We take our matcha as seriously as we take our cold brew… which is to say, pretty seriously.
They don’t call it the world’s best vanilla cream cold brew for nothing, after all! And just like our coffee, we stop at nothing to ensure that every matcha drink we serve is perfect from top to bottom. From sourcing only the best stone-ground, ceremonial-grade matcha straight from Japan, to mixing up flavors in our cafes that complement matcha’s amazing natural flavors (have you tried strawberry??), we’re proud to serve matchas that truly live up to the promise of Real Good Coffee. We’ve learned a lot along the way, so we though we’d put together some highlights for the matcha-curious to share our knowledge and serve as an intro to the wild world of matcha!
What is Inside Matcha and Does it Have Caffeine?
From Compass Coffee coconut matcha lattes to delicious matcha desserts, matcha is everywhere, promising everything from calm energy to a host of health benefits. But what exactly is inside matcha that makes this ancient Japanese super-powder so popular? Is it just another type of green tea? And the big question for many of us: does matcha have caffeine, and if so, how will it make you feel?
Here at Compass Coffee, we're not just about incredible coffee. We're equally passionate about bringing you the best in every cup, and that includes our exceptional matcha. We approach it with the same dedication we put into our award-winning Vanilla Cream Cold Brew, ensuring every matcha drink we serve is perfect.
We go straight to the source, bringing you only the finest ceremonial-grade matcha, stone-ground in Japan, and craft unique flavor combinations in our cafes – have you tried our refreshing strawberry matcha latte? We believe in serving matchas that truly live up to the promise of "Real Good Coffee."
If you've been curious about the secrets behind matcha's incredible taste, its distinctive color, and its growing popularity in matcha recipes, you've come to the right place!
This is your guide to what is inside matcha, uncovering its fascinating origins, how to use it in tasty food and drink recipes, and comparing its energizing kick to your daily coffee or traditional green tea.
What is matcha?
Matcha is an ancient Japanese tea unlike any other. A type of tea dating back to the 1100s, matcha is made from finely ground green tea leaves that are whisked with water to create either a hot or cold drink.
What makes our matcha special?
You might be surprised by just how meticulous and intricate the process of making matcha powder truly is! It all begins with the Camellia sinensis plant, but the leaves used for matcha undergo very particular steps during cultivation.
Matcha begins with tea plants grown in the shade, and only the tender young buds and the top three layers of leaves are carefully hand-picked for harvest. After harvesting, these select leaves are then steamed, dried, and stone-ground (it must be stone!) into the silky, fine powder that becomes matcha.
Why such an extravagant process? Growing in the shade boosts the leaves' chlorophyll levels (that's the green pigment plants use to make food), which is precisely what gives matcha its famous vibrant pea-green color.
Is matcha the same as green tea?
You may or may not know an interesting tea fact. All tea - black, green, and matcha - all come from the same Camellia sinensis plant! Bet you weren't expecting that, were you!?
So, if they come from the same place, how are they so different? The magic is all in how they're grown and processed. It's similar to grapes from the same vine becoming different wines.
For matcha, the journey is really special: plants are shade-grown to boost chlorophyll and amino acids, and then the finest leaves are stone-ground into a super-fine powder.
Green tea leaves are quickly heated after plucking to stop oxidation immediately, keeping their fresh green color and flavor. Unlike matcha, regular green tea (such as Sencha, Bancha, and Gunpowder) is grown in full sunlight.
Black tea takes a completely different path! After plucking, the leaves are withered, rolled, and then intentionally allowed to fully oxidize (react with oxygen). This process is what turns them dark and develops their characteristic robust, malty flavors. Finally, they're dried to halt the oxidation.
So, the big takeaway is this: while all matcha is made from green tea, and all these teas come from the same plant, it's the specific growing conditions and, most importantly, the level of oxidation during processing that make each one so different (and may also lead you to think they came from entirely different plants!).
Does matcha have caffeine?
Most people are aware that green tea offers health benefits, but not everyone knows that it contains a high level of caffeine. In fact, matcha contains much more caffeine than other types of green tea!
To compare per cup, matcha contains 38-176 mg of caffeine, while green tea has 20-90 mg, and coffee has 95 mg. No wonder that the ancient Japanese samurai used matcha as a mind-focusing energy drink.
The potency of your matcha in terms of caffeine depends on the quality and type of matcha powder, its freshness, and how long it's brewed.
Here's a breakdown of caffeine levels in matcha and other caffeinated drinks:
- Matcha: 8 oz (240 ml) cup – 38–176 mg
- Espresso-Based Drinks: 2 shots (e.g. latte) – 126 mg
- Drip/Filter Coffee: 8 oz (240 ml) cup – 95 mg
- Green Tea: 8 oz (240 ml) cup – 20–90 mg
- Espresso: Single 1 oz (30 ml) shot – 63 mg
By the way, you may also be interested in reading our blog article on the difference between coffee and espresso, which includes information on caffeine content.
Will the caffeine in matcha give me the jitters?
Surprisingly, no!
While both coffee and matcha contain caffeine, they have different effects on the body. Coffee often leads to a rapid surge in alertness, followed by an equally quick crash. Matcha, however, provides a more sustained and calm energy boost without the jitters.
The presence of caffeine causes the body to release stress hormones, including adrenaline and cortisol (which is what makes you feel an immediate burst of energy) while blocking adenosine (the chemical that causes sleepiness).
But if matcha contains caffeine, how does it stop the jitters? An amazing ingredient called L-theanine!
It's an amino acid naturally present in green and black tea, including matcha. L-theanine works by slowing down the absorption of caffeine, resulting in a smoother and more prolonged release of energy (as long as 6-8 hours!). It's no wonder that Japanese monks historically used matcha to maintain focus and calm during long periods of meditation.
How much matcha should you drink per day?
When it comes to how much matcha you should drink daily, it really depends on your body and how you react to caffeine!
Most adults can safely enjoy up to 400 milligrams of caffeine per day. In terms of matcha, that's generally around 3 to 4 cups.
However, if you're more sensitive to caffeine, you may want to start with a lower dose, such as 1 to 2 cups per day, and see how you feel. Some people find that even a small amount of caffeine can lead to an upset stomach, headaches, or trouble sleeping. Nobody wants that! You'll know your body best, so listen to its cues.
The great news for those who are a little caffeine-shy is that matcha has a secret weapon: L-theanine. This amazing compound helps to smooth out the caffeine's effects, giving you a calmer, more focused energy boost without the typical jitters, increased heart rate, or dizziness you might experience with other caffeinated drinks. It's like getting all the good parts of caffeine without the downsides!
What does matcha taste like?
The taste of matcha is a highly debated topic, often as polarizing as the "pineapple on pizza" discussion. If you've tried regular green tea, you're likely familiar with its bitter taste. Matcha also has a bitter tone, but its flavor profile is much more intricate.
High-quality matcha offers a harmonious balance: you'll often detect a pleasant sweetness that tempers any bitterness (better quality matcha and proper preparation reduce this bitterness). It also has a distinct earthy, grassy flavor and, notably, a rich, savory taste called umami.
The umami flavor is a fundamental "fifth taste," often described as a deep, satisfying savoriness that adds complexity and depth. The specific balance of these flavors in your cup largely depends on the quality of the matcha powder and whether genuine cultivation techniques were followed.
Grades of matcha powder
There are two main grades of matcha powder: Ceremonial and Culinary.
When it comes to matcha, ceremonial grade stands alone as the crème de la crème. This isn't just any green tea powder. It's the pinnacle of matcha, reserved for the pure, unadulterated experience of a traditional matcha tea. It's crafted from the finest, youngest green tea leaves, meticulously cultivated in Uji, Japan – the revered birthplace of matcha.
You'll instantly recognize its superiority: the powder itself is a vibrant, almost ethereal green, impossibly pure, incredibly fine, and exceptionally silky to the touch. This exquisite quality translates directly into a smoother, sweeter, and more nuanced flavor profile, free from any bitterness often found in lower grades. It's truly a matcha experience unlike any other.
Pssst… A top tip: If you notice that the matcha powder is gritty, it's not of ceremonial grade!
They say that ceremonial matcha tea shouldn't need any sweeteners, syrups, or extras, thanks to its sweet notes.
Culinary matcha is the other grade of matcha powder.
It is still high-quality matcha, made from the second harvest of green tea leaves, compared to ceremonial tea, which is made from the first harvest. But, this type of matcha isn't preferred for drinking.
If you plan to add matcha to your baking and cooking, then culinary grade matcha is perfect. It is specially produced to taste less sweet than ceremonial tea, helping it pair well with different flavors.
What's the difference between thick and thin matcha?
There are two traditional ways to prepare and enjoy matcha: koicha (thick matcha) and usucha (thin matcha). The consistency of matcha is rooted in centuries of Japanese tea ceremony called chado, sado, or chanoyu.
"Cha" means tea in Japanese. "Koi" means thick, and "Usu" means thin. So, now you understand the meaning of the two types of matcha tea.
Usucha is more of an everyday matcha tea traditionally enjoyed with family and friends. It's light and gentle, pairing well with Japanese sweets. Koicha is made from the finest matcha and has a thick, rich consistency, similar to a creamy syrup. In Japan, it's reserved for special occasions, such as birthdays and celebrations, where a traditional tea ceremony is held.
A Japanese tea ceremony combines formal rituals of tea preparation and serving etiquette. It's highly respected in Japan and is considered an art form, as it takes several hours and meticulous precision.
How to make matcha
Want to try making matcha the traditional Japanese way? You might be surprised at how simple it is! You only need a few key pieces of equipment and ingredients.
Often, you can find everything bundled conveniently in matcha tea sets. But don't worry if you don't have one! You can definitely improvise with things you probably already have in your kitchen:
- No bamboo whisk (chasen)? No problem! A regular kitchen fork or a small balloon whisk can work in a pinch to get your matcha nice and frothy.
- No traditional ceramic tea bowl (chawan)? Just grab your favorite regular bowl or even a mug.
- No bamboo tea scoop (chashaku)? You can use a teaspoon.
Lastly, don't forget to try and use spring, bottled, or filtered water! It's a small detail, but using soft water (with a hardness of 30 to 80) will help you extract the most delicious taste from your matcha. Plus, depending where you live, heating tap water might taste more like swimming pool chlorine rather than crisp refreshing tea, amiright?
Equipment you will need:
- A sieve
- A ceramic tea bowl to mix the tea ('chawan' in Japanese)
- A bamboo tea scoop ('chashaku' in Japanese)
- A bamboo matcha whisk ('chasen' in Japanese)
- A glass or bowl to soak the whisk
Ingredients for thin tea (usucha):
- 2 scoops (1 teaspoon) ceremonial grade matcha powder
- 4 tablespoons (70 ml) hot water at 175°F (80°C)
Ingredients for thick tea (koicha):
- 4 scoops (2 teaspoons) ceremonial grade matcha powder
- 2 tablespoons (30 ml) hot water at 175°F (80°C)
Instructions:
- Soak the bamboo matcha whisk in a small glass or bowl filled with warm water. This will soften the bristles and make them more flexible for whisking the matcha tea.
- Place the sieve over the ceramic bowl.
- Gently push the matcha powder through the sieve with a bamboo scoop to remove any clumps (be careful not to scratch against the sieve to prevent damaging the bamboo spoon).
- Pour the hot water over the matcha powder. It mustn't be hotter than 175°F or 80°C, otherwise it will make your tea taste burnt!
- Froth the mixture using the softened bamboo whisk in an M motion until the powder has dissolved and a nice layer of creamy foam forms.
If you don't have a matcha tea set, you can use a handheld milk frother instead.
How to make a matcha latte
Ok, we're onto the good stuff. The ultra-famous matcha latte has captivated the whole world and across every generation. If you haven't tried a matcha latte yet, where have you been? Especially the one of Compass Coffee's signature matcha lattes with delicious coconut or sweet strawberry (put that on your to do list!).
Matcha latte looks very fancy. It sounds fancy.
Is it difficult to make? Nope!
Equipment you will need:
- A milk frothing device
Ingredients:
- The matcha tea you made in the recipe above
- Sugar, honey, coconut sugar, agave syrup, or a simple syrup
- 1 ½ cups of hot milk (any milk of your choice)
Instructions:
- Stir in a sweetener of your choice into the matcha tea you just made. When using simple syrup, we recommend using two pumps and adjusting to your preferred level of sweetness.
- Froth your hot milk with a frothing device. You can use plain hot milk, but a frother helps you get that silky, professional cafe-style foam.
- Pour your perfectly frothed milk over your matcha tea, and enjoy!
How to make a vanilla matcha latte
Now, we're in boujee matcha territory. Here's an important announcement: if you tried regular matcha tea and didn't quite like the taste, don't give up just yet!
You may have met a matcha super fan, in which case, they tend to have the same piece of advice. Even if you don't quite like matcha tea, you cannot go wrong with a vanilla matcha latte. Curiosity is going to get the better of you, and let's admit it, you simply can't escape a vanilla matcha latte in any cafe, no matter where you are.
Whether you already love vanilla matcha lattes or want to try them for the first time at home, we have a great recipe to share with you. And it features the best vanilla syrup ever invented!
Equipment you will need:
- A milk frothing device
Ingredients:
- The matcha tea you made in the recipe above
- Compass Coffee Vanilla Simple Syrup (made with real Madagascan vanilla!) or Compass Coffee Sugar-Free Simple Syrup
- 1 ½ cups of hot milk (any milk of your choice)
Instructions:
- While your matcha tea is still hot and frothy, stir in 1-2 pumps of vanilla syrup (depending on the desired level of sweetness).
- Froth your hot milk until it's a beautiful, smooth, and silky texture.
- Pour your freshly-frothed milk over your matcha tea and savour the sweet vanilla notes with the earthy, slightly bittersweet undertones of the matcha, creating a perfectly balanced and creamy indulgence.
How to make an iced strawberry matcha latte
Oooh la la, this is a real treat to make at home. If you don't feel like a genuine barista after making this, we don't know what will. On warm, sunny days, an iced strawberry matcha latte is going to hit the spot!
Ingredients:
- The matcha tea you made in the recipe above
- Compass Coffee Vanilla Simple Syrup or Sugar Free Vanilla Syrup
- 1 ½ cups of cold milk (any milk of your choice)
- A handful of fresh strawberries
- Lots of ice
Instructions:
- While your matcha tea is still hot and frothy, stir in 1-2 pumps of vanilla syrup to your taste.
- In a glass, muddle (crush) your strawberries to release the juice and add ice.
- Add the milk of your choice (many people recommend oat milk, soy milk, coconut milk, or vanilla-flavored milk).
- Pour your vanilla matcha over the milk, strawberries and ice, and stir. Enjoy your tantalising matcha sensation!
How to pair matcha with other flavors
Matcha is such a fascinating ingredient because its unique, slightly sweet, slightly bitter, and wonderfully green taste is actually incredibly versatile! You might be surprised by just how many flavors it loves to mingle with.
Ready to get creative? Here are some fantastic ways to pair matcha.
Fruit Notes
Bright, tart fruits beautifully complement matcha's earthy notes. Think about whipping up an iced matcha latte with:
- Raspberry: That delightful tartness is a perfect match!
- Strawberry: Sweet and vibrant, it's a classic pairing.
- Blueberry: Adds a lovely burst of sweet-tart flavor.
- Mango: Especially lovely in an iced latte for a tropical kick.
- Peach: Another winner for refreshing iced matcha lattes.
To add a fruity twist to your matcha drinks, simply muddle a few ounces of fruit with milk in a glass. This helps to mix the fruit flavors and juices into your drink! Add your matcha and pour over ice.
Alternatively, you can make a fruit puree by blending your fruit in a blender and passing through a strainer. Add your fresh puree to your glass over ice and then add your matcha.
Floral Notes
For a more delicate and aromatic experience, try:
- Lavender: The floral notes are truly enchanting with matcha. (You might even find lavender and honey simple syrups that work wonders!)
- Rose: A classic for a reason – subtle and elegant.
Adding a delicate floral flavor to your matcha drinks is as simple as using a Coffee Compass Lavender Syrup (we say 1-2 pumps for optimal flavor) in your matcha with milk and ice.
For an elegant and fragrant rose matcha latte, try using rose water or making a rose simple syrup. Both options are beginner friendly to try! To make a rose simple syrup, heat equal parts of sugar and water in a saucepan until the sugar dissolves, then add two tablespoons of rose water. Simmer for 10 minutes, then allow to cool and decant into a glass bottle. In your hot or cold matcha latte, pour 1-2 pumps (1 tablespoon) of your homemade rose syrup for that hint of Turkish Delight.
Nut Notes
The rich, creamy texture of nuts and nut butters is a natural fit:
- Pistachio: A buttery richness that creates a sophisticated, almost dessert-like indulgence. Try a swirl of high-quality pistachio butter.
- Hazelnut: Brings a warm, toasted depth that complements matcha's natural notes. Think of the inviting aroma of roasted hazelnuts translated into your latte.
- Almond: Beyond popular almond milk, consider almond butter simple syrup. This subtle addition lends a more profound almond essence, which is a more subtle nut flavor than its cousins, the pistachio and roasted hazelnut.
Minty and Invigorating
These additions bring a refreshing or warming kick:
- Mint: Super invigorating, especially in an iced matcha.
- Turmeric and honey: A slightly warming, spicy, and invigorating taste with sweet honey.
- Ginger: Adds a lovely warmth and subtle spice.
How to make an iced mint matcha latte
Mint lends itself very well to matcha. The freshness and crisp, cool taste of mint is lifted nicely when balanced (properly) in an iced king matcha latte. We know you’re curious about the flavor combination! We have personally tested this recipe, along with all the other matcha drinks, so it has our seal of approval.
Ingredients:
- The matcha tea you made in the recipe above
- Compass Coffee Mint Simple Syrup
- 1 ½ cups of cold milk (any milk of your choice)
- A sprig of mint to garnish
- Lots of ice
Instructions:
- While your matcha tea is still hot and frothy, stir in 1-2 pumps of mint syrup to your taste.
- Fill a glass with a generous serving of ice.
- Add the milk of your choice (many people recommend oat milk, soy milk, coconut milk, or almond milk).
- Pour your minty matcha over the milk and ice, and stir. Sip your barista-style latte and be proud of your skills!
Other ways to use matcha
Since matcha is conveniently in powder form, it's so easy to throw into all sorts of food and drink recipes beyond matcha tea and lattes.
In sweet treats, baking, and desserts, add matcha powder to cakes, muffins, cupcakes, pastries, dessert fillings, icing, cream cheese frosting, puddings (like chia pudding and rice pudding), cookies, cheesecake, ice cream, sundaes, frozen yogurt, ice pops, mochi, donuts, banana bread, blondies, brownies, bubble tea, and lemonade.
For breakfast and snacks, try incorporating matcha powder in smoothies, pancakes, waffles, oatmeal, granola bars, protein balls, yogurt, breakfast bowls, overnight oats, milkshakes, and protein shakes.
You can really make anything matcha!
Fluffy matcha blueberry pancakes recipe
You've heard of green eggs and ham. Now, your childhood dreams of making Dr Seuss food become reality with green and purple pancakes. They're fluffy, soft, delicately light and airy, and full of powerful matcha and blueberry health benefits!
Ingredients:
- 1 ⅓ cups (160g) all-purpose flour
- 2 ½ tablespoons caster sugar
- 1 tablespoon matcha powder
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (160ml) milk
- 1 large egg
- ½ cup blueberries (fresh or thawed from frozen)
- 2 tablespoons melted butter
- 2 teaspoons of high-quality vanilla or almond extract
- Maple syrup, butter, and blueberries to serve
Instructions:
- Sift the flour and matcha into a large bowl and mix in the caster sugar, baking powder, and salt. Make sure there are no clumps!
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla or almond extract.
- Make a hole in the centre of the dry ingredients and pour in a little of the egg and milk mixture. Mix carefully from the inside to the outside using a whisk or a fork to make sure there are no clumps and lumps.
- Continue adding the liquid and mixing until it's fully incorporated.
- Finally fold in the blueberries without over-mixing (this will knock out the air and you'll have flat pancakes!).
- Heat your frying pan on medium heat and melt a teaspoon of butter. The trick is not to let your frying pan get too hot. Otherwise, you will burn the outside of the pancake, and the inside won't be cooked.
- Pour a ladle of pancake mixture into the pan. When you start to see small bubbles appear on the surface of the pancakes, it's time to flip. You want your pancakes to be a light golden brown (golden matcha, if you will).
- Stack your pancakes and top with butter, maple syrup, and more blueberries!
If you're a matcha enthusiast, try pairing matcha and blueberry pancakes with vanilla or matcha ice cream… It's never too much… Oh, and don't forget your matcha tea!
The history of matcha
Pull up a chair because we're about to amaze and wow you with the story of matcha and its powerful hold on monks and fierce samurai warriors.
Our tale begins in 12th-century Japan, when a Buddhist monk (shoutout Eisai) returned from an adventurous pilgrimage to China with the seeds of tea. The Japanese monks were big fans and said it aided their meditation. Our friend Eisai even wrote a book about it.
Naturally, the Zen masters did what they do best and developed a way to grow and prepare the tea in an intricate, delicate, ultra-perfect manner to surpass what normal, heathen folk might achieve. They did something right because soon everyone wanted it. The monk's meticulous process made matcha incredibly rare and difficult to produce, instantly turning it into a coveted sensation.
Eisai's teachings on matcha resonated not only with monks, but they struck a chord deeply with the samurai class – the revered and elite warriors of premodern Japan. Before battles, samurai drank matcha for mental clarity. During battles, it aided recovery from wounds (thanks to its anti-inflammatory properties) and boosted energy without the jitters (as caffeine and L-theanine work together for focused calm). After combat, it aided physical recovery and brought a much-needed mental quietude after trauma.
Now, for the history buffs among us (and those looking to absolutely dominate the next round of Christmas Trivial Pursuit), the very first cultivation and brewing techniques for powdered tea began even earlier, in China, during the Tang Dynasty (that's the 7th to 10th century, for the uncultured in the room). The process was surprisingly similar: breaking off a portion of dried tea bricks and mixing them with water, rather than steeping whole leaves. So, while Japan gets a lot of the credit today, China was the OG.
But here's where the plot thickens. While this powdered tea was once flourishing in China, interest began to fade (perhaps due to, you know, Mongol invasions?). And that's when Japan, with a twinkle in its eye, said, "Hey, so um, yeah… this is our thing now." To be fair, the Japanese also invented the cool bamboo whisk for mixing the matcha into a frothy delight, which is pretty impressive.
And the rest, as they say, is vibrantly green history.
The health benefits of drinking matcha
Matcha isn't just world-famous because it helps you stay focused and clear-headed for hours. It packs a serious punch when it comes to overall well-being, making it stand out head and shoulders above your average cup of tea or coffee!
Matcha contains powerful antioxidants called catechins (much higher than the content in black tea) that have been shown in studies to help prevent cell damage and cancer, and act as an anti-inflammatory.
Catechins are also fantastic for your heart! There are medical research papers that suggest they can help lower "bad" LDL cholesterol and reduce the risk of heart disease by protecting against plaque buildup in your arteries.
The L-theanine we mentioned earlier doesn't just improve focus. It can aid in enhanced cognitive function, mood, and concentration, and additionally decrease blood pressure.
While black tea also has antioxidants, matcha typically has a much higher concentration of these particular beneficial compounds because you're consuming the entire powdered leaf!
Does matcha powder expire?
Matcha powder has a long shelf life, with most containers branding a 1 to 2-year expiry date. But, it might not taste that good if you keep it that long. For the tastiest matcha tea, it's recommended to stick to a best-before date.
The freshness, flavor, depth, color, and incredible health benefits of matcha are lost the longer you leave it stored away. For optimum delicious taste and antioxidant power, use your matcha powder within 2 to 3 months after opening. It should still have that potent grassy aroma when you stick your nose in it!
Don't forget to store it carefully in an airtight container to maintain its freshness. I mean, it's the least we can do after the meticulous cultivation and harvesting process it has been through!
Where can you buy matcha powder?
Why, we're glad you asked… Because, as luck would have it, there is, coincidentally, a delectable matcha powder available in the Compass Coffee online shop.
We've said it before, and we'll say it again: we don't offer anything to our customers that doesn't reach our level of premium standards. When you try our matcha powder, you know you're going to get a superior product, full of flavor and all those amazing health benefits we've been talking about!
