Matcha - powder tea with miraculous properties

The history of matcha tea

The history of matcha is a journey through over a thousand years full of events. Its origins date back to the Tang dynasty of China between the 7th and 10th centuries AD, during their four-century tenure, the Tangs led China to the peak of economic and political development. 

During this period, which was golden for the country, an innovative technique of processing tea leaves was developed, consisting in steaming them, and then roasting and pulverizing. The prepared powder was used to form compact tea cubes, which were not only convenient to store, but also in transport for commercial purposes.

Matcha in its present loose form was developed and popularized a few centuries later - during the Song dynasty ruling China after the Tangs retreated (10th-13th century AD). The custom of ceremoniously preparing and brewing powdered green tea was adopted 

at that time by Zen Buddhists. Among them was the Japanese monk Eisai, who, after spending most of his life studying in China, decided to return to his native country for good in 1191. However, he did not come back alone - with him, Zen Buddhism, Chinese tea and powdering techniques traveled to Japan. 

The seeds that Eisai brought to his homeland turned out to be the highest quality tea in the entire country. The first tea bushes were planted near a Buddhist temple on Mount Toganoō near Kyoto. The monks responsible for the seedlings quickly realized that the type of soil and the morning dew on the leaves of shrubs growing near the river were perfect conditions for growing them. In the first period, matcha was produced in very limited quantities and was a symbol of luxury and high social status. Over time, the drink became very popular among the Japanese - in the 14th century, powdered green tea reigned in Buddhist monasteries and on the tables of high society and the military elite throughout the country. 

As the demand for tea increased, it became necessary to expand the area of its cultivation. It happened during the reign of the third Ashikaga Shogun, Ashikaga Yoshimitsu, who commissioned tea plantations in the Uji region at the end of the 14th century. Initially, the tea grown in Uji was quite poor in species, as it turned out due to the lack of shade, which in Toganoo was thrown on the tea bushes by the surrounding forest. Uji growers developed artificial plant shading techniques that achieved similar results without having to relocate the plantations. By erecting a wooden structure covered with straw, they could regulate the amount of sunlight reaching the bushes. Tea grown in this way quickly became the tastiest and most popular type of tea in Japan.

Matcha in Japanese culture

In Japanese culture, matcha green tea is more than a drink. The brewing ceremony has been an integral part of the tradition of the country of the blooming cherry trees for centuries. It has been a symbol of social status since ancient times and is defined as the cultural value of the upper class. The Japanese see it as a kind of spiritual pursuit of simplicity that is increasingly giving way to extravagance.

The Japanese tea ceremony, known as chanoyu or sadō, chadō, is deeply connected with the Zen Buddhist tradition and has been accompanying Buddhist religious rituals for centuries 

and meditations. Its rules are extremely complex and very detailed. Each stage of the ceremony is codified, from the way of opening and closing the door, through the kind of bow made by the participants of the event, to the washing of tools and dishes.

Of course, the matcha brewing itself must also follow certain rules. Not only the proportions, water temperature, consistency of the infusion are important, but also accessories for measuring a portion of tea, whipping it with water and serving it on the table. 

How to brew matcha tea

Matcha is produced from dried and powdered green tea leaves - tencha, derived from the Camellia Sinensis tea plant, commonly known as Chinese tea. Matcha tea plants are grown in two Japanese regions: Uji in Kyoto and Nishio in Aichi Prefecture. According to the tradition, 2-4 weeks before harvest, the crop is sheltered from the sun so that it can mature in the shade in the last period of growth. If the plant is protected against direct sunlight, it causes an overproduction of chlorophyll, which gives the shrub its characteristic light green color. Shading the plant also increases the concentration of the amino acid theanine in its leaves, which translates into a deeper taste of the drink.

Hand-picked leaves are steamed and then dried whole, in their natural shape, without rolling. The clean, dried leaves, known as tencha at this stage, are then ground into a fine powder - matcha. In traditional production, tencha is ground with a mill or a mortar and pestle, while for the purposes of wholesale production, automated machines are used. Due to the intact structure of the leaf, the tencha infusion has a pale green shade and its flavor is mild. Tencha leaves are half the size and lighter than the leaves of other tea varieties, therefore twice as much dry is needed to prepare the drink.

There are two ways to brew matcha: usucha (thin tea) and koicha (thick tea). Most people who drink matcha use the first method, which is the preferred technique in everyday consumption. To prepare it, you need 2-4 g of powder and about 100 ml of water heated to 65-80 ° C. The resulting infusion is foamy, refreshing and sweet.

Koicha, on the other hand, is a thick, thick, syrupy infusion made from tea bushes older than 30 years. It is a method practiced by most Japanese tea ceremonial schools. To prepare it, you need 4 g of matcha and only 20-50 ml of water. Koicha should be served with something sweet. During ceremonial ceremonies and in professional tea houses, matcha is served with a small snack called wagashi, which is not only to break the intense koicha flavor, but also enrich the overall taste experience.

In recent years, there has been a fashion for the so-called cold matcha. A drink "brewed" in low-temperature water is sweeter, less tart, and contains less caffeine. Modeled on the popular Ice Tea, the iced matcha is designed to refresh you on hot summer days.

Matcha latte and other types

There are several types of matcha, which are determined by taking into account such factors as: the color and consistency of the infusion, the quality of the tea leaves and their oxidation level, production techniques and the method of brewing. Most often, matcha is divided into:

• ceremonial matcha

• matcha premium

• culinary matcha

Ceremonial matcha is the best species and quality matcha, which has been brewed for centuries by Buddhist monks during religious rituals, and is now prepared during traditional Japanese tea ceremonies. It is characterized by a light green color, a very delicate flavor and a soft, powdery texture. It is whipped with hot water in its classic form, i.e. without any additives or admixtures. Due to the very high price and mild flavor, ceremonial matcha is not used for cooking, baking or decorating dishes. 

Matcha premium has similar properties and quality to its ceremonial version, but the leaves used for its production come from the second harvest, which makes the brew stronger in taste and a bit more bitter. For this reason, sweet additives are often added to it - most often apple, lemon or elderberry juice. Due to its lower price, premium matcha is used in everyday, regular consumption.

Culinary matcha is produced from leaves from the third harvest. It is characterized by a darker color and a noticeable tart-bitter taste. Due to the low price and distinctive taste, culinary matcha is used in gastronomy as a spice, dye and decorative element. It can be found in popular smoothies, frappe, matcha latte, cold matcha, various types of baked goods, desserts, ice cream, drinks and sweet snacks. It goes well with spicy dishes. It is often also a decorative element of a drink or a dish. The aforementioned matcha latte, a cafe latte-style drink in which, instead of coffee, is added to the milk, powdered green Japanese tea is of particular interest. Matcha masks for face care are also very popular.

As a general rule of thumb, matcha should result in an infusion that looks more like syrup than tea. It is also important to use a good grade of tea. The lighter the color of the powder, the better the quality. The quality is also demonstrated by the aroma: the deeper and sweeter the better. A grassy and low taste indicates that the tea was exposed to oxygen during the manufacturing process. 

Properties of matcha tea

Japanese matcha tea and its properties are the subject of more and more scientific studies. Like all green teas, it contains natural antioxidants - catechins, which are believed to have anti-cancer properties. According to studies, regular consumption of the so-called matcha tea prevents the development of heart disease, type B diabetes, cancer and even obesity, and also lowers blood pressure and cholesterol levels. The catechins contained in it help to stabilize the level of harmful free radicals in the body, which damage cells and, as a result, contribute to the development of chronic diseases. According to estimates, the number of catechins in matcha is over 100 times higher than in other types of green tea.

However, it should be remembered that these are not clinical studies, but population studies comparing the health of people who drink green tea and those who do not drink green tea. While research has shown some relationship between drinking matcha and better health, a cause-and-effect relationship has yet to be scientifically proven. 

Thanks to the high content of caffeine, matcha has stimulating properties and supports concentration. The amino acid L-theanine contained in it enhances the effect of caffeine, and at the same time has a relaxing and calming effect. Zen monks enjoyed matcha before meditation sessions for a reason. As a result, the drink provides the body with an energy boost without the negative side effects of body tremors and a decrease in well-being when caffeine stops working.

Since the infusion is prepared from whole-dried tea leaves, it contains a large amount of chlorophyll, which cleans the blood, clears the digestive tract, neutralizes unpleasant smell from the mouth and cleanses the body of toxins.

Accessories for drinking Japanese tea

The traditional Japanese matcha brewing ceremony uses tools and utensils strictly defined by the procedure. They include, among others chawan or matchawan, i.e. a matcha cup, chakin, i.e. a cloth used to wipe the cup, chashaku, i.e. a measuring spoon for measuring tea, chasen, i.e. a broom for whipping matcha with water, and kuseanoshi, i.e. a broom stand that protects it from damage.

Matchawan, or matcha tea cup, usually has the shape of a small bowl in which the drink is prepared and served. They come in a variety of shapes and sizes. They are most often made of ceramics and decorated with traditional Japanese patterns. According to the Japanese tradition, matcha is drunk holding chawan with both hands.

Powdered tea is mixed with water using a special bamboo broom called chasen. It is used to mix and foam the drink. There are many different types of stirrers depending on the tea school, the nature of the ceremony and the type of matcha served. The standard chasen is always hand-carved from a single piece of bamboo and has between 80 and 120 wands. Matcha brooms are often sold in sets with a special stand for the stirrer - kuseanoshi.

The amount of matcha poured into the cup is measured with a bamboo spoon with the graceful name of chashaku. In the Japanese tradition, matcha spoons are made of one narrow piece of bamboo and are 18 cm long. In the matcha brewing ceremony, take one heaped chashaku for 60-80 ml of water or two flat chashaku for the same amount of water. 

At the end of the matcha tea ceremony, you will need chakin, a linen cloth for wiping the wipe cup from the water after washing.