Matcha
(抹茶)
Matcha is a Chinese green tea variety that is unique for its harvesting, processing, and preparation methods. Three or four weeks before the harvest, the bush (Camellia sinensis) is covered to prevent direct sunlight, allowing the leaves to grow in the shade.
After the harvest, the leaves are cleaned from stems and veins and are then processed into a fine powder. Unlike most tea varieties, matcha always comes in a powdered form—the practice was first introduced in China, but it remained a standard in Japan.
The powder is then usually mixed with liquid, mostly water or milk. Because of its unique harvesting, matcha tea will usually have higher amounts of theanine and caffeine than other tea varieties. The tradition of preparing and drinking matcha stems from ancient times, and it is believed that Chinese Zen Buddhist monks were the first to use it sometimes between the 8th and the 10th century. Read more
Drinking matcha was a part of their religious ritual, and it is believed that they later shared their practices with the Japanese. Since then, matcha has become an indispensable part of Japanese tradition, and it is still used in its original, powdered form.
Even the name, which roughly translates a rubbed or ground tea, is of Japanese origin. Apart from its use in ceremonies, matcha powder is nowadays often used in the preparation of savory and sweet dishes, as well as beverages.
Matcha tea is an excellent pairing with desserts, seafood, or rice. It should be noted that matcha intended for culinary use will usually be of lower quality than the one used in ceremonies and intended for drinking.
Best Matcha
