I’ll admit it—I was late to the matcha party. I’ve always been a coffee-first person (shocking, I know), but I finally gave matcha a real shot. I had opinions right away (more on that later).

If you’ve been curious about matcha—what it is, why it’s so green, or if it’s worth adding to your day—this one’s for you.

Today we’re spilling all the (green) tea: what matcha actually is, why people can’t stop talking about it, how to make your own cup at home, and even how it stacks up against coffee. (Spoiler: We’re here for both. No coffee betrayal happening.)

So, What Is Matcha?

Matcha is a powdered green tea made from the same plant as regular green tea (Camellia sinensis), but the way it’s grown and processed makes it pretty special. The leaves are shade-grown (which boosts that bright green color), then steamed, dried into “tencha”, and stone-ground into a fine powder.

The cool part? You’re not just steeping the tea like you would with a teabag—you’re actually drinking the whole leaf. That’s why it’s packed with antioxidants, vitamins, and all that green goodness.

There are two main types:

• Ceremonial grade – Smooth, fancy, and made for sipping.

• Culinary grade – Perfect for lattes, smoothies, or baking your favorite matcha muffins. (This is what we serve in our cafes; sourced from Shizuoka, Japan)

What Does Matcha Taste Like?

Matcha is smooth, creamy, slightly grassy (in a fresh way), with a touch of natural sweetness. Good matcha has umami—a savory, rich flavor that feels cozy and satisfying. It’s more earthy than sweet, but add a splash of milk or honey and it turns into something palatable… I mean, refreshing and mellow.

“Nothing matchas the flavor” – anonymous barista manager

Why It’s a Superfood

Matcha isn’t just pretty; it’s packed with benefits (typical for a green food):

• Calm energy – Caffeine + L-Theanine = smooth, steady focus.

• Antioxidant overload – It’s like a shield for your body.

• Brain perks – Focus, memory, and mood get a boost.

• Detox magic – Chlorophyll is your clean green friend.

• Heart health – Regular sips = long-term wellness points.

Matcha vs. Coffee: The Ultimate Showdown

We’ll always be coffee people, but matcha’s earned its spot.

• Coffee = quick, bold energy (95-165 mg caffeine).

• Matcha = slower, smoother lift (30-70 mg caffeine) with no crash.

• Coffee is your go-time drink.

• Matcha is your steady focus drink.

Why pick sides? We say enjoy both—just maybe not at the same time.

Want to give it a try? How to Make Matcha at Home (& how our baristas make big batches fresh every day!) First rule: keep it fresh. Matcha is sensitive to light and air, so stash it in a cool, dark spot.

You’ll need:

• A matcha bowl (or any wide mug).

• A bamboo whisk (chasen)—or a handheld frother if that’s what you have.

• A tiny sifter (lumps are not cute).

• Hot water (not boiling).
  

Here’s the move for a single serving:

1. Warm your bowl. A quick swirl of hot water does the trick.

2. Sift ½ teaspoon matcha. This step is non-negotiable for smoothness.

3. Add 2-3 oz hot water. Think “hot bath,” not “lava.”

4. Whisk like you mean it. Use a fast W or M motion for 20 seconds until you see a foamy top.

5. Drink it right away. Or pour over ice with milk for a cafe-style matcha latte.
   

Would you rather have us do the work? Come Sip With Us!

I asked our café staff what they love about matcha, and here’s what they said:

“Caffeine without the crash. I just like how it's a very light flavor, but it pairs well with so many flavors.” – Kenzie

“It’s down to earth.” – Alicia

“I like that it’s smooth energy, instead of a crash.” – Kat

If you’re curious to try it, our standard Backyard Beans recipe is simple and balanced: Matcha latte = matcha + milk + honey.

Not sure where to start? Kenzie recommends a first-time favorite—matcha latte with vanilla and/or lavender to sweeten.

Of course I had to give it a try…if you’re still reading this, here’s my hot take –

My Matcha Review

Iced matcha latte with honey and vanilla—on paper, it sounds like something I’d love. I appreciate a drink with character, and I was ready to see what all the matcha hype was about.

My first sip? “Oh wow, that’s strong… you can really taste the tea.” (In other words, “oh, that’s…interesting.”) There’s maybe a hint of mango that flickers in the background, but the bitterness of the green tea quickly takes over with its earthy, almost grassy vibe. It’s bold, like it’s trying to make a statement—and as someone who has cupped plenty of coffees, I can respect that. Matcha has depth and complexity that demands your attention, even if it’s not in my usual flavor lane. Appreciation aside, I was looking for the closest sink to dump it down. It wasn’t for me. But, alas, someone* was using the sink, so I walked out the door with it anyway.

Fast forward 10 minutes—the ice had started to melt and the matcha powder settled to the bottom. I took another sip (because, hey, it’s there), and suddenly it was different. Milky. Smooth. Not overpowering. I could drink this! A couple more sips… I like this! (*mind blown*). Sipped right down to that little layer of green sludge on the bottom and called it a day — nice, refreshing, energizing. (BTW a quick google search told me I’m still getting the benefits even if I leave some sediment at the bottom — I’ll have to work up to swirling it in.) 

Maybe that’s the secret — patience. Let the flavors mellow out and it turns into something softer, more balanced. Next time, I might even skip the afternoon iced honey latte and give matcha another chance… maybe.

*Mike—of all people—is the last person I’d expect to ‘stir up’ my matcha appreciation, but here we are. Your move, Mike.

So, if you’re thinking about going green, stop by for a matcha latte—hot, iced, or with a splash of vanilla & oat milk. Not sure if matcha’s your cup of tea? No worries. Our baristas are happy to walk you through our menu and find your perfect drink—whether that’s matcha, coffee, tea, or cocoa. Hope to see you soon!