Matcha, the green tea popular for centuries in Japan, has crossed the Pacific Ocean. Tea sales in the U.S. have increased five-fold in 25 years, to more than $10 billion dollars. Americans still ...

Horizon Grand View Research estimates that the U.S. matcha market has a compounded annual growth rate of 8.3 percent—with revenue projections expected to hit $763 million by 2030, up from the ...

Matcha and green tea both stem from the Camellia sinensis plant. Green tea tends to be loose or bagged. Matcha is a fine powder of green tea leaves, and typically contains a stronger concentration ...

The uptick in U.S. demand for matcha is having a spillover effect in Japan, where production of tencha, the raw green leaves that are ground into the powder known as matcha, has doubled in Kyoto ...

Matcha, made from ground and dried tencha leaves whisked with water, saw a “record high” consumption in 2024. Grafvision – stock.adobe.com The Japanese Ministry of Agriculture, Forestry and ...

Matcha has evolved from a ceremonial treasure to a global favorite, captivating taste buds everywhere. Steeped in the traditions of Chinese and Japanese tea rituals, this bright green powder is ...

Matcha harvesting is time-consuming and labor-intensive (it can take five years for matcha tea shrubs to reach maturity, and the machines that grind the leaves into a fine powder are slow).

Matcha tea is a type of green tea, which has been used for centuries in China and Japan. When you add matcha powder to hot water and blend it with a whisk, it creates a sweet, creamy flavor and ...

The best matcha hails from Japan, particularly the southern half of the country. What distinguishes it from how other green teas are grown is that the tea bushes (Camellia sinensis) are covered ...

Matcha is grown in the shade, which gives it a higher level of chlorophyll and its signature bright green color. Only the top three leaves and buds are taken during harvesting, while the plant is ...

In a trend-saturated market, 12 Matcha stands out by grounding its NYC café in ritual and authenticity—turning a great product into a lasting cultural experience.