Matcha is a fine, powdered, green tea used particularly in the Japanese tea ceremony. It is also used to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Tencha, which is laid out flat to dry, is de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha. Only ground Tencha is known as Matcha.

Usucha is a thinly prepared version of Matcha and Koicha is the thicker version. Because Matcha can be bitter, it is traditionally served with a small sweet. This is the tea traditionally used in the Japanese Tea Ceremony and is well steeped in ceremony and tradition.