I’ve always thought of myself as a green tea fan. But recently I’ve decided instead that I’m a matcha fan.
Matcha — good matcha I should say — is made entirely from the young, upper leaves of the Camellia sinensis, which are stone ground until a fine powder is formed. Unlike loose leaf tea, matcha powder is whisked into hot water, so the entire leaf is consumed, carrying with it more antioxidants, nutrients and caffeine than normal tea. With the growing international demand for matcha, lower quality varieties have become more prevalent, so here's a guide that summarises the qualities of good matcha.