What is matcha?

What is matcha?

Matcha (抹茶) is a finely ground green tea powder.

Label “matcha” is protected: simply grinding tea into a powder is not enough to make matcha. The tea must be shaded for 2 to 3 weeks before harvesting to develop its chlorophyll content, reduce its bitterness, and make it milder and more umami (this is then called tencha).

After harvesting, the tea leaves are steamed and then dried. The stems and veins are then removed, leaving only the finest part of the leaf, which is ground with a stone mill to make the powder.

Our collection

Matcha from Uji… That doesn’t come from Uji..?

Once the capital of Japan in the 9th century, Uji is now considered the capital of Japanese green tea. For this reason, the name “Uji Tea” (Uji cha) is protected. As Uji is a relatively small city, Uji tea or Uji matcha does not actually come exclusively from Uji.

To be sold under the name “Uji Tea,” three rules must be followed:

  • The tea must be produced by a company located in Kyoto Prefecture.
  • More than 50% of the leaves must come from Kyoto Prefecture.
  • If the tea is blended with tea that does not come from Kyoto, it must come from the neighboring areas: Shiga, Mie, or Nara.
Our Uji Sakura matcha

Our recipes

Matcha can be enjoyed in countless ways. At iRASSHAi, we cook with it, savor it, and stock it so that you, too, can recreate our recipes at home.

I’m heading into the kitchen!

How should you store your matcha?

Before opening (sealed product)

Store at 10 °C or below, ideally in the refrigerator or even the freezer. Avoid storing at room temperature.

Removing from cold storage / opening

Take the product out of the refrigerator the day before and let it return to room temperature (approximately 25 °C) overnight before opening it. Opening a product while it is still cold causes condensation (moisture from the air), which leads to discoloration.

After opening

Use the product within one week, or two weeks at most (at 25 °C and ≤50% humidity, and close it carefully each time). An airtight seal that is not properly closed in a warm, humid place greatly accelerates deterioration, especially after one month.

All our matcha products

Our producers

Yamamasa Koyamaen

Yamamasa Koyamaen is a prestigious Japanese tea brand, particularly renowned for the exceptional quality of its matcha. Founded in 1704 in Uji, near Kyoto, Koyamaen has over 300 years of expertise in green tea production, making it one of the oldest and most respected tea producers in Japan. 

The Yamamasa Koyamaen collection

Rokubei Tea

Founded in Kyoto in 1818, Rokubei tea is a tea house with nearly 200 years of history. This historic tea house stands out for its philosophy of creating high-quality teas, from blends to single-producer organic teas, while committing to offering environmentally friendly products. Inspired by the world of wine, the company highlights the richness of terroir teas, revealing the diversity of flavors according to the plots and producers.

The Rokubei Tea collection

FAQ

Yes, you can drink matcha every day. It is rich in antioxidants, amino acids such as L-theanine, and vitamins. However, because of its caffeine content, it is advisable to limit how much you consume to avoid effects such as insomnia or nervousness. In general, 1 to 2 cups a day is a reasonable amount.

The ideal water for preparing matcha should be heated to around 70-80°C. Water that is too hot can burn the matcha, giving it a bitter taste and degrading its antioxidant properties.

Yes, matcha contains caffeine, but the presence of L-theanine in matcha softens its stimulating effects, providing gentler, longer-lasting energy without the peaks and crashes often associated with coffee. A serving of matcha contains about 30 to 70 mg of caffeine, less than a cup of coffee but more than a cup of regular green tea.

Matcha is classified into several grades according to its quality:

  • Ceremonial grade: Used in tea ceremonies, it is the highest quality, with a mild flavor, a bright green color, and no bitterness.
  • Premium grade: Ideal for everyday consumption, it offers a good balance between sweetness and bitterness, with a bright green color, though slightly less intense than ceremonial grade.
  • Culinary grade: Used for cooking, this matcha has a stronger and sometimes more bitter taste, with a less vibrant green color. It is perfect for smoothies, pastries, and other preparations.