What's actually in matcha: a plain-English guide

Matcha is green tea, but you don't steep it and throw the leaves away. You drink the whole leaf, ground to a fine powder. That's why a small bowl carries more of what's in the plant.

The main compounds

• Catechins (especially EGCG). A family of plant compounds studied for their antioxidant activity. Green tea is one of the richest sources in the everyday diet.
• L-theanine. An amino acid that gives matcha its savory, umami depth. Shading the plants before harvest keeps more of it in the leaf. Studies link it, especially with caffeine, to calm focus.
• Caffeine. Roughly a third of a cup of coffee per 2g serving, for a gentle lift.
• Chlorophyll. Responsible for the vivid green color. Shade-growing raises chlorophyll levels too, which is why good first-harvest matcha looks so bright.
• Fiber and minerals. Because you consume the whole leaf, you also get small amounts of fiber, potassium and other minerals.

Why quality changes the picture

First-harvest leaves are the youngest and most tender of the year, and they are richer in L-theanine. Later harvests tend to have more of the bitter compounds and less of the sweetness. Slow stone-milling keeps the powder cool, which helps protect color and aroma.

What we won't tell you

You'll find big claims about matcha online. We'd rather be honest. Research links green tea and its compounds to calm focus and antioxidant activity, and large population studies in Japan have linked regular green tea drinking with longer lives. That is promising, but it is not proof that matcha alone causes those outcomes. Matcha works best as one good habit among many.

How to keep it fresh

Store your tin sealed, in the fridge, away from light. Once opened, enjoy it within about four weeks for the brightest color and flavor.

Matcha is a food, not a medicine. This article is for general information and isn't medical advice. If you're pregnant, sensitive to caffeine or taking medication, talk to your doctor first.