It's Matcha day!!!!
Ocha means tea in Japanese.
I asked my friend who was living in Japan about tea there. Here is what she said:
People drink Ocha- green Japanese tea. It is what is served most in restaurants and peoples homes. They drink it hot and cold. There are all kinds of cold variants.
Matcha is more of a ceremonial drink in Japan. My friend goes to a sushi shop that has powder by a little hot water spigot for customers to enjoy.
When at someones house- The teapot usually has loose leaves put in and let to sit. When you pour into someones teacup you don't fill it at one time, you put a little in each cup (usually holds 4 or 5 cups I guess) and then you go around again and add more. It helps give everyone a more even taste.
About green tea in Japan...
Japanese tea is not only fermented but also steamed and not roasted like other green teas. Japanese tea is the least processed of the green teas.
Japanese (Ocha) has several green or eight tea varieties- depending on your source
Kabusecha, Tencha, matcha, sencha, germaichia, bancha, gyokuro, and hojicha.
Kyusu is a teapot with the handle on the side, traditionally the handle is 90 degree to the spout. These teapots came about in the Song Dynasty, 960-1279. They were used to brew green tea, These tea pots are said to steady and ensuring a truer taste of tea. The side handle is the Yokode.
Most common green tea to brew in the Kyusu is Sencha. If you use a clay pot, the clay can absorb the flavors, so it is not uncommon to have one pot for one kind of tea. One Kyusu for green Sencha, one for genamicha, one for hojicha, etc.
Now about Matcha...
Gong fu cha refers to the Chinese tea ceremony, and it translates as “skillfully making tea”. Chanoyu, on the other hand, is the Japanese tea ceremony which literally translates as “hot water for tea”
There are two types of Japanese tea ceremonies: chakai (informal tea ceremony- served with light tea and sweets) and chaji (formal tea ceremony). Chakai, also known as the typical tea ceremony gathering, only lasts 30-45 minutes
What are the principles of chanoyu? principles: harmony, respect, purity, and tranquility.
Tea was first brought to Japan from China in the 8th and 9th century.
Matcha is a stone ground green tea- traditionally used in Japanese tea ceremonies.
Matcha goes back to the 12th century - the Buddhist monks started to grind the leaves for ceremonies- to foster mindfulness - China and Japan and the Japanese are the only ones still doing it this way today.
Powdered tea, matcha, is used only in the Japanese tea ceremony (chanoyu)
Tea ceremonies are held in special tea rooms or spaces.
There are two kinds of tea served- thick- koicha or thin- usucha. Thick is the highest quality tea and them in is the low quality tea leaves.
koicha is a thick blend of matcha and hot water that requires about three times as much tea to the equivalent amount of water than usucha. To prepare usucha, matcha and hot water are whipped using the tea whisk (chasen), while koicha is kneaded with the whisk to smoothly blend the large amount of powdered tea with the water.
The guests sit on the floor and the host serves thick tea first.
Prepare the untensils- since out with hot water- gets the bowl warm.
2 scoops of matcha to the water
Going around the edges at first and then zig zag whisking and creating foam on top.
The tea master turns the bowl so the design on the bowl faces the guests.
They bow to each other. The
Tea master holds the bowl up. The host drinks, wipes the rim and gives to the next person- they share the same bow.
The guests admire and compliment the tea.
After thick tea then they have thin tea- this is more casual.
Thin tea- each person has their own bowl of tea that the host prepares for them. When you drink from your bowl you have the design showing for the other guests to see the prettiest part of the cup - it’s a sign or respect.
I read that during the Chanoyu ceremony there are fresh flowers on the table as well as treats- I made sure I had treat and fresh flowers.
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.
Chawan is the matcha bowl, the Chaen is the tea whisk
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.
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.
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.
One single cup of matcha is equal to 3 cups of antioxidants in green tea.
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.
Before the class got to make their own matcha, I showed them the traditional way to make it. Then I passed it around for them to try.
I made matcha in my Chawan and then they poured into the little saki cups I found. I know that Saki is not tea, but I loved these little Japanese cups I found in Wooster at the Nest.
I made matcha in my Chawan and then they poured into the little saki cups I found. I know that Saki is not tea, but I loved these little Japanese cups I found in Wooster at the Nest.
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Then everyone was given 3 or 4 kinds of matcha to pick from. They could make it with hot water only, Iced, or with oat milk.
I had mango matcha, raspberry Matcha, peach matcha, blueberry matcha, and a sweetened green matcha. (The 9 am class was also give Candy Cane Matcha)
Only 3 people were able to make it at the 9 am class, 3 had to cancel. But, I think we had a fantastic time. There was lots of laughter - which is always a great sign of a good time.
We also shared some sweet treats that I had picked up at Jungle Jims.
A lot of the Matcha I used was from the Ohio Tea Company in Canton OH. They have wonderful Matcha.
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In the 11am class we had 11 "students" It was lots of fun too.
One person had a birthday so we had to celebrate and have her wear birthday garb.
Clean up time...
I am loving these monthly classes. I am learning lots and having so much fun meeting new people.
