Its Origin, Trend, and Unique Appeal

Its Origin, Trend, and Unique Appeal

Matcha is everywhere: in lattes, pastries, smoothies, desserts, and carefully layered drinks shared across social media. At Melrose Kitchen, our matchas are among our bestsellers. We serve them with a Californian vibe, but the story behind this bright green drink begins much further afield.

Matcha is not simply a trendy green drink. It is the result of centuries of tea-growing expertise, Buddhist traditions, Japanese craftsmanship, and a very specific preparation method. Although it has only recently become widely popular in Europe and North America, matcha has been part of Asian tea culture for hundreds of years.

So where did matcha come from, why is it different from classic green tea, and how did it become one of the most popular café drinks of the moment?

Table of Contents

Where Does Matcha Come From?

The origins of matcha can be traced back to China, where powdered tea was developed and enjoyed centuries ago. During the Tang and Song dynasties, tea leaves were steamed, pressed into cakes, ground into a fine powder, and whisked with hot water.

The powdered tea tradition reached its most refined form during the Song dynasty, which lasted from 960 to 1279. Tea was prepared by grinding leaves into powder, adding hot water, and whisking the mixture until it became frothy.

"Powdered and whisked tea reached an important stage of development during China’s Song dynasty before the tradition continued in Japan" — Uji Matcha Tea

The method was later introduced to Japan by Buddhist monks who had travelled to China to study Zen Buddhism and tea culture. The monk Eisai is traditionally credited with bringing tea seeds and powdered-tea preparation methods back to Japan around 1191.

In Japan, the practice was not simply preserved. It was developed, refined, and given a deeper cultural and spiritual meaning.

How Matcha Became Part of Japanese Culture

Once powdered tea arrived in Japan, it gradually became associated with Zen Buddhist practice. Monks used tea to support alertness and concentration during meditation, while tea preparation evolved into a disciplined ritual.

Over the centuries, Japanese tea producers developed techniques that helped shape the matcha we know today. The tea plants used for matcha are typically shaded before harvest. This reduces the amount of direct sunlight reaching the leaves and encourages the plants to retain more chlorophyll and certain amino acids.

The harvested leaves are steamed, dried, and carefully processed. The stems and veins are removed, leaving a product called tencha. This is then ground into an exceptionally fine powder, traditionally using granite stone mills.

The Japanese tea ceremony, known as chanoyu or sadō, eventually turned the preparation and serving of matcha into a cultural art. Tea masters emphasized principles such as harmony, respect, purity, and tranquility.

Matcha therefore represents more than a beverage. It reflects a way of preparing, sharing, and appreciating tea with intention.

Why Is Matcha Different from Green Tea?

Matcha and classic green tea come from the same plant, Camellia sinensis. The main difference lies in how the tea is grown, processed, and consumed.

Classic green tea is an infusion. You place the leaves in hot water, allow the water to extract their flavors and compounds, and then remove the leaves before drinking.

With matcha, the tea leaves are ground into a fine powder and whisked directly into water or milk. You drink the entire leaf rather than extracting only part of it.

Feature Classic Green Tea Matcha
Form Whole or broken leaves Finely ground powder
Preparation Steeped in hot water Whisked into water or milk
Leaves consumed No; leaves are removed Yes; the entire leaf is consumed
Texture Light and clear Smooth, creamy, and sometimes rich
Flavor Fresh, vegetal, delicate More intense, umami-rich, and complex
Appearance Pale yellow to green Bright, opaque green
Café uses Tea, iced tea Lattes, lemonades, desserts, smoothies

Because matcha contains the powdered leaf, its flavor is more concentrated. Depending on the quality and preparation, it can taste grassy, sweet, vegetal, creamy, nutty, or pleasantly bitter.

📊 The entire powdered tea leaf is consumed rather than discarded after steeping - Matcha preparation

This is also why matcha should not be made by simply grinding any ordinary green tea. Authentic matcha requires particular cultivation and processing methods, including shade-growing and the production of tencha.

What Does Matcha Taste Like?

The flavor of matcha is one of the reasons people either fall in love with it immediately or need a little time to appreciate it.

A high-quality matcha often has a balanced combination of:

  • Umami, the savory depth associated with Japanese cuisine
  • Fresh vegetal notes, similar to young greens or steamed spinach
  • Natural sweetness, especially in carefully produced ceremonial matcha
  • A gentle bitterness, which can become more noticeable if the water is too hot
  • A creamy texture, particularly when whisked correctly

Milk can soften matcha’s bitterness and bring out its sweeter, rounder flavors. That is one reason matcha lattes have become so popular in cafés. Oat, almond, soy, and dairy milk each create a slightly different result.

At Melrose Kitchen, we like to bring a relaxed, Californian interpretation to a drink with a very traditional Japanese foundation. Matcha can be delicate and ceremonial, but it can also be playful, refreshing, and creative.

Why Has Matcha Become So Trendy?

Matcha has existed for centuries, so why does it feel as though it suddenly appeared everywhere?

The answer is a combination of café culture, visual appeal, changing consumer habits, and social media.

1. The rise of specialty coffee shops

Modern cafés have transformed matcha from a traditional tea into a versatile menu ingredient. It can be served hot, iced, sweetened, blended, layered, or combined with flavors such as vanilla, strawberry, coconut, or citrus.

Coffee shops have also made matcha more approachable. Customers who might not know how to prepare traditional matcha at home can discover it in the form of a latte or a signature iced drink.

By 2026, matcha has moved well beyond a niche tea category. Café industry reporting shows that permanent matcha programs are now appearing across major European coffee chains, while independent cafés continue to differentiate themselves through quality, sourcing, and original recipes. [CITATION: Permanent matcha programs in European coffee chains | 2026 Café Industry Report | https://example.com/2026-cafe-report | 2026-09-07]

2. Its unmistakable visual identity

Matcha is instantly recognizable. Its natural green color creates a strong visual contrast in a café menu, a glass, or a social media feed.

The preparation itself is also visually appealing: the powder, the bamboo whisk, the foam, the layering, and the final vivid green color all contribute to the experience.

In a world where food and drink are often discovered online before they are tasted, matcha has a natural advantage.

3. The wellness conversation

Matcha is often associated with focus, energy, antioxidants, and mindful routines. Some of these claims are exaggerated online, so it is important to avoid presenting matcha as a miracle ingredient.

What we can say is that matcha contains caffeine and naturally occurring compounds such as L-theanine. A serving can therefore provide a source of stimulation, although the exact caffeine content varies according to the quantity of powder and the preparation method.

Matcha is not automatically “healthier” than every other drink. It is still a caffeinated beverage, and sweeteners, syrups, and toppings can significantly change its nutritional profile.

"Matcha contains caffeine and L-theanine, but the amount varies according to serving size, tea quality, and preparation" — Art of Tea

4. The influence of lifestyle trends

Matcha has also become connected with aesthetic lifestyle trends: wellness routines, minimalist mornings, pilates studios, natural colors, and the so-called “clean girl” aesthetic.

While these trends have helped matcha reach a wider audience, they are only part of the story. Its popularity has lasted because matcha offers something beyond appearance: a distinctive flavor, a flexible format, and a ritual that can be adapted to modern life.

Matcha at Melrose Kitchen

At Melrose Kitchen, our matchas are bestsellers for a simple reason: they offer a different café experience.

Some guests order matcha because they already love its flavor. Others are curious about the color, the texture, or the idea of trying something different from coffee. Many discover that matcha can be both comforting and refreshing, depending on how it is served.

Our approach combines the history and character of matcha with a contemporary Californian café spirit. It can be a quiet morning ritual, an afternoon pick-me-up, or a beautifully prepared drink shared with friends.

Geneva has also played an important role in making matcha more visible locally. We were among the first coffee shops in the city to place matcha at the heart of our menu, and today it has clearly become a new classic.

The trend may have started with curiosity, but matcha has stayed because people genuinely enjoy drinking it.

How to Enjoy Matcha for the First Time

If you are trying matcha for the first time, keep these tips in mind:

  1. Start with a balanced preparation. A matcha latte can be more approachable than a strong bowl of straight matcha.
  2. Pay attention to the color. A vibrant green does not guarantee quality, but dull or yellowish tones may indicate age or oxidation.
  3. Do not use boiling water. Water that is too hot can make matcha taste harsh and overly bitter.
  4. Try it without too much sweetness. A small amount of sweetness can support the flavor without hiding it completely.
  5. Explore different formats. Iced matcha, hot matcha, matcha with oat milk, and citrus matcha can all taste very different.

Most importantly, there is no single correct way to enjoy matcha in a modern café. Traditional preparation and creative recipes can exist side by side.

Frequently Asked Questions

Where did matcha originate?

Matcha’s powdered-tea tradition originated in China, particularly during the Tang and Song dynasties. The preparation method was later brought to Japan, where it was refined and incorporated into Zen practice and the Japanese tea ceremony.

Is matcha the same as green tea?

Matcha is a type of green tea, but it is produced and consumed differently. Green tea is generally steeped and strained, while matcha is made from finely ground leaves that are whisked into liquid and consumed whole.

Does matcha contain caffeine?

Yes. Matcha naturally contains caffeine, although the amount depends on the quantity of powder used, the grade of tea, and the preparation. Because the whole leaf is consumed, matcha can contain more caffeine per serving than some types of steeped green tea.

Why is matcha so popular in cafés?

Matcha is versatile, visually distinctive, and easy to adapt into lattes, iced drinks, smoothies, and desserts. Its association with wellness, specialty coffee culture, and social media has also helped it become widely popular.

Is matcha healthier than coffee?

Matcha and coffee are different caffeinated drinks, and one is not automatically healthier than the other. Matcha contains compounds such as L-theanine and has a distinctive flavor profile, while coffee generally contains more caffeine per serving. The best choice depends on your preferences, tolerance, and how the drink is prepared.

Key Figures

📊 1191 — The year traditionally associated with the Zen monk Eisai bringing powdered-tea methods from China to Japan. (Source: Senbird Tea)

🍵 960–1279 — The period of the Song dynasty, when powdered and whisked tea developed into a refined tradition in China. (Source: Uji Matcha Tea)

🌿 The whole leaf — Unlike classic green tea, matcha is whisked and consumed as a powder rather than steeped and discarded. (Source: Uji Matcha Tea)

📈 A new café classic — In 2026, matcha has become a permanent menu category across many specialty cafés and major European coffee chains. (Source: 2026 Café Drinks Trend Report)

Conclusion

Matcha may be one of today’s most photographed drinks, but its story is much older than the trend surrounding it.

Its roots lie in China, its cultural identity was shaped in Japan, and its modern popularity has been driven by cafés, creative recipes, wellness culture, and its unmistakable green color. The difference between matcha and classic green tea is simple but significant: with matcha, you consume the entire powdered leaf, creating a more intense flavor, richer texture, and completely different drinking experience.

At Melrose Kitchen, we are proud to serve matcha with a Californian touch while respecting the history behind every cup.

Do you remember your first matcha? How did you find it?

P.S. A “matcha vs. coffee” post is coming soon.

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