MATCHA

Matcha has become an increasingly popular drink in Western coffee shops. I’m sure you’ve been asked by many customers if we serve matcha. While most people might be familiar with the sweet, milky drink served at Starbucks and elsewhere, traditional matcha is quite different both in its preparation and its consumption.

Matcha is a vivid green powder made from a specific type of Japanese green tea called “tencha.” Tencha is normally harvested only once per year (known as “first flush”) in late spring and then stone milled into a fine powder. Since there is only one harvest of tencha per year, most producers refrigerate leaves so that matcha can be produced year-round. That powder is whisked with water into a beverage usually served warm. Matcha is unique among teas both in its preparation and in that we consume the entire tea leaf rather than steeping it.

Tencha is shaded for 3-5 weeks before it is harvested. Shade cover is increased as harvest nears, even up to 90% in some cases. This causes the plant to “freak out,” and go into overdrive - producing more chlorophyll, L-theanine, and other amino acids that provide both the vivid green color and highly prized umami flavor. The best tencha is hand-picked, but many teas are machine harvested. After a normal processing for green tea, tencha leaves are de-stemmed and then ground between stone mills until a fine powder is produced. This process is done very slowly to prevent further oxidization through heat generation - about 1kg per hour per set of stone mills.

There is a great deal of caffeine and L-theanine in matcha; you can expect an energy boost from the caffeine and a calming effect from the theanine, which has been shown to increase the production of alpha brain waves (the same that are boosted during meditation). Matcha also contains a variety of amino acids and antioxidants that are beneficial. Though in Japan it is primarily consumed hot as a part of the Tea Ceremony, in Western countries it is often found served hot, cold, with milk, or sweetened. Regardless of how it’s consumed, we honor the culture by preparing it in the traditional way.

Below are some frequently asked questions that may come up from your customers

Matcha FAQs

What is matcha?
Matcha is a type of green tea grown exclusively and consumed primarily in Japan. It’s made from specific varieties of green tea that are shade grown, processed, dried, and then pulverized into a fine powder in slowly rotating stone mills. That powder is then whisked with hot water to form a concentrated beverage. Think of it as the espresso of tea.

Is our matcha “ceremonial grade?”
No - and it’s largely a Western marketing term. Ceremonial matcha isn’t a term used in Japan. The matcha we use (Barista Matcha) is a blend of first and second flush matches that is designed to cut through the taste of milk. Higher grade first-flush matches are best enjoyed on their own as a matcha shot.

Is matcha good for you?
It’s complicated. Matcha has a lot of caffeine - about 100mg (a typical cup of coffee has around 120mg). Matcha is also loaded with chlorophyll and L-theanine - an amino acid associated with the production of alpha brain waves (think meditation and yoga). It also contains between 10 and 20x as many antioxidants as a standard cup of green tea. This is all because you’re consuming the entire tea leaf when you drink matcha. It also purportedly contains various “nootropics,” or compounds that increase cognitive functions like memory and focus.

Is our matcha organic?
Yes, all of our matcha is USDA certified organic.

What can I drink matcha in?
We recommend it in a cappuccino or latte sized drink and can sweeten it on request - but anything containing espresso could theoretically contain matcha instead (note that the flavors of our signature beverages will not pair well with the umami flavors of matcha).

Do you have decaf matcha?
No - there isn’t a way to decaffeinate matcha.