Japanese Matcha Green Tea Tuesday, February 25 2014
Matcha is a roasted green tea that is finely ground into a powder and has a long history. Matcha dates back to the Tang Dynasty in China, were it was used in the traditional tea ceremonies. Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191. Today, Japan is the largest producer and consumer of matcha tea. The flavor is often described as having an intense tea taste that is both herbal and vegetal.
Matcha is made from tencha, a delicate leaf that is shade grown on mature plants, then dried before grinding. These tencha leaves produce a mellower and sweeter taste. Available in culinary and ceremonial grades, this tea can produce exceptional cups of tea and also be added to desserts and ice creams.
There are two methods to brewing matcha at home, koicha ("thick tea") and usucha ("thin tea"). To make koicha, use 2 teaspoons matcha per 2 ounces of 160-180 degree water. For usucha, use 1 teaspoon per 3 ounces of 160-180 degree water. Whisk the tea until dissolved.
Matcha is high in antioxidants, rich in chlorophyll and contains amino acids. This tea may help boost your immune system, have anti-aging effects and increase energy.