Matcha tea stands for intense flavour, a fine texture and a distinctive way of preparing tea with a tradition rooted in Japan.
At DieTees you'll find carefully selected organic matcha, high-quality accessories such as matcha bowls, bamboo whisks and bamboo scoops, as well as all the answers you need on choosing, preparing and enjoying matcha powder.
Matcha Produkte entdecken Zubereitung lernen
Matcha is a finely ground green tea from Japan, traditionally made from the Tencha leaf. Unlike classic infused tea, the whole tea leaf is processed into a fine powder and whisked directly with water – so you drink the leaf itself, not just the infusion.
This special processing gives matcha its intense, vibrant green character with a fresh note, mild sweetness and a pleasantly bitter depth. The flavour is often described as “umami” – a full-bodied, velvety character that sets it apart from other green teas.
Matcha naturally contains caffeine and the amino acid L-theanine as well as catechins, secondary plant compounds – the natural components of green tea. Learn more about green tea here.
Matcha is finely ground from shade-grown Tencha leaves and whisked directly with water.
Fresh, green, slightly bitter with a delicate sweetness and full-bodied umami character.
Classic as tea, creamy as a matcha latte, chilled as a cold brew, or for baking.
Not all matcha is the same. Quality grades differ in flavour, colour, texture and intended use. If you want to enjoy matcha to the full, it's worth knowing the main grades.
| Quality Grade | Use | Character | Colour |
|---|---|---|---|
| Ceremonial Grade | Classic preparation, neat | Very fine, mild, velvety, pronounced umami | Bright light green |
| Premium Grade | Tea neat and matcha latte | Fine, balanced, lightly sweet | Rich green |
| Culinary Grade | Baking, smoothies, ice cream | Bold, slightly bitter | Slightly darker |
At DieTees, we focus on organic quality with traceable origin. Organic matcha means no chemical-synthetic pesticides, controlled cultivation and an especially pure flavour without compromise.
Matcha has its roots in Japanese tea culture. Three growing regions are especially well known for producing high-quality matcha:
What makes Japanese matcha so special is the shading of the tea plants for several weeks before harvest. This method increases the levels of L-theanine and chlorophyll – resulting in a vibrant green colour and matcha's typical velvety-sweet character.
The right preparation determines whether matcha unfolds its full aroma. With a little practice, anyone can make this creamy, finely frothed tea at home. Here's the classic method, step by step:
Sift 1–2 bamboo scoops (approx. 1–2 g) of matcha through a fine sieve into the bowl. This keeps the powder especially fine and lump-free.
Heat water to approx. 70–80 °C . Boiling water makes matcha bitter and destroys its delicate aroma.
Pour approx. 70–80 ml of hot water over the matcha powder into the bowl.
Using the bamboo whisk (chasen), whisk briskly in W- or M-shaped movements until a creamy foam forms.
Choosing the right vessel changes the whole matcha experience. Traditionally, matcha is whisked in a chawan – a wide ceramic bowl – because the foam develops especially well in it. However, many modern matcha lovers also reach for matcha glasses for lattes and cold variations.
A wide stoneware ceramic bowl – traditionally used for classic preparation. Its broad base allows free movement when whisking with the bamboo whisk.
Double-walled glasses are especially popular for matcha latte and iced matcha. The double wall insulates, keeps the drink at temperature for longer, and shows off the vibrant green colour beautifully.
For classic preparation, you need high-quality matcha and the right accessories. At DieTees you'll find everything that belongs to an authentic matcha ritual.
A complete set with a ceramic bowl, bamboo whisk and bamboo scoop – ideal for getting started.
Matcha Set ansehen
A handcrafted chasen made from natural bamboo for creamy foam and traditional preparation.
Bambusbesen ansehen
A traditional bamboo chashaku for precisely measuring your matcha powder.
Chashaku ansehenMatcha can be enjoyed the classic way with water, or as a creamy matcha latte. Both variations have their own character.
Intense, clear and green in flavour, with pronounced umami. Ideal for anyone who wants to experience matcha's pure character – and perfect for starting the day.
Preparation: Whisk matcha with 70–80 ml of water at 70–80 °C.
Milder, creamier and especially popular with milk or plant-based alternatives such as oat, almond or soya drink. A modern classic for any time of day.
Preparation: First whisk matcha with a little hot water, then top up with frothed milk (hot or cold). Sweeten with honey or maple syrup if you like.
On warm days, ice-cold matcha reveals a wonderfully refreshing character. Here's how easy it is:
Whisk matcha the classic way in hot water, then pour over ice cubes and top up with cold water or a plant-based drink. Add a touch of lemon or mint if you like.
Shake 1 g of matcha vigorously with 200 ml of cold water in a sealable jar. The result: an especially mild, slightly sweet aroma.
Tip: In summer, iced matcha pairs beautifully with fruity teas such as our mango-peach tea or a dash of our lemon-mint tea.
Matcha is ground green tea – and that has consequences for its composition: you consume the entire tea leaf, not just its water-soluble components. The following components are characteristic:
Matcha naturally contains caffeine – around 30–70 mg per serving (1–2 g of powder), depending on the variety and dosage. A cup of matcha therefore falls below a typical cup of filter coffee, but noticeably above classic infused green tea.
An amino acid present in especially high amounts in shade-grown Tencha leaf. L-theanine is found in many green teas – and is particularly pronounced in higher-grade matcha.
Catechins are natural polyphenols found in green tea. They give matcha its slightly bitter character and are among its most characteristic components.
Responsible for the vibrant green colour of high-quality matcha. The more intense the green, the more chlorophyll – an initial sign of quality when buying matcha.
Matcha is sensitive to light, air and moisture. With the right storage, your matcha powder keeps its flavour and colour for months.
A high-quality tea tin protects your matcha perfectly from light and air.
If you love matcha, you may often wonder: how does it differ from sencha, gyokuro or classic green tea?
| Tea | Processing | Character | Caffeine Tendency |
|---|---|---|---|
| Matcha | Ground powder from shade-grown Tencha | Full-bodied, umami, velvety | Medium to strong |
| Gyokuro | Shade-grown infused tea | Mild, sweet, refined | Medium |
| Sencha | Steamed infused tea | Fresh, grassy, slightly bitter | Low to medium |
| Bancha | From a later harvest | Mild, light | Low |
In short: matcha is the only green tea where you consume the entire leaf – making it unique in aroma, appearance and preparation.
You can find out more about other green teas in our Green Tea category, or in our magazine article What Is Oolong Tea? for a comparison with semi-fermented teas.
Matcha tastes fresh and green, ranging from mildly sweet to slightly bitter depending on quality. High-quality varieties have a velvety, full-bodied umami character. Lower grades taste bolder and more bitter – ideal for baking or smoothies.
Yes, matcha naturally contains caffeine – around 30–70 mg per serving (1–2 g of powder). This means a cup of matcha typically has less caffeine than a cup of filter coffee.
Sift 1–2 bamboo scoops of matcha (approx. 1–2 g), pour on 70–80 ml of water at 70–80 °C, and whisk to a froth with a bamboo whisk using W-shaped movements. Don't use boiling water – it makes matcha bitter.
Many matcha lovers enjoy 1–2 servings a day as part of their routine. Important: matcha contains caffeine, so the same guidance applies as for coffee or black tea. If you are pregnant, breastfeeding, or sensitive to caffeine, we recommend consulting your doctor.
With classic green tea, you infuse the leaves and drink only the infusion. With matcha, you drink the entire finely ground leaf, whisked with water. This makes matcha more intense in flavour, stronger in colour, and gives it a different mix of nutrients.
For the classic matcha ritual, you need: a matcha bowl (chawan), a bamboo whisk (chasen), a bamboo scoop (chashaku) and a fine sieve. Optionally, a double-walled glass for iced matcha or matcha latte. Our matcha set contains all the key components.
For beginners, we recommend Premium Grade matcha – balanced in character and suitable for both classic preparation and matcha latte. Ceremonial Grade is the finest tier for pure enjoyment; Culinary Grade is suited to smoothies, baking and ice cream.
By four features: Colour (a bright light green, not olive or yellowish), texture (very fine, almost powdery), smell (fresh and grassy, slightly sweet), and origin (Japan, ideally Uji or Nishio). Organic certification and transparent origin information are further signs of quality.
Airtight, protected from light, and cool. Once opened, it's best enjoyed within 4–6 weeks to keep the aroma fresh. For longer storage in the fridge, let it come to room temperature before opening.
Start your matcha ritual with carefully selected organic matcha and the right accessories.
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Jetzt Matcha-Produkte entdeckenNote: This information does not replace medical advice. Tea is a foodstuff, not a medicine. If you are pregnant, breastfeeding, sensitive to caffeine, or have health concerns, we recommend consulting your doctor or pharmacist.