Matcha UK, stone-ground Japanese, every grade we ship.

Powdered green tea, made from Japanese tencha leaves stone-ground in granite mills. Different from regular green tea: with matcha you consume the whole leaf rather than steeping and discarding it. Higher caffeine, much higher antioxidant content per cup, distinctive umami-sweet flavour.

Approximately 60-70mg per bowl (1 teaspoon of matcha whisked into 100ml hot water). Higher than green tea (30-40mg) because you consume the whole leaf, but the L-theanine in matcha softens the caffeine release, most drinkers report a smoother, longer-lasting energy than coffee.

Sift 1 tsp of matcha into a wide bowl (a chawan if you have one, any small bowl otherwise). Add 60-80ml of 75°C water. Whisk vigorously in a W or M motion with a bamboo whisk (chasen) or a small electric milk frother for 15-30 seconds until frothy. Drink straight, no milk or sugar.

Matcha whisked with steamed milk and sometimes a sweetener. Easier to drink than ceremonial matcha for first-timers because the milk smooths out the matcha's slightly bitter top note. Use culinary-grade matcha rather than ceremonial, ceremonial is wasted in a latte.

It contains more antioxidants per cup than coffee, primarily catechins (notably EGCG). The L-theanine produces a calmer caffeine experience, less jangly than coffee. Whether either is "healthier" depends on what you replace and how much you drink; both in moderation are fine for most adults.