Matcha is a finely grounded green tea. Tea used for matcha is typically grown for 3 weeks in the shade before picking. Shading increases the amount of nutrients and the taste of umami. After picking, the tea leaves are dried and roasted or steamed, after which they are ground into a fine powder. The ceremonial matcha is made from the green tea of the first harvest grown in the shade. Matcha, made in Kyoto instead of Hata, follows traditional Uji methods. The official definition of Uji matcha in Japan is that the tea used as a raw material is in either Kyoto, Nara, Shiga or Mi, where all the soil is of good quality and the history of tea is valued. The taste has a great balance of umami: Fresh greenery, wonderful softness, and sweetness. In Matcha, the health effects of green tea are at their best, because the young leaves from which the drink is made are full of nutrients to the brim and the whole leaf is consumed with the drink. For the same reason, matcha also has significantly more caffeine. You can also use Matcha for baking and other drinks to bring flavor and green color.