What is matcha?
Matcha is a finely ground powder made from shade-grown green tea leaves, with a grassy, umami-rich flavour and a naturally smooth energy lift. Unlike brewed tea, where leaves are steeped and removed, matcha is whisked directly into liquid, meaning you consume the whole leaf. That's why the flavour is so concentrated, and why its effects are so distinct.The process starts weeks before harvest. Tea plants are covered to block sunlight, typically for 20–30 days. Deprived of light, the leaves increase their chlorophyll and L-theanine content, developing a deeper green colour, a softer umami flavour, and a naturally smooth energy profile. At harvest, only the youngest, most tender leaves are selected, then steamed, dried, de-stemmed, de-veined, and stone-milled into an ultra-fine powder.T2's matcha comes from Shizuoka prefecture, one of Japan's most respected tea-growing regions. Rich volcanic soil and high-altitude growing conditions produce matcha with real depth, complexity, and that unmistakable vivid green.
FAQ
Does matcha contain caffeine?
Yes. Matcha contains approximately 35–70mg of caffeine per half teaspoon (1g serving), which is less than a standard cup of coffee (around 95mg). Crucially, matcha also contains high levels of L-theanine, an amino acid that moderates how caffeine is absorbed, producing a focused, sustained energy lift rather than the spike and crash commonly associated with coffee.
What is the difference between ceremonial grade and culinary grade matcha?
Ceremonial grade matcha is made from first-harvest, shade-grown leaves that are stone-milled into an ultra-fine powder. It is intended for drinking directly, either as a traditional bowl or a latte, and has a naturally sweet, umami-forward flavour. Culinary grade matcha is typically made from later harvests, has a more robust and slightly more bitter flavour, and is better suited to baking and cooking where it will be combined with other strong flavours. It's worth noting that there is no standardised regulatory grading system for matcha in Japan; the terminology is descriptive rather than officially certified.
How do you make matcha?
Sift 1/2 teaspoon of matcha powder into a bowl or cup. Add 60–80ml of water heated to 80°C (176°F), not boiling. Whisk vigorously using a bamboo chasen in a W or M motion until fully dissolved and frothy. For a matcha latte, whisk the matcha base first, then pour over steamed or warm milk and sweeten to taste. For an on-the-go version, use the T2 Matcha Flask: add powder, pour in 200ml of water at 80°C, vent for one minute, then shake with the lid on. For a full step-by-step walkthrough of every method, visit our how to brew matcha guide.
Why is my matcha bitter?
Matcha becomes bitter for two main reasons: the water is too hot, or the powder isn't high quality. Always use water at 80°C (176°F), never boiling. Sifting before whisking also prevents clumping, which produces uneven, bitter pockets. If bitterness persists with quality powder, try reducing the amount slightly per serve.
What is a chasen and do I need one?
A chasen is a traditional Japanese tool, handcrafted from a single piece of bamboo split into up to 80 fine tines. It dissolves matcha evenly and creates a proper, stable foam that a kitchen whisk or spoon can't replicate. If you're making matcha at home using the bowl method, a chasen makes a real and immediate difference to the texture of the cup. T2 stocks chasens alongside the full matcha powder range.
What is the T2 Matcha Flask and how does it work?
The T2 Matcha Flask is a 300ml insulated stainless steel flask with a stainless steel whisk built into the lid, designed to let you make and take matcha anywhere. Add matcha powder to the flask, pour in 200ml of water at 80°C, vent for one minute with the lid off, then screw on the lid and shake around 20 times. Count to ten before opening to let the matcha settle, then add milk and honey to taste. It keeps matcha warm at 60°C for up to six hours. Available in several colours. Hand wash only.
What is L-theanine and why does it matter in matcha?
L-theanine is a naturally occurring amino acid found in high concentrations in shade-grown green tea leaves. The extended shading period before harvest (typically 20–30 days) significantly increases L-theanine levels in the leaf. When combined with caffeine, L-theanine produces a calmer, more focused state of alertness, often described as calm energy. It is one of the key reasons matcha has a distinctly different energy profile to coffee.
How should matcha be stored?
Matcha is sensitive to light, heat, moisture, and air. Store in an airtight container in a cool, dark place. Refrigerating an opened tin is a good option, but bring it to room temperature before opening to avoid condensation forming on the powder. Properly stored, matcha stays at its best for 3–6 months after opening, or up to 12 months unopened.
