Our Story
Matcha didn’t start in a café in Brooklyn. It started in China during the Song Dynasty (960–1279), where monks ground tea leaves into powder for meditation. A Zen monk named Eisai carried that method to Japan in 1191, and the Japanese spent the next 800 years turning it into one of the most refined agricultural crafts in the world.
Most English-language matcha content stops at “matcha is a Japanese green tea powder.” That’s technically true but misses everything that matters: why the tea plants are shaded for 30 days, why the leaves are stone-ground instead of blade-milled, why a $40 tin of ceremonial matcha and a $12 tin of “ceremonial” matcha are not the same product.
We started Matcha We to fill that gap.
What We Do
We publish guides, tutorials, and reviews across six content areas:
- Matcha 101:What matcha is, how it’s made, how to prepare it, how to store it
- Buying Guide:How to choose quality matcha, brand reviews, grade comparisons
- Recipes:Lattes, iced matcha, desserts, baking
- Health:
Caffeine, L-theanine, EGCG, what the research actually supports - Culture：Tea ceremony, regional differences, modern matcha culture
- Functional Matcha：
Adaptogens, mushroom matcha, focus and productivity
How We Work
Every article we publish follows the same process:
- Research： We read peer-reviewed studies (PubMed, MDPI), Japanese tea industry publications, and Chinese tea scholarship, then translate and synthesize for English readers.
- Test：We buy and prepare the matcha we write about. We don’t review products we haven’t tried.
- Write：We write in plain English. No breathless “ancient wisdom” copy, no unverified health claims.
- Cite：We link to sources. If we make a claim about health benefits, we link to the study.
- Update：We revisit articles as new research comes out and mark updates with dates.
What We Don’t Do
- We don’t sell matcha (yet). When we do, we’ll tell you.
- We don’t accept paid reviews. Our brand reviews are independent.
- We don’t make health claims that aren’t backed by human studies. Animal and lab studies are labeled as such.
- We don’t recommend “ceremonial grade” matcha for lattes. That’s a waste of good tea.
