Matcha: Japan's Traditional Green Tea Gaining Global Attention

Matcha, a traditional Japanese green tea, has been gaining attention worldwide in recent years. In this article, we will introduce everything from basic knowledge about matcha to its health benefits and how to prepare it deliciously.

Definition and Characteristics of Matcha

Matcha is powdered tea made by grinding tencha (shade-grown tea leaves) with a stone mill. Unlike regular green tea, you consume the entire tea leaf in powder form, allowing you to intake all the nutrients from the leaves.

The cultivation method of tencha is unique; about 20 days before harvest, tea fields are shaded from sunlight. This "covering" process promotes chlorophyll production in the leaves, resulting in a vibrant green color and abundant amino acids and catechins. This creates matcha's distinctive smooth flavor and rich nutritional value.

History of Matcha

Matcha was introduced to Japan from China around the 12th century. Initially, it was consumed by monks as part of their practice, but later spread to the samurai society during the Kamakura period, and eventually developed into the unique Japanese culture known as the tea ceremony.

When first introduced from China, matcha was known as a tea consumed by Zen monks during meditation. They called matcha "the friend of zazen" and believed it enhanced concentration. In the 12th century, Zen Master Eisai brought tea seeds from China and began growing them in Japan. It later spread to samurai society during the Kamakura period, and during the Muromachi period, it became part of traditional Japanese culture with the development of the tea ceremony.

Nutritional Value and Health Benefits of Matcha

Abundant Catechin Content

Matcha contains about three times more catechins than regular green tea. Catechins have strong antioxidant properties and offer the following potential benefits:

• Prevention of lifestyle-related diseases
• Beauty effects
• Antibacterial action
• Bad breath prevention

Catechins are a type of polyphenol that suppress free radicals and prevent cell damage that causes aging and disease. For example, it has been reported that one cup of matcha contains about 30% of the daily required amount of catechins.

Effects of Theanine

Matcha is also rich in theanine, which provides relaxation effects. Theanine is a type of amino acid that works in the brain to promote relaxation. Combined with the effects of caffeine, it can help maintain a calm and alert mental state. Theanine, like catechin found in matcha, is a type of amino acid component in tea leaves. Shade-grown tencha has a particularly high theanine content.

How to Choose Matcha

Differences by Grade

Matcha is mainly divided into the following two grades:

Usucha (Thin Tea) Grade

• Suitable for daily consumption
• Easy to use for making sweets
• Relatively affordable price

Usucha grade matcha refers to the quality used for "thin tea" in tea ceremonies. It has a vibrant green color with a smooth flavor and less bitterness.

Koicha (Thick Tea) Grade

• Premium grade used in tea ceremonies
• Deeper taste and aroma
• Higher price

Koicha grade matcha is used for "thick tea" in tea ceremonies, with high-quality tea leaves and a rich taste. It's consumed with more powder than usucha, creating a unique balance of bitterness and sweetness.

How to Make Delicious Matcha

Required Tools

• Chasen (bamboo whisk)
• Chawan (tea bowl)
• Chashaku (bamboo scoop)
• Sieve
• Cloth

Preparation: Importance of Sifting

Because matcha is a powder, it tends to clump during storage. Sifting before preparation is an important step to enjoy matcha with a smooth texture.

Sifting Procedure

1. Prepare a clean sieve
2. Hold the sieve over the tea bowl
3. Place the measured matcha on the sieve
4. Gently press the matcha through the sieve using the back of the chashaku or a teaspoon
5. Continue sifting until there are no clumps

Sifting Tips

• Use a fine-mesh sieve
• Work gently to avoid scattering the powder
• Prepare the matcha immediately after sifting
• Always keep the sieve clean after use

Basic Preparation Steps

1. Cool the hot water to about 80°C
2. Pour hot water into the tea bowl to warm it
3. Wipe the tea bowl with a cloth
4. Add 2 grams of sifted matcha (about 2 chashaku scoops)
5. Pour about 70ml of hot water
6. Whisk quickly back and forth in a "W" motion
7. Finally, gently slide the tip of the whisk on the surface of the tea bowl to smooth the foam

Common Mistakes and Solutions

• Remaining clumps → Sift carefully
• Scattering powder → Sift close to the tea bowl
• Forming lumps → Thoroughly wipe the tea bowl before adding matcha

This shows that the sifting process is very important for preparing delicious matcha. By carefully following these steps, you can enjoy matcha with a smooth texture.

Learn from Professionals

Traditional Beauty of Seasonal Japanese Sweets and Matcha

The combination of matcha and Japanese sweets has been the essence of Japanese tea culture passed down for centuries. We will introduce you to the harmony of seasonal Japanese sweets and fragrant matcha.

Spring Wagashi Announcing the Arrival of Spring

Spring wagashi modeled after cherry blossoms and wisteria captivate our hearts with their delicate colors and elegant appearance. The refined sweetness of white bean paste and yam-based manju enhances the aroma and astringency of matcha, making us feel the arrival of spring. Enjoying transparent kanten jelly with matcha feels like a refreshing moment spent in a spring garden.

Japanese Sweets for a Cool Summer

During the hot season, cool Japanese sweets like kuzu mochi and water manju are perfect companions for matcha. The smooth texture of kuzu mochi accentuates the deep flavor of matcha, making you forget the summer heat. Enjoying matcha with fresh water manju can give you a refreshing feeling like a cool breeze.

Nerikiri Expressing Autumn's Harvest

Autumn nerikiri shaped like chestnuts, persimmons, and autumn leaves, with their vivid appearance and elegant sweetness, create the best marriage with matcha. Among them, kuri kinton with its rich taste harmonizes wonderfully with the aroma of matcha, making you feel the deepening of autumn. The combination of the fluffy texture of chestnuts and the astringency of matcha allows you to taste autumn's rich harvest.

Anko Sweets Conveying Winter Warmth

In cold seasons, warm anko sweets enhance the charm of matcha. Daifuku with koshian (smooth bean paste) envelops the bitterness of matcha with its gentle sweetness, creating a heartwarming tea time. The combination with yokan is also wonderful; the rich sweetness and matcha's astringency create a taste that makes winter afternoons special. In particular, yokan with kuromitsu (black sugar syrup) enhances the aroma of matcha, making you forget the winter cold.

Year-Round Beloved Standard Japanese Sweets

Dry sweets like dobashu and rakugan show perfect harmony with matcha regardless of the season. Rakugan that melts in your mouth enhances the flavor of matcha, allowing you to enjoy a deeper taste. Also, monaka, with its crispy skin texture and sweet bean paste, creates a perfect balance with matcha. In particular, Uji kintoki monaka perfectly matches the flavor of matcha with the sweetness of red beans, making it a year-round beloved standard sweet.

Namagashi as the Main Attraction at Tea Ceremonies

At tea ceremonies, namagashi specially prepared for the day are served with matcha. The main sweet, created with delicate craftsmanship, expresses the season of the day or the theme of the tea ceremony, making the encounter with matcha even more special. The world woven by the artisan's intentions put into each Japanese sweet and the aroma of matcha is truly the crystallization of Japanese aesthetics. For example, at spring tea ceremonies, sakura mochi is prepared, in summer kuzu mochi, in autumn kuri kinton, and in winter daifuku, emphasizing seasonal characteristics.

Luxurious Marriage of Matcha and Western Sweets

Matcha pairs excellently not only with Japanese sweets but also with Western sweets. The encounter between traditional Japanese tea and Western sweets leads to the discovery of new deliciousness.

Enchanting Encounter of Chocolate and Matcha

The combination of smooth chocolate and matcha is the ultimate taste. Especially when paired with dark chocolate, matcha's astringency and the deep taste of cocoa create a wonderful harmony. Enjoying chocolate slowly melting in your mouth together with fragrant matcha gives you a luxurious tea time. For example, matcha chocolate cake perfectly matches the flavor of matcha with the richness of chocolate, making it a popular adult dessert.

Blissful Moment Meeting Vanilla's Gentleness

Sweets using vanilla ice cream or whipped cream gently envelop the bitterness of matcha. Pouring matcha over simple vanilla ice cream turns it into a contrast-rich adult dessert. Furthermore, combining fluffy melting sponge cake with whipped cream and matcha allows you to enjoy the perfect balance of Japanese and Western flavors. For example, matcha vanilla parfait lets you enjoy the change in taste through its different layers.

Feast with Crispy Textures

Crispy textures like cookies, pies, and choux pastry perfectly match with matcha. Especially when combining buttery sablé with matcha, the rich aroma spreading in your mouth and the crispy texture match wonderfully. The combination with sweets using nuts like almonds and hazelnuts is also excellent, allowing you to enjoy a deeper taste. For example, matcha almond cookies have the perfect balance of nutty aroma and matcha's astringency, also pairing excellently with coffee.

New Frontier Created by Cheesecake

Combining matcha with rich baked cheesecake or smooth rare cheesecake creates a deliciousness that will make you groan. The sourness and saltiness of cheese enhance the umami and astringency of matcha, creating a more complex and profound taste. For example, matcha rare cheesecake perfectly matches its smooth melting texture with the flavor of matcha, creating an unforgettable taste.

Elegant Tea Time Brought by Macarons

The pairing of delicate-textured macarons and matcha is the epitome of elegance. One bite of sweet macaron, then one sip of fragrant matcha. This luxurious combination makes you feel as if you're in a high-end Parisian salon. For example, matcha macarons perfectly match their delicate texture with the flavor of matcha, making tea time special.

Taste fine matcha green tea and beautiful Japanese sweets!

How to Store Matcha

Proper storage is important as matcha oxidizes easily:

• Store in refrigerator: Since matcha oxidizes easily, store it in the refrigerator after opening.
• Use airtight containers: Glass or stainless steel airtight containers are recommended as matcha is vulnerable to light and moisture.
• Avoid light: Storing away from direct sunlight can help preserve the flavor.
• Use within one month after opening: It's recommended to use matcha as soon as possible after opening and finish it within one month.

Summary

Matcha is one of Japan's traditional green teas that the world can be proud of. It is loved by many people today for its rich nutritional value and health benefits. From traditional ways of drinking to modern arrangements, matcha can be enjoyed in various ways. Please find your own way to enjoy it.

Frequently Asked Questions

Q. How many times can matcha be whisked? A. Once prepared, matcha is typically consumed in one sitting. It is not usually re-whisked.

Q. Does matcha contain a lot of caffeine? A. Matcha contains more caffeine than regular green tea, but due to the effect of theanine, it has a mild effect.

Q. Can I drink matcha during pregnancy? A. Moderate amounts are generally fine, but be cautious about caffeine intake. If concerned, it's recommended to consult a doctor.

Q. Can children drink matcha? A. When giving matcha to children, be cautious about the amount of caffeine. For example, one cup of matcha contains about 30mg of caffeine, so it's recommended to limit the daily intake.

Q. How long can matcha be stored? A. Since matcha oxidizes easily, it's recommended to use it within one month after opening. Unopened matcha may last about six months if stored in a cool, dark place, but the flavor may deteriorate.

Q. What should I do if the matcha tastes too bitter? A. If bitterness is a concern, preparing matcha with water around 70°C can reduce bitterness. Also, choosing usucha grade matcha or adjusting the concentration by using a small amount of matcha can reduce bitterness. Additionally, combining with Japanese or Western sweets can mask the bitterness and enjoy a more balanced taste.

Q. Is it okay to drink matcha every day? A. Since matcha is rich in healthy components like catechins and theanine, it's fine to drink an appropriate amount daily. However, be mindful of caffeine intake. Limiting to 1-2 cups per day allows you to enjoy it healthily.

Q. What foods pair well with matcha? A. Matcha pairs excellently with Japanese cuisine. Especially when drunk with miso soup, rice porridge, or Japanese simmered dishes, it enhances the taste of the meal. It also pairs well with Western food. For example, drinking it with light meals like bread or cookies can create a relaxing post-meal time. The fresh aroma and astringency of matcha enhance the lingering taste of the meal.

Q. How can I maximize the flavor of matcha? A. To maximize the flavor of matcha, pay attention to the following points:

• Water temperature: 70-80°C is optimal. Too high a temperature increases bitterness, too low doesn't enhance the flavor.
• Sifting: Always sift before whisking. This allows you to enjoy a smooth texture and flavor.
• Using the whisk: Whisking quickly in a W motion incorporates air, bringing out a rich flavor.
• Warming the tea bowl: Pre-warming the tea bowl keeps the tea from cooling too quickly, preserving the flavor longer.

Q. How is matcha made? A. Matcha is made from tencha. Tencha is grown by covering tea fields 20 days before harvest, preventing sunlight, which promotes chlorophyll production and increases amino acid and catechin content. After harvest, stems and veins are removed, and the leaves are ground into powder with a stone mill. This process creates matcha's unique flavor and nutritional value.

Q. What types of matcha are there? A. Matcha mainly comes in these types:

• Drinking matcha: Divided into usucha and koicha grades, made for daily consumption.
• Food-grade matcha: Used for confectionery and sweets, sometimes milder in flavor than drinking matcha.
• Ceremonial grade: The highest grade matcha used for tea ceremonies, with excellent flavor and aroma.

Q. How is matcha exported? A. Matcha is popular not only in Japan but in many countries worldwide. Exported matcha is sealed in vacuum or nitrogen-filled packages to maintain quality and transported refrigerated or at room temperature. In particular, Uji matcha and Shizuoka matcha are highly evaluated overseas for their high quality.

Q. Is matcha used in bottled drinks different from real matcha? A. Matcha used in bottled drinks is slightly different from real matcha. Usually, drink matcha uses powdered green tea leaves and may not use as high-quality ingredients as real matcha. Also, sweeteners and flavorings are often added, which may change the flavor and nutritional value. To taste real matcha, it's recommended to whisk stone-ground matcha yourself or drink it at specialty shops.

Experience genuine matcha and namagashi (fresh Japanese sweets).