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Matcha is a powder made from finely ground green tea leaves. The tea leaves selected for the process are young and grown in the shade. Leaves grown in the shade produce more chlorophyll, which causes the leaves to turn a darker shade of green. It also causes the plant to produce more caffeine and amino acids, such as theanine.
Tea made with matcha is prepared differently than normal tea leaves. Normally, tea is steeped by having dry tea leaves soak in hot water. With matcha, the powder is whisked into the hot water. So instead of discarding the leaves, like in normal tea, the nutrient dense powdered tea leaves are fully consumed.
Where did Matcha Originate?
The origins of matcha stem from China all the way back in the Tang Dynasty (618–907). Originally, tea leaves were steamed and packed into compressed tea, known as tea bricks. These tea bricks could be stored more easily for trade or later use. To make the tea, the bricks were roasted and then crushed into a powder and decocted in boiling water.
The more recognizable method of taking the powder and whipping in hot water became popular later in the Song dynasty (960-1279).
The practice of making powdered tea was taken to Japan along with Zen Buddhism in 1191 by the Japanese Buddhist Priest Myōan Eisai. Zen Buddhism originated as Chan Buddhism in China. In Chan, powered tea was used in certain rituals and tea ceremonies. These ritual carried over with Zen and the practice of using powered tea because more popular in Japan as time went on.
Samurai in Japan were known for practicing many different disciplines, and tea ceremonies were one of them. While the traditions of using powdered tea are kept up in Japan even to do this day, China eventually moved away from the practice and switched to steeped tea leaves.
What does Matcha Taste Like?
The flavor is sometimes described as earthy and slightly bitter. However, the quality can have a big effect on its taste. High grade matcha shouldn’t be really be bitter, but instead have hints of sweetness along with a bright earthy and smooth umami flavor. The taste is quite unique and it is hard to do it justice with just words. It can take a bit of time for some people to come around to the taste, especially if they aren’t used to drinking green tea.
Health benefits
Studies have shown that there are numerous health benefits from consuming matcha. Protecting the liver, heart health, and helping with weight loss are just some of the benefits that it has been linked to.
Catechins are a type of plant compound that are found in matcha and other green teas, and are a natural antioxidant. Since matcha is the whole leaf and not just water from leaves steep in it, the amount of antioxidants are much higher. According to a study on PubMed.gov, the amount of catechins may be up to 137 times as much as other kinds of green tea.
Green tea also contains caffeine, and thus matcha contains even more. Although neither are as much as coffee. Caffeine is known to improve alertness and reaction time. Matcha also contains increased levels of L-theanine, which can help to prevent drops in energy levels from caffeine crashes, while still maintaining the improved alertness benefits.
How to prepare Matcha
Preparing matcha tea to drink is quite simple. It’s simply the combination of the powder and hot water. If you want to prepare it the traditional way there are two options: thin (usucha) or thick (koicha).
In both methods, the powder is first put through a sieve or sifter to break up clumps. There are special sieves made specifically for matcha called burui, as we well as bamboo spatulas (takebera) for pushing the powder through the burui.
Usucha is much more common and is prepared using around ½ teaspoons of matcha and around 75 ml of hot water. The water used is slightly below the boiling point. After adding the water to the powder, the mixture is whisked until it has a uniform consistency and a bit of foam forms on top. Traditionally, a chasen, or special bamboo whisk, is used.
For koicha, more powder and less water is used to make it thicker. Roughly double the powder and half the water, so about 1 teaspoon and 40 ml hot water. The mixing for koicha is also slower and doesn’t make a foam. The result is a liquid with a consistency closer to honey, than regular green tea. Koicha is rarer and is usually only used in Japanese tea ceremonies.
The traditional preparations are a great way to experience matcha, but not the only way. It can be mixed with milk and turned into a latte, or poured over ice for some refreshing iced matcha tea. It can even be mixed into ice cream to make matcha flavored ice cream or as just a powdery topping. In fact, matcha makes a great topping for all sorts of foods. Its slightly bitter flavor means it compliments desserts like cake by balancing out some of the sweetness.
