Matcha 201: A beginner’s guide for first-time sippers

So you’ve passed that chock-full cafe table with green lattes, you’ve seen every other influencer stick to a mason jar full of the same green liquid like their life depends on it, and heard the buzzwords like antioxidants, energy boost, zen. Welcome to matcha 201, where we will break everything down for first-time sippers starting right off from the tea itself to the bits and pieces that follow. 

What the world has taken as their newest social media obsession is, in reality, a century-old Japanese green tea made by stone grinding young tea leaves into fine powder. Unlike regular green tea where the leaves are steeped and discarded, matcha lets you have the entire leaf—powdered obviously—packing in ten times more nutrients. In other words it is basically green tea on Redbull. 

What to expect when you first sip matcha?

One of the biggest roadblocks that I have seen people stumble upon is having the wrong kind of expectation from its taste, which leaves them disappointed when it’s not met. Don’t expect a sugar rush or a Starbucks-style syrup bomb. Matcha is vegetal, earthy, and slightly umami—an acquired taste for some. 

Ceremonial grade matcha, used for sipping, has a smoother, sweeter flavour. Culinary grade is more robust, meant for lattes, bakes, or smoothies. If you’re new, try it with oat or almond milk for a creamy, mellow experience. A touch of honey or vanilla can help ease you in.

Pick your powder wisely 

Matcha isn't a one-size-fits-all kind of tea. Depending on how you plan to sip (or stir) it, the type you choose makes all the difference.

1. Ceremonial grade matcha – The champagne version of matcha, it is traditionally used in Japanese tea ceremonies exclusively and is made from the youngest, most tender tea leaves. It’s stone ground into ultra fine powder and has a sweet natural taste (not the syrupy kind), with a bitter but delicate taste. Smooth, vibrant, and creamy when whisked with just hot water—it’s perfect for sipping slowly in your quiet mornings. No milk, no sweeteners, just pure green goddess in a cup.

2. Culinary grade matcha – Your go-to for recipes and experimentation, this one has a slightly more robust and tad more bitter taste but still retains its high quality. It is however designed to hold its own when mixed with other ingredients. Add it to lattes, cakes, smoothies, pancakes, or even salad dressings. Its bolder flavour ensures that the essence of matcha doesn’t get lost in the blend.

3. Premium grade matcha – A happy middle ground between ceremonial and culinary, premium grade matcha is great for daily drinkers. It has a smoother taste than culinary grade, but doesn’t carry the price tag of ceremonial. Whether you’re whisking it with water or blending it into a morning oat milk latte, premium matcha is reliable, rich in L-theanine, and versatile enough to be part of your daily routine.

4. Matcha blends – If you’re not completely committed yet for the grassy, umami notes of an authentic matcha, blends might be your best bet. These are matcha powders mixed with other ingredients like coconut milk powder, vanilla, or adaptogens like ashwagandha. Some even include sweeteners. While they’re not as "pure," they’re approachable and perfect for easing into the matcha life.

Tools of the trade

The interesting part of sipping on matcha is it's a ritual. Sure, you could stir it with a spoon and call it a day, but where’s the fun in that?

1. Chawan/Matcha Bowl

A wide, earthy bowl for whisking the matcha with hot water, it gives your whisk enough room to work its magic without splashing matcha all over your countertop. While it seems like an unnecessary investment, a good bowl enhances control, creates a smoother froth, and adds a grounding, almost meditative feel to your matcha-making ritual. However there are cheaper alternatives for a chawan, grab any wide cereal bowl or mug with a broad base. The goal is space at the end of the day.

2. Chasen/Bamboo whisk

The most integral tool of the matcha-making process, a bamboo whisk truly helps in bringing out the sweet and umami notes of the matcha powder while also ensuring the drink becomes frothy. It breaks clumps and gives you the perfect consistency you need. While chasen is an investment worth its price, you can also go ahead with  a handheld milk frother or even a small whisk from your kitchen drawer. In a pinch, a mason jar + shake combo gets things mixed too while some rely on forks to do the job. While using the chasen, ensure to soak it in warm water before use, wash it immediately after use and keep it upright (you can buy a chasen holder) to upkeep it’s shape. 

3. Chasaku/Bamboo scoop

The delicate measuring stick. It adds just the right dose (usually 1–2 grams) for a smooth and steady sip. However, using ½ teaspoon from your kitchen stash works just fine. It measures nearly the same and won’t cost you a dime.

Matcha mistakes to avoid

• Never pour boiling water directly. Hotter water scorches the leaves and brings out bitterness instead of that umami smoothness. 

• Matcha is mighty. One to two servings a day is plenty for steady energy and focus so there’s no need to go green crazy.

• Matcha isn’t dessert (unless you’re drinking a frappé). Expect earthiness, grassy notes, and an acquired taste that grows with each mindful sip.

(Written by Archisha Mazumdar)