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Green Tea Powder

Green tea powder may be referred to as “Matcha”, however only the powder produced through a strict series of processes in Japan can be called true Japanese Matcha Green Tea Powder. Matcha is produced from green tea leaves which have been grown without sunlight in the final stages before they are hand-picked during cultivation. This helps to boost the amino acid L-theanine and antioxidant levels, maximising its great health properties. After the leaves are sorted for quality, they are then stemmed and deveined, before being stone-ground into the fine Matcha powder.


Matcha is an integral part of traditional Japanese culture, especially during Traditional Japanese Tea ceremonies called Chanoyu. However, in recent times, its unique flavour has become popular in modern culture, featuring in many sweets, cakes and ice cream.

Health Benefits

Health Benefits

Matcha green tea powder is known to have 137 times antioxidants than the usual Chinese green tea loose-leaf varieties 1. The antioxidant Epigallocatechin Gallate (EGCG), also known as catechin, can help prevent cell damage by reducing the formation of free-radicals, thus protecting body cells and molecules from damage.

The amino acid L-theanine can be found in green tea, and especially in abundance in Matcha. This has been shown to reduce acute stress 2, lower blood pressure and reduce anxiety 3. Although Matcha does contain caffeine, L-theanine help to reduce the “jittery” effects is observed when drinking coffee and is preferred for that afternoon pick-me-up without the alertness carrying over towards bed time.


Therefore, studies have linked Matcha and green tea to many health benefits which may help to:

  • Prevent heart disease

  • Prevent Type 2 diabetes and cancer

  • Encouraging weight loss by increasing rest metabolism

  • Reducing blood pressure

  • Reducing anxiety

Making Matcha

Making Matcha

Here at Matcha House, we are particular about how Matcha is prepared. We are guided by the traditional methods from traditional tea houses in order to deliver the best experiences of Matcha at our cafe. However, you can bring the experience home.

These are four things you will need: 

  1. Ceremonial Grade Matcha Powder

  2. Chasen/ Bamboo Whisk

  3. Chawan/ Bowl

  4. Scoop

These can all be purchased from our online stores or at our cafe.

1. Place a scoop of Matcha Powder into the bowl

2. Add 80°C water into the bowl


[ Tip: If you do not have a thermometer, boil water and let it cool first. Adding boiling water will scorch the Matcha powder, giving you a harsh and undesirable taste, ruining the quality of the Matcha. 

3. Using the whisk, quickly whisk the tea, making a back and forth "M" motion, not touching the bottom of the bowl

[ Tip: Rinse the whisk with hot water and place onto a stand help take care of it for future use] 


4. There should be a thin layer of foam which cover the top surface of the tea. A bit of practice may be needed 

Traditional Matcha (Upload).jpg

[ Tip: Using a whisk with more prong will help you better produce Matcha tea of greater quality, reflecting the respect for the Matcha]

Matcha is best served warm, along with a Japanese sweet (e.g. Mochi). This is called a Wagashi, and is eaten before drinking the eat to balance the flavour of Matcha, giving a bitter-sweet experience.

Our Matcha powder are from the tea fields of Uii, in the prefecture of Kyoto, Japan. 

You can purchase our Matcha powder and accessories online, or in store at our Cafe.


1 Weiss, DJ, and Anderton, CR 2003, ‘Determination of catechins in matcha green tea by micellar electrokinetic chromatography’, Journal of Chromatography, vol. 11, pp. 173 – 180.


2 Kimura K, Ozeki M, Juneja LR, and Ohira H (2007), “L-Theanine reduces psychological and physiological stress responses”. Biological Psychology,  vol. 74, pp. 39–45


3 Rogers PJ, Smith JE, Heatherley SV, and Pleydell-Pearce CW (2008), “Time for tea: mood, blood pressure and cognitive performance effects of caffeine and theanine administered alone and together”. Psychopharmacology, vol. 195, pp. 569–577

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