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Matcha is a stone ground green tea- traditionally used in Japanese tea ceremonies.
Matcha is an ancient way to make tea, it goes back over 2000 years and started in China, and the Japanese are the only ones still doing it this way today.
Matcha is made from a specific tea leaf- not just not any green tea. The leaf is a little larger leaf- they allow it to grow a little larger (no buds or small leaves) but they don't want it to get too large and waxy or glossing and rough.
Matcha comes from tea leaves picked in Japan. They are plucked early to mid May. 20 days before they pick the leaf they start to shade the tea. This produces high levels of chlorophyl and theanine levels rise. This gives high level benefit. They steam it for 15 seconds to stop the oxidations and then they dry the tea. They then take out the stem and vein, you just have the meaty leaf- they make it uniform and they try it again. The tea master tries the levels of tea and then makes his blend. They then grind into matcha. They grind with the stone mill. It is microfine. It takes a slow process.
3 general grades of Matcha
ceremonial- has to to be stone ground
standard
cooking- ice cream, dusting of truffles
So many things effect the grade- if the leaf is not fully shaded for 20 days. If it is the second flush and not the first flush, how much attention to de-veining- stems and veins in the tea will effect the grade.
Ask for organic- since you are consuming the tea. Stay away from fertilizers and pesticides.
Best way to judge Matcha is by eye. You want a vibrant, dark, green color
Store it properly- don't let light get in, make it airtight too.
Matcha is very reactivate and will age quickly, keep only 1 yr.
Matcha gives you 100% of the health benefits- you are consuming the leaf. With other teas you may get 20% of the health benefits. Matcha is 10-20 times higher in antioxidants then a really good green tea. High levels of Vitamin B&C and minerals. Theanines are the highest too.
Theanines are only in tea and one kind of mushrooms. Theanine is an amino acid found naturally in the tea plant. Matcha has the highest levels of theanine. It crosses the blood brain barrier, directly effects your brain chemistry, its help you to relax and controls stress. It helps your dopamine levels- improves your mood (calmness and happiness). Also stimulates alpha brain levels/cognitive function- makes you more aware, more creative, and lastly boosts immune systems.
Matcha level is the highest level caffeine of any tea. Some do get nausea on an empty stomach, so you may want to eat first.
Making Matcha
Traditional way-
Need- 1-1 1/2 teaspoons Matcha, 3/4 C water- 176 degrees, bowl, sifter, scoop, and whisk
Water should be 176 degrees (not too hot), warm the bowl first with some water- then pour out the water.
scoop matcha into the sifter and sift to get rid of lumps
add a tiny amount of water to dissolve Matcha, whisk it in
Once dissolved add the rest of your water, go in zig zag with the whisk, do this for about a minute, wanting to get a foam on top
With Milk for a latte-
Need- 1- 1 1/2 teaspoons Matcha, 1 T warm/hot water- 176 degrees, 3/4 C warm/hot milk - 176 degrees, bowl, sifter, scoop, and whisk
Water should be 176 degrees (not too hot), warm the bowl first with some water- then pour out the water.
scoop matcha into the sifter and sift to get rid of lumps
add 1T of water to dissolve Matcha, whisk it in
Once dissolved add your warmed milk, go in zig zag with the whisk, do this for about a minute, wanting to get a foam on top
New easy way-
Need- 1- 1 1/2 teaspoon Matcha, electric milk frother, water or milk
add water into frother, then a scoop of matcha
turn on and it whisks it automatically for you. Some frothers will also heat the water or milk for you. Or keep it cool for you.
With any of these methods you can add honey or sweetener to taste if you want- I prefer no sweetener.
You can also make the matcha and then ice for an iced matcha
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