Both matcha and green tea begin as the camellia sinensis plant — also the origin of black, oolong and white tea. But depending on whether its leaves are destined for matcha or green tea, the plant is grown and processed differently.
Tea plants that will become matcha are grown in the shade, which boosts its chlorophyll content. This gives matcha powder its distinct, vibrant green color.
Once harvested, the leaves are steamed to stop oxidation and then dried. The minimal oxidation is what gives all varieties of green tea its bitter, grassy flavor. With oxidized tea like black and oolong, the astringency gives way to a roasty, slightly sweeter flavor profile.
This is where the process ends for regular green tea. The dried leaves are broken up for tea bags or carefully packaged as loose leaf tea, ready to steep.
To make matcha, there’s one extra step — the bright green dried leaves are pulverized into a fine powder.
Preparation
Preparing matcha takes a bit more time and effort than regular green tea.
Brewing up a cup of green tea is as simple as steeping leaves in boiling water for a few minutes. The tea drinker simply has to decide how bitter they want their drink to be. Longer steeping times will draw out more of the natural tannins in green tea, resulting in a sharper taste. Steeping for just two to three minutes, on the other hand, will produce a gentler flavor.
Making matcha correctly requires more tools and a bit more finesse. Matcha has become a popular additive to smoothies and baked goods, but those recipes typically use culinary grade matcha — a lower quality powder not meant for straight matcha drinking.
You’ll also want to watch your water more closely. Because matcha is meant to be whisked up and consumed right away — not steeped for several minutes — it’s best not to bring your pot to a boil. Instead, bring your water to a temperature you can drink comfortably.
Once the water is ready, pour a few tablespoons into your mug with about a teaspoon of matcha powder, and whisk this up until it forms a paste. This will make it easier to distribute the matcha evenly when you add the rest of your water — another six ounces or so.
And about that whisk…. Traditionally, a bamboo whisk is used because its close-knit but flexible fibers do a thorough job getting into the corners of the cup and produce an even mixture. If you don’t have one of these, a small wire whisk will do just fine… just make sure you scrape up any powder that may have stuck to the bottom of your mug.
Also remember that matcha is a suspension, not a solution. If it sits too long, the powder will settle. This is why matcha is usually served in small portions, so it can be drunk quickly.
