Matcha is a form of green tea, but it’s made and enjoyed differently to any other tea.

Most teas are steeped in water and then discarded. With matcha, the leaves are ground into a fine powder and whisked directly into water, so you consume the whole leaf. That’s what gives matcha its distinctive flavour, vibrant colour and unique nutritional profile.

How Is Matcha Made?

Matcha begins its life as a tea plant called Camellia sinensis, the same plant used to make green tea, black tea, oolong and white tea.

The difference lies in how the leaves are grown and processed.

Several weeks before harvest, the tea plants are shaded from the sun. This encourages the leaves to produce higher levels of chlorophyll and amino acids, contributing to matcha’s vibrant green colour, natural sweetness and characteristic umami flavour.

After harvesting, the leaves are steamed, dried and carefully refined before being stone-ground into an ultra-fine powder. These leaves are known as tencha, and tencha is what all matcha is made from.

The powder is then whisked directly into water, creating a drink that is smooth, rich and full of flavour.

Good matcha should be smooth, naturally sweet and pleasantly savoury, with very little bitterness.

Its flavour comes from a combination of factors, including the tea cultivar, growing conditions, harvest timing and processing methods. Just as wine and coffee vary depending on where and how they are produced, matcha can differ significantly from one producer or region to another.

At JENKI, we taste extensively and work directly with producers across Japan to find matcha that delivers balance, depth and consistency in the cup.

For many people, matcha starts as an alternative to coffee.

Like coffee, matcha contains caffeine. However, it also contains L-theanine, a naturally occurring amino acid found in tea leaves. The combination of the two is often described as providing a more gradual and sustained energy release, helping support focus without the sharp peaks and crashes some people experience with coffee.

Because you’re consuming the whole leaf, matcha also contains naturally occurring antioxidants and plant compounds that have made it a popular part of daily routines around the world.

Some people drink matcha for the flavour. Some for the way it makes them feel. Most end up appreciating both!