The World of Japanese Tea, Through the Lens of Matcha

When people think of Japanese tea, the first word that comes to mind is usually green. But Japan’s tea culture is much richer than a single shade. From black tea and oolong to rare fermented teas, Japan produces a surprising variety. Still, it’s green tea — and especially matcha — that has become the country’s signature.

A Different Kind of Green

What sets Japanese green tea apart is how it’s processed. While most of the world uses dry heat to stop oxidation, Japan developed a method of steaming the leaves. This locks in their vivid color and fresh, vegetal taste, giving Japanese tea its signature bright, umami-rich character.

The Four Pillars of Flavor

Like Japanese cuisine, tea here is guided by balance. Every sip carries some mix of these four taste elements:

• Umami: that savory depth you also find in nori or dashi. It’s what makes a cup of high-quality tea feel full and satisfying.
• Bitterness: not a flaw, but a structure. Bitterness gives green tea its backbone (think of dark chocolate or coffee).
• Astringency: that drying, mouth-tingling sensation that leaves a clean finish.
• Sweetness: largely thanks to L-theanine, which dissolves even at low temperatures, lending Japanese tea its smooth and mellow side.

Together, these elements create a taste profile that’s complex but balanced, never one-note.

Enter: Matcha

Among Japanese teas, matcha holds a special place. It’s not just brewed, it’s whisked — making it both drink and ritual. Matcha comes from tencha, shade-grown leaves that are carefully stone-milled into a fine powder. This means when you drink matcha, you’re consuming the whole leaf — antioxidants, amino acids, caffeine.

The result? A vibrant green cup with layers of umami, gentle sweetness, and just enough astringency to keep things lively. High-grade matcha feels creamy and smooth (like our signature 753 Matcha), almost like a broth, while still carrying that distinctive “green” brightness.

Matcha can be prepared in two main ways:

• Usucha (thin tea): the everyday style, light and frothy.
• Koicha (thick tea): more concentrated, almost syrupy, usually reserved for formal tea ceremonies.

Either way, matcha is less about speed-drinking and more about savoring. It’s a moment to pause, whisk, sip, and reset.

Why It Matters for Us

At Marlo’s Matcha, we see tea not just as a drink, but as a portal — into play, nostalgia, and creativity. But it’s also important to honor where it comes from: centuries of Japanese cultivation, craftsmanship and culture.