What is Matcha Tea? A Comprehensive Guide
Matcha tea, with its vibrant green hue and distinctive flavour, has captivated the world. But what exactly is matcha? This comprehensive guide will delve into the history, cultivation, grades, nutritional benefits, and proper storage of this unique tea. Whether you're a curious beginner or a seasoned tea enthusiast, this guide will provide you with a thorough understanding of matcha.
1. The History and Origins of Matcha
The story of matcha begins in ancient China during the Tang Dynasty (618–907 AD). It was during this time that the practice of steaming tea leaves and forming them into bricks for storage and trade emerged. These tea bricks were then ground into a fine powder and whisked with hot water for consumption. This early form of powdered tea was known as 'mo cha'.
However, it was in Japan that matcha truly flourished. In the late 12th century, a Japanese Buddhist monk named Eisai travelled to China and brought back the method of preparing powdered tea. Eisai recognised the potential of matcha for promoting mindfulness and focus during meditation, and he is credited with popularising it among Zen Buddhist monks. He even wrote a book called Kissa Yojoki (喫茶養生記, How to Stay Healthy by Drinking Tea), which extolled the health benefits of matcha.
Over time, matcha became an integral part of Japanese culture, particularly in the elaborate tea ceremonies known as chanoyu. These ceremonies are steeped in tradition and emphasise harmony, respect, purity, and tranquility. Matcha's role in chanoyu elevated it from a simple beverage to a symbol of Japanese hospitality and refinement. The preparation and consumption of matcha became a carefully choreographed ritual, reflecting a deep appreciation for the present moment.
While matcha was initially enjoyed primarily by the elite, it eventually spread to other segments of Japanese society. Today, matcha is enjoyed worldwide in various forms, from traditional tea to lattes, smoothies, and even desserts. Its rich history and cultural significance continue to contribute to its appeal.
2. Matcha Cultivation and Production
Matcha's unique qualities are largely attributed to its specific cultivation and production methods. Unlike other green teas, matcha plants are shade-grown for several weeks before harvest. This shading process increases the chlorophyll content in the leaves, giving matcha its vibrant green colour and boosting its production of L-theanine, an amino acid known for its calming effects.
Shade-Growing
About 20-30 days before harvest, the tea plants are covered with shade cloths or traditional structures made of straw and reeds. This reduces sunlight exposure by up to 90%. The reduced sunlight forces the plants to produce more chlorophyll to compensate, resulting in the characteristic bright green colour of matcha. The shade also increases the levels of L-theanine and other amino acids, contributing to matcha's smooth and umami-rich flavour.
Harvesting
The highest quality matcha is made from the youngest and most tender tea leaves, typically harvested in the spring. The leaves are carefully hand-picked to ensure only the best ones are selected. This meticulous harvesting process contributes to the superior flavour and texture of premium matcha.
Steaming and Drying
After harvesting, the tea leaves are steamed to prevent oxidation, preserving their colour and flavour. This process is similar to that used for other green teas. The steamed leaves are then dried, at which point they are called tencha. Tencha is the raw material used to make matcha.
Grinding
The final step in matcha production is grinding the tencha into a fine powder. Traditionally, this is done using granite stone mills. The slow grinding process helps to preserve the delicate flavour and aroma of the tea. Grinding matcha can take up to an hour to produce just 30 grams of powder. The resulting matcha powder is then carefully packaged to protect it from light and air, which can degrade its quality. You can learn more about Matchatea and our commitment to quality.
3. Different Grades of Matcha
Matcha is not created equal. Different grades of matcha exist, each with its own characteristics and intended use. The grade of matcha is determined by factors such as the age of the tea leaves, the cultivation methods, and the grinding process. Understanding the different grades can help you choose the right matcha for your needs.
Ceremonial Grade
Ceremonial grade matcha is the highest quality matcha available. It is made from the youngest tea leaves and has a vibrant green colour, a smooth texture, and a naturally sweet flavour. Ceremonial grade matcha is traditionally used in Japanese tea ceremonies and is best enjoyed on its own with hot water. It should have a very fine texture and a vibrant green colour. It also tends to be more expensive than other grades.
Premium Grade
Premium grade matcha is a high-quality matcha that is suitable for everyday use. It is made from slightly older tea leaves than ceremonial grade matcha and has a slightly more astringent flavour. Premium grade matcha is often used in lattes, smoothies, and other beverages. It is a good balance between quality and price. When choosing a provider, consider what Matchatea offers and how it aligns with your needs.
Culinary Grade
Culinary grade matcha is the lowest grade of matcha and is primarily used for baking and cooking. It is made from the oldest tea leaves and has a more bitter flavour and a coarser texture. Culinary grade matcha is less expensive than ceremonial and premium grades and is ideal for adding a matcha flavour to recipes. It is often used in cakes, cookies, ice cream, and other desserts. It can withstand higher temperatures without losing its flavour.
4. Nutritional Benefits of Matcha
Matcha is not only delicious but also packed with nutrients. It is a rich source of antioxidants, vitamins, and minerals, offering a range of potential health benefits.
Antioxidants
Matcha is exceptionally high in antioxidants, particularly catechins. Catechins are powerful plant compounds that help protect the body against damage from free radicals. One catechin in particular, epigallocatechin gallate (EGCG), is abundant in matcha and has been linked to various health benefits, including improved heart health and reduced risk of certain cancers.
Vitamins and Minerals
Matcha contains a variety of vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients play important roles in supporting overall health and well-being. Vitamin C is essential for immune function, while vitamin A is important for vision and skin health. Iron is necessary for carrying oxygen in the blood, and potassium helps regulate blood pressure.
L-Theanine
As mentioned earlier, matcha is rich in L-theanine, an amino acid that promotes relaxation and focus. L-theanine can help to reduce stress and anxiety without causing drowsiness. It also works synergistically with caffeine to provide a sustained energy boost without the jitters or crash associated with coffee. Many people use matcha as a coffee alternative for this reason. You can find frequently asked questions on our website.
Other Potential Benefits
Studies have suggested that matcha may offer other potential health benefits, such as improved cognitive function, weight management, and liver health. However, more research is needed to confirm these findings. It's important to remember that matcha should be consumed as part of a balanced diet and healthy lifestyle.
5. How to Store Matcha Properly
Proper storage is crucial for preserving the quality and flavour of matcha. Matcha is sensitive to light, air, heat, and moisture, all of which can degrade its quality over time. Here are some tips for storing matcha properly:
Keep it airtight: Store matcha in an airtight container to prevent oxidation. An opaque container is preferable to protect it from light.
Store in a cool, dark place: Keep matcha in a cool, dark place, such as the refrigerator or a pantry away from direct sunlight and heat sources. Avoid storing it near the stove or oven.
Avoid moisture: Moisture can cause matcha to clump and lose its flavour. Make sure the container is completely dry before storing matcha. Avoid using a wet spoon to scoop out matcha.
Use quickly: Matcha is best consumed within a few weeks of opening the container. Over time, it will gradually lose its flavour and aroma. It is recommended to buy smaller quantities of matcha to ensure freshness.
- Consider the freezer (with caution): For long-term storage, you can freeze matcha in an airtight container. However, be sure to allow it to come to room temperature before opening the container to prevent condensation from forming. This is generally not recommended unless you plan to store it for several months.
By following these storage tips, you can help ensure that your matcha stays fresh and flavourful for as long as possible. Remember to always buy your matcha from a reputable source like Matchatea to guarantee the highest quality product. Enjoy your matcha!