Matcha is a type of powdered green tea that has been consumed in East Asia for centuries and is often used in Japanese tea ceremonies. It differs from other types of green tea in several meaningful ways, mainly in terms of cultivation, processing, and nutritional content.

Matcha plants are usually grown in the shade for about 20-30 days before harvest. This alters the plant’s photosynthesis, increasing chlorophyll levels (which gives matcha its vibrant green color), boosting the production of amino acids (especially L-theanine), and creating a sweeter, deeper flavor compared to regular green tea. After being harvested, the leaves are steamed to stop oxidation, dried, and ground into a fine powder.

The earthy, slightly sweet taste of matcha is largely due to its dominant amino acid, L-theanine, which contributes a unique umami flavor. Other elements like chlorophyll and plant cell walls also impact the taste.

Matcha does contain caffeine, though amounts can vary. On average, one teaspoon of matcha contains about 68 mg of caffeine, which is slightly more than a cup of brewed coffee (95 mg) but significantly more than standard green (28 mg) or black tea (47 mg).

The caffeine content of matcha seems to be influenced by factors like plant genetics, growing conditions, and specific processing techniques. Ceremonial-grade matcha, which uses the youngest, highest-quality leaves, typically contains more caffeine than culinary-grade matcha.