What is matcha - everything you want to know about matcha tea
Matcha tea powder is made with top quality leaves that have been carefully and specially grown in the shade, which enhances chlorophyll production and makes for a particularly green matcha powder. These tea leaves are picked, steamed, and dried before being ground into a fine powder. The best matcha green tea powders will be ground on a traditional grinding stone, which, while thorough, is considerably slow (often taking 1 hour to grind just 30g of matcha). More standard quality matcha is produced using modern grinding equipment, which is much faster. Once the matcha powder has been made, it can be whisked into hot water to make tea, or used as an ingredient in an enormous range of sweet and savoury dishes.
Traditionally, matcha tea plants are grown under the shade of bamboo mats, but nylon fabric is now the standard. Blocking the tea bushes from sunlight increases the plant’s concentration of chlorophyll and theanine, resulting in a smooth, less bitter-tasting tea leaf.
Matcha History
The development and cultivation of green tea is believed to have begun sometime in the Tang Dynasty (7-10 centuries) as tea was harvested and shaped into tea briquettes created for the efficient storage and transportation of tea over long distances.
Initially the tea was prepared by roasting and crushing, then removing the resulting tea powder in hot water and adding salt. From these origins the process evolved until grinding steamed green tea became popular in the Song Densati (10th to 13th centuries).
The method of making tea powder from steamed dried tea leaves, and preparing the drink by whisking tea powder and hot water together in a bowl became popular in the latter part of the 12th century.
Zen Buddhists were well aware of the meditative benefits of Matcha green tea, which brought them a greater sense of clarity and well-being.
They found that drinking this tea before their afternoon meditations enabled them to be more "focused" and "focused," maintaining a level of sustained energy throughout the afternoon they had never experienced before. This particular green tea eventually became known as "matcha, the ceremonial tea of the high priests of the temple."
The Japanese Tea Ceremony is called “Chado” or “Sado.” Translated, this means “The Way of Tea.”
How to grow and produce matcha and the difference between it and green tea
How Matcha grow and produce
The difference between matcha and green tea powder
Many people have the misconception that matcha is simply regular green tea crushed into a fine powder.
However, matcha is unique to Japan, where a special cultivating method has been developed to give this tea extraordinary nutrient and flavour profiles. There are countries that have grown and produced green tea powder, but it is not real Japanese matcha powder!
The most obvious distinction between matcha and green tea powder is the colour. Matcha rich chlorophyll content gives it a vibrant bright green colour, whereas green tea powder has a yellow-brown colour.
The difference between matcha and green tea powder
Matcha Maine Grades
There are two main grades of matcha:
Ceremonial Grade
Ceremonial grade is the highest quality matcha powder available. It is created to be used in traditional Japanese tea ceremonies, so it’s considered more luxury and high-end. It’s made from the youngest matcha tea leaves with the stems and veins removed, leaving only the richest and most nutritious parts of the plant for production. The leaves are stone-ground into an extremely fine texture, which generates a delicate and airy taste.
Culinary Grade
Culinary grade isn’t a lower quality product than the ceremonial grade. It simply has a different flavor profile, and it’s usually more robust and bitter. This means it works better in lattes, smoothies, and baked goods. It still retains that characteristic fresh, holistic taste and bright green color that’s so distinctive to matcha.
There’s no “wrong” grade of matcha. They are all delicious, natural, and full of antioxidants and vitamins. The different grades just indicate different flavor profiles and textures for different uses, like sipping straight or putting in baked goods.
The best matcha production and cultivation areas
The high-quality matcha is widely grown in the southern regions of Japan. The cultivation area is very important in the quality of tea, and one of the best cultivation areas are:
• Uji
• Fukuoka
• Shizuoka
• Kagoshima
• Aichi
The best matcha production and cultivation areas
ORIGIN
Check first for the country or region of origin when buying matcha. If you are looking for authentic, good-tasting matcha green tea, look for matcha that is grown in the southern regions of Japan like:
• Uji
• Fukuoka
• Shizuoka
• Kagoshima
• Aichi
Japan produces the highest quality matcha powders compared to other countries.
Quality of Matcha Tea
FEEL
When rubbed between your fingers, a good quality matcha green tea has a fine and smooth feel to it. Its consistency should be similar to that of a baby powder or an eyeshadow.
COLOUR
This is the easiest element that can help you determine if you have a good matcha or not. A quality matcha should have bright green colour. The greener, the better! Low quality matcha in comparison, are often yellowish/brownish in colour.
SMELL
A good smell influences the taste of any food. So what does a high-quality matcha smell like? A high-grade matcha draws you in with its strong aroma. Its fresh, sweet smell is due to its high amino acid content, hence, treating you to a purer and healthier tea experience
TASTE
If you’ve never had a good quality matcha before, one thing to note is that it should have a sweet, earthy flavour brought about by the amino acid, L-theanine, which was produced from the shade-growing process of matcha. Some even describe premium matcha as having a distinct umami taste compared to overwhelmingly bitter, astringent taste from lower matcha grades.
FINISH
High grades must have a long and smooth, silky finish that lasts for about 30 seconds or more.
FROTH
When whisking a high grade matcha, a creamy, frothy foamy layer should be present on top and not just a thin layer with large air bubble. This is the ultimate characteristic from which you can tell which matcha is good and which is bad.
Traditional Matcha Tools
Chawan (Matcha Bowl)
A chawan is a tea bowl. It’s used to prepare and serve the matcha. There are many different chawan styles and sizes.
Chasen (Bamboo Whisk)
A bamboo whisk help you mix the matcha and achieve an incredible froth when used properly. It is made from bamboo, you can find chasens with various amounts of prongs. They are quite delicate and require proper care.
For other option to whisk the matcha you can use handheld Frother Instead of the traditional matcha whisk, a handheld frother normally use to froth milk but also it will work well for your matcha.
Chashaku (Bamboo Scoop)
The chashaku is a crafted piece that is made to easily portion the matcha from your tin/pouch. It measures out about 1 gram of matcha and when preparing matcha, 2 scoops are usually used.
Sifter
Sifting before whisking can help create a smoother matcha as it prevents clumps.
In addition you can used a normal tea strainer, Small kitchen strainer if you don’t have a tea strainer, a small kitchen strainer will work as well.
Chasen Kusenaoshi (Whisk Holder)
This matcha tool plays a big role in keeping your chasen in great shape. The chasen kusenaoshi allows the whisk to dry better and keep its shape.
Chasen Kusenaoshi (Whisk Holder)
Chakin (Cloth)
The chakin is a linen cloth that is used to dry your chawan after warming it up with water prior to making matcha, and drying it at the end when cleaning.
Preparation of Matcha
There are two traditional ways of preparing matcha
Thin (Usucha)
Thick (Koicha)
What you need to make matcha...
- A Matcha Bowl (Chawan)
- A Bamboo Matcha Whisk (Chasen)
- A Bamboo Matcha Scoop (Chashaku)
- A Linen Tea Cloth (Chakin)
- A Matcha Sifter
STEP 1:
Preheat the matcha bowl by filling it about 1/3 full with hot water. Then place the whisk facing down into the hot water to wet the tips of the prongs (not the whole whisk!). Once the bowl has thoroughly preheated, empty out the water and dry the bowl out preferably with a cloth such as a chakin.
STEP 2:
Use the bamboo scoop to measure the matcha powder, about 2 scoops for Usucha, or 3-4 scoops for Koicha, and place it into the bowl.
Note, sifting the matcha is highly advisable to remove any clumps of powder.
STEP 3:
Pour the water into the matcha bowl ، 70ml for Usucha, or 40ml for Koicha. The best temperature is 70°C(158°F) - 80°C(176°F)
STEP 4:
For Usucha, whisk the matcha briskly in a W motion using your wrist (not arm) until the matcha has a thick froth with many tiny bubbles on the surface.
Preparation of Matcha Thin (Usucha)
For Koicha, the idea is NOT to make a frothy consistency with a fast whisking action like usucha. Instead, a slower kneading action from left to right, up and down, and a gentle 360 degree rotating action. The resulting tea should be reasonably thick, smooth and without froth.
Preparation of Matcha Thick (Koicha)
Benefits of Matcha
1. Rich in Antioxidants:
Matcha is loaded with catechins, a powerful type of antioxidant, that combat oxidative stress and contribute to overall well-being.
2. Boosts Metabolism:
Consuming matcha can enhance your metabolism, aiding in faster calorie burn and weight loss.
3. Improves Mental Focus:
The presence of L-theanine in matcha helps improve focus and clarity, offering a calm yet alert mental state.
4. Enhances Energy Levels:
Unlike other stimulants that cause jitters, the caffeine in matcha is released slowly, providing sustained energy throughout the day.
5. Anti-inflammatory Properties:
Matcha has anti-inflammatory benefits that can help in reducing skin redness and irritations.
6. Detoxifies the Body:
The chlorophyll in matcha acts as a natural detoxifier, helping to eliminate toxins from the body.
7. Rich in Vitamins:
Matcha is a good source of vitamins A, C, and E, which are essential for maintaining a healthy immune system.
8. Supports Cardiovascular Health:
The antioxidants and amino acids in matcha contribute to a healthy cardiovascular system, reducing the risk of heart diseases.
9. Improves Digestion:
The fiber content in matcha can aid in digestion and help prevent constipation.
10. Adaptable in Cuisine:
Beyond its health benefits, matcha is incredibly versatile in culinary applications, enhancing both the flavor and nutritional value of a wide array of dishes.
With these myriad benefits, incorporating matcha into your daily routine can significantly enhance your health and wellness.
Faq
1. What is matcha?
Matcha is a type of green tea powder that is made from high-quality tea leaves that have been grown and processed in special conditions.
2. What are the health benefits of matcha?
Matcha contains antioxidants, vitamins, and minerals that contribute to enhancing general health, strengthening the immune system, improving brain function, enhancing energy, and improving heart health.
3. Does matcha contain caffeine?
Yes, matcha contains a moderate amount of caffeine. However, the effect of caffeine in matcha is balanced by the presence of other compounds such as L-Theanine that work to moderate the negative effects of caffeine.
4. How is matcha prepared?
Matcha is prepared by whisking matcha powder in hot water using a special wooden bamboo whisk called a “Chasen” until foam forms. It is served in special bowls such as Chawan (Matcha Bowl).
5. What is the difference between matcha and regular green tea?
Matcha is a special type of green tea. Matcha leaves are grown in the shade and dried before being ground into a fine powder. This gives matcha a distinctive flavor and additional health benefits.