Green Tea (Matcha Powder)

A standard 8-ounce cup of matcha made with one teaspoon of powder contains roughly 70 milligrams of caffeine. This is significantly higher than steeped green tea (about 28mg) but notably lower than a standard cup of brewed coffee (around 95mg).

Ceremonial grade matcha is made from the youngest tea leaves, stone-ground into a vibrant, fine powder meant to be whisked purely with hot water for traditional tea ceremonies. Culinary grade is made from older leaves, has a more robust and slightly bitter flavor, and is designed specifically for baking, lattes, and cooking.

The vibrant green color comes from high levels of chlorophyll, which is preserved because the tea plants (Camellia sinensis) are shade-grown for several weeks before harvest. Blocking the sunlight forces the plant to produce more chlorophyll to survive, directly impacting the powder's color and nutrient profile.

Studies suggest that the casein proteins found in cow's milk can bind to the catechins (like EGCG) in matcha, potentially making the antioxidants slightly harder for your body to absorb. To maximize the antioxidant defense, many people prefer to whisk their matcha with water or use plant-based milks like oat or almond.