Matcha is a variety of fine, powdered green tea used particularly in the Japanese tea ceremony, as well as to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The most famous matcha-producing regions are Uji in Kyoto, Nishio in Aichi, Shizuoka, and northern Kyushu.
The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.
The health benefits of matcha are greater than those of green tea. Matcha is especially effective in providing the full benefits of anti-oxidants and promoting fat oxidation because the leaf itself is ingested.