Matcha

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**Matcha**

Type:	Green

Other names:	抹茶, 'powdered tea'
Origin:	Japan

Quick description:	Well-known stone ground tea, generally expensive.

Matcha (抹茶, Matcha^? IPA: [matːɕa]) is a fine, powdered green tea used particularly in the Japanese tea ceremony, as well as 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^{[citation needed]}.

1 History
2 Production
3 Grades
4 Preparation
5 Other uses
6 References
7 External links

[edit] History

Powdered tea, stored and traded as tea bricks, was invented in China during the Song Dynasty (960-1279). Preparation and consumption of powdered tea was formed into a ritual by Zen (Chan) Buddhists.^{[citation needed]}

A bowl of matcha on a black lacquered tray with a traditional sweet

Zen Buddhism, and powdered tea along with it, were brought to Japan in 1191 by the monk Eisai. Powdered tea was slowly forgotten in China, but in Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries. Along with this development, tea plantation owners in Uji perfected techniques for producing excellent tea for matcha. The cultural activity called the Japanese tea ceremony centers around the preparation, serving, and drinking of matcha. The 16th century tea master Sen no Rikyu is regarded as the person who perfected this cultural activity. The kind of Japanese tea ceremony that he conceived is called wabi-cha or sōan-cha.

[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 (碾茶). 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. "pulverized tea").

The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and 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 tea bush

Where leaves destined for tencha are picked on the tea (Camellia sinensis) bush 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 plant 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^{[citation needed]}, 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 degraded 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

A bamboo tea whisk (chasen), used for whisking matcha

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, then a modicum of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha can be bitter, it is traditionally served with a small sweet.

Usucha, or thin tea, is prepared with half a teaspoon of matcha and approximately 75 ml (2.5 oz) of hot water, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). 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.

[edit] Other uses

A matcha cake

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 green tea ice cream. Even the Japanese snack Pocky has a matcha-flavoured version.　Matcha may also be mixed into to other forms of tea. For example it is added to genmaicha to form what is called matcha-iri genmaicha (literally roasted brown rice and green tea with added matcha).

The use of matcha in modern drinks has also spread to North American cafés where, as in Japan, it has become integrated into lattes, iced drinks, milkshakes, and smoothies. It has also been incorporated into alcoholic beverages such as liqueurs (including Zen liqueur, manufactured by Suntory).^[1]

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.