There are many grades of matcha and there is also "matcha" of the variety that is widely available at Boba tea shops, Starbucks frappucino beverages and matcha-for-cooking kits. I personally love high quality genuine matcha in the way it was meant to be served but won't turn my nose up at restaurant-matcha (usually cut with sencha) or matcha confectionery.

Yes, when available to me.

I was wandering if someone could please help me find some answers to some questions I have re matcha tea?

1) Is one cup of matcha the equivalent to a cup of coffee in terms of how much caffeine it has?

2) The packet of matcha I bought says to just put half a teaspoon instead of a whole one could there be a reason to why this is?

3) I have read that matcha can be harmful as it can contain lead and also affect your liver due to the high amount of antioxidants in it - how many cups are too much? Also should I be worried about it harming me?

Hello Sophie Lou, and welcome to Flyertalk.

1) It would depend on the matcha and how much you use to prepare it. Generally matcha is considered to be about 3.5grams per 100g of tea powder. I understand this is similar to coffee (again, depends on the coffee and how much is used to prepare it)
HOWEVER - what you haven’t asked about is Theanine which is the component in tea that counteracts the effects of caffeine. As a rule of thumb, low grade matcha has less theanine than high grade matcha (which might have twice as much).

2) I have no idea which matcha you are using or how the packet suggests you use it or how much water (or at which temperature) it is suggesting. This question is impossible to answer as it stands.

3) Most foods are harmful in big doses. Lead and other heavy metals (eg arsenic) make their way into foods - rice is an excellent example of this. Only somebody familiar with where your particular matcha is grown could answer this. I find it hard to imagine that anyone reasonable would be taking enough matcha to poison themselves this way.
Saying that, apparently there are Brazilians who ingest huge amounts of hot matcha and give themselves throat cancer as a result - details are in this thread. As a moderate drinker I am not bothered by any of this in the slightest.
Antioxidants and liver? Again, drink it moderately (one or two cups a day at most) and there is nothing to worry about.
I really want to stress that, in Japan, it is not common at all to drink excessive quantities of matcha. It’s not a “superfood”, it’s just something rather special that is taken occasionally. Japanese people drink infused tea as a habit, not this powdered kind.

Never tasted any matcha drink. Am I missing out?

Just had matcha soft serve dessert tonight in sf by the stand diagonal from Toy Boat. Yummy.

Had some matcha beer in Tokyo. Never again. The powder settled at the bottom of the glass making it particularly repulsive at the end.

The matcha soft serve was fine.

Glad you enjoyed the matcha soft serve

now I want more... sigh

Absolutely agree with you! Drinking matcha on an empty stomach can definitely lead to some discomfort. The tannins in matcha can stimulate the production of stomach acid, which is why it's best to have it with or after a meal. I learned that the hard way after drinking it first thing in the morning! It’s great for a smooth energy boost, but always better when enjoyed with a light snack or meal.

I can't stand it, but maybe it is because all I've had is crappy powder infused in all kinds of foodstuffs, ruining them. Sounds like "we" use the term Matcha for "whatever green crap" the same way we use the term Wasabi for "whtaever green crap," neither closely resembling the original.

I think as a generic term it's become problematic - the same way "champagne" is used to describe a sparkling wine not even worthy of being used as a marinade.

I've accepted this and use products accordingly - I bring Life Supermarket house brand matcha/gencha teabags back from Japan which are perfect to drop into a glass of cold water and stew for a few hours in the refrigerator so I can have a glass of matcha-flavored ice tea, or a quick cup of hot tea from a bag. I reserve my real matcha experience for small cans of Ippudo powder I buy at Takeshimaya, and prepare with a wire filter, bamboo whisk and small bowl for a more 'authentic' taste.

It can be different things to different people used in different products provided you can tell the difference.

My wife likes the Rishi sweet matcha. We’re aware it’s not the “real” stuff, but it’s tasty made as a latte.

I brought back ceremonial grade matcha powder from Japan and went through it very quickly making hot matcha. A second online order from the same place was used for hot matcha, matcha lattes, and a few batches of matcha macarons. Thereafter I decided I only wanted to drink matcha lattes so I ordered the third highest grade with good ratings so my ingredients would last longer without tasting the foul swill of the lowest culinary grade. A bit of sweetener added to the latte is acceptable. I am spoiled by the good quality stuff now so knowing that culinary grade is the lowest and needs lots of sweetener to disguise the bitterness makes me avoid most commercially made food items. I also learned how to emulsify the matcha powder so it stays suspended and won't order matcha lattes from Starbucks now either.