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, flavoured or sweetened versions may have added sugars, so always check the label. Matcha should be 100% matcha tea leaves.

Ceremonial grade is grown to be drunk on its own. The plants are shaded for four to six weeks before a spring harvest, which keeps chlorophyll and amino acids high - vibrant green,
naturally sweet, and no need for milk or sugar. The flavour is delicate, so it is wasted in baking where stronger ingredients bury it.

Latte grade, also called premium grade, sits below ceremonial. Fuller bodied and less delicate, picked later in the year, and built to hold its colour and character through milk and added
flavours.

Culinary grade is grown to be mixed. Stronger and more astringent, a later harvest with more sun exposure, and a duller army green. Best for baking, smoothies and creative lattes carrying other strong flavours.

Grade is not the same as quality. Every grade has good and poor examples - quality comes from the region, the growing practices, how the leaf is picked and how it is ground.

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.

Ideally, use water heated to 175°F (80°C) - not boiling This preserves matcha's antioxidants, delicate flavour and minimizes bitterness.

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 ourmatcha 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!