Matcha tea is a finely ground powder developed from green tea leaves. Matcha literally indicates powdered green tea leaves. The item that is identified and offered as 'matcha' is referring to the tea leaves that are grown in the shade called tencha.

Find out more about Matcha Powder

History

Throughout China's Song Dynasty (960 to 1279 CE), matcha was first developed by grinding dried out green tea leaves of the Camellia sinensis plant. Hot water was contributed to the tea leaf powder and whisked together.

Matcha was incorporated into a ritual by Buddhist monks and in the 12th century, the monks brought the tea to Japan where it became progressively popular. It was consisted of in the habits in Japanese monasteries and was appreciated by everybody from aristocrats to everyday citizens. This was when the now-famous tea ceremony was first formed.

Wellness Benefits

Green tea leaves are used to make matcha and on its own, green tea distinguished for having lots of health advantages. It is stated to overcome cancer, improve the metabolic process, increase bone density, minimize the danger of gum disease, fight aging and even improve immunity. These properties are amplified in matcha, due to the fact that the ground tea is consumed completely. This varies from regular green tea where the leaves are steeped and the healing components leech into the water and are then consumed in a weakened type. Matcha has some of the highest antioxidant ratios in any food, exceeding even pomegranates and blueberries.

Matcha has half the caffeine of a cup of coffee. The caffeine is gone along with by an amino acid called theanine. Theanine has a peaceful effect, which counteracts the caffeine so it is unlikely to cause any stress and anxiety and can even motivate sleep and relaxation - depending upon the individual.

Growing

In early spring, the Camellia sinensis plant starts sprouting shoots. After the first shoots appear, the plants are covered with a screen to filter the light. This helps enhance the theanine in the plants, which enhances the taste.

In mid-May, depending upon the growing climate, the first leaves are gathered. The first leaves are the highest grade from the plant, but the plant continues to be gathered to produce lower, more budget friendly grades of matcha.

This preserves the bright green color and avoids oxidation. This is the key huge difference in between green tea and black tea. The continuing to be leaves are ground into matcha.

Quality

Matcha is not a cheap type of green tea. Mainstream matcha offers for about $20 a tin but greater grades can be 10 times as much.

The highest grades of matcha come from the first flush of leaves at harvest time. The outright top grade of matcha comes from the top of the Camellia sinensis plant initially harvest while the lower leaves have a lower grade. The most affordable grade comes from the last harvest on the lower area of the plant. Even later harvests have superior leaves on top as compared to the lower leaves. Matcha that has been sun-dried brings a higher cost than commercially ready matcha leaves that are dried out in a drying chamber.

When buying matcha, it is better to select a grade that matches the function. High-end matcha is best left to tea events and unique events, while lower-grade matcha works fine in cookie dishes or ice cream.

Preparation

Prepare regular matcha by first sifting the green tea powder. Use a fine sieve or unique matcha sifter for this task. Sort the matcha into a dry, warm bowl.

Bring soft, mineral water to a boil and enable it to cool to a temperature of about 167 to 185 degrees Fahrenheit.

Add the cooled water to the bowl at a ratio of 2.4 ounces per 2 teaspoons of matcha. Mix the tea with a bamboo whisk called a chasen till it is frothy. The ratio of water to matcha varies, depending upon if you really want thick or thin matcha. You can add ice cubes to the matcha drink when you are finished whisking it, if you really want a cold drink.

Tea Ceremony

The Japanese tea ceremony uses matcha tea to promote consistency, respect and purity in between the individuals. The host prepares the tea for the visitors from scratch, beginning with cleaning the bowls and boiling the water. When you are finishing, slurp the matcha to show how much you enjoyed it.

Dish Concepts

Matcha is most frequently used as a beverage but Japanese people also use it in other dishes. Castella, a sponge cake, can have a green tea taste by adding matcha.

In Western countries, matcha is contributed to lots of dishes, particularly by those who wish to enhance their consumption of antioxidants or enhance their metabolic process. Smoothie mixes, ice cream, lattes, whipped cream, main dishes and baked goods are just some concepts. Matcha ares found blended with other teas to satisfy customer needs and make it more budget friendly.

The uses for matcha are only limited by each individual's creativity and individual taste.