{"id":17138,"date":"2021-12-16T18:27:36","date_gmt":"2021-12-16T17:27:36","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=17138"},"modified":"2021-12-16T18:27:36","modified_gmt":"2021-12-16T17:27:36","slug":"matcha-tea-what-is-it-and-how-to-prepare-it","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/matcha-tea-what-is-it-and-how-to-prepare-it\/","title":{"rendered":"Matcha Tea \u2013 What is it and how to prepare it?"},"content":{"rendered":"

Matcha<\/a> is an \u00e9minence grise among Japanese teas and the heart of every tea ceremony. Most of us are familiar with matcha latte, loved by those who spent years looking for a funky alternative to milk-based coffee. However, this tea represents so much more – like a true aristocrat, it stands out\u00a0 in terms of its appearance, processing and meaning in Japanese culture.<\/strong><\/big><\/p>\n

What is matcha?<\/h2>\n

Most common answer to this question – ‘powdered tea leaves’<\/strong>\u00a0– is only partially true. Real matcha comes exclusively from Japan,<\/strong> predominantly the regions of Uji and Nishio<\/strong>. Its uniqueness shows early on in the way the plant is cultivated. During winter, the bushes gather nutrients and store them deep in the roots, which ensures their survival in tough, unforgiving conditions. As temperatures rise, they release first buds and young leaves. At this stage the plant is shaded – the amount of sunlight that reaches it is initially limited by 60-70% and subsequently up to 90%. Why? Photosynthesis causes sweet amino acids to convert into bitter catechines – shading restricts this process and allows sweetness to develop in the final product.<\/p>\n

\"Teapigs
teapigs<\/a> matcha tea.<\/figcaption><\/figure>\n

When it is time to harvest, leaves are picked by hand or using machines and immediately transported to the factory, where they undergo steaming<\/strong>, which stops oxidation. Subsequently, leaves are separated from twigs and less desirable parts of the plant, dried and cut<\/strong>. Grinding the tea into fine powder is a final step of a multistage process – until then, it is referred to as ‘tencha’<\/strong>.<\/p>\n

How to brew matcha?<\/h2>\n

Making matcha the traditional way is a ritual in itself – but don\u2019t let that put you off! It is not as complicated as it seems. You only need three tools: chosen<\/em><\/strong><\/a> (bamboo whisk to froth the tea), chashaku<\/em><\/strong><\/a> (wooden spoon to measure out the powder) and chawan<\/em><\/strong><\/a> (tea bowl). All of these are easily replaceable – feel free to use electric milk frother<\/strong> to achieve the desired frothy texture of matcha.<\/p>\n

\"matcha
Matcha brewing set.<\/figcaption><\/figure>\n

Step by step recipe:<\/h3>\n
\"Use
Use chashak to measure right amount of matcha.<\/figcaption><\/figure>\n
\"Sift
Sift matcha through a strainer to crush it more precisely.<\/figcaption><\/figure>\n
\"Pour
Pour the right amount of water.<\/figcaption><\/figure>\n
\"beat
Froth matcha with water using chasen with energetic movements.<\/figcaption><\/figure>\n
\"beat
Repeat until you see light foam on top.<\/figcaption><\/figure>\n

The right temperature oscillates around 80 degrees.<\/strong> Water to powder ratio is, of course, a matter of personal preference. I like my matcha thick and creamy – around 2 grams of tea per 100 ml of water<\/strong> that I vigorously whisk until the texture is nice and frothy. Voila \ud83d\ude42 making matcha is easier than you think – each cup provides rich sweetness and umami<\/strong>, with mouthwatering vegetal and marine notes.<\/p>\n

Health benefits of matcha<\/h2>\n

The benefits of drinking green tea<\/strong> were recognised as early as thousands of years ago by ancient Chinese medicine and have been confirmed by numerous studies over the last decades.<\/p>\n

Matcha tea uses the entire leaf, thus these effects are magnified (this is also why it is recommended that you purchase matcha from a trusted source. Unfortunately in this case low prices almost always indicate low quality). Let\u2019s name a few:<\/p>\n