One of the most iconic parts of preparing matcha is the creamy green foam that rises to the surface as you whisk. From the Japanese tea ceremony to modern matcha lattes, this frothy layer signals quality and tradition. But why does matcha foam so well, while a regular cup of green tea doesn’t foam at all? What Is Foam? In simple terms, foam is just air bubbles trapped in liquid. When you whisk or pour a drink, air enters and forms bubbles. But for those bubbles to last, the liquid needs certain natural stabilizers — molecules that surround the air pockets and keep them from popping. That’s why whisking matcha creates a silky layer of froth, while stirring plain water does not. Why Matcha Foams So Well The secret lies in how matcha is made. Unlike green tea, which is brewed by steeping leaves, matcha is stone-ground powder. When you whisk matcha, you suspend the entire tea leaf in water. This means your cup contains all the natural foam-building compounds that don’t usually dissolve in a simple infusion. Studies on matcha foam science show that: Together, these compounds act like a “molecular whisk,” trapping air and giving matcha its signature creamy foam. Why Green Tea Doesn’t Foam So what happens with regular green tea? When you steep green tea leaves, only the soluble compounds dissolve into the water. Most of the important foam stabilizers — proteins, pectins, and certain amino acids — stay locked inside the leaf. Without them, any bubbles that appear on the surface pop almost instantly. That’s why green tea may show a thin layer of bubbles when poured, but it will never develop the dense, velvety matcha foam you see in a chawan. Tradition meets hemistry Foam has been part of tea culture for centuries. In the Song Dynasty (China), whisked tea was judged by the quality of its froth. Japanese tea ceremonies adopted the same principle: fine, bright foam means high-quality matcha and skilled preparation. Modern research confirms what tea masters already knew — matcha’s natural chemistry makes it a unique foaming tea, unlike any infusion. Key Takeaways So the next time you whisk your bowl and see that layer of froth, remember: you’re not just making tea. You’re experiencing a tradition backed by centuries of culture — and proven by modern food science. About Thess Matcha At Thess Matcha, we go beyond the cup. Our work focuses on research, development, and quality control of tea powders, with a special emphasis on matcha. Alongside scientific exploration, we also organize workshops and tastings to share authentic matcha culture with the community in Greece and beyond. Written by Athanasios Gerasopoulos (Chemist BSc., MSc.), founder of Thess Matcha.

Picture this: you’re whisking up your usual cup of matcha. The color is vibrant green, the aroma is earthy and fresh, and that mellow, slightly sweet umami taste is just right. But what if you discovered that the matcha you’re drinking could taste completely different—even though the production process was the same? That’s exactly what a new scientific study has examined. Researchers in China (Cui et al., 2025-Link at the end of this article) investigated how geography affects the flavor, aroma, and chemical profile of matcha produced from the same tea tree variety—but grown in four different regions. The results reveal just how much your matcha’s taste experience depends on where it’s from. Four regions, One variety In this study, matcha was made from the same tea cultivar (Fudingdabai) grown in four major Chinese regions: For reference, high-quality matcha from Shizuoka, Japan was also analyzed using the same processing method. Key takeaways from the study 1. Taste and aroma depend on geography While all matcha samples were made from the same plant variety and processed the same way, their sensory characteristics varied noticeably. This suggests that if you’re looking for smoother-tasting Chinese matcha, Enshi and Wuyi might be the way to go. 2. More flavor compounds in western regions Matcha from Tongren and Enshi contained a wider variety of non-volatile compounds—the molecules responsible for taste and nutritional benefits that aren’t released as aroma. These included: This chemical diversity means that western Chinese matcha may offer a more complex and potentially more functional profile. However, degradation products could occur. 3. Wuyi matcha is closest to Japanese matcha When researchers analyzed the chemical makeup of the samples, Wuyi matcha clustered closely with Shizuoka matcha. This suggests that Wuyi-grown matcha may offer a flavor and compound profile comparable to that of high-end Japanese matcha, even though it’s produced in China. 4. It’s what’s inside that counts The team identified 1,131 unique non-volatile compounds in total. These included: These compounds not only contribute to flavor, sweetness, bitterness, and astringency, but also play roles in health benefits like calming effects, antioxidant activity, and metabolic support. What this means for matcha drinkers If you love matcha for its taste or health properties, knowing where it comes from really matters. Even when the plant and the process stay the same, regional climate, soil, and altitude can change everything. So when shopping for matcha, go beyond just “Chinese” or “Japanese”—ask about the region, variety, and processing. It’s the key to discovering matcha that fits your taste preferences and wellness goals. ThessMatcha can help you go deeper At ThessMatcha, we’re more than matcha enthusiasts—we’re a development hub for next-generation tea powder products. Whether you’re a food entrepreneur, formulator, or just passionate about matcha, we can help you: Let’s make your matcha vision a reality, from leaf to launch. Visit us at ThessMatcha or get in touch to start your matcha innovation journey. You can find the paper at: https://www.mdpi.com/2304-8158/14/1/97

Matcha: the most viral beverage of recent years is gaining an increasing number of consumers in the Greek market! But how can we distinguish quality from price? Discover the secrets of good quality Matcha, from the intense green color and the “umami” flavor to the ideal granulation. We examined various Matcha powders available in the Greek market, and the results will surprise you! Are you ready to find the best option for you? Read more to learn how to choose the perfect Matcha powder!