抹茶
Matcha 101
Shade-grown, stone-ground, and unlike any other green tea.
What matcha actually is
Matcha 抹茶 is shade-grown, finely stone-ground green tea, prized for its delicate flavor. A complex blend of umami, mild bitterness and savoriness, matcha is unique to Japan. Traditionally, matcha was enjoyed only as tea, but in modern times matcha stars in many things from lattes and ice cream to cookies, cakes, and now, Wanola Granola!
How it's made
Shade-grown
Plants are shaded for weeks before harvest, pushing up chlorophyll and amino acids — that's where the deep color and umami come from.
Hand-picked
Only the youngest, softest leaves are taken for the finest grades.
Stone-ground
Ground slowly between granite wheels so the powder stays cool and keeps its aroma.
Flavor
Umami, not just 'green'
Good matcha reads as savory first: a broth-like umami, a whisper of bitterness, then a lingering sweetness. That's exactly why it works in granola — it gives the oats and nuts something to push against instead of just adding sugar.
Common matcha questions
Is matcha the same as green tea?
Not quite. With regular green tea you steep the leaves and discard them. With matcha the whole leaf is stone-ground and consumed, so you get more of everything — flavor, color and caffeine.
Does matcha have caffeine?
Yes, though people often describe the lift as calmer and more sustained than coffee, thanks to L-theanine occurring alongside the caffeine.
How should I store matcha?
Airtight, cool and away from light. Matcha oxidizes quickly once opened — it fades in both color and aroma.