A beginners guide to the real thing
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So, what actually is matcha?
You've seen it everywhere - the vivid green lattes, the sleek ceramic bowls, the quiet ritual of something that feels a little more intentional than your morning coffee. Fair enough. But matcha is more than an aesthetic.
Unlike regular green tea, where you steep leaves and discard them, matcha involves consuming the entire leaf. The leaves are shade-grown for the final weeks before harvest - a process that boosts chlorophyll and amino acids - then stone-ground into a fine powder. The result is a drink that delivers the full nutritional profile of the leaf, not just what seeps through hot water.
It originated in China but was adopted and perfected in Japan, where it became central to the tea ceremony. The best matcha in the world still comes from Japan - from regions like Uji, Nishio, and Wazuka. If the packaging doesn't mention Japan, ask questions.
Not All Matcha Is Equal - Here's What You Need to Know
The industry loves a grade. Here's what actually matters:
Ceremonial grade is made from the youngest, most tender leaves - the first flush of the season. Smooth, naturally sweet, and umami-rich, it's designed to be whisked with water and drunk straight. No milk, no sugar, nothing to hide. This is the grade we use at Nice To Matcha, and the only grade we stock.
Premium grade sits in the middle - a marketing tier that sounds impressive but isn't. It typically refers to second or third harvest leaves: acceptable for lattes where milk softens the bitterness, but not what you'd choose to drink straight. Worth knowing: "premium grade" has no industry standard definition, which makes it a convenient label for brands looking to upgrade their positioning without upgrading their product. If a brand quietly switched from ceremonial to premium and hoped you wouldn't notice - you should notice.
Culinary grade uses older leaves from later harvests. More bitter, less refined - perfectly suited for baking, blending, or recipes where matcha plays a supporting role rather than the lead.
A broader note on terminology: none of these grades are legally protected. Anyone can print anything on a bag. What to actually look for: provenance (Japan, ideally Uji or Nishio), colour (bright, electric green - not dull or yellowish), and taste (smooth and sweet, never immediately bitter). If it tastes like lawn clippings, it isn't ceremonial grade, whatever the label says.
How to Prepare It Properly
Straight matcha: Sift 1–2 teaspoons into a warmed bowl. Add water at around 80°C - not boiling, which scalds the leaf and turns it bitter. Whisk in a brisk zigzag motion with a bamboo chasen until frothy. Drink immediately.
Matcha latte: Same process, then add steamed milk at roughly a 1:4 ratio. Oat milk works particularly well.
What to Look For When Buying
- Origin: Japan. Uji and Nishio are the benchmark regions.
- Colour: Bright, electric green. Oxidised matcha turns dull and brownish.
- Packaging: Airtight and light-proof. Matcha degrades quickly when exposed to air, light, or heat.
- Ingredients: Should say exactly one thing - matcha.
Why Bother?
Matcha contains L-theanine, an amino acid that promotes calm, focused alertness - the sustained kind, without the spike and crash of coffee. It's also rich in EGCG antioxidants with well-documented health benefits. The combination of caffeine and L-theanine is what gives matcha its distinctive, clean energy - alert but not anxious.
The difference between average matcha and genuinely good matcha is significant. Once you've had the real thing, it's hard to go back.
Ready to try it? Our ceremonial grade matcha is sourced directly from Uji, Japan - available in-store at our Sea Point café and online, delivered nationwide across South Africa. Shop here