Matcha Tea

Extremely high in EGCG catechins—potent antioxidants that support cellular health and metabolism

Contains L-theanine for calm focus and stress reduction

Provides sustained, jitter-free energy from moderate caffeine content

Enhances mental clarity and mood through synergistic caffeine + L-theanine effects

Supports healthy skin and immune function with vitamin C, chlorophyll, and phytonutrients

Matcha Tea

Botanical Name: Camellia sinensis

Common Names: Matcha, Ground Green Tea

Other Regional Names: Japanese: 抹茶 (macca); Chinese: 抹茶 (mǒchá); Korean: 말차 (malcha); French: thé matcha; German: Matcha-Tee; Spanish: té matcha; Arabic: ماتشا (mātshā); Vietnamese: trà matcha; Hindi: माचा (mācā)

Q. What distinguishes ceremonial-grade matcha from culinary-grade?

A. Ceremonial-grade matcha is made from the youngest, shade-grown leaves, stone-ground to a fine powder—resulting in a smoother, more vibrant flavor and color. Culinary-grade uses slightly older leaves and has a stronger, more astringent taste, better suited for cooking and baking.

Q. How much caffeine is in a cup of matcha?

A. One teaspoon (~2 g) of matcha contains about 35 mg of caffeine—roughly half a typical coffee—delivered over several hours for sustained alertness without jitters.

Q. Why whisk matcha instead of steeping?

A. Whisking suspends the powder in water, fully extracting flavor, antioxidants, and L-theanine. Steeping would leave most of the nutrients undissolved in the leaves.

Q. What’s the best water temperature for matcha?

A. Aim for 70–80 °C (just below boiling). Too-hot water scorches the powder, causing bitterness; cooler water preserves matcha’s sweetness and umami profile.

Q. Can I reuse matcha powder?

A. No—matcha is fully consumed when whisked into water; there’s no leaf residue to re-brew.

Q. How should I store matcha to maintain freshness?

A. Keep in an airtight, opaque tin in the refrigerator or a cool, dark cupboard. Use within 4–6 weeks of opening to enjoy its brightest color and flavor.