Matcha tea plants are shaded from excessive sunlight with bamboo mats during the growing season. This traditional growing method produces plants with a higher level theanine, antioxidants, chlorophyll and caffeine1 than other green teas.

Unlike other tea-making processes where the leaves are steeped and discarded, matcha involves finely grinding shade-grown green tea leaves into a bright green powder. Traditionally, matcha is whisked with a little hot water and served in a bowl to be enjoyed neat.

The distinct taste of matcha also sets it apart from other teas. Although some describe the taste as grassy and bitter, quality matcha, prepared correctly, will have a high umami content and a slight sweetness.

“In Japan, we say, ‘enjoy the taste of green tea, but enjoy the flavor of another tea, like black tea,'” says registered dietitian Asako Miyashita, MS, RDN, CDN. Miyashita notes that the secret to a delicious cup is to brew the matcha slowly at a low temperature.