Matcha
From Wikipedia, the free encyclopedia
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| Type: | Green |
| Other names: | 抹茶, 'Rubbed Tea', 'Ground tea' |
| Origin: | Japan |
| Quick description: | Well-known stone ground tea, generally expensive. |
Matcha (抹茶? IPA: [matʲːɕa]), also spelled maccha, is a fine, powdered green tea used in Japanese tea ceremony and to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The most famous Matcha-producing regions are Uji in Kyoto (tea from this region is called "Ujicha"), Nishio in Aichi (tea from this region is called Nishiocha) both on the main island of Honshū; Shizuoka, and Northern Kyushu.
Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. It can be hard to find outside Japan, as can the implements traditionally used to prepare and consume it, but you can find it easily in any tea-specialized shop (like "The Tea Shop" franchise), as well as the apparatus used to brew it.
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[edit] History
Powdered tea, stored and traded as tea bricks, seems to have been invented in China during the Song Dynasty (960-1279). Preparation and consumption of powdered tea was formed into a ritual by the Chan Buddhists, who drank from a single bowl as a sacrament.
Chan Buddhism (also known in Japanese as Zen), and powdered tea along with it, were brought to Japan in 1191 by the monk Eisai. Powdered tea was slowly forgotten in China, but 16th century tea master Sen no Rikyu formulated the rules of Japanese tea ceremony, specifying matcha as the correct tea to use.
[edit] Production
The preparation of matcha starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids that make the resulting tea sweeter.
After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (展茶). Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.
Note that only ground tencha qualifies as matcha, and other powdered teas are known as konacha (粉茶, lit. "powdered tea").
The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness & deeper flavour than the standard or coarser grades of tea harvested later in the year.
[edit] Grades
Grades of matcha are defined by many factors.
[edit] Location on the green tea tree
Where leaves destined for tencha are picked on the green tea tree is vital.
The very top would have developing leaves, that are soft and supple. This gives a finer texture to higher grades. More developed leaves are harder, giving lower grades a sandy texture. The better flavour is a result of the tree sending all its nutrients to the growing leaves.
Also, as a result of chlorophyll's relationship to tannin, younger growth is greener and more vibrant in colour, while more developed leaves further down the plant have had their chlorophyll convert gradually into tannin, giving a more bitter flavour and duller brown-green colour profile.
[edit] Treatment before processing
Tencha leaves are traditionally dried outside in the shade and are never exposed to direct sunlight. However, these days, drying has mostly moved indoors. Quality matcha is vibrantly green also as a result of this treatment.
[edit] Stone grinding
Stone grinding is an art form in and of itself. Without the right equipment (matcha outside Japan is often exploded, lowering quality) and technique, matcha can become "burnt" and suffer degradation in quality.
[edit] Oxidation
Oxidation is also a factor in determining grade. Matcha exposed to oxygen can easily become compromised. Oxidation smells like hay and affects colour and texture as well.
[edit] Preparation
Prior to serving, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a Japanese tea ceremony, then it will be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and a modicum of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency, traditionally using a special kind of whisk made of bamboo known as a chasen. There must be no lumps left in the liquid, and ideally no ground tea should remain on the sides of the bowl.
Usucha, or thin tea, is prepared with half a teaspoon of matcha and approximately 75 ml (2.5 oz) of hot water. Some drinkers (and schools of tea ceremony) prefer to whip the mixture to produce a light frothy "head," while others prefer as little foam as possible. Schools also vary on the amount of water and matcha. Usucha creates a lighter and slightly more bitter tea.
Koicha, or thick tea, requires significantly more matcha, as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower, stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies. Special chasen designed for this purpose are often employed.
Because matcha can be bitter, it is traditionally served with a small sweet.
[edit] Other uses
Matcha is now a common ingredient in sweets. It is used in castella, manju, and monaka; as a topping for kakigori; mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura in a mixture known as matcha-jio. It is also used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including Swiss rolls and cheesecake), cookies, pudding, mousse, and ice cream. Even the Japanese snack Pocky has a matcha-flavoured version.
The use of matcha in modern drinks has also spread to North American café culture where, as in Japan, it has become integrated into lattés, iced drinks, milkshakes, and smoothies, as well as alcoholic beverages.
The health benefits of green tea and matcha have also raised significant interest in North America. Consequently, it can now be found in numerous health food products ranging from cereal to energy bars.
[edit] External Links
Matcha Source - Matcha tea, accessories and know-how. View preparation guidelines, health benefits and recipes.
