A closer look at Japanese matcha, how it is made, and the different ways you can make it part of your ritual.
There is more to matcha than its colour.
From the quiet ritual of whisking a bowl of pure matcha to the comfort of a creamy latte or the creativity of a matcha dessert, this vibrant green powder can be experienced in very different ways.
And that is where choosing matcha can get confusing.
Ceremonial. Culinary. Latte. Uji. Organic. These words tell part of the story, but they do not always tell you how a matcha is meant to fit into your everyday ritual.
So before choosing your matcha, it helps to understand where it begins.
THE BEGINNING
Where matcha begins
Matcha begins with the Camellia sinensis plant, the same plant behind green tea. What makes matcha different is the way the leaves are cultivated, processed and prepared.
In traditional Japanese matcha production, tea plants are shaded before harvest. The harvested leaves are processed into tencha, with stems and veins removed before the leaves are ground into an exceptionally fine powder.
Instead of steeping the leaves and discarding them, matcha is whisked directly into water or another drink. The powdered leaf becomes part of the experience.
THE ORIGIN
Why Uji matters
Uji, in Kyoto Prefecture, is one of Japan's most renowned tea-producing regions and has a long association with Japanese tea culture.
For matcha, origin is more than a location on a label. Growing conditions, cultivation practices and processing all contribute to the character of the finished tea.
That is why TeaFit's matcha collection begins in Uji, Japan, bringing together different ways of enjoying Japanese matcha while keeping its origin at the heart of the experience.
How matcha takes shape
SHADE
Tea plants are shaded before harvest as part of traditional matcha cultivation.
TENCHA
The harvested leaves are processed into tencha before becoming matcha.
MILL
The prepared leaves are ground into the fine powder we know as matcha.
FIND YOUR RITUAL
One tea. Different rituals.
Matcha does not have to fit into one ritual.
Some days call for a quiet cup of matcha and hot water. Some call for an iced latte. Others call for a scoop folded into a smoothie, breakfast bowl or bake.
The right matcha depends less on what is considered "best" and more on how you want to experience it.
Three ways to experience matcha
TeaFit's matcha collection brings together three different ways to enjoy Japanese matcha, from a traditional cup to everyday lattes and creative recipes.
01 · PURE MATCHA
Ceremonial Matcha
TeaFit's Ceremonial Matcha comes from Uji, Japan and is JAS organic certified. It is made to be enjoyed as matcha itself, allowing its natural character to take centre stage.
Its profile is smooth and umami-rich, with natural sweetness and a clean finish.
Best for: Traditional preparation, whisked matcha and enjoying matcha on its own.
02 · EVERYDAY MATCHA
Matcha Latte
TeaFit's Matcha Latte brings together ceremonial-grade Uji matcha and a real, unsweetened milk blend for a creamy matcha experience without added sugar.
Its tasting profile brings together umami, almond, sweet and fruity notes. And because it is an instant blend, your matcha latte is ready in about 60 seconds.
Best for: Morning routines, afternoon matcha lattes, hot drinks and iced matcha.
03 · MATCHA FOR CREATING
Culinary Matcha
TeaFit's Culinary Matcha comes from Uji, Japan and is JAS organic certified. Its more robust character is designed to hold its own when paired with other ingredients.
From creamy drinks to smoothies and baking, it gives you a simple way to bring the character of matcha into recipes beyond the traditional cup.
Best for: Baking, smoothies, matcha recipes, milk-based drinks and creative drinks.
Which TeaFit matcha fits your day?
Ceremonial Matcha
For a pure matcha experience and a slower, more traditional ritual.
Matcha Latte
For an easy, creamy matcha moment that fits into everyday life.
Culinary Matcha
For recipes, smoothies, baking and making matcha part of your kitchen.
LOOK BEYOND THE COLOUR
Learning to taste matcha
Colour is one part of the matcha experience, but it is not the whole story.
When tasting matcha, pay attention to its aroma, texture and flavour. Depending on the matcha and how it is prepared, you may notice notes such as umami, sweetness, nuttiness, fruitiness or a gentle bitterness.
Texture matters too. A finely milled matcha should become smooth when properly whisked, creating the distinctive body that makes matcha different from traditionally steeped tea.
Most importantly, matcha is personal. The profile you enjoy in a straight cup may not be the same profile you want in a latte or a dessert.
There is no single way to enjoy matcha.
Make it a quiet ritual. Turn it into a latte. Fold it into something you create. Start with the matcha that fits the way you want to drink it.