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| What is that GREEN POWDER? It's not something the HULK puts on his face. It's GREEN MATCHA TEA! |
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Why Matcha Tea?
Matcha is stone ground tea leaves. When you
drink matcha tea, you ingest the whole leaf and receive 100% of the
nutrients of the tea. One serving of matcha green tea is the nutritional
equivalent of ten cups of regular brewed green tea in a tea bag.
Matcha is new in the United States and still difficult to find in
grocery stores. However, it is gaining recognition in popular coffee
shops and smoothie bars which offer green tea lattes and matcha shots. Many customers are looking matcha to make these addictive and expensive beverages at home.
Matcha
From Wikipedia, the free encyclopedia
Matcha
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| Type: |
Green |
|
| Other names: |
抹茶, "fine powder tea" |
| Origin: |
Japan |
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| Quick description: |
Stone ground Japanese green tea |
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Matcha (抹茶?, pronounced [mat.tɕa][1]), also spelled
maccha, refers to finely milled or fine powder
green tea. The
Japanese tea ceremony
centers on the preparation, serving, and drinking of matcha. In modern
times, matcha has also come to be used to flavour and dye foods such as
mochi and
soba noodles,
green tea ice cream and a variety of
wagashi
(Japanese confectionery). Matcha is a fine ground, powdered, high
quality green tea and not the same as tea powder or green tea powder.
[citation needed]
Blends of matcha are given poetic names called
chamei ("tea names") either by the producing plantation, shop or creator of the blend, or by the grand master of a particular
tea tradition. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master's
konomi, or favored blend.
History
In
Tang Dynasty China (618–907), tea leaves were steamed and formed into
tea bricks for storage and trade. The tea was prepared by roasting and pulverizing the tea, and
decocting the resulting tea powder in hot water, adding salt.
[2] In the
Song Dynasty
(960–1279), the method of making powdered tea from steam-prepared dried
tea leaves, and preparing the beverage by whipping the tea powder and
hot water together in a bowl became popular.
[3] Preparation and consumption of powdered tea was formed into a ritual by
Zen (Chan) Buddhists. The earliest Chan monastic code in existence, entitled
Chanyuan qinggui (禪苑清規, Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies.
[3][4]
A bowl of matcha on a black lacquered tray with a traditional sweet
Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk
Eisai. Powdered tea is no longer popular in
China,
but in Japan it continued to be an important item at Zen monasteries,
and became highly appreciated by others in the upper echelons of society
during the 14th through 16th centuries.
Production
Matcha is made from shade-grown tea leaves also used to make
gyokuro. The preparation of matcha starts several weeks before harvest up to 20 days, when the
tea bushes are covered to prevent direct sunlight.
[5] This slows down growth, turns the leaves a darker shade of green and causes the production of
amino acids.
Only the finest tea buds are hand picked. After harvesting, if the
leaves are rolled out before drying as usual, the result will be
gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as
tencha (
碾茶).
Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.
[6]
It can take up to one hour to grind 30 grams of matcha.
[citation needed]
Note that only ground
tencha qualifies as matcha, and other powdered green teas, such as powdered
sencha, are known as
konacha (
粉茶, lit. "powder tea").
The flavour of matcha is dominated by its
amino acids.
[citation needed]
The highest grades of matcha have more intense sweetness and deeper
flavour than the standard or coarser grades of tea harvested later in
the year.
[citation needed]
Grades
Matcha is generally expensive compared to other forms of tea,
although its price depends on its quality. Grades of matcha are defined
by many factors.
Location on the tea bush
Where leaves destined for tencha are picked on the tea (
Camellia sinensis) bush is vital.
The very top should have developing leaves that are soft and supple.
This gives a finer texture to higher grades of matcha. More developed
leaves are harder, giving lower grades a sandy texture. The better
flavour is a result of the plant sending the majority of its nutrients
to the growing leaves.
Treatment before processing
Tencha leaves are traditionally dried outside in the shade and are
never exposed to direct sunlight. However drying has mostly moved
indoors. Quality matcha is vibrantly green also as a result of this
treatment.
Stone grinding
Without the right equipment and technique, matcha can become "burnt"
and suffer degraded quality. Typically in Japan matcha is stone ground
to a fine powder through the use of specially designed granite stone
mills.
[7]
Oxidation
Oxidation
is also a factor in determining grade. Matcha exposed to oxygen can
easily become compromised. Oxidized matcha has a distinctive hay-like
smell and a dull brownish green colour.
Traditional preparation
A three-piece set for making matcha, including a whisk (
chasen), bowl (
chawan) and spoon (
chashaku)
There are two main ways of preparing matcha: thick
(濃茶 koicha?) and thin
(薄茶 usucha?).
Prior to use, the matcha is often forced through a
sieve
in order to break up clumps. There are special sieves available for
this purpose, which are usually stainless steel and combine a fine wire
mesh sieve and a temporary storage container. A special wooden
spatula
is used to force the tea through the sieve, or a small, smooth stone
may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a
Japanese tea ceremony it will then be placed into a small tea caddy known as a
chaki. Otherwise, it can be scooped directly from the sieve into a
tea bowl.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a
chashaku, then a modicum of hot (not boiling: 70–85°C or 158–185°F
[8]) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a
chasen.
There must be no lumps left in the liquid, and no ground tea should
remain on the sides of the bowl. Because matcha can be bitter, it is
traditionally served with a small
wagashi sweet
[9]
(intended to be consumed before drinking), and without added milk or
sugar. It is usually considered that 40 g of matcha will provide for 20
bowls of
usucha or 10 bowls of
koicha:
[10]
Usucha, or thin tea, is prepared with approximately 1.75 grams
[11] (amounting to 1.5 heaping
chashaku
scoop, or about half a teaspoon) of matcha and approximately 75 ml
(2.5 oz) of hot water per serving, which can be whisked to produce froth
or not, according to the drinker's preference (or to the traditions of
the particular
school of tea).
Usucha creates a lighter and slightly more bitter tea.
Koicha, or thick tea, requires significantly more matcha
(usually about doubling the powder and halving the water): approximately
3.75 grams
[12] (amounting to 3 heaping
chashaku
scoops, or about one teaspoon) of matcha and approximately 40 ml
(1.3 oz) of hot water per serving, or as many as six teaspoons to 3/4
cup of water. Because the resulting mixture is significantly thicker
(about like liquid honey), blending it requires a slower, stirring
motion which does not produce foam.
Koicha is normally made with
more expensive matcha from older tea trees (exceeding thirty years) and
thus actually produces a milder and sweeter tea than
usucha; it is served almost exclusively as part of Japanese tea ceremonies.
Other uses
It is used in
castella,
manjū, and
monaka; as a topping for
kakigori; mixed with milk and sugar as a drink; and mixed with salt and used to flavour
tempura in a mixture known as matcha-jio. It is also used as flavouring in many Western-style
chocolates,
candy, and
desserts, such as cakes and pastries (including
Swiss rolls and
cheesecake),
cookies,
pudding,
mousse, and
green tea ice cream. The
Japanese snack
Pocky has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example it is added to
genmaicha to form what is called
matcha-iri genmaicha (literally roasted brown rice and green tea with added matcha).
The use of matcha in modern drinks has also spread to North American cafés, such as
Starbucks
which introduced "Green Tea Lattes" and other matcha flavored drinks
after matcha became successful in their Japan store locations. As in
Japan, it has become integrated into
lattes, iced drinks,
milkshakes,
and smoothies. A number of cafes have introduced lattes and iced drinks
using matcha powder. It has also been incorporated into alcoholic
beverages such as liqueurs.
Basic matcha teaware
The equipment required for the making of matcha are:
- large enough to whisk the fine powder tea around 120 millilitres (4.06 fl oz)
- a bamboo whisk with fine bristles to whisk or whip the tea foam
- (also called tea scoop) a bamboo spoon to measure the powder tea into the tea bowl. Not the same as a Western teaspoon.
- container for the matcha powder tea
- small cotton cloth for cleaning tea ware during the tea ceremony
Health benefits
Matcha can now be found in numerous health food products ranging from
cereal to energy bars. In 2003, researchers from the University of
Colorado found that the concentration of the
antioxidant EGCG
available from drinking matcha is at least three times greater than the
amount of EGCG available from other commercially available green teas.
[13] Matcha is also said to boost metabolism
[citation needed] and help reduce cholesterol levels when it is drunk regularly.
[citation needed]
The aforementioned health benefits of matcha green tea can largely be
attributed to the fact that the whole tea leaf is ingested, as opposed
to just the steeped water in the case of 'bagged' green teas. This means
that it delivers a much higher potency of
catechins,
chlorophyll, and antioxidants.
[14] By weight, matcha contains more antioxidants than
blueberries,
wolfberries,
pomegranates,
orange juice and
spinach.
[15]
There is evidence from clinical studies that suggests that
theanine, when consumed by drinking Japanese green teas,
[16] may help to reduce or moderate mental
stress responses.
[17]
Gallery
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Matcha cupcake with pistachio
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Why Matcha Source?
Matcha Source teas are available in four price points and one blend,
Sugar Destroyer Matcha with Gymnema. Our informative and easy to use
website offers detailed information on matcha's renown health benefits and methods of preparation.
Expect best quality teas and excellent customer service from Matcha Source.
Read and "LIKE" https://www.facebook.com/matchasource
Some of their great recipes!
Green Tea Smoothie - Simple
A simple and nutritious breakfast food, made with matcha tea and yogurt.
- 1/2 cup yogurt
- 2 tbsp honey or sugar
- 1/2 cup ice cubes
- 1 tsp ingredient grade matcha
Blend ingredients together in electric blender.
Pour into a tall glass.
Green Tea Smoothie - Juicy
This is surprising delicious and tastes much like a sherbet.
- 1/2 cup orange juice
- 1/2 cup soy or almond milk
- 1 tsp ingredient grade matcha
Blend ingredients together in an electric blender, a martini shaker, or using an electric hand held frother.
Pour into a tall glass with or without ice. Experiment with other fruit juices like mango, apricot or pineapple.
Green Tea Smoothie - Fruity
Boost your daily antioxidants with matcha and assorted berries.
- 1/4 cup blueberries, raspberries or black berries - washed, frozen are OK
- 1/2 cup yogurt
- 1/2 cup ice
- 1 tsp ingredient grade matcha
Blend ingredients together in an electric blender. Pour into a tall
class. Drink immediately. Experiment with kiwis, bananas, mangos and
flavors of mint or ginger.
Green Tea Smoothie - with Protein Powder
Popular with body builders and athletes.
- your choice of protein powder
- 1/2 banana
- 1/2 cup nonfat milk or yogurt
- 1-2 tsp ingredient grade matcha
Blend ingredients together in an electric blender. Drink immediately. Adjust proportions to taste.
Also: http://en.wikipedia.org/wiki/Matcha
