Choji Cafe · Matcha Guide
Everything About Matcha
A closer look at what's actually in your cup — and why we source ours the way we do, from Kagoshima and Kyoto's Uji region.
What Is Matcha?
Matcha is stone-ground, shade-grown green tea — whole leaves, not steeped and strained away. That's the whole point of it: you're drinking the leaf itself, not just what leaches out of it. Ours is first-harvest, ceremonial grade, grown in the shaded fields of Kagoshima and Kyoto's Uji district, then stone-milled in small batches.
50–70mg Caffeine
Per ceremonial serving — roughly half an 8oz coffee, released more gradually.
L-Theanine
An amino acid that pairs with caffeine for calm, steady alertness.
Whole Leaf
Nothing gets strained out and discarded — you drink the entire leaf.
From Shaded Field to Whisked Bowl
Every batch we serve starts with the first flush — the earliest, most tender leaves of spring, prized for natural sweetness and low bitterness. We source ours from two of Japan's most respected matcha-growing regions.
Warm, Volcanic Soil
Japan's southernmost major tea region, with mineral-rich soil from Sakurajima and a warmer climate that gives the leaf a fuller, brighter flavor.
The Birthplace of Matcha
The historic home of Japanese tea ceremony matcha — cooler, slower-shaded fields prized for delicate umami sweetness.
Shaded for Weeks
Before harvest, the tea bushes are covered to block sunlight, forcing the plant to produce more chlorophyll and L-theanine — the source of matcha's vivid color and umami sweetness.
Hand-Picked at First Flush
Only the youngest leaves from the spring's very first harvest go into our ceremonial batches — the flush prized for the least bitterness and the most natural sweetness.
Steamed & Dried into Tencha
Leaves are steamed within hours of picking to lock in color and nutrients, then dried into tencha — the raw leaf that becomes matcha.
Deveined & Stone-Ground
Stems and veins are removed, then the leaf is ground slowly on granite stones — a process that can take close to an hour to produce a single ounce, kept slow so heat never dulls the flavor.
Whisked to Order, In-House
Every cup is whisked fresh at Choji when you order it — never pre-mixed or bottled ahead of time.
What's Actually in the Cup
Matcha's reputation runs on a lot of marketing shorthand. Here's what the research actually says about what you're drinking.
Caffeine, Naturally Timed
A typical 2-gram ceremonial serving carries around 50–70mg of caffeine — roughly half of what's in an 8oz cup of coffee (about 96mg). Because you're consuming whole leaf powder rather than a quick-brewed, strained liquid, that caffeine tends to release more gradually rather than hitting all at once.
L-Theanine, the Calm-Focus Amino Acid
Shading the plant for weeks before harvest — step one of our process — is what builds up L-theanine in the leaf. Research on pairing L-theanine with caffeine (Haskell et al., 2008; Owen et al., 2008) found improved attention and less distraction compared to caffeine alone, and L-theanine on its own has been linked to increased alpha brain wave activity, a state associated with relaxed alertness.
Catechins & Antioxidants, Honestly
Matcha contains catechins, including EGCG, the same antioxidant family found in all green tea. You may have seen a claim that matcha has "137x more antioxidants" than regular green tea — that number traces back to one narrow product comparison using inconsistent methods, not a fair general standard, and it's misleading to repeat as fact.
What is true: because matcha is whole leaf rather than steeped-and-discarded leaves, you consume more of what's in that leaf per cup than you would with a steeped tea — that's a real difference, just not a 137x one.
Why People Reach for Matcha
A few things people associate with matcha, and what the research actually supports — written plainly, without overselling it.
Calm, Sustained Energy
The combination of L-theanine and caffeine is associated with steadier attention and less of the sharp spike-and-crash some people get from coffee — useful for a slow morning or an afternoon that needs focus, not a jolt.
Metabolic & Antioxidant Support
Some research suggests the catechins in green tea (matcha included) may modestly support metabolic rate for a few hours after drinking, and antioxidant compounds like EGCG are studied for their potential role in reducing oxidative stress. These are associations from ongoing research, not guarantees, and matcha is best thought of as part of an overall balanced diet — not a supplement or a substitute for medical care.
A Mindful Ritual
Beyond any single compound, part of matcha's appeal is simply the ritual of it — the whisking, the small bowl, the minute it takes to make. That pause is worth something on its own.
This is general information for interest, not medical advice. If you're pregnant, sensitive to caffeine, or managing a health condition, check with a doctor about how matcha fits into your diet.
How to Tell Real Ceremonial Grade
"Ceremonial grade" gets printed on a lot of labels that don't earn it. Here's what actually separates the real thing from a marketing term.
Color
Real ceremonial matcha is a vivid, almost jade green. Dull, yellowish, or brownish powder usually means an older harvest or a lower (often culinary) grade.
Taste
It should taste smooth and naturally sweet with a faint umami note — not bitter or harsh. Bitterness is usually a sign of a lower grade, an older batch, or water that was too hot.
Texture
A very fine, silky powder is the goal. Clumping in a fresh, unopened tin is normal (it's electrostatic, not spoilage) — but coarse or gritty grounds are a red flag.
Price
First-harvest, hand-picked, stone-ground matcha is genuinely labor-intensive to produce. It can't be sold dirt cheap — a suspiciously low price is usually a sign of a lower grade blended in or passed off as ceremonial.
Origin Transparency
A seller who's proud of their matcha can tell you which region it's grown in. The word "ceremonial" on a label isn't independently regulated — treat it as a starting point, not a guarantee, and judge by color, taste, and price too.
That's exactly what we look for before it ever reaches your cup — every batch we serve at Choji is first-harvest, ceremonial grade, from Kagoshima and Kyoto.
Shop Our MatchaFrequently Asked Questions
The most common questions we get about matcha, answered plainly.
What's the ideal water temperature for whisking matcha?
About 175–180°F (80°C) — just off the boil. Water that's too hot scorches the powder and turns it bitter. If you don't have a temperature-controlled kettle, let boiled water sit for two to three minutes before whisking.
How do I whisk it properly?
Traditionally with a bamboo whisk (chasen) in a brisk "W" or zig-zag motion for about 20–30 seconds, until a light foam forms on top. An electric frother works in a pinch — just avoid a flat spoon, which tends to leave clumps.
How does matcha's caffeine compare to coffee?
A typical ceremonial serving (about 2g) has roughly 50–70mg of caffeine, versus about 96mg in an 8oz cup of coffee. Since you're drinking the whole leaf rather than a quick-brewed liquid, it tends to release more gradually.
How should I store matcha at home?
Keep it airtight, in the fridge or freezer, away from light and heat — matcha is sensitive to oxidation. Once opened, it's best enjoyed within about a month for peak color and flavor.
Is matcha vegan?
The powder itself is just ground tea leaves, so yes. Our matcha drinks can be made with any of our plant-based milk options if you'd like the whole drink to be vegan — just ask when you order.
Why does Choji's matcha taste different from what I've had elsewhere?
We use first-harvest, ceremonial grade matcha grown in Kagoshima and Kyoto's Uji region — the earliest, most tender leaves of the season, stone-ground in small batches. That's why it should taste naturally sweet and smooth rather than bitter.
