Matcha Whisk.
Jessica Hardiman © 2025 HGIC, Clemson Extension
Understanding Matcha Tea and Its Origins
Matcha has its origins in Japan and China, dating back to the 7th century. It is most often consumed in Japan during tea ceremonies, but has been gaining popularity in the United States and across the world.
Matcha is a finely ground powder that is made from a Japanese green tea leaf. The leaves for matcha powder are derived from a specific green tea leaf called tencha.
Traditionally, these leaves are grown in the shade by covering the bushes with bamboo mats for the majority of their growth period. After harvesting, they are briefly steamed, and the stems and veins are removed.
Steaming preserves antioxidant levels by stopping oxidation and allowing the leaves to retain their bright green color. The leaves are ground and result in a powder that is very potent. Using green tea leaves other than tencha to make matcha powder can create a lower-quality, coarse, and gritty powder.
Matcha powder after sifting.
Jessica Hardiman © 2025 HGIC, Clemson Extension
How to Consume Matcha
In contrast to other teas that are steeped from whole leaves in bags, the entire leaf is consumed when drinking matcha. Matcha powder, when combined with water, has grassy, earthy undertones with a slight bitterness. Matcha is typically consumed in three ways:
- Usucha: or “thin tea”; a small quantity of matcha combined with hot water
- Koicha: or “thick tea”; a large quantity of matcha and a small quantity of hot water
- Matcha latte: matcha, water, and milk combined
In the United States, it is popular to drink matcha as a latte to cut down on the bitterness. See below for a recipe to create a matcha latte, which can be enjoyed hot or iced!
Matcha Slurry (Left).
Jessica Hardiman © 2025 HGIC, Clemson Extension
Matcha Latte (Right).
Jessica Hardiman © 2025 HGIC, Clemson Extension
How to Make a Matcha Latte
Ingredients
- 1 to 2 tsp matcha
- ¼ cup hot water
- ¾ cup milk
- ½ tsp sweetener (optional…sugar, honey, etc.)
Instructions (Step-by-Step)
- Sift the matcha through a fine-mesh strainer into a wide cup or bowl.
- Add hot water.
- Whisk the mixture briskly until no lumps remain. Add the sweetener, if desired. The matcha slurry should be smooth, creamy, and a little foamy. It may take a minute or two of whisking to get to this point. Pour into your mug.
- Heat the milk until warm and froth it until foamy. You can skip this step if you don’t have a frother or just whisk until very frothy.
- Pour the steamed milk into your mug, in the center of the matcha slurry.
- Adjust taste with additional hot water, steamed milk, or sweetener.
Note:
If you prefer iced lattes, simply pour your matcha slurry over cold milk with ice.
