Matcha is a finely ground green tea powder made from specially grown, shade-cultivated tea leaves. Unlike traditional green tea, where the leaves are steeped and discarded, matcha is whisked directly into water so you consume the whole leaf.

Yes — matcha naturally contains caffeine. Because it also contains L-Theanine, the energy release tends to feel smoother and more sustained than coffee, without the sharp crash many people experience.

Caffeine levels can vary depending on the grade and serving size, but a typical serving 1-2g of matcha contains around 60–70mg of caffeine.

High-quality matcha is smooth, naturally sweet, and rich in umami with a creamy finish. Lower-quality matcha can taste more bitter or grassy.

Ceremonial-grade matcha is made from younger, higher-quality tea leaves and is best enjoyed whisked with water. Everyday or culinary matcha is often stronger and better suited to lattes, smoothies, or baking.

Absolutely — many people enjoy matcha as part of their daily ritual, whether as a morning focus boost or an afternoon reset.

Boiling water can scorch delicate tea leaves, resulting in a bitter taste. For the best flavour, use water around 80°C / 175–180°F.

A bamboo whisk helps create the traditional smooth, frothy texture matcha is known for. While other tools can work, a whisk delivers the best authentic result.

Yes - you can use a handheld frother or shaker bottle, though the texture may differ slightly from traditional whisked matcha.

Both come from the same tea plant, but matcha is grown and prepared differently. Because you consume the entire powdered leaf, matcha offers a more concentrated flavour and nutritional profile.

Yes — matcha is incredibly versatile. Depending on the grade, it can be enjoyed traditionally, in creamy lattes, iced drinks, smoothies, and baked recipes.

Store matcha in a cool, dry place away from heat, light, and moisture. Once opened, keeping it sealed tightly in the fridge helps preserve freshness, flavour, and vibrant colour.