It’s made from specially grown tea leaves that are shaded before harvest (to boost chlorophyll and sweetness), then stone-ground into a fine, bright green powder. Instead of steeping and tossing the leaves like regular tea, you whisk matcha into water or milk, so you’re sipping the whole leaf and getting all the goodness: antioxidants, vitamins, a little caffeine, and a lot of calm thanks to L-theanine.

The flavor? Grassy, smooth, a little umami, sometimes sweet but never boring. Matcha has been the heart of Japanese tea culture for centuries, but now it’s having its global moment in lattes, lemonades, desserts, and dreamy drinks like ours at Jade Matcha Bar.