All things matcha. Facts and myths, no greenwashing💚✨.
SO, WHAT IS MATCHA?
It is green tea leaves that are shade-grown, dried, and ground into a fine powder. Traditionally stone-ground. Today, often machine-ground — still done slowly and carefully.
Yes, powder — not tea bags, not loose leaves. Instead of steeping and tossing the leaves, you whisk the powder into your drink.
That’s why it hits different.
More depth, more colour, more calm energy.
No leaves left behind ;)
WHY SUCH A GORGEOUS GREEN?
Matcha is green because the tea plants are shade-grown before harvest.
Less sun = more chlorophyll.
More chlorophyll = that electric green colour.
Brown drinks come from oxidation.
Matcha stays fresh, alive, and bright.
IS MATCHA CULTIVATED IN INDIA?
Traditionally, no.
High-quality ceremonial matcha comes from Japan, where the process is centuries old.
Some small farms in India are experimenting right now — especially as Japan faces shortages.
Indian green teas exist, but true matcha-grade ones are still rare.
Good matcha needs the right climate, patience, and precision.
That’s non-negotiable.
Umm... COFFEE, TEA, MATCHA — WHAT’S THE DIFFERENCE?
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Coffee: roasted coffee beans → fast spike → fast crash
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Regular tea: steeped leaves → lighter hit → fades quickly
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Matcha: whole leaf → slow, steady energy
Same caffeine conversation.
Very different experience.
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Matcha usually has more caffeine than tea
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Often less or similar to coffee
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But it feels different
Here's why matcha feels different
Matcha contains L-theanine, an amino acid that:
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Slows caffeine absorption
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Smooths the spike
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Reduces jitters
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Extends focus
Caffeine-wise, matcha usually sits between tea and coffee — but lasts longer.
WHY IS COFFEE BROWN & INDIAN TEA TERRACOTTA?
Coffee beans are roasted — that’s the brown.
Indian teas are oxidized — that’s the warm, terracotta shade.
Matcha skips both.
No roasting. No heavy oxidation.
Just pure leaf, powdered.
CAFFEINE: MYTH VS FACT
Myth: Matcha has no caffeine.
Fact: It does — just released slower.
Myth: Coffee = stronger.
Fact: Matcha lasts longer, without the jitters.
Myth: More caffeine = more energy.
Fact: Balance > blast.
DIFFERENT SHADES OF MATCHA (AND WHY THEY MATTER)
Bright green = younger leaves, better processing.
Dull green = older leaves, more bitterness.
Yellowish tones = low chlorophyll.
Colour tells you everything before taste does.
We’re picky about this.
MATCHA & YOUR GUT (gentle version)
Matcha is naturally smoother on digestion.
No heavy acids.
No aggressive roasting.
No sharp crashes.
Your stomach usually notices the difference before your brain does.
FACTS VS MYTHS (quick-fire)
Myth: All matcha tastes grassy
Fact: Good matcha tastes smooth, sweet, and clean
Myth: Bitterness = strength
Fact: Bitterness = bad processing
Myth: You need to “get used to” matcha
Fact: You don’t, if it’s good
WHY TA-MĀTCHA?
Because life slaps you first.
And sometimes, you need a softer, green one back that wakes you up.
TA-MĀTCHA is a wordplay on tamacha — the wake-up call.
It’s funny, it rhymes, and it’s unmistakably Indian.
I struggle with mornings and foggy, low-energy days.
I needed energy that nudges, not punches.
Not aggressive like coffee.
Not sleepy like tea.
Just enough to wake you up — and keep you going.
MATCHA RECIPES (KEEP IT SIMPLE)
RULE 1: "If it needs syrup gymnastics, the matcha wasn’t good."
Classic Hot Matcha
Warm water.
Whisk the matcha till smooth.
Sip slowly.
That’s the ritual.
Iced Matcha Latte
Whisked matcha,
Add ice.
Top with milk of choice.
Clean, refreshing, zero drama.
Matcha + Oat Milk
A crowd favourite. The safe bet & difficult to mess up.