Matcha is a powdered green tea with unique health benefits and a remarkable history. This Japanese delicacy is gaining popularity as a key ingredient in beverages and modern functional foods. It is worth exploring the secrets of its production and its unique impact on the human body.
Matcha, the drink conquering the world
Japanese tea-drinking culture has centuries of tradition, and matcha holds an honorable, most important place in it. It is a special type of green tea that differs from popular loose-leaf infusions primarily in its form (powder) and the unique cultivation process of the shrubs. Unlike classic infusions, where leaves are only steeped in water and then discarded, here the entire leaf, ground into powder, is consumed. This way, the body receives the full spectrum of nutrients contained in the plant, and not just those substances that dissolve in water.
The shrubs intended for this raw material are specially treated. A few weeks before the planned harvest, the plants are shaded with bamboo mats. The lack of direct sunlight forces the plants to overproduce chlorophyll, which gives the leaves a pale green hue. This specific cultivation process also affects the taste and chemical properties of the raw material:
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the limitation of photosynthesis causes a significantly higher accumulation of amino acids in the leaves, which are responsible for the characteristic umami taste. This is the fifth taste, often described as deep, savory, and incredibly satisfying to the palate;
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matcha originated in China, where powdered tea was popular during the Song Dynasty, but it was the Japanese who perfected its production process and introduced it into meditative rituals;
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Zen and the tea ceremony became inseparable, and drinking the green beverage was meant to promote alertness during long meditation sessions.
Today, it is a global product, valued by both traditionalists and modern dietitians looking for natural methods to support the body. It is worth noting that matcha is available in two versions – ceremonial and culinary,
How is matcha made? The secrets of the process
The journey of the leaf from shrub to can is long and complex, which explains the high price of the highest quality product. After the shading period, only the youngest, most delicate leaves from the very top of the tea bush are hand-picked. The harvested raw material is not fermented but immediately steamed. Hot steam halts the enzymatic oxidation process within a few seconds, preserving the natural, vibrant color and valuable nutrients.
Next, the leaves are dried, but not rolled, as is the case with other teas. Instead, the hard stems and veins are removed, leaving only the pure leaf flesh. This prepared semi-finished product is called tencha and is the basis for creating the final product. Tencha can be stored in cold storage for many months to mature and develop a deeper flavor before final grinding.
The key stage that distinguishes true matcha from ordinary powdered tea is grinding in traditional stone mills. This process is very slow to avoid overheating the raw material, which could destroy delicate vitamins and turn the taste bitter. Two stone mills rotate at a precisely selected speed, grinding the leaves into a powder just a few microns thick. The resulting powder is so fine that when rubbed between the fingers, it penetrates the fingerprints like talc or eyeshadow. The efficiency of this process is surprisingly low, as one set of mills can produce only a few tens of grams of finished product in an hour.
It is precisely this precision and time-consuming nature that make matcha a luxury item. Industrial grinding methods, using high-speed machines, often lead to scorching of the leaves, resulting in a brownish color and an astringent aftertaste, which is not found in ceremonial grade products.
Health benefits of Japanese tea
Regular consumption of this green beverage provides the body with a powerful dose of bioactive substances that support the functioning of many systems:
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matcha is primarily known for its unusually high content of antioxidants, which fight free radicals that damage cells, accelerate aging processes, and can lead to the development of civilization diseases;
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compounds contained in tea leaves can gently accelerate the metabolic rate, making this beverage an ally for people who care about maintaining a healthy body weight;
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the chlorophyll contained in the powder supports the body's natural cleansing processes. The green pigment acts as a natural blood filter, supporting liver function;
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it is also worth mentioning its effect on the cardiovascular system, as regular consumption of the infusion can contribute to lowering "bad" LDL cholesterol levels and regulating blood pressure.
One of the most fascinating aspects of this beverage's effect is the specific kind of energy it provides to our body. Matcha contains caffeine, often called theine in the context of tea (it's the same molecule, just "packaged" differently by L-theanine), but its effect is completely different from that of coffee. While "a small black" gives a quick, sudden burst of energy, often followed by an equally rapid decline and a feeling of irritability, green tea acts more gently and for longer.
Modern applications – matcha-flavored meals
The modern functional food market goes a step further, using this valuable raw material not only for brewing tea but also as an ingredient in nutritious meals. An example of an innovative approach is a product that combines the beloved taste of matcha with the convenience of a ready-made meal. Strawberry Matcha Latte 300 ml is a liquid meal designed for people living on the go who also care about the quality of their diet. It is a lactose-free and gluten-free product, which is a great convenience for people with food intolerances or those avoiding dairy and gluten for other reasons. The combination of strawberry flavor with green tea notes creates a composition that breaks the stereotype of a bitter, herbal infusion.
This is not the only inspiration from the Land of Cherry Blossoms you will find in our offer. Also try Sakura Latte 300 ml – the delicate taste of cherry blossoms combined with the creamy consistency of a latte.
Matcha in instant version vs. tradition
Although purists may turn up their noses at ready-made solutions, for many people, they are the only chance to regularly incorporate this superfood into their diet. Ready-made matcha-flavored meals from eatyx solve the problem of complicated preparation, which often discourages newcomers. There is no need to worry about water temperature, sifting the powder through a sieve, or having a special whisk. The product is ready to eat immediately after opening, which works well when traveling, at the office, or after a workout. Importantly, the liquid form of the strawberry-flavored meal with added green tea retains its nutritional value while offering a dessert-like character.
For those who are concerned about the specific, grassy taste of pure tea, the latte version with a fruity accent is an ideal introduction. Strawberry naturally softens the dryness of the green powder, creating a balance between sweetness and refreshment. Incorporating such a product into your diet can be the first step towards changing eating habits. Replacing a pastry or fast food with a balanced liquid meal from eatyx is a simple change with great significance.
How to properly prepare an infusion at home?
If we decide to prepare the drink from powder in the traditional way, it is worth knowing a few rules that will allow us to extract the best from it. The basic mistake beginners make is pouring boiling water over the powder. Water at 100 degrees Celsius immediately scalds the delicate powder, making the infusion unbearably bitter and losing most of its healthy and aromatic properties. The ideal water temperature should be between 70 and 80 degrees Celsius. To achieve this without a thermometer, simply wait about 5-7 minutes after the water has boiled in the kettle. The appropriate temperature allows the sweetness and umami to fully develop, while suppressing excessive bitterness.
To prepare the traditional version, you also need appropriate accessories, although at the beginning you can manage with household methods:
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the most important tool is a chasen, a bamboo whisk with many fine bristles. It is used to energetically whisk the suspension, which allows the powder to combine thoroughly with water and create the characteristic, thick foam on the surface. It not only looks beautiful but also changes the texture of the drink to a more velvety and creamy one;
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the powder should be sieved through a fine mesh sieve beforehand to break up any lumps that may have formed due to moisture. The whisking process should resemble quickly drawing the letter W or M in the bowl, rather than simply stirring with a spoon in a circle;
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using a milk frother is an acceptable, modern alternative for those who do not have a bamboo whisk.
Matcha as a culinary ingredient
The powdered form of this tea makes it an incredibly versatile addition to many dishes, not just beverages. Cheaper variants can be used in cooking. They differ from the ceremonial version in a slightly more distinct, bitter taste and less intense color, which, however, is not a disadvantage when combined with other ingredients. The green powder works great in baked goods, giving cakes, cookies, or cheesecakes a beautiful color without the use of artificial dyes. It can be added to creams, ice cream, and even pancake or waffle batter. However, it is worth remembering that high baking temperatures destroy some of the antioxidants.
Regardless of whether we choose a ready-made eatyx meal or bake green muffins ourselves, we are incorporating an ingredient with powerful health potential into our diet. The key is regularity and choosing good quality products that are free from contaminants and come from reliable sources.
