Matcha is a finely ground powder made from specially grown and processed green tea leaves. Unlike regular green tea, you consume the whole leaf when drinking matcha, which makes it more potent in antioxidants, caffeine, and nutrients.

High-quality matcha has a smooth, rich, and slightly sweet flavour with a natural umami depth, think earthy but vibrant, creamy without the bitterness. When made well, it shouldn’t taste grassy, harsh, or overly vegetal.

Tea was born in China, and so was the original form of powdered green tea. Japan later refined the ritual and popularised what the world now calls “matcha.”

Matcha is known for its high antioxidant content, gentle caffeine boost, L-theanine (which promotes calm focus), and potential benefits for metabolism, skin health, and mood.

Yes! Matcha contains about 25–35mg of caffeine per gram, roughly one-third of a cup of coffee, but it’s released more slowly thanks to L-theanine, so you get energy without the jitters or crash.

Yes! Matcha is packed with antioxidants like EGCG that may help fight inflammation and protect your skin from free radicals.

Ceremonial matcha is made from the youngest, highest-quality leaves and is best for drinking. Culinary matcha is stronger and more bitter, usually used in baking or smoothies.

Not all matcha out there is organic (sadly, some powders on the market are grown with pesticides or blended with other green teas). At Matcha Memoir, we only source 100% organic ceremonial-grade matcha. That means no pesticides, no chemicals—just pure, shade-grown green tea leaves that are stone-ground into the vibrant powder you know and love.

Bitterness can come from low-quality leaves, improper storage, or incorrect preparation. Matcha Memoir only uses shade-grown, stone-ground ceremonial matcha that’s smooth and delicious.

It depends on what you’re looking for! Matcha offers a smoother, more sustained energy boost without the crash, thanks to its unique combo of caffeine + L-theanine.