Today I feel like matcha.

There was a time when I wanted to be like strong coffee.
The kind of coffee people can’t imagine their mornings without.
The one they make memes about, the one that kicks them into action.

And for a long time, I was that coffee.
Coffee gave me energy, focus, a quick spark. But the truth is, it also drained me. Without it, I didn’t feel like myself. I was irritable, restless, counting down the minutes until the morning cup. It wasn’t fuel – it was dependence. And dependence always takes more than it gives. Coffee kept me going, but at the cost of balance.

At some point I realized: I don’t want to treat myself this way anymore.

That doesn’t mean coffee is “bad.” For some people it works, it nourishes them, it even inspires them – and that’s beautiful. I still love the taste of coffee myself, and I often enjoy it in its decaf version. But caffeine was no longer good for me, for my body or my temperament.

For a while I experimented with ceremonial cacao.

Cacao, as a superfood, is rich in magnesium, antioxidants, and theobromine – a compound that gives a soft, long-lasting energy without the crash. No wonder it has been used in ceremonies for centuries: it’s a true heart-opener, physically and spiritually. It is also close to my heart, but I don’t drink it every day. I treat it as a great source of afternoon energy.

And then, I found matcha.

Matcha, too, is a superfood: packed with chlorophyll, antioxidants (especially EGCG), and amino acids like L-theanine that calm the nervous system while gently awakening the mind. It doesn’t overstimulate like coffee — it creates a steady, balanced energy.
It’s not bitter. It’s a little astringent, yet slightly sweet. Every time it tastes different — depending on how I prepare it and the state I’m in. It surprises me. It grounds me.

At first, I tried to convince people to love matcha too. But most prefer it sweetened, with milk, syrup, or in some café-style version.

I discovered that I like it pure. Without milk, without sugar. Because that’s when I feel its real character — and it resonates with me.

However if you want to try it at home, this is the list what you need.

What you need to enjoy a real cup of matcha at home

1. Good quality matcha – 1 little spoon
   Skip the cheap supermarket blends. They often taste flat, harsh, or just wrong. Real matcha usually comes from Uji or Kagoshima in Japan — that’s where the true depth of flavor lives. Look for a bright green, fine powder that feels alive even before you whisk it.
2. A way to whisk it
   Tradition says: bamboo chasen. And yes, it’s beautiful. I tried it. But now I use a small electric frother. It may not look as ceremonial, but it feels right for me. The taste doesn’t change — only the experience does: less broken bamboo sticks, more joy in the ritual.
3. Hot water, but not boiling – 100ml
   Around 70–80°C is perfect. Too hot, and the flavor turns bitter. Gentle heat brings out the sweetness and umami.
4. A cup you love
   Because matcha is more than a drink — it’s a moment you create for yourself.

Summary

And maybe that’s what this journey has been about.
Not about being the “right” drink, or the most popular one. But about finally recognizing the flavor that nourishes me.

Today, I feel like matcha.
Not for everyone, and not trying to be.
Just enough for myself.

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And you? If you were a drink today — which one would you be, and why?