Matcha – Nutritional Information
| Matcha | Green Tea | Black Tea | Coffee | |
| Polyphenol (Tannin) |
1.0g | 0.07g | 0.1g | 0.25g |
| Protein | 3.1g | 0.2g | 0.1g | 0.2g |
| Fiber | 3.9g | --- | --- | --- |
| Calcium | 42mg | 3mg | 1mg | 2mg |
| Iron | 1.7mg | 0.2mg | 0mg | --- |
| Potassium | 270mg | 27mg | 8mg | 65mg |
| Vitamin A | 480ug | --- | --- | --- |
| Vitamin B1 | 0.06mg |
--- | --- |
--- |
| Vitamin B2 | 0.14mg | 0.05mg | 0.01mg | 0.01mg |
| Vitamin C | 6mg | 6mg | --- | --- |
| Carotene | 2900ug | --- | --- | --- |
| Caffeine | 0.3g | 0.02g |
0.03g | 0.06g |
*Per serving - By Standard Table of Food Composition in Japan (5th ed., 2000)
How to make Matcha
![]() |
1. To make a smooth, tasty Matcha, you need: Matcha, a tea strainer, a tea spoon, a bamboo whisk, and a bowl. | |
![]() |
2. In a bowl, sift about 1 teaspoon matcha using a tea strainer. | |
![]() |
3. Whisk matcha with hot water using bamboo matcha whisk, moving the whisk vigorously in “M” motion.The only rule with Matcha, in order to maximize the health benefits, is to avoid using boiling water temperatures as the heat will denature some of the health-giving amino acids in the tea. Using hot liquids at a temperature of about 80-85 degrees is ideal. | |
![]() |
4. For freshness, keep matcha in an air-tight container after opening. | |
![]() |
5. Soak bamboo whisk in water before making matcha to prevent breakage. | |












