What is Matcha Powder? The Green Booster for Focus, Energy & Skin

Matcha powder has a deeply rooted cultural history dating back over 800 years.

Originally from Japan, matcha was traditionally used in Zen Buddhist monasteries and Japanese tea ceremonies as part of a mindful ritual designed to calm the mind and sharpen perception. Unlike other green teas, matcha is made from whole, finely ground tea leaves. This means that when consumed, the body absorbs the full spectrum of nutrients and bioactive compounds naturally found in the plant.

Matcha cultivation and production are carried out with extreme precision and are highly specialized. Genuine Ceremonial Grade Matcha is harvested from shade-pruned tea plants (Camellia sinensis) – usually from the first harvest of the year. These shading techniques increase the levels of chlorophyll and amino acids, especially L-theanine, which provides matcha's characteristic umami flavor and a gentle energy boost.

After harvesting, the leaves are steamed, dried, and ground in traditional stone mills into an ultra-fine, vibrant green powder. Once prized by monks and samurai for its ability to promote focused calm, matcha has enjoyed growing popularity worldwide in recent years—not just for its taste or color, but for its unique combination of naturally occurring compounds: caffeine, L-theanine, and catechins such as EGCG (epigallocatechin gallate).

With the growing interest in functional nutrition, matcha powder is increasingly seen as more than just a tea – it is considered a ritual, a conscious lifestyle choice and a natural way to promote moments of calm, presence and vitality in a hectic everyday life.

How is matcha powder made – and what makes it truly high quality?

The journey of matcha powder begins long before it ends up in your cup. Its quality is determined not only by the tea plant itself, but above all by the careful care during cultivation, harvesting, and processing.

Genuine, particularly high-quality matcha—so-called ceremonial grade—is grown almost exclusively in Japan. The most well-known growing areas include Uji (Kyoto), Nishio (Aichi), and Kagoshima. These regions offer optimal soil conditions, a suitable climate, and centuries of cultivation experience.

Shading for complexity and gentle energy

About three to four weeks before harvest, the tea fields intended for matcha are shaded with traditional bamboo mats or modern nets. Due to the reduced light, the plant produces more chlorophyll, which makes the leaves
At the same time, the content of L-theanine, a non-proteinogenic
Amino acid associated with a clear state of mind.
At the same time, the bitterness content decreases due to reduced catechins – the result is
a soft, harmonious taste.

Only the first harvest counts

For high-quality matcha, only the youngest and most tender leaves from the first picking are used. They are hand-picked to avoid damaged or oxidized leaves. Before further processing, leaf stems and veins are removed, creating a particularly fine, velvety texture.

Stone grinding for maximum nutrient preservation

After harvesting, the leaves are steamed, then air-dried and ground using traditional granite stone mills. This particularly gentle process—only about 30 g of powder per hour per mill—preserves the delicate nutrients and prevents heat damage. The result is an ultrafine, vibrant green powder with a silky consistency.

Ceremonial vs. Culinary Grade

The distinction between ceremonial and culinary grades concerns not only taste and color, but also the type of processing and intended use. Ceremonial matcha is intended to be whisked exclusively with water and consumed as part of a conscious ritual. It is brighter, milder in flavor, and significantly creamier in texture. Culinary matcha, on the other hand, often comes from later harvests, tastes stronger and slightly bitter, and is more suitable for baking recipes or smoothies. A quick indicator of quality is color: High-quality ceremonial matcha has an intense jade-green hue, while lower-quality varieties often appear dull, yellowish, or brownish—an indication of oxidation, late harvests, or improper processing. A study published in the journal Food Chemistry (Zhao et al., 2014) also found that shade-cut matcha has significantly higher levels of L-theanine and chlorophyll than unshaded varieties.

Key ingredients in Matcha powder – tradition meets functional nutrition

Matcha powder is not only valued for its cultural depth and ceremonial significance, but is also experiencing a renaissance in modern nutritional concepts – primarily due to its unique composition of natural compounds. These include L-theanine, caffeine, catechins (especially EGCG), and chlorophyll.

L-Theanine: Dream team with caffeine

L-theanine is an amino acid found almost exclusively in green tea – and is present in particularly high concentrations in matcha. This is due to the traditional shading of the tea plants before harvest. What's remarkable about L-theanine is its ability to cross the blood-brain barrier and influence the activity of certain neurotransmitters there. This very property makes matcha a preferred alternative to coffee for many: The combination of L-theanine and caffeine leads to a more balanced, sustained sense of clarity – without the well-known low associated with many caffeine-rich beverages. A randomized controlled trial in the journal Nutritional Neuroscience (2016) showed that 100 mg of L-theanine – especially in combination with caffeine – could improve attention and reaction time.²

Caffeine: Gentle stimulation with long-term effects

Matcha naturally contains caffeine, although the exact amount varies depending on the quality and preparation. A typical serving of matcha provides an average of 30–70 mg of caffeine—less than a cup of coffee, but described by many as smoother and longer-lasting. This is due to its interaction with L-theanine, which tempers the stimulating effects of caffeine and can provide focused, steady energy.

Catechins and EGCG: Plant Antioxidants

Among the most important bioactive plant compounds in matcha are catechins, particularly epigallocatechin gallate (EGCG). While catechins are also found in other green teas, because matcha is consumed as a whole leaf powder (rather than simply as an infusion), absorption of these compounds is particularly high. A study in the Journal of Chromatography A (Weiss et al., 2003) found that matcha contains up to 137 times higher EGCG levels than some lower-quality green teas.³ However, while laboratory studies are promising, further clinical trials are needed to definitively evaluate the effects in humans.

Chlorophyll: The green sign of freshness

The vibrant green color of high-quality matcha is primarily due to its high chlorophyll content—a plant pigment produced in particularly high concentrations by the shading of tea plants. Although chlorophyll is not an essential nutrient, it is often associated with freshness and quality—especially in green leafy vegetables. Because chlorophyll is light-sensitive, high-quality matcha powder should always be stored in an airtight container and protected from light to maintain its full potency.

Functional supplements: B vitamins and collagen in modern matcha blends

While traditional matcha powder is already rich in naturally occurring bioactive compounds, modern functional formulations go a step further: They combine ceremonial-grade matcha with carefully selected nutrients. These additives are not intended to alter the traditional tea ritual.
But rather, it should be adapted to the needs of a modern, fast-paced everyday life—without losing its mindful character. B vitamins: Micronutrients for metabolism and vitality. The B vitamin group includes eight water-soluble vitamins that perform essential functions in energy and cellular metabolism. Particularly relevant are:

• Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin) and B5
  (pantothenic acid) – they support the conversion of food into
  usable energy.⁴
• Biotin and vitamin B12 are involved in neurological processes and
  involved in cell functions.
• Folate (vitamin B9) contributes to the normal function of the immune system.

B vitamins: Little helpers with a big impact

These micronutrients are recognized by the European Food Safety Authority (EFSA), which allows specific health claims regarding their contribution to normal energy metabolism, mental performance, and the reduction of fatigue—provided the respective amounts are scientifically supported.⁵ By combining matcha powder with selected B vitamins, modern formulations are created that not only invigorate but can also help close common nutrient deficiencies—particularly in people with an unbalanced diet or high levels of physical and mental stress.

Collagen: A structural protein with growing popularity

Collagen is the most abundant protein in the human body. It is an essential component of skin, joints, connective tissue, and bones. While the body produces its own collagen, its production declines with age—which has significantly increased interest in collagen supplementation in recent years. Recent studies suggest that hydrolyzed collagen (collagen broken down into smaller peptides) is better absorbed by the body and, when taken regularly, could potentially influence skin elasticity, moisture content, and structural strength.⁶ While individual results vary and research is ongoing, collagen has found its place in functional beverages aimed at holistic well-being. Also noteworthy is that collagen harmonizes beautifully with matcha, both in texture and function—supporting people who want to combine their inner ritual with outer radiance.

A modern interpretation of an ancient ritual

The evolution of matcha—from a meditative beverage in Buddhist temples to a modern everyday ritual—shows how timeless traditions can naturally complement today's needs. For those who value both authentic, ceremonial-grade matcha and targeted nutritional support, modern blends offer a thoughtful balance. At tigogreen, we've developed a formula that bridges precisely this gap: a finely tuned combination of high-quality matcha powder, L-theanine, green tea extract, a complete B vitamin complex, collagen, and a gentle hint of coconut and vanilla.
Our Matcha Vitality Drink was developed for mindful routines – it invites you to bring clarity, presence, and ease into your day – without added sugar, fillers, or synthetic additives. The result? A smooth, naturally vibrant drink that accompanies you throughout your day – morning, midday, or whenever you need a calm focus.

Ready to transform your daily routine into a conscious ritual?

Discover the Matcha Vitality Drink and experience the combination of tradition and modern functionality – in every cup.

From dosage to enjoyment: How to prepare Matcha powder correctly

As simple as the preparation may seem, it is a mindful act.
invites you to pause for a moment, to focus and to find yourself again
Whether traditional or modern – quality, attention, and intention are crucial.

Traditional: Matcha with water (the minimalist version)

The original way of consuming Matcha is purist and focused – and
brings out the natural character of the tea particularly well.

You need:

• 1–2 g of high-quality matcha powder
• 70–100 ml warm water (approx. 70–80 °C)
• A bamboo whisk (Chasen) or small electric milk frother

Preparation:

1. Sift the matcha powder into a bowl or cup to avoid lumps.
2. Add a small splash of hot water and mix everything into a paste.
3. Add the rest of the water and whisk in M ​​or W motions,
until a fine foam forms.

This method is particularly suitable for pure Ceremonial Grade Matcha and
brings out its earthy, slightly umami-like aromas – without any
Additives.

Modern: Matcha with plant drink (the functional version)

For those who use functional blends – like our Matcha Vitality
Drink with collagen, L-theanine, coconut milk powder, and B vitamins . We recommend preparing it with a plant-based drink—we love coconut or oat milk. It provides a creamy, smooth texture and a harmonious flavor experience.

You need:

• 2 tsp (approx. 6 g) of the matcha mixture
• 200 ml warm plant drink (e.g. oat, almond or coconut)
• A spoon, frother or whisk for mixing

Preparation:

1. Heat the plant drink to approximately 60–70 °C (do not boil!).
2. Pour the matcha powder into your cup.
3. Pour in the warm milk and stir or froth everything well.
4. Optional: Sweeten to taste with maple syrup, date syrup or honey.

The result is a creamy, smooth drink that is ideal for modern
Routines – perfect for focus in the morning, a clear head at lunch
or a conscious moment in the afternoon.

Small rituals for your everyday life

You don't need a full-fledged tea ceremony to enjoy matcha consciously.
Even a short 3-minute ritual can help bring more presence into your day
bring:

• Morning focus: Replace your second cup of coffee with matcha.
  During preparation – take a short breath and think about what you are
  want to focus on today.
• Lunch break with clarity: A conscious break from the screen – use the
  Preparation as an opportunity to re-center yourself.
• Gentle evening wind-down: Even though Matcha contains caffeine,
  The L-theanine it contains provides balance, which many also
  late afternoon well tolerated.

Preparing Matcha is more than just nutrition – it is a moment of
Reconnection.

Conclusion

Matcha powder is more than just a trend—it's a centuries-old practice rooted in mindfulness, a connection to nature, and a keen sense of quality. Its vibrant green color, complex flavor, and unique combination of L-theanine, caffeine, and other botanicals make it a drink like no other.

Modern blends, enriched with carefully selected nutrients such as collagen and B vitamins, demonstrate that the evolution of matcha is not a reinvention, but rather a careful refinement. The result is a drink that combines tradition with contemporary well-being – without compromising on quality or ritual.

Whether in the quiet of the morning, between two meetings, or as a conscious conclusion to a long day: Matcha powder invites you to pause for a moment, take a deep breath – and reconnect with yourself over a cup of tea.

Sources:

https://pubmed.ncbi.nlm.nih.gov/26869148

https://www.nature.com/articles/s41598-020-70037-7

https://us.usecadence.com/blogs/science/what-are-the-effects-of-combining-caffeine-and-l-theanine

https://pmc.ncbi.nlm.nih.gov/articles/PMC7796401

https://www.mdpi.com/20763417/11/11/5087

https://en.wikipedia.org/wiki/Central_nervous_system_fatigue

https://time.com/5188377/matcha-tea-benefits https://www.vogue.com/article/l-theanine-benefits