Matcha Myth-Busting

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Matcha is currently one of the most celebrated teas in the world, but with its rising popularity, a lot of myths and misconceptions have been coming up. Let’s debunk some common matcha myths:

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Myth 1: Dark Green Matcha Is Always Better

The truth: Bright green is a good sign, but it’s not everything. Quality matcha depends on the leaves’ age, the cultivar, how they were shaded, and how finely they were ground.

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Myth 2: Matcha Is Always Bitter

The truth: Premium matcha has plenty of L-theanine, an amino acid that gives it its signature smooth, umami flavor. Bitter matcha usually comes from older leaves, improper shading, or lower-grade powders. Culinary matcha is slightly stronger, designed for smoothies and baking where the matcha flavour is able to shine through other ingredients.

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Myth 3: Any Matcha Works for Tea Ceremonies

The truth: Ceremonial matcha comes from the youngest, carefully processed tencha leaves, ground to a fine powder. Using culinary-grade matcha in a chawan with a chasen won’t give you the same creamy, frothy texture.

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Myth 4: More Powder = Better Flavor

The truth: Using too much matcha can make it bitter and gritty. Traditional preparation uses a chashaku scoop per serving, giving the perfect balance of flavor and texture.

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Myth 5: Matcha and Green Tea Are the Same

The truth: All matcha comes from Camellia sinensis, but it’s shade-grown and finely ground into a powder, unlike regular green tea. This gives matcha higher concentrations of L-theanine, catechins, and chlorophyll, for vibrant color, flavor, and health benefits.

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Myth 6: Matcha Has No Caffeine

The truth: Matcha naturally contains caffeine, but thanks to L-theanine, it provides smooth, sustained energy without the jitters of coffee.

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Myth 7: All Matcha Comes From Japan

The truth: While Japan is the gold standard, and regions like Uji, Nishio, and Kagoshima are world-famous, matcha technically can be grown anywhere. Japanese matcha stands out for its centuries of tradition, specific cultivars, and expert stone-grinding techniques (ishi-usu). At Pure Matcha Partners, we also offer high quality matcha from Chinese origin, see our Japanese vs. Chinese matcha comparison blog to read more about the differences.

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Myth 8: Organic Matcha Tastes Worse

The truth: Organic matcha can be just as smooth and flavourful as conventional matcha. Flavor depends on the cultivar, shading, and processing, not whether it’s certified organic. Feel free to request samples and compare our organic and conventional matcha side by side.

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Would like to speak directly with one of our matcha experts? Contact us here

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