Matcha 101: All about effects, origin & preparation
Matcha is more than a trend. It's a centuries-old ritual, a powerful superfood, and a symbol of clarity, mindfulness, and conscious consumption. In this comprehensive guide, you'll learn everything you need to know about matcha—from its origins and processing to health benefits, myths, and perfect preparation.
1. What is Matcha?
Matcha is a finely ground green tea made from the tencha tea plant (Camellia sinensis) in Japan. Unlike other teas, matcha is not just consumed as an infusion, but rather the entire leaf in powder form—including all of its nutrients, antioxidants, and active ingredients.
Matcha is not an ordinary tea – it is a concentrated plant extract with a unique combination of caffeine and L-theanine.
2. Why organic matcha?
Organic matcha comes from organic farming and is cultivated without the use of chemical fertilizers, pesticides, or synthetic sprays. The result: a particularly pure, pollutant-free powder with the full power of the plant.
Benefits of organic matcha:
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Better environmental compatibility (sustainable cultivation)
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No residues of pesticides or heavy metals
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More secondary plant substances and natural flavors
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Particularly suitable for health-conscious people
Organic Matcha is regularly tested for purity and complies with strict EU guidelines – a true promise of quality.
3. What is Ceremonial Grade Matcha?
Matcha is divided into different quality levels:
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Ceremonial Grade : highest quality, suitable for pure enjoyment (e.g. in tea ceremonies)
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Premium Grade : good quality for everyday use, also for Matcha Latte
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Culinary Grade : Cooking quality, less fine, usually bitter taste
Ceremonial Grade Matcha is made exclusively from the youngest, top-quality tea leaves of the first spring harvest. These leaves are particularly tender and rich in chlorophyll, amino acids, and antioxidants.
Characteristics:
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Bright green color (a sign of quality)
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Very fine texture, almost powdery
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Gentle, sweet taste
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No bitter aftertaste
It is ideal for anyone who wants to drink matcha neat or integrate it into their daily routine as a mindful ritual.
4. Where does matcha come from – and how is it made?
Origin:
Matcha's roots lie in 8th-century China. The Zen monk Eisai brought the tea plant and the ritual to Japan in the 12th century. There, matcha became an art form and spiritual practice for centuries.
Growing areas today:
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Uji (Kyoto): known for the highest quality matcha production
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Nishio (Aichi): second largest growing area
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Kagoshima: southern climate, ideal for organic farming
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Shizuoka: traditional tea cultivation with innovation
Manufacturing process:
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Shading the tea plants approximately 21 days before harvest – this increases the chlorophyll and L-theanine content.
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Harvest by hand , only the top, youngest leaves.
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Steam to prevent fermentation.
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Drying and sorting – Tencha is created.
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Stone grinding – Tencha is ground extremely slowly on granite stone mills into the finest powder (approx. 30 g per hour per mill).
This traditional process guarantees taste, nutritional richness and the highest purity.
5. Why is matcha so healthy?
Matcha is a true superfood. Because it's whole-leaf tea, it contains significantly more bioactive ingredients than conventional green tea.
Nutrients in Matcha:
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Caffeine (theine-like, gentle and long-lasting)
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L-theanine (amino acid, has a relaxing and concentration-enhancing effect)
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EGCG (epigallocatechin gallate – powerful antioxidant)
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Chlorophyll (detoxifying, blood purifying)
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Vitamins A, B1, B2, C, E and K
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Minerals such as calcium, potassium, magnesium and iron
Effect:
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Increases focus, concentration and mental clarity
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Calms the nervous system, reduces stress
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Supports fat metabolism and fat burning
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Strengthens the immune system
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Reduces oxidative stress and can slow down cell aging
6. The right preparation – how to make the perfect Matcha Latte
Ingredients:
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1–2 g matcha powder (about 1/2–1 tsp)
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60 ml hot water (70–80 °C, not boiling!)
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150–200 ml plant-based milk (oat, soy, almond, cashew)
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Optional: Sweetener (agave syrup, honey, coconut blossom sugar)
Preparation:
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Sift matcha into a bowl or cup.
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Add hot water.
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Whisk with a chit chat bamboo whisk (chasen) in quick Z-shaped movements until fluffy.
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Heat and froth the milk.
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Add milk to the matcha and enjoy.
Tip: For a stronger flavor, use less milk – for creamy lattes, use barista milk.
7. How much matcha per day is ideal?
For most people, 1-2 servings of matcha per day are ideal, i.e. about 2-4 g of powder.
This amount contains approximately 60–80 mg of caffeine – less than a cup of coffee, but in combination with L-theanine, it is significantly more tolerable and long-lasting.
People with caffeine sensitivity or during pregnancy should start with half a serving.
8. The history and significance of matcha in Japan
Matcha is inextricably linked to Japanese culture and philosophy. In the tea ceremony (chanoyu), the focus is not on the taste, but on the mindful act of preparation.
The four principles of the tea ceremony:
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Harmony (Wa) : with nature and others
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Respect (Kei) : towards other people and things
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Purity (Be) : internal and external
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Silence (Jaku) : mental clarity and peace
To this day, matcha is considered a drink for special moments – from meditation to conscious morning rituals.
9. Proper storage – so that matcha stays fresh for a long time
Matcha is sensitive to light, air, heat, and moisture. To preserve flavor and quality:
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After opening, store in the refrigerator (airtight)
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Reseal the can immediately
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Do not store near spices or coffee
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Protect from light (ideally in a light-tight container)
Recommended use: Within 30–60 days of opening.
10. Myths about Matcha – what’s really true?
“Matcha is bitter”
Only in case of poor quality or incorrect preparation.
“All green powders are matcha”
False. Real matcha comes from Japan, from shade-grown tencha.
“Matcha has too much caffeine”
L-theanine makes the caffeine work slower and more sustained.
“Matcha is a hipster drink”
Matcha is over 800 years old and firmly anchored in Japanese culture.
“Cheap matcha is just as good”
High quality comes at a price – genuine Ceremonial Grades can be recognized by their taste, color, and origin.
“Matcha must always be sweet”
Not necessarily. Authentic ceremonial matcha tastes pleasantly mild on its own.
“Matcha is a panacea”
No – Matcha is a nutrient-rich superfood, but not a substitute for medical treatment or a balanced diet.
Conclusion
Matcha combines the best of tradition, health, and a conscious lifestyle. Choosing Chit Chat Matcha means you're choosing the highest quality, sustainable cultivation, fair trade, and a product that harmonizes body and mind.
Discover now: Organic Ceremonial Matcha from Chit Chat – pure, green, powerful.