Matcha

About this tea

Matcha, meaning 'powdered tea,' represents the pinnacle of Japanese tea craftsmanship and the heart of the Japanese tea ceremony (chanoyu). Introduced from China by Zen Buddhist monk Eisai in 1191, Matcha became central to Japanese aesthetics and philosophy. Unlike other teas where leaves are discarded, Matcha involves consuming the entire leaf, maximizing nutritional benefits.

Production begins with shading tea plants (typically Tencha cultivar) for 3-4 weeks before harvest, forcing plants to produce more chlorophyll and amino acids, particularly L-theanine. Only the finest young leaves are hand-picked, steamed, dried, and deveined, removing all stems. These Tencha leaves are then slowly ground between granite stones, taking one hour to produce just 30 grams of Matcha. The grinding must be slow to prevent heat damage.

The flavor profile is complex and intense: profound umami from high amino acid content, subtle sweetness underneath initial astringency, vegetal notes of fresh spinach or seaweed, and a creamy, almost buttery texture. Quality varies dramatically - ceremonial grade offers sweetness and minimal bitterness, while culinary grade has more astringency suitable for lattes and cooking. Color indicates quality: vibrant jade green suggests proper shading and freshness.

Brewing recommendations: Sift 2g (1/2 teaspoon) through a fine mesh to remove clumps. Add 60-70ml of 70°C (160°F) water. Whisk vigorously in 'M' or 'W' motion using a bamboo chasen until frothy. For usucha (thin tea), use less powder and more water; for koicha (thick tea), use more powder for paste-like consistency. Always use fresh Matcha - it oxidizes quickly after opening.

Traditionally consumed during tea ceremony or meditation, modernly enjoyed as lattes, smoothies, and in cooking. The combination of caffeine (70mg per serving) and L-theanine provides sustained energy without jitters. Pairs with traditional Japanese sweets designed to balance Matcha's intensity. Store in refrigerator and consume within 3-4 weeks of opening for optimal freshness.