners or those who want a milder drink. Iced matcha latte Summer version of the matcha latte: matcha dissolved in a little warm water, then poured over cold milk and ice cubes. Very refreshing, perfect in summer. Flavored drinks Vanilla matcha, strawberry matcha, coconut matcha: matcha lends itself to many aromatic variations. These versions are an excellent gateway for those who find the pure profile too intense initially. How to properly prepare matcha A few basic principles allow you to successfully prepare it from the first time. The water should never boil. Water at a maximum of 70-80°C preserves the aromas and L-theanine. Beyond that, the bitterness becomes unpleasant. The standard dosage is 1.5 to 2g of powder per cup, which is equivalent to one measuring spoon (chashaku) or half a heaped teaspoon. The bamboo whisk (chasen) remains the best option for dissolving the powder and creating a fine foam. An electric whisk also works but produces a less stable foam. Understanding the different ways to drink matcha helps you choose the format that suits your preferences. Which matcha to choose for drinking Not all matchas are meant to be drunk the same way. Three criteria make the difference. The origin: a Japanese matcha (Shizuoka, Kagoshima, Uji) is significantly superior in quality to a Chinese or Indonesian matcha. The shading technique is better mastered, and centuries of expertise are reflected in the final cup. The grade: ceremonial for pure drinking (very little bitterness, fine foam, complete aromatic profile), premium for matcha lattes (excellent value for money), culinary for baking or heavily sweetened drinks. The distinction between ceremonial grade and culinary grade directly determines the taste experience. The color: a quality matcha is vibrant green, almost fluorescent. A pale matcha or one leaning towards yellow-khaki is either oxidized or of poor quality. This is one of the most visual and reliable indicators. To go further on these criteria, choosing a good matcha requires a minimum of attention to a few specific points that make all the difference. Matcha in daily life: when to drink it Matcha finds its place mainly in the morning and early afternoon. Its caffeine and L-theanine provide stable energy for 3 to 6 hours, ideal for starting the day or facing a demanding afternoon. Avoid drinking matcha after 4 PM for individuals sensitive to caffeine. Always consume it with or after a meal, never on an empty stomach, to avoid potential digestive discomforts. Frequently asked questions about matcha drinks Is matcha drunk hot or cold? Both. Hot in traditional or latte form, it's the most aromatic. Cold in iced matcha latte, it's the refreshing summer version. The choice depends on the season and personal taste. What does matcha taste like as a drink? A distinct vegetal note, a mild bitterness, a characteristic umami roundness found in shaded Japanese teas. The quality of the matcha greatly influences the aromatic profile: good matcha is smooth and complex, bad matcha is harsh and dull. Can you drink matcha every day? Yes, 1 to 2 cups a day is the optimal range. Beyond 3 cups, the marginal benefits decrease, and caffeine-related effects increase. Daily matcha is part of a very beneficial long-term wellness routine. Does matcha drink help with weight loss? Matcha is not a miracle product, but its catechins and caffeine slightly support metabolism. As part of a balanced diet and regular physical activity, it can support a weight management approach. Nothing more. What is the best matcha brand for drinking? The best matchas come from specialized brands with clear traceability regarding Japanese origin, cultivar, and grade. A premium Japanese origin matcha range guarantees the best results as a drink, from ceremonial grade for pure tasting to premium grade for lattes. How much matcha for one cup? 1.5 to 2g of powder per cup, which is one measuring spoon (chashaku) or half a heaped teaspoon. Adjust according to desired intensity, but stay within this range for a balanced taste. Ready to try matcha as a drink? Discover the TSUKI premium matcha collection and start with a ceremonial grade to experience the full quality of a well-prepared Japanese matcha.

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