Matcha

Matcha is a finely stone-ground powder made from shade-grown green tea leaves, traditionally produced in Japan. Unlike regular green tea, where leaves are steeped and removed, matcha is whisked directly into water or milk, so you consume the whole leaf.

Where matcha comes from

Powdered tea traveled from China to Japan centuries ago and became the center of the Japanese tea ceremony. Today regions such as Uji near Kyoto and Nishio in Aichi are famous for it. A few weeks before harvest, the tea plants are covered to block sunlight. The shade deepens the green color and builds up savory compounds, which is why good matcha tastes rich rather than harsh. The leaves are then steamed, dried, de-stemmed and ground into a silky powder.

What matcha tastes like

Quality matcha is grassy, vegetal and gently sweet, with a savory umami depth and a light bitterness on the finish. Brighter green powders are usually smoother; dull, yellowish powders tend to be more bitter. Matcha naturally contains caffeine, as all true tea does.

Matcha in sweets

Its earthy bitterness balances sugar and fat, which is why matcha pairs so well with white chocolate, milk and fruit. Pastry chefs use it in cakes, ice cream and lattes around the world.

Polkadot matcha flavors

• Polkadot Matcha Chocolate Bar: matcha blended into creamy Belgian white chocolate, described as gluten-free, $30.
• Polkadot Dark Matcha Chocolate: matcha paired with dark chocolate for a bolder, less sweet bar. See Dark Matcha.
• Polkadot Strawberry Matcha Milk Gummies: a café-style blend of strawberry and matcha in a vegan gummy. See Craft Gummies.

Which to choose

New to matcha? The white chocolate bar is the gentlest introduction. Already a matcha latte fan? Try the dark version to taste the tea more clearly.