Abstract: The method and system are adapted to brew a matcha beverage into a single-serve pod where the beverage mixture has excess pressure during the brewing process. The beverage mixture includes matcha powder and tencha, where the tencha does not affect the taste of the matcha because the tencha is the precursor to making the matcha by grinding the tencha to make matcha powder. The tencha is coarser than matcha powder, so that the water may flow through the beverage mixture to reduce the pressure. Alternatively, sugar may be incorporated into the beverage mixture to increase the extraction of the matcha. The water flow rate through the pod may be lowered from the beginning to the end of the brewing process, so that the later cycle of the brewing process may have a lower pressure.