About Matcha


Matcha is trendy. However, the noble ground green tea powder has a long tradition:
Already 800 years ago, Buddhist monks enjoyed it.

The Rarest Tea in the World

Its limited availability is comparable to that of saffron or truffles. Out of 4.8 million tonnes of tea worldwide, only 2,000 tonnes is Matcha. Aiya Matcha owes its unique taste due to the correct know-how of overshadowing. Our tea farmers overshadow the plants in the last weeks before harvest. Due to the deprivation of light (up to 90%), the plants produce more chlorophyll and amino acids, which give Matcha its pleasant sweetness.

No other natural product contains more antioxidants than Matcha, making it a star among the so-called “superfoods”.

Matcha Exklusivity

Similar to Saffron or Truffle, Matcha is very limited in its availability. Out of 5,8 Million tons of Tea produced worldwide, only 4.500 tons are Matcha. On the one hand, this is due to the complexity of the production process, on the other hand on the limited number of tea farmers who know the science of Matcha cultivation.

Matcha Cultivation

The tea leaves used for producing Matcha are grown very slowly in shaded tea fields. Our tea farmers shade the plants in the last few weeks before harvest. Thanks to the deprivation of light (up to 90 %), the plants produce more Chlorophyll and Amino acids, which are also responsible for the Matcha’s pleasant sweetness. After the harvest, the leaves are immediately dried and ground in traditionally cut granite stonemills. This process is very time-consuming, since the grinding must be done very slowly in order to preserve the color, the aroma and the taste of the leaves. The result is the renowned fine, jade – green powder.

Matcha Ingredients

Matcha tea contains amino acids, including L-theanine, which is caused by the long shading of the plants before harvest. These amino acids have a soothing effect and give the invigorating character of tea-caffeine a gentle note. Simple Matcha copies, such as green tea powders, have barely noticeable effects and do not have the extensive ingredients profile like the original.

Matcha Aroma

Matcha ist sweet, creamy, smooth and contains just a hint of tartness. The sweetness is coming from a very high concentration in Amino acids, especially L-Theanin, and plant fibres, that are generated by the plant during the shading phase. The Matcha – quality becomes particularly clear in the comparison to cheap copies: Regular green tea powder does not contain any Amino acids. Thus, the tart aroma is very dominant and creates an intensely bitter taste.


By drinking Matcha, one consumes the tea leaf as a whole, as a powder dissolved in water. Thus, all the ingredients and nutritional agents contained in the tea leaf are absorbed. This is the crucial difference in the effect of Matcha compared to other types of tea.

Caffeine and L-Theanin

Matcha contains caffeine, which has a stimulating effect and provides the occasional boost of energy. Unlike coffee, Matcha – tea also contains the Amino acid L-Theanin. This Amino acid blends perfectly with the caffeine: With its calming characteristics, it alleviates the stimulating effect of the caffeine and thus softens the enery – kick. The result: a clear, sharp mind and better concentration for hours. The perfect balance between stimulation and relaxation.


Matcha has the highest known value of protecting antioxidants in a natural product. Therefore it gained the reputation of being a true fountain of youth and the star among the superfoods. The antioxidative power of Matcha tea is significantly higher than the one of Goji – berries, pomegranate or blueberries.  It is measured with the help of the ORAC Value (Oxygen Radical Absorbing Capacity). Matcha has an ORAC Value of 1.711 units per gram, making it a mighty natural weapon against free radicals, and the undisputed leader among the superfoods.


No other natural product contains more antioxidants than Matcha, making it a star among the so-called “superfoods”.



Enjoying Matcha pure, just dissolved in water, is a true drinking indulgence with a beneficial effect.

Thanks to its very fine, powdery texture, it is also a precious ingredient in the kitchen! Its unique aroma has long been a very popular flavoring agent for cooking and baking in its home country, Japan. Now that the popularity of Matcha is rising in Europe, its use in the kitchen is gaining importance over here as well.

The typical Matcha taste is called “umami”: literally translated, this means “good taste”. Next to sweet, salty, sour and bitter, “umami” is the fifth sense of taste. Therefore, Matcha is a special ingredient for desserts, as well as for savory meals.


In the Tea Ceremony, every move, every step and every moment are precisely defined. The Matcha Tea Ceremony is taking place in a special room – with a size of exact 4 x 4 mats. (One Tatami-Mat made of rice straw is 170 x 85 cm in size. That equals ten squarefeet.)

Find out more about the Tea Ceremony >


The applications for Matcha are versatile: whether for pure enjoyment, as an ingredient for drinks and food or as a high-quality elixir in cosmetics, Matcha from Aiya opens a gateway to diverse product innovations and offers individual solutions for your business.

Find out more about Matcha applications >