Matcha: Grades, Preparation and Caffeine

FOOD & DRINK · GLOBAL

Matcha: Grades, Preparation and Caffeine

What matcha is, ceremonial and culinary grades, making it and how much caffeine

Matcha is whole powdered green tea leaf rather than an infusion, which is why it behaves differently from every other tea.

What it is

Shade-grown leaves stone-ground into a fine powder that is whisked into water rather than steeped and strained. You consume the whole leaf, which is why the caffeine and the compounds are higher than in brewed green tea.

Grades

Ceremonial grade is made from the youngest leaves, is vivid green, smooth and intended to be drunk with water alone. Culinary grade is more robust and bitter and is made for lattes, baking and smoothies.

Colour is the quickest guide — dull, yellowish or brownish powder is old or lower grade. Good matcha is bright.

Making it

Sift the powder to remove clumps, use water at around 70 to 80 degrees rather than boiling, which scorches it, and whisk in a W motion until frothy.

Around a teaspoon to 70ml of water for a traditional preparation, or more water for a lighter drink. A bamboo whisk works better than a spoon.

Caffeine

A serving typically contains somewhere between a cup of tea and a cup of coffee. The L-theanine in tea alongside the caffeine is associated with a steadier effect, which is the usual claim made for it.

Caffeine has a half-life of around five hours, so an afternoon matcha still affects sleep.

Storage

Airtight, cool, dark and away from strong smells, refrigerated once opened. It fades within weeks rather than months.

Equipment

A bamboo whisk, a sifter and a wide bowl are the useful tools, and a small electric frother works nearly as well. A proper scoop measures consistently, which matters more than it sounds.

Rinse a bamboo whisk in warm water and let it dry on its stand rather than washing it with detergent.

Buying

Look for a harvest date, a stated origin and packaging that excludes light. Buy small tins, since matcha fades quickly once opened.

Lattes and recipes

Culinary grade is made for milk and baking, where ceremonial grade is wasted. Whisk the matcha with a little hot water first to a smooth paste, then add milk, which prevents clumps.

Sweetened matcha drinks in cafés frequently contain a great deal of sugar, so check if that matters to you.

Where it fits

Matcha is a pleasant drink with caffeine and a distinctive flavour. Claims about metabolism, detoxification and disease prevention run far ahead of the human evidence.

Green tea in any form is a reasonable thing to drink and is not a treatment.

Who should take care

Anyone pregnant or limiting caffeine should count it, and it can reduce iron absorption when drunk with meals.

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