Matcha lovers, here’s your ultimate Japan guide

In the past two years, social media has played a huge role in making matcha a global sensation. What was once strictly a part of traditional Japanese tea ceremonies has now become a buzzy health and lifestyle trend. In addition to looking aesthetic, this vibrant green beverage is also packed with antioxidants and aids concentration. Today, cafes from all around the world are incorporating matcha into their desserts and beverages. However, not all of them have access to premium matcha powder sourced directly from Japan. If you are looking for the real deal, here’s everything you need to know about Japanese matcha.

Popular Japanese matcha types & grades

Japanese matcha can be classified into two main grades: ceremonial and culinary. Ceremonial grade is often used in traditional Japanese tea ceremonies. The matcha powder is made from young tea leaves, has a vivid green colour, gives off an umami flavour, and is enjoyed by itself (no added milk or sugar).

Culinary matcha, on the other hand, is a lower-grade matcha than ceremonial and is made from slightly older tea leaves. It’s often used as an ingredient for beverages, baked goods, and ice cream. When compared with ceremonial-grade matcha, culinary-grade matcha is also less expensive and more versatile.

Matcha-producing regions in Japan

One of the best ways to enjoy matcha and learn in depth about it is to visit a matcha-producing region. Here are the regions in Japan popular for matcha.

• Uji in Kyoto: The birthplace of matcha and home to top tea brands such as Marukyu Koyamaen, Ippodo, Morihan, and Yamamasa Koyamae.
• Shizuoka: It’s the largest tea-producing prefecture in Japan and is filled with rows of tea fields.
• Nishio in Aichi: Known for producing culinary-grade matcha used for lattes and baked goods.
• Kagoshima in Kyushu: Thanks to tea plants grown on volcanic soil, the matcha produced here has a rich flavour and deep green colour.
• Mie Prefecture: Due to the mountainous soil and cool climate conditions, the matcha produced here has a strong and rich umami flavour.

Top Japanese matcha brands

These are the top tea brands that make the best matcha in Japan.

• Marukyu Koyamaen: Founded in 1704 in Uji, the brand has been in the tea business for over 300 years. From ceremonial to culinary, they sell a variety of Japanese matcha powder grades.
• Ippodo Tea: Originally known as ‘Omiya’, the company changed its name to ‘Ippodo’ in 1846. Apart from matcha, they also sell other Japanese teas like bancha, gyokuro, and sencha.
• Morihan: Another famous Japanese company based in Uji. Established in 1836, they produce premium matcha, culinary matcha, and other teas like sencha and gyokuro.
• Tsujiri: Tsuji Riemon founded the ‘Tsujiri’ in 1860.
• Yamamasa Koyamae: From growing tea leaves to producing and manufacturing matcha powder, the brand prioritises creating quality products at affordable prices.

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Where to buy Japanese matcha

Matcha can be purchased from Japanese international airports, main stations for boarding bullet trains, speciality tea shops in Uji, Shizuoka, Aichi, and Kyoto, large department stores like Mitsukoshi and Takashimaya, souvenir shops, the Loft Ginza store, and matcha speciality cafes.

When it comes to buying everyday instant matcha latte mixes, you can find them at places like Aeon Mall, Ito Yokado Mall, Muji, Donki Quijote, and Kaldi Coffee Farm chain stores.

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Essential matcha tools

Here’s a list of key tools to make yourself a delicious bowl of matcha:

• Chawan (tea bowl): It’s a medium-sized, ceramic wide bowl to whisk matcha.
• Chasen (bamboo whisk): Bamboo whisks are used to mix hot water with matcha powder to create a smooth, creamy texture.
• Kuse naoshi (whisk holder): A ceramic conical holder designed to keep the bamboo whisk dry and prevent it from losing shape.
• Chashaku (thin bamboo scoop): A bamboo spoon that helps to transfer matcha powder from a tea can into a tea bowl.
• Chakoshi (tea strainer): A metal mesh tool used to prevent matcha powder from clumping and creating fine powder.
• Gooseneck kettle: You can also use a regular kettle or ceramic teapot, but a gooseneck kettle allows you to pour hot water precisely over the matcha powder in the tea bowl.

Must-try Japanese matcha recipes

These super-easy matcha recipes can be wrapped up in 15 minutes!

1. Matcha affogato

Ingredients: 1 scoop of vanilla ice cream, 2g of matcha powder, 60ml of hot water.

• In a tea bowl, add 2g of matcha powder.
• Add hot water and mix with a bamboo whisk until the matcha becomes thick and creamy.
• Add a scoop of vanilla ice cream and enjoy!

2. Iced matcha latte

Ingredients: 4g of matcha powder, 1 cup of whole milk, kuromitsu (Japanese black sugar syrup), 60 ml of hot water.

• Add the matcha powder to a tea bowl.
• Add hot water and mix with a bamboo whisk until the matcha becomes smooth and foamy.
• Fill half a glass with ice cubes and drizzle some Japanese black sugar syrup.
• Pour cold, fat-rich milk into the glass and add the matcha mix after.

3. Matcha chia seed pudding

Ingredients: 4 tsps of chia seeds, crushed walnuts and almonds, 2 tbsp matcha powder, banana slices, and almond milk.

• Add 2g matcha powder to a tea bowl.
• Add hot water and whisk with a bamboo whisk until the matcha powder has completely dissolved.
• Pour cold almond milk into a container and add matcha mix.
• Add 2/4 tsps of chia seeds and crushed nuts to the mix.
• Cover the container and refrigerate for 3-4 hours or overnight.
• Once it has formed a pudding-like texture, layer with banana slices and enjoy!

Storing Japanese matcha

Once you open a matcha can, use it within 3 months for the best flavour and colour. It must be kept in its original tin or an airtight tea container to prevent damage to the matcha due to sun exposure, moisture, and oxidation. In hotter months, it’s safer to store matcha powder in the fridge or a cool, dark cupboard.

Tips for people trying matcha in Japan

• The best places to enjoy authentic matcha are at a traditional teahouse in Kyoto.
• Matcha isn’t only available as a drink; you can find it listed as an ingredient in parfaits, ice cream, Kit Kat, hard candy, cookies, and even pancakes!
• Join a Japanese tea ceremony workshop to learn how to make matcha, drink it, and enjoy its rich flavour.
• Add kuromitsu (Japanese sugar syrup) to your iced matcha latte for an umami flavour.
• Drink ceremonial-grade matcha in small sips rather than gulping it down at once. The point is to enjoy the bitter matcha flavour and balance the flavour with a traditional Japanese sweet.
• Compared to culinary matcha powder, which is duller in colour and used in food and drinks, ceremonial matcha powder is bright green.
• You need to develop a taste to enjoy ceremonial-grade matcha. If it’s your first time, try a matcha latte, as they are made with milk and sugar.

(Feature image credit: Jason Leung/Unsplash)

This story first appeared here.