Matcha tea is traditionally used in the Japanese tea ceremony, where it is brewed classically. Despite its thousand-year history, it is only in recent years that matcha has become a trend in the world’s coffee shops, replacing coffee as a healthy alternative drink.
Where does it come from?
Matcha is the powder of a young tea leaf crushed on stone millstones. A real match of high quality is produced only in the plantations of Japan. Before harvesting, which occurs in late spring or early summer, tea bushes of the plant Samellia Sinensis are shaded with special canopies.
– Matcha tea contains 137 times more antioxidants than regular green tea and 70 times more than orange juice. This is an absolute record among all products on the planet.
– it is a healthy alternative to coffee, because thanks to the content of caffeine and L-Theanine, it charges with stable (!) energy for up to 6 hours, without causing nervousness
– stimulates the brain and helps you concentrate better
– improves the immune system,
– burns calories and promotes active weight loss.
– removes slags and toxins (from fast food, alcohol, etc.)
How much matcha a day
It is recommended to drink 2-3 cups of Matcha per day. This is based on a total of 1 1/2 teaspoons per day. This will provide you with a powder keg of health benefits and ensures you don’t overdo the caffeine.
Why drink matcha tea?
Supporters of a healthy lifestyle are increasingly choosing matcha latte instead of the usual cappuccino or classic matcha on water instead of filter coffee.
- First, matcha invigorates as well as coffee, but it affects the body more gently and for a long time. After drinking a Cup of coffee, you will not feel a rapid heartbeat, sweating – all the effects that occur after drinking a Cup of coffee. In return, you will get increased performance, the ability to keep the focus on the desired task for a long time, and a positive background state.
- And secondly, supporters of the match are often attracted by the aesthetics of the process of preparing and serving it.
What does matcha tea taste like
The taste is complex, rich, aromatic, astringent, and leaves an alluring sweetness post-drinking. It has a floral taste and a lingering sweet aftertaste. However, matcha enthusiasts insist that there is a difference in flavor depending on the quality of the matcha you use. When made in the traditional manner (ceremonial Matcha), it has a full-bodied flavor.
The intensity of Matcha’s taste can be compared to the first taste of red wine or dark chocolate. It’s a little difficult to explain, but at the same time, it’s addicting. Due to the high chlorophyll and amino acid content, Matcha has a unique vegetal taste and a lingering sweet aftertaste. For most people, it takes time to get used to the taste of Matcha, as initially, the taste feels exotic and even a little strange.
Matcha’s taste depends on a lot of factors such as temperature and whether the maker is skilled in making Matcha teas or not. The Matcha made by Japanese tea ceremony experts tastes heavenly.
What do you need to cook a match?
How to make matcha tea from powder
For the traditional brewing of the match you will need:
- Chavan — ceramic or porcelain bowl for brewing
- Chashaku – a measuring spoon made of bamboo, which includes 1 gram of matcha powder
- Furui – for sifting match
- Chasen — a whisk made of bamboo for mixing
For strong tea:
- Warm up the Chavan, fill it with 4 grams of sifted matcha and fill it with 50 milliliters of hot (80 degrees) water.
- Slowly stir the tea with a whisk. The tea should be thick, viscous, with a rich green film on top.
For weak tea:
- Warm up the Chavan, fill it with 2 grams of sifted matcha and fill it with 80 milliliters of hot (80 degrees) water.
- Stir the tea with a whisk until a small foam forms, so that there are no lumps left on the walls of the teapot.
Instead of the usual black coffee for breakfast, prepare a matcha latte. It seems that a more useful invigorating drink simply does not exist in nature.
Here are the 5 simple tips to help you to distinguish between the two, and to enjoy this Japanese favorite.
- Region of origin. It is generally accepted that higher quality matcha comes from Japan. The matcha from Nishio city in Aichi prefecture and Uji city in Kyoto prefecture are both generally considered the top producing areas, accounting for 80% of all the matcha produced in Japan today.
- Price. Typically speaking, a 30 gram tin of ceremonial-grade ranges between $26 and 32; anything cheaper is usually in the lower-quality range.
- Color. When it comes to color, look for a really vibrant green. The greener the better!
- Taste. If you have ever tasted good matcha, you will have noticed the sweet, vegetal smell to it; this comes from the amino acid called L-Theanine, again produced by the shade growing process. And since low-quality matcha conversely lacks L-Theanine, it has a strong bitter and astringent flavor that isn’t tasty or sweet.
- Feel. A high-quality grade is very fine and silky, similar to the feel of eye shadow, because its particle size is only 5-10 microns, meaning that it is as fine as baby powder. A lower-quality grade has a bigger particle size, which results in a coarser feel when rubbed between your fingers.
Another trend that has emerged recently is the use of matcha tea in the cosmetics industry. Due to its powerful antioxidant properties, this ingredient has been included in many care products. It is believed that this component prevents aging, protects from the aggressive effects of ultraviolet light, and perfectly tones the skin.
Enjoy your matcha…