Matcha is a type of green tea made by taking young tea leaves and grinding them into a bright green powder which is then whisked with hot water. This is different from regular green tea which according to Louise Cheadle, co-author of The Book of Matcha, “is a bit like boiling spinach, throwing away the spinach and just drinking the water. You will get some of the nutrients, but you’re throwing away the best bit.” With Matcha, you’re drinking the whole tea leaves so you get all the nutrients.
The finest Matcha comes only from Japan, where it has been cultivated for centuries using traditional methods and forms part of the traditional Japanese tea ceremony. Matcha is farmed by the Yahagi river whose micro-climate and misty fog air make for ideal growing conditions. Matcha is primarily grown in two Japanese regions: Uji in Kyoto and Nishio in the Aichi prefecture.
A way of Tea unique to Japan
Matcha tea is usually prepared in the traditional Japanese way. The tea is measured with a bamboo spoon, or shashaku, into a heated tea bowl known as a chawan. Hot water (about 158°F or 70°C) is then added to the bowl. The tea is whisked with a special bamboo whisk, called a chasen, until it becomes smooth with froth on top.
Matcha and regular green tea both come from the Camellia sinensis plant, which is native to China. However, matcha is grown differently than regular green tea. The tea bushes are shielded from sunlight using bamboo mats or tarp for about 20–30 days before harvest. The shade increases the amount of chlorophyll content in the leaves, which is what makes them a dark green and full of nutrients and increases the production of amino acids. The leaves are picked by hand and after harvesting, the leaves are steamed and then air dried. Next, the leaves are sorted for grade, and then the stems and veins are removed. The leaves are traditionally ground by granite stones into a super fine powder. It takes an hour to grind the leaves, and it’s done in the dark to protect the nutrients.
High in Nutrition
Because the whole leaf powder is ingested, Matcha has higher content of caffeine and antioxidants than green tea. One glass of Matcha is the equivalent to 10 glasses of green tea in terms of nutritional value and antioxidant content.
Matcha contains L-theanine, an amino acid known to relax the mind. For this reason, Matcha is also known as a mood enhancer. Buddhist monks drank matcha to assist in meditation, as Matcha’s amino acids, combined with caffeine, offer a sustained calm alertness over time. Amino acids are also what gives Matcha is distinctive taste. They contribute to what is known as the fifth taste, or umami, characterised by a rich creamy mouth feel.
Chlorophyll and amino acids give Matcha its unique rich taste, an initial grassy taste, followed by a lingering sweetness. The intensity of the experience compares to one’s first taste of dark chocolate or red wine. Matcha is often served with a sweetener or milk. Matcha powder is also popular in smoothies and baking.
