Help & FAQs

Matcha is powdered green tea, made from finest young, shade-grown tea leaves that are hand-picked, lightly steamed, air-dried and slowly stone-ground into an ultra-fine powder. In Japanese “cha” means tea, and “ma” means powder, thus the word matcha translates literally as powdered green tea. The best quality matcha comes from Japan, specifically region Uji near Kyoto, which is also the place where Materia matcha comes from.

Although both matcha and green tea derive from the same plant called Camellia Sinensis, they have many differences. While green tea leaves usually come in the form of a tea bag, matcha is in powder form. Matcha is much more concentrated than regular green tea, and in comparison, to regular green tea, when drinking matcha, the whole tea leaf is consumed, which means more nutrients and benefits for the body, mind and soul. Just one cup of high quality matcha contains the nutrient value of 10 cups of regular green tea.

Matcha is believed to have many benefits, such as being a rich source of antioxidants and fiber, rich in chlorophyll, vitamins and minerals, a metabolism booster and a natural weight loss supplement. Matcha calms the mind and relaxes the body and is also mood and concentration booster. This green powder may protect against heart disease and cancer, it lowers cholesterol and blood sugar and can also prevent signs of aging.

Matcha is made from shade-covered leaves, which means it has increased chlorophyll content of the leaf, resulting in deep, creamy and grassy aroma. It is also rich in two amino acids called glutamate and L-theanine, which gives matcha a unique, umami taste.

The optimal amount of matcha is 1/2 teaspoon, which is approximately 1g per 200ml liquid.

Yes! You can have up to 3-5 grams matcha a day.

The optimal water temperature for preparing matcha varies around 60°C - 90°C. It is not advised to prepare matcha with boiling water, because that way it loses some of its nutritional quality and may taste bitter.

The production of matcha begins in large fields of the plant Camellia sinensis, whose many bushes are carefully taken care of by local farmers. After some time, they cover the bushes in order to reduce the amount of sunlight exposure they receive. This way the farmers slow down the growth of the plants, as well as alter their chemical characteristics, resulting in distinctive green tea leaves and rich aroma. After the harvest, the leaves are carefully washed and dried. After drying, farmers remove any stems and veins and slowly grind the leaves into a fine powder, resulting in a rich, vivid-green matcha tea.

Yes. Matcha has about 30 mg caffeine per cup (per 1 gram of matcha powder), while cup of coffee has around 150 mg.

Matcha is an ideal beverage if you are looking for a clean, green and focused energy boost. Its natural caffeine will gently pick you up, giving you extended energy boost. The effect is extremely pleasant for most people because you don’t experience any of the jitteriness or headaches associated with the caffeine from coffee. Meaning no spikes, jitters or sudden crashes which regularly occurs with coffee. Matcha contains l-theanine, an amino acid which improves cognitive function and induces a calm soothing effect on the mind. It is also said that matcha causes “calm euphoria” effect - the caffeine keeps us energized, while the amino acids keeps us calm and focused. When drinking matcha, whole tea leaves are consumed, providing 4 to 6 hours of mild steady energy.

We suggest keeping your matcha well sealed in cool and dark environment, which will keep its freshness.

Matcha should be consumed within 8 months from opening, assuming it was properly stored in a cool and dark environment, away from heat, light, and humidity. After opening your matcha, please close the lid or bag tight after each use.

You can make matcha tea (just matcha and water), matcha latte (matcha tea combined with milk), iced matcha latte (matcha tea, milk and ice), you can put it in baked goods, oatmeal and smoothies. Matcha can also be used when making pasta, rice and other meals so just get creative.

You will need a matcha bowl or a wider cup and matcha whisk, designed to whisk the matcha into a frothy foam.
• Step 1: Add 1g of matcha powder (1/2 teaspoon) into a matcha bowl or a wider cup
• Step 2: Pour in a small amount of hot water then start whisking. The important is to whisk the matcha vigorously from side to side – either directly back and forth or in a zigzag pattern – to evenly disperse the powder in the water and create a foamy layer on top. If you whisk in a circular motion, your tea won’t foam.
• Step 3: Top it off with some more hot water and sweeten to taste (preferably honey or agave syrup). If you are making matcha latte, add your milk of choice (preferably plant-based milk).