Food science Functional foods 2 min read

Matcha – the traditional Japanese powdered beverage with a distinctive aroma and beneficial attributes

Tomasz Jankowski ✓

Diets Premium Expert • 24.09.2026

✓

Scientifically reviewed by a clinical dietitian: This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.

Diets Premium Expert Tomasz Jankowski

min read 2 min

Scientifically reviewed by a clinical dietitian 24.09.2026

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Matcha – the traditional Japanese powdered beverage with a distinctive aroma and beneficial attributes

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Matcha – the traditional Japanese powdered beverage with a distinctive aroma and beneficial attributes

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Key Takeaways

This distinctive variety of green tea, with roots tracing back to ancient Chinese practices before being refined by Japanese ceremonial culture, stands out not only for its vibrant, deep hue but also for its unique method of preparation. Unlike conventional loose-leaf teas, matcha is meticulously stone-ground into a fine powder, allowing the entire leaf—along with all its valuable nutrients—to be consumed. As a result, it has garnered appreciation among connoisseurs of refined flavors as well as individuals seeking natural sources of sustained energy and antioxidants that promote overall well-being in daily life.

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Match the properties

One of the most important substances in matcha tea is EGCG (galusan epigallocatechin), which, being resistant to high temperatures (which is important in brewing tea because we pour hot water on it), is one of the strongest antioxidants. Thanks to its powerful antioxidants, matcha is an ideal solution for coping with the passage of time.

Matcha's the way to serve

Matcha can be used as a tea stew, but also, thanks to its powdered form, it can be added to many dishes, enriching their flavor and health values. It is ideal for soup or as a breakfast supplement to mussels, yogurt or oats. When brewing tea, it is best to water the matcha with 80°C water, or slightly tempered water after soaking.