Matcha is a Japanese green tea that is not steeped and strained, but rather completely dissolved in water as a fine powder and consumed. Its origins lie in a Buddhist tea ceremony that came to Japan from China centuries ago and was developed there into the form known today.
Cultivation and Harvest
For Matcha, the tea plants are shaded for several weeks before harvest. The deprivation of light causes the leaves to produce more chlorophyll and amino acids, which promotes the vibrant green color and mild, sweet flavor. The shaded, freshly harvested leaves are steamed and dried – in this form they are called Tencha.
Processing and Grinding
Tencha is stripped of stems and leaf veins and then slowly ground on granite stone mills into a very fine powder, with a particle size of approximately 5 to 17 micrometers. This fine, uniform grinding is crucial for the powder to dissolve completely in water without residue.
Flavor
Good Matcha tastes sweet and creamy, with a gentle, slightly astringent note and the umami, the “savory taste” typical of Japanese green tea. This makes it suitable for both sweet dishes and savory foods. The color is an indicator of quality: high-quality Matcha is bright jade green, while simpler green tea powder tends to be yellow-brown.
Recognizing Authentic Matcha
“Matcha” is a term from the Japanese tea association, but not a legally protected name – which is why simple, industrially ground green tea powder is also sold as “Matcha.” A simple test helps with differentiation: if you draw a line through the powder with your thumb, authentic Matcha leaves a straight, velvety trace. Inferior powder breaks into a sandy, irregular line.
Preparation
Matcha is poured over with hot, not boiling water and whisked with a bamboo whisk (Chasen) in rapid W-shaped movements until a fine layer of foam forms.
Storage
Store in a cool, dark, airtight place away from strong-smelling foods. An opened tin should be used within a few weeks, as Matcha loses color and aroma through contact with oxygen.
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