Matcha's On The Menu

by Whittard of Chelsea4 Minutes Reading Time

Vibrant, earthy and oh-so-green, Matcha is the umami favourite on every hot drinks menu.

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Published . Reviewed

Green tea's glamorous counterpart

Hot or cold - the vibrant green tea drink has stirred up the UK's drinks offering in the last few years, but it's become a real way of life in Japan. So why is matcha making waves?

Think of it as green tea espresso. You get every gram of goodness from the leaves when they're consumed as a powder, with fibre, vitamins, and that distinctive delicious flavour. The bright, vegetal taste profile has a subtle sweetness, versatile enough for countless delightful pairings.

A labour of love

Good teas come to those who wait. It takes an hour to grind just 40g of Matcha tea - slow pace that stops the leaves from heating up, yellowing or losing flavour.

How is Matcha Tea Made?

Matcha is made from the leaves of tencha, a high-quality green tea. The tea bushes are grown under the shade of a 'tana' (a structure with black matting) for c. six weeks before the leaves are picked. With minimal sunlight, the plant increases its production of chlorophyll and L-theanine, as well as other nutrients in order to grow, making sweeter and umami flavours and brighter colour. The leaves are then steamed as quickly as possible to halt oxidation, dried and destemmed and deveined using electrostatic machinery. Finally, they're ground in a hand-carved stone mill.

How to Make

Matcha Tea

Time

10 Minutes

Difficulty

Easy

Serves

1

Four steps to a calming cup of Matcha - replete with antioxidants and natural energy.

  1. 1.
    Measure Your Matcha - For a light and frothy drink, add 1g of matcha into your matcha bowl of choice. For a more full-bodied taste, double it.
  2. 2.
    Add Recently Boiled Hot Water - Add a small splash of 75-80°C water, as boiling water can scorch the powder and leave it bitter.
  3. 3.
    Whisk to Smoothness - Whisk briskly back and forth until a fine, even froth appears, with a velvety texture underneath.
  4. 4.
    Sip or Mix and Matcha - Enjoy your matcha as is, pour over steamed milk for a comforting matcha latte, or experiment with other syrups and servings.

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Find Out More

Ceremonial grade matcha is the highest quality matcha, made from the youngest tea leaves and stone-ground into an ultra-fine powder. It is designed to be enjoyed simply with water, delivering a smooth, naturally sweet flavour with minimal bitterness. It can also be used to make a latte when blended with milk, for a creamier, more indulgent serve.

Matcha should be stored in an airtight container in a cool, dry place away from light and heat to help preserve its vibrant colour, aroma, and freshness for longer.

Yes, matcha naturally contains caffeine. However, it also contains L-theanine, which helps promote a calm, steady energy release—avoiding the sharp spike and crash often associated with coffee.

Yes, matcha is commonly enjoyed daily as part of a balanced lifestyle. Many people use it as a morning or midday alternative to coffee for sustained, gentle energy.

A typical serving is 1-2 grams per cup or one heaped chasaku matcha spoon. Use less for a lighter, more delicate drink, or more for a stronger, more intense flavour experience.

Yes - ceremonial grade matcha can be enjoyed as a latte, though its delicate flavour also shines when whisked with water. For lattes, it pairs beautifully with both dairy and plant-based milks.

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