Matcha Tea at Tea-Direct
Tea-Direct Matcha Tea - £24.99
Revealing a delightful nutty sweetness, grassy notes and the fresh flavour of green tea, matcha tea is a green tea powder from Japan that is rich in antioxidants. The characteristic vibrant green colour, energising properties and complex flavours of matcha make it a favourite of tea-lovers around the world, and as it is a very versatile flavour it can be enjoyed as a tea, added to smoothies and shakes or even used as an ingredient in sweet and savoury dishes.
To prepare matcha tea, simply add half a heaped teaspoon of matcha into a bowl or wide-mouthed mug, add a few drops of hot (but not boiling) water and mix to create a paste, then add 70ml of boiled water which has been cooled to between 70°c- 80°c and whisk until frothy and smooth.
Tea leaves grown for matcha are shaded three to four weeks ahead of harvesting, a process that allows the leaves to become packed with chlorophyll and amino acids, before being stone-ground to a fine powder. Matcha also contains L-theanine, which is known for its stress reducing properties and other health benefits.
What is Matcha Tea?
Matcha tea differs from other teas, in that its leaves are ground into a fine powder and dissolved in water, instead of being steeped. Because the whole leaf is consumed, matcha tea provides a more abundant supply of nutrients than other teas, in a lovely drink that is silky smooth, bright green in colour, and reveals a delightful mix of savoury and sweet flavours and a fresh, grassy aroma
Origins of Matcha
This unique beverage originated in Japan many centuries ago and takes its name from the Japanese words, 'ma' meaning powder, and 'cha' for tea. Like most other teas, matcha is made with leaves from the Camellia sinensis plant.
It is thought that tea plants of this variety were brought into Japan from China during the Song Dynasty by a Buddhist monk, who introduced the method of grinding the leaves into a powdered form to be mixed with water, and the drinking of matcha tea is still significant as a Buddhist ritual.
How is Matcha Produced?
The tea plants used to make matcha tea are cultivated differently to other teas. A few weeks before the leaves are plucked, the tea bushes are covered, either traditionally by a framework of reeds covered with straw, or more often these days with fabric, so they are completely shaded from direct sunlight. This has the effect of increasing chlorophyll levels in the leaves and they become darker in colour.
After the leaves are harvested, they are dried, and their stems and veins removed. The remainder of the leaves are then ground with granite stone mills to a fine, green powder, a slow process when much care must be taken to ensure the mill stones don't become too warm, as this could compromise the flavour and aroma of the tea. It can take up to an hour to grind just 30 grams of matcha powder.
How to Prepare Matcha TeaHow matcha tea is prepared depends on the consistency required. Thin matcha, called 'usucha', is the more usual way for it to be drunk, but it can also be made into a thicker consistency, known as 'koicha', by using at least double the amount of matcha powder and less water.
Usucha will have the consistency of a latte and may taste slightly bitter, whereas koicha is more like liquid honey, with less astringency and a milder, sweeter taste.
The traditional utensils used to prepare matcha consist of a small bowl (chawan), a bamboo scoop (chashaku), and a bamboo whisk (chasen). The bowl may be first warmed by rinsing round with hot water.
To make usucha, one scoop of sieved matcha powder, or about half a teaspoon should be used with approximately 75 ml of water. A small amount of hot, but not boiling water (80ºC (176ºF) maximum) should first be added to the tea and mixed to a smooth paste before gradually adding the rest. The mixture can then be whisked with a zig-zag motion until it becomes smooth with a frothy crema.