Matcha is a type of green tea; it is a finely ground powder of specially grown and processed green tea leaves. Matcha is considered a more powerful version of regularly brewed green tea; instead of steeping and removing the tea bag, with Matcha you are consuming the entire tea leaf that was ground up into fine powder. Matcha is a favourite of centuries-old Japanese tea ceremonies. Matcha powder is whisked in a bowl with hot water to create a frothy, bright green, and nourishing beverage.

Matcha is believed to have many benefits, such as being a rich source of antioxidants, a metabolism booster, and having the ability to increase endurance and promoting focus. Please check our 'Learn' section for the full list of benefits.

L-theanine, a major phytonutrient in Matcha, is an amino acid known for its positive effects on the mind. L-theanine supports the activity of alpha brainwaves, responsible for a cool, calm, and collected feeling. It increases serotonin and dopamine in various regions of the brain and so reduces mental and physical stress, improves cognitive performance, and boosts mood. L-theanine works synergistically with caffeine.

Yes, Matcha contains around half the caffeine content of coffee, however, due to the power combination of Caffeine & L-Theanine, the caffeine is slowly relased which results in a sustainable relase of energy and avoids the jittery feelings associated with coffee.

This greatly depends on the quality of the Matcha you are drinking. With excellent quality Matcha, you should expect vegetal grassy notes, subtle sweet nuttiness, and pleasant bitter undertones. When Matcha is prepared right, using the proper grade, it will have an irresistible flavour.

In a large mug or matcha bowl, mix 1/2 tsp with 30ml of hot (not boiling) water about 70/80 degrees C. Mix it gently into a smooth paste. Then add 60ml more of hot water and whisk vigorously in a zig-zag motion until frothy. You can add more water or other liquid as desired. We recommend you use a traditional matcha bowl (chawan) and bamboo whisk (chasen).

Prior to opening, store in a cool dry place avoiding direct sunlight. Once opened, we recommend storing Matcha Me Up in the fridge and ensuring the product is at room temperature before serving! This prevents condensation from forming and helps to reduce any potential moisture build up in the tin.

For a traditional style Matcha we definitely recommend a bamboo whisk. But, if you don’t have one, simply make a paste with Matcha powder and a 10ml of water in the bottom of your mug, then fill it up with 70/80 degrees C water and stir.

If you have clumps when you are making Matcha, we recommend sifting the Matcha through a fine sieve, this will remove any potential clumps.

Matcha requires more involvement, care, and skill before it comes to market than other green teas on the shelf--and as a result, makes it more expensive. When you buy and drink loose-leaf green tea or green tea leaves in a tea bag, the leaves are immersed and components of the leaves are steeped into hot water. Matcha, however, is the entire leaf, ground into a very fine powder. That powder is blended into your hot water, not merely steeped. When you drink the whole leaf, the antioxidant power and caffeine content is increased.