Matcha Latte Lover

Matcha contains roughly 45-70mg of caffeine per serving, making it an excellent slow released energy boost. Coffee will have up to 95mg per espresso shot, which will give you an instant energy boost with jitters and you will most likely crash after a couple of hours.

No, pure matcha is sugar-free. Its natural sweetness comes from amino acids, mainly L-theanine. However, flavored or sweetened versions may have added sugars, so always check the label. Matcha should be 100% matcha tea leaves.

Ceremonial matcha is grown to be drink. It is the most nutritious matcha as it is shade grown 4 to 6 weeks before harvest which allows the leaves to retain all its chlorophyll and nutrients it is harvested in spring.

It has a vibrant green colour, an earthy taste and can be enjoyed without the need of any additives such as milk, sugar or sweetener. Ceremonial matcha taste is delicate and it is not recommended to use in baking as strongly flavoured ingredients will mask its taste.

Culinary matcha is grown to be mixed with other ingredients. Culinary matcha is a lot stronger and more bitter than ceremonial matcha, as it is harvested in autumn season the fields will have been more exposed to the sun, its colour will be less vibrant more army green. Culinary matcha is best used for baking or can be used in smoothies or creatives lattes with other strong flavours.

Do not confuse grades and quality. In both ceremonial and culinary you can find high and low quality. The quality of the matcha depends on the region, the agricultural practices, the harvest method and grinding process.

The traditional way of producing matcha is long and laborious, which can explain why matcha is more expensive than other teas.

The soil and climate are very important, the tea plant (camillia Sinensis) grows for 7 years to reach full maturity. 4 to 6 weeks before harvest the farmers cover the plants under shade to induce higher levels of chlorophyll and amino acid production. During the harvest, the younger leaves are picked steamed, dried, and sorted for quality, nutrition, and taste. The dried leaves are then deveined and slowly grinded with stone mills to preserves its nutritional values and create the fine matcha powder.

The traditional method involves a bamboo whisk (chasen) and vigorous, zigzag motions. Or, use a handheld frother for convenience (avoid the metal ones as speed and metal can alter matcha’s nutrient content). Have a look at our matcha guide.

Matcha pairs wonderfully with many fruits like mango, pineapple, lemon, berries or sweeteners like maple syrup, white and dark chocolate. They complement its earthy flavour while adding a touch of sweetness.

Matcha also pairs well with various milk options: almond, oat, vanilla flavoured or even coconut. Each will bring its unique flavour. Get inspired by our recipes!