Matcha is a new tea ritual originally from Japan. Matcha is obtained from Gykuro the first harvest in spring of Green Tea leaves. While growing the plants are shaded from the sun, to ensure the green colour can fully develop and ensuring the best possible amount of chlorophll is in the leaves.

Once the leaves are plucked by hand, they are steamed within 20 hours of plucking to prevent the natural oxidation process from occurring. The steaming is only approximately 20 seconds. After steaming, either the leaves are air-dried by hand or in a stone oven, this removes all the moisture from the leaves. Twigs and parts of leaves remain this is called Tencha. The Tencha is then sorted by size and colour. To create Matcha the Tencha (leaves) are stone-grind into a very fine powder, often by hand, this is the finest grade Matcha, and this is used for drinking. Lesser quality later harvest leaves are ground into powders that are used for cooking and lattes.

Matcha has high levels of stimulants that are released slowly in to the body, and have a long lasting effect. As the full leaf is consumed the full amount of the catechins, vitamins and amino acid L-theanine are absorbed. The benefits include a feeling of alertness and increased energy with no jittery feeling.

Matcha is fast becoming a popular drink in place of coffee. Matcha can be prepared in the form of a latte by adding frothing milk. For a culinary delight, cooking grade Matcha can be added to ice creams, donuts, milk shakes, cakes, and muffins.