History

Matcha is a unique variety of green tea which has been adored for centuries because of its health benefits and cultural significance to both the Chinese and Japanese. Matcha is a fine powder made by grinding down green tea leaves. The tea was born during the Tang Dynasty where green tea leaves were crushed and then boiled. As the years passed the method for brewing matcha had evolved. By the Song Dynasty the preferred method for preparing matcha was to mix the powder with the water and whisk it into a frothy liquor. This method is still used today. Matcha was loved by the Buddhist monk Eisai who was responsible for bringing the Rinzai school of Buddhism to Japan. With him, he also brought tea seeds. Matchas ties to Buddhism do not stop there. The monk Dogen, a student of Eisai and founder the Soto school of Buddhism used the tea to keep both his and his student’s minds alert during long periods of meditation. As the centuries went on Matcha became a tea for the elite and grew in popularity and prestige. Today matcha is consumed worldwide and can be found not only as a tea but also as an additive to baked goods, smoothies, ice cream and lattes.

Processing

Although matcha was born in China, currently it is only produced in Japan. Before the leaves are plucked the farmers will reduce the amount of sunlight the plants are exposed to each day by covering the bushes with mats or tarps. By decreasing the amount of sunlight, the farmers increase the amount of chlorophyll in the plants. This is how their signature dark green colour is achieved. It also makes the leaves much more tender and gives them a higher concentration of amino acids.

Next the leaves are plucked and dried. They are then de-stemmed and de-veined to create what is known as tencha. The tencha will be separated by grade. The grade of matcha is determined greatly by what location on the bush that the leaves are plucked from. The leaves on the top of the plant are much more soft and tender than those from the bottom, giving them a sweeter, suppler taste and a finer powder. Other factors that determine the grade are the leaves exposure to sunlight; the more light the tea as seen the lower the quality. The season they are harvested in; the earlier in the year, the higher the grade. As well as how it was processed; higher grade matcha is ground by hand as opposed to mechanically.

Taste

Matcha has a taste all to its own. It can be strong, earthy, vegetal and sweet. The main contributing factors to its flavour are its processing. Because the tea is shade grown and shade processed, the leaves are rich in chlorophyll and amino acids. When brewed properly, these two factors combine and create a rich flavour. The tea starts off vegetal with some light astringency which almost immediately leaves your palate making room for its long lasting sweet aftertaste.

Preparation and Use

To prepare matcha traditionally start by gently sifting one tsp. of the powder through a sieve into a tea bowl (Chawan) in order to rid the powder of any hard clumps. Then pour about 4 ounces (120ml) of water into the bowl. The water should be around 80 degrees Celsius. Using boiling water will exaggerate the teas bitter qualities. Next whisk the tea vigorously making ‘Z’ patterns across the bowl using a bamboo whisk called a ‘chasen’ until the liquor is frothy and all the matcha has been dissolved. This produces a fairly concentrated batch of matcha. If the flavour is too strong you can dilute it by adding it to more water.

This is traditional way to prepare matcha, however certain liberties can be taken. For example: many people brew their matcha in regular bowls and whisk it using a fork or small kitchen whisk.

As with any unique and complex tea, matcha is an acquired taste. Some may find its grassy flavours too strong. If you are in this category you should know: the health benefits of this tea arguably outnumber those of almost any other tea. Matcha can be enjoyed in many ways. Here are a few suggestions to help you to discover all that matcha has to offer.

• Matcha Latte: Mixing matcha with milk masks its bitterness and lets its sweetness flourish. Try mixing your concentrated matcha with 6 ounces of milk. Pour it over ice and shake for an Iced match Latte. Or you can steam the milk then pour the hot milk directly into the matcha for a hot matcha latte.
• Matcha Smoothie: Add matcha powder directly into the blender and blend with your favourite fruits and juices for an energizing morning smoothie.
• Matcha Lemonade: Matcha and lemonade make an absolutely heavenly mix. Simply whisk the matcha, add to lemonade, let cool and enjoy.
• Baking with Matcha: Matcha can be enjoyed in cakes, pastries, puddings and most popularly cookies. Matcha is also commonly found in green tea ice cream. Adding matcha to food is a great and fun way to enjoy its benefits.

Health Benefits of Matcha

The health benefits of drinking matcha tea are enormous. The main benefit of matcha is that absolutely nothing is lost in the infusion process because you are actually ingesting the leaves. Matcha also happens to contain the highest concentration of antioxidants known to mankind. In fact, you would need to drink 10 cups of regularly brewed green tea to get the same amount of antioxidants found in just one cup of matcha. The antioxidants found in matcha are mostly catechins. These unique antioxidants protect the body from free radicals which we are exposed to every day through pollution, radiation and UV rays. All of these damage your DNA which makes protecting yourself from them of the utmost importance.

Matcha also contains EGCg complex which in recent studies has shown promise as an aid in the fight against cancer. EGCg may also increase metabolism helping aid in weight loss. Matcha may also help burn fat quicker. One study found people burn fat up to 4 times quicker while regularly consuming matcha.

Matcha is a wonderful energizer. This is partly because, like all green tea, matcha contains caffeine, as well as its antioxidant content. Studies have shown that with a regular intake of matcha, ones endurance level can be raised by up to 24%. Because the leaves are hidden from direct sunlight, it contains higher levels of chlorophyll than other green teas. This makes it a great detoxifier. Chlorophyll may help to remove toxins, chemicals and metals from the body. Because of the pollution in the air we breathe, the water we drink and the food we eat this is needed now more than ever.

The tea is also rich in amino acids, particularly in L-Theanine. L-Theanine is a relaxant that has proven to reduce stress levels while simultaneously keeping your mind alert. This is why Dogen used this tea for his full day mediations. This amino acid achieves this astounding feat by causing the brain to emit alpha waves. These waves are emitted during states or relaxation and can counteract the effects of beta waves which are present during bouts of anxiousness. L-Theanine is contained within all tea, but in matcha there is roughly 5 times the amount making matcha the perfect meditation or study tool.

With all of its health benefits, its versatility and its increasing availability drinking matcha is a no brainer. Give some a try today and discover the wonderful world of matcha.