Matcha

Origin

Matcha is a fine-grained powder made from dried and ground leaves of the tea bush Camellia sinensis. Originally, the method of grinding tea leaves originated in China, but it was further developed and refined in Japan, where matcha is now a central part of tea ceremonies and an important part of the country's culinary tradition. Matcha comes in several quality levels and can be used both for drinking as an exclusive beverage and as an ingredient in baking and cooking.

How is matcha grown and produced?

Matcha cultivation differs from other green tea production in that the tea bushes are shaded in the final weeks before harvest. The shading, which can be done with a roof of grass or a special non-woven fabric, reduces direct sunlight and stimulates the leaves to produce more chlorophyll and amino acids, resulting in the intense green color and an umami-rich flavor profile. After harvest, the leaves undergo a gentle steaming process to preserve freshness and are then dried to become tencha, before being ground into a fine powder using traditional granite mills. The leaves are shaded before harvest, which increases the chlorophyll and amino acid content. Stems and leaf veins are removed before grinding to optimize flavor and texture. High-quality matcha exhibits an intense green color, high umami content, and a creamy texture when whisked.

What factors determine the quality of a match?

To determine the quality of matcha, one should examine the color, aroma, and taste:

– Color: High-quality matcha has a deep green color thanks to the high content of chlorophyll.
– Aroma: Fresh matcha should have a sweet, green aroma without any hint of bitterness.
– Taste: Premium matcha has a balanced taste with distinct umami and low bitterness, while simpler varieties can be more harsh.

Organic and sustainable matcha production

Interest in organic matcha has increased significantly in recent years. Organic matcha is grown without synthetic pesticides or chemical fertilizers, making it a sustainable choice for consumers who value environmentally friendly and healthy production.

Sustainable tea farming not only includes organic methods but also social responsibility, which can include fair working conditions for tea growers and long-term conservation of the agricultural environment. Choosing organic matcha from certified producers therefore contributes to a more sustainable tea industry.

Health benefits of matcha

Matcha is rich in antioxidants, especially catechins like EGCG (epigallocatechin gallate), which can help neutralize free radicals in the body.
Antioxidants: High content of polyphenols and catechins, comparable or higher than in foods such as ginger, rooibos, blueberries and cocoa in dark chocolate.
Vitamin C and D: Contribute to immune system function and bone health.
Amino acids: L-theanine affects the brain's alpha waves and can promote relaxation.
Metabolic impact: Studies suggest that regular consumption may affect fat burning and blood sugar regulation.
Matcha is also free from gluten, lactose and sugar.

Other potential health benefits include:

– Blood pressure regulation: Studies suggest that green tea may have a positive effect on blood pressure.
– Energy and focus: Matcha contains caffeine combined with L-theanine, which provides a more stable and long-lasting energy without the sudden crash that can be experienced with coffee.
– Metabolism: Some studies indicate that green tea may contribute to increased fat oxidation.

Matcha contains caffeine (theine) but works with L-theanine, which provides a more stable and long-lasting effect compared to the quick energy boost that coffee provides.

How do you store matcha?

Because matcha is a powder, it is more susceptible to oxidation than regular dried tea leaves. To preserve its flavor and quality, it should be stored:

– Cool and dark: Refrigerators can be used for long-term storage.
– Airtight: The packaging should be kept tightly sealed to avoid moisture and oxidation.

Matcha in food and drink

Matcha is not only used as a beverage but also in baking and cooking.

Examples of popular uses:

– Matcha latte: A mixture of matcha powder and hot or cold milk.
– Matcha ice cream: Ice cream flavored with matcha.
– Matcha cakes and pastries: Used to create a subtle tea flavor in sweets.
– Smoothies: Matcha is mixed with fruit and yogurt for a nutritious drink.

The tea ceremony and matcha traditions

Matcha is a central part of the Japanese tea ceremony (*chanoyu*), which was developed in the 16th century by Sen no Rikyū. A tea ceremony can take years to master and focuses on aesthetics, precision and mindfulness.

Essential accessories for preparing matcha the traditional way include:

– Chawan (tea cup/bowl)
– Chashaku (bamboo spoon for measuring powder)
– Chasen (bamboo whisk to create foam)

Matcha is more than just a green tea powder; it is part of a deep cultural tradition with many health benefits. With its unique taste, high nutritional content and wide range of uses, it is easy to understand why matcha has become so popular around the world. By choosing organic and sustainably produced matcha, we also contribute to a more environmentally friendly tea industry.