Matcha is here to stay

How does matcha really taste like? This is often the first question asked by those who have never tried the drink. It can be surprising for first timers. Matcha does not taste like typical green tea as most expect. It is bold and earthy, with grassy notes, a touch of natural bitterness, and a savory depth known as umami. If you are used to sweet drinks, the first sip might catch you off guard. But there is something about it that draws you in. The more you drink it, the more you start to crave that grounded, bittersweet flavor. It is a taste that grows on you. How did matcha become what it is today?

People are obsessed. We are seeing the rise of dedicated matcha cafés and even matcha bars. It is showing up everywhere. From lattes and smoothies to pastries and even cocktails. The creativity is endless, and it does not look like it will slow down any time soon.

A big part of the appeal is matcha’s image as healthier and of “cleaner energy.” It is marketed as the more mindful alternative to coffee. offering a smoother, abit calmer kind of caffeine. And while it really does contain less caffeine than regular coffee (about half, depending on how it is prepared), do not underestimate it. It might not give you the sudden rush, but it will absolutely keep you alert through a few straight hours. The real secret lies in its high L-theanine content, a naturally occurring amino acid that promotes calm alertness without the crash.

But matcha is not just popular because it is trendy or energizing. It is also admired for how it is made.

The bright green powder has been around for longer than majority of people think. Long before it was being fused into lattes and poured into glass tumblers on Instagram, it was quietly brewed in the misty mountains of Kyoto, Japan. There, local communities have been drinking this vibrant green powder as part of their daily routine for generations. It is deeply rooted in Japanese culture and Buddhism, traditionally taken during tea ceremonies that are less about the drink itself and more about culture.

Matcha comes from a specific type of green tea plant called tencha, which is grown under shade for three to four weeks before harvest. This careful shading increases chlorophyll levels and concentrates amino acids, giving matcha its rich green color and complex flavor. Once harvested, the leaves are steamed to prevent oxidation, then air-dried, de-veined, and de-stemmed. Finally, they are stone-ground in small batches using traditional granite wheels. The process is slow—an hour can yield just 30 grams—but the result is a fine, velvety powder that dissolves directly into water or milk. There is no steeping. No waste. You are drinking the entire leaf.

That might explain why demand has exploded in recent years. High-quality matcha is labor-intensive, limited in supply, and grown in only a few regions of Japan. Yet global interest keeps rising. What was once a niche product reserved for ceremonial use is now part of the everyday menu. This mix of rarity, craftsmanship, and trendiness has turned matcha into a kind of modern luxury. One that people feel good about consuming.

What makes matcha special is not just the health benefits or the buzz. It is the spirit behind it. You are not just drinking a beverage, you are entering a centuries-old practice that asks you to pause. To be present. To pay attention. And maybe that is why, in a world that runs on urgency, matcha feels so necessary. Matcha has been around for ages. It is not just a trend that will be forgoten soon as as we jump onto the next fad. It is definitely here to stay. So how do you like your matcha?