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Matcha

Drinks & liquids · Tea

Matcha

Bright green powdered green tea, whisked into drinks and used in Japanese sweets and bakes. Contains caffeine.

Also called: matcha powder, powdered green tea, green tea powder

Around the world: 抹茶, matcha (ja)

3 recipes with it

Photo: Evanhoever, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

A fine powder stone-ground from shade-grown green tea leaves (tencha). Unlike steeped tea, the whole leaf is consumed, so flavour and caffeine are concentrated. Ceremonial grade is vivid green and smooth for drinking; culinary grade is duller and more bitter, fine for baking. This record is the dry powder.

How it’s used

  • Whisked with hot water as tea
  • Matcha lattes
  • Ice cream, mochi and cakes
  • Cookies, cheesecakes and frostings
  • Dusting desserts

Characteristics

Taste
Grassy, umami-rich and slightly bitter.
Texture
Very fine powder; clumps easily.
Appearance
Vivid jade to olive green.
When cooked
Sift before using; turns dull and bitter if heated strongly or mixed with boiling water.
Sold as
powder
Cooking uses
Suitable for baking
Common in
Japanese

Storage

Refrigerated. Keep in an airtight tin away from light, heat and moisture; the fridge preserves colour. It fades and turns brownish as it ages.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains caffeine, more per serving than steeped green tea.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Green tea leaves — Finely ground in a spice grinder for baking; flavour is weaker and texture grittier.

Related ingredients

Recipes with matcha

More tea