Matcha’s rise to fame took off around 2015, when indie cafés and coffee shops started serving the vibrant green drink, hailed for its health benefits. Unlike most fitness fads, matcha tea has deep roots in Japanese culture. Here’s why this centuries-old tea has become a global phenomenon.
What Is Matcha?
Matcha is made from the finely ground leaves of the Camellia sinensis plant, the same shrub that produces all traditional green teas. However, what makes it unique is how it’s grown and processed.
Matcha plants are shaded for a few weeks before harvesting. Only the youngest leaves are handpicked and steamed to prevent oxidation. This process increases chlorophyll and phytochemicals, which gives it a bright green color. Traditional stone mills grind the dried leaves into a fine, vibrant powder. You consume the entire powdered leaf, delivering richer, more concentrated caffeine and antioxidants than those in steeped teas.
The first seeds of matcha’s popularity and global expansion were planted when a Buddhist monk brought tea seeds to Japan from China in the 1110s. The new shading method enhanced the tea’s distinctive flavor and quality.
From Ceremonial Tea To Iced Lattes
Ceremonial matcha is prepared through a ritualistic process, typically using one of two styles — usucha or koicha. In traditional chanoyu — Japanese tea ceremonies — koicha, or “thick tea,” is made with higher-grade ceremonial matcha. Using culinary-grade matcha instead results in a bitter, unpleasant taste, which is why only ceremonial-grade matcha is used. However, due to its cost and quality, it’s usually reserved for formal occasions. Usucha means “thin tea” and is more common for casual preparations and sharing.
A chasen or bamboo whisk is used to mix the matcha into mineral water heated to about 175 degrees Fahrenheit, typically in a rounded tea bowl called a chawan. Ceremonial-grade matcha is made from the youngest, most tender tea leaves, giving it a naturally sweet, smooth flavor with minimal bitterness.
If you’re picturing the trendy two-toned drink, you’re thinking of a matcha latte – a creamy, refreshing blend of matcha powder, cold milk and ice. This Western creation was designed to appeal to modern palates, especially those who might find matcha’s traditionally grassy notes overwhelming. Today, it has evolved into countless modern forms, often made with the culinary-grade matcha that has a stronger, more robust flavor. You’ll find it in everything from smoothies and baked goods to salad dressings and popcorn.
Enjoying Matcha Without Waste
Starbucks and many cafés have popularized these modern versions, making matcha widely accessible. However, modernizing it has its downsides.
While matcha itself is a natural, plant-based product, the way it’s served today in disposable cups with single-use straws and plastic lids is unsustainable. Around 50 billion coffee cups are thrown away annually in the U.S. alone, and only three out of 450 paper recycling mills are equipped to process plastic-coated cups. The convenience of enjoying your iced matcha latte on the go often comes at an environmental cost.
If you care about both your health and the planet, here are some tips to enjoy matcha sustainably:
- Use reusable cups and straws when ordering iced matcha lattes.
- Brew it at home using a traditional bowl or a reusable mug.
- Support cafés that offer compostable or biodegradable packaging.
- Buy ceremonial or culinary-grade matcha in bulk to reduce packaging waste.
Some coffee shops have adopted compostable single-use cups to help reduce the growing volume of beverage waste. Unlike conventional paper cups lined with petroleum-based plastic, compostable cups can be added to home compost and break down more easily, even if they end up in a landfill.
The Global Matcha Market
Matcha’s appeal is reflected in the booming global market. In 2023, the industry’s value was 4.3 billion, driven by increasing health consciousness and interest in sustainable, plant-based diets. The market includes powdered, liquid and ready-to-drink products, expanding beyond traditional teas to food items and even cosmetics.
Japan remains the primary producer and exporter of matcha, but countries like the U.S. and Canada are seeing fast growth in consumption. Despite an 185% increase in production from 2010 to 2023, there’s a global shortage brewing for matcha. Over half of the green powder is exported internationally for ceremonial and culinary use. Culinary-grade matcha is divided into premium, café, ingredient, kitchen and classic divisions.
The Science Behind Matcha’s Health Benefits
Matcha’s growing popularity is well deserved. Catechins found in matcha have been linked to lowering blood pressure and reducing LDL or bad cholesterol. It also contains L-theanine, an amino acid that promotes relaxation and alertness simultaneously, helping you focus without the jittery crash associated with coffee.
For caffeine lovers, matcha offers about 38 to 176 milligrams of caffeine per serving — more than your usual green tea but less than a cup of coffee. This slow caffeine release provides a gentle, sustained energy boost, making matcha a favorite among people seeking calm focus.
Tradition Meets Trend In A Cup
Today, matcha is enjoyed in many forms beyond its traditional preparation. What was once reserved for sacred rituals is now embraced worldwide for its wellness benefits. As it continues to evolve, each sip remains a tribute to its rich history and a nourishing elixir to go.
Author Bio
Jane is an environmental writer and the founder and editor-in-chief of Environment.co where she covers sustainability and eco-friendly living.
