All of our feeds have been painted green–credit to none other than Matcha. This growing trend has also led to an immense demand. Japan even sought to encourage farmers to grow more tencha, the shade-grown tea variety that’s steamed, dried, and powdered to make Matcha, as opposed to sencha, which is grown in the sun.
Whether you have caught the Matcha bug or still can’t get behind the supposed “grassy” taste, you can’t deny the huge mark it has made. Everybody’s talking about it, but do they actually know Matcha? We have unearthed some fascinating history, as well as some uncomfortable truths.
The beloved green beverage has a slightly more complex origin than you would expect. While Matcha, as we know it today, originates from Japan, its roots can be traced back to China. As early as the 7th century, during the Tang dynasty’s rule, green tea was being turned into powder. For ease of transport and trade, green tea was often mixed with salt water and compressed into bricks. Pulverised chunks of these bricks would then be mixed with hot water and consumed.
While loose-leaf tea practices gained popularity in China, powdered tea had already made its way to Japan. Brought over by Zen Buddhist monks around the 12th Century, the vibrant green tea became deeply intertwined with Japanese culture. At some point, it was given the name Matcha, derived from the Japanese words matsu (to rub) and cha (tea).
Matcha made some serious waves after landing in Japan. As the Japanese Tea Ceremony evolved, matcha remained at the heart of this meditative practice. Innovations like growing the green tea in shade right before harvest further ensured preservation of the bright green colour, which Matcha is famous for. So, while Japan may not have discovered Matcha, they perfected it.
It all started with a pastel green concoction, which soon became omnipresent. Matcha had left the Japanese peninsula and travelled to the Western world quite a while back. It became a household name for everything from beverages to skincare. But it took its time to reach India. I remember my first Matcha drink ever was a Matcha Cappuccino at Blue Tokai, but it left the menu just as quickly as it had found its spot.
Cut to 2025, Matcha is all anybody is talking about. Several Indian content creators are demystifying the precious green powder, explaining everything from preparation to essential cutlery. While the aesthetic value helps, according to a research study, it is the supposed health benefits that we can’t get enough of, which is why we crave Matcha.
Tripti Gupta, a clinical dietitian and founder of lifestyle nutrition firm iPink The Color of Health, says that Matcha is a highly potent source of antioxidants. “Replacing your tea with regular small doses of Matcha can aid in improved metabolic function and mental alertness, less acidity compared to tea or coffee, as well as improved skin and hair,” She explains.
Drinking matcha involves consuming the entire leaf, as opposed to steeped green tea, which significantly contributes to its nutritional value. “Matcha is a much higher source of the antioxidant epigallocatechin as compared to green tea, at least 3 times higher than a good quality organic green tea. This makes it a powerhouse of immunity building and natural anti-inflammation,” explains Gupta. This potency can also be cause for concern, as consuming large quantities, says Gupta, may lead to dizziness, low blood sugar and low blood pressure. So, you might want to reconsider ordering that fourth cup of Matcha Latte.
You may or may not have come across terms like “ceremonial grade” and “culinary grade.” You may have even come across in-depth tutorials to check if that expensive Matcha you bought is actually “ceremonial grade” or not. But here’s the truth–it’s not quite that simple.
It is, in fact, a spectrum. In Japan, there are no standardised regulations for grading and categorising Matcha. Assessing Matcha’s quality is a deeply subjective practice–from colour to texture to taste, everything defines the unique qualities of a Matcha blend. A binary grading system is more popular in other countries. Instead of focusing on these grades, it might be more prudent to understand what the brand means by these labels. So the next time someone calls their Matcha “ceremonial grade,” do a deep dive into the qualities of that blend that might make them say so.
In India, there has been a surge in homegrown brands selling matcha. These brands source their Matcha straight from Japan and bring these authentic blends to the Indian market. Yuzen Matcha sources its matcha from Uji, a region renowned for producing the finest Matcha. Actress Sanya Malhotra has also entered the ring and co-founded (along with Dr. Kunal Shah and Siddharth Shah) Bree Matcha, sourced from Kagoshima. The wellness brand Glow Glossary (You might have seen them on Shark Tank) gets its Matcha from Japan’s tea capital, Shizuoka.
Now that you have your Matcha, Gupta suggests having it lukewarm or cold for more nutritional benefits. “Avoid flavouring it with other potent spices such as cloves, pepper, coffee, nutmeg, etc., as it may cause heartburn. However, this would vary person to person,” she explains.
Matcha has made an incredibly long journey to reach you, so savour it. The Zen Buddhist Monks who first brought the tea powder to Japan believed that each moment is unique. With Matcha, too, no two cups are the exact same. The same powder, but a whole new experience.
