Matcha is finely ground powder of specially grown and processed green tea leaves. It is traditionally consumed in East Asia. The powdered form of matcha is consumed differently from tea leaves or tea bags. The traditional Japanese tea ceremony centers on the preparation, serving, and drinking ofMatcha as hot tea.
About Matcha in brief
Matcha is finely ground powder of specially grown and processed green tea leaves. It is traditionally consumed in East Asia. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving, and drinking ofMatcha as hot tea, and embodies a meditative spirituality. Matcha is also used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery. The tea was prepared by roasting and pulverizing the tea and decocting the resulting tea powder in hot water, then adding salt. In China during the Tang dynasty, tea leaves were steamed and formed into tea bricks for storage and trade. In Japan, it became an important item at Zen monasteries and from the 14th through to the 16th centuries was highly appreciated by members of the upper echelons of society. Although powdered tea has not been popular in China for some time, a global resurgence is now occurring in the consumption of Matcha, including in China. Only the finest tea buds are hand-picked. Grinding the leaves is a slow process because the mill stones must not get too warm, lest the aroma of the leaves be altered. About an hour is needed to grind 40 to 70g of tencha leaves into matcha.
Tencha refers to green tea Leaves that have not yet been ground into fine powder as matcha, as the leaves are left to be kneaded rather than dryed instead to dry. brewing tencha tea results in a pale green brew, which has a more mellow taste compared to other green tea extracts, such as gyokuro. Drinking tencha in powder does not retain its freshness as long as tencha and matcha in powder is traditionally to oxidize and drinking tencha is to oxidise and flavor it. The highest grades of matchi have a more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year. The flavour ofmatcha is dominated by its amino acids. The most intense brews require double the number of leaves so most tencha brews need double the amount of leaves to make a matcha latte. The best matcha leaves are half the weight of other tea leaves such as Gyokuro and gyok Kuro and can only be brewed with the highest grade of green tea, which can be found in Japan and South Korea. The leaves are rolled up before drying as in the production of sencha, however, they will crumble somewhat and become known as 10cha. Then, tencha may be deveined, destemmed, and stone-ground to the fine, bright green, talc-like powder known asMatcha.