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What is Matcha Powder Tea?

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Try roaming around the supermarket in search for tea. Or, perhaps visit a local tea store in your area. You’ll be amazed to find out just how many variations of tea are available in the market. No doubt, it will make you sweat in confusion thinking which one to buy. You’ll probably ask yourself how they were able to come up with so many combinations.

If you’re looking around for a recommendation, why not try the Matcha Powder Tea. You heard it right, it’s in powdered form so it’s easy to store and prepare. Matcha Powder Tea is finely ground Green Tea Leaves. The leaves used to make Matcha are covered with shade cloths prior to harvesting. This helps the plant to produce more chlorophyll which is known to be a good detoxifier.

History of Matcha Powder Tea

Drinking Matcha Powder Tea is the highlight of many Chinese and Japanese tea ceremonies. It all started in China, during the Tang Dynasty. To produce tea in powdered form, they would steam the leaves and form it into bricks before grinding it. Then, they would mix it with hot water and a bit of salt before serving the tea. During the Song Dynasty, however, instead of just mixing the tea powder with hot water, they would whip it together, producing a more flavorful cup of tea.

The preparation and drinking of Matcha became more popular when Zen Buddhists have turned it into a ritual.  In fact, the ritual spread rapidly across China’s neighboring countries including Japan, where it was first introduced by monk Eisai.

The use of Matcha Powder Tea has evolved with the times. In fact, right now, it is not only being used in drinks, it has also become an important ingredient in ice creams, sobas, mochis and many other dishes. Matcha, with its distinct taste and awesome health benefits, will definitely dominate the kitchen scene in no time.

Cultivation

Matcha is considered as a premium type of tea because it undergoes a meticulous process of cultivation and processing. It is grown only in Japan, along the Yahagi River where the climate is perfect for growing the plant. Weeks before it is harvested, farmers would cover its leaves with bamboo mats or cloths to lessen its exposure from the sunlight. This stimulates the production of chlorophyll and amino acids which are very beneficial to your health.

After it has been harvested, it can either be rolled out before drying (sencha) or laid out flat to produce tencha. Then, the stems and veins are removed before it is stone ground to produce Matcha powder tea.

Grading

Matcha, compared to other teas, can be quite costly. Its price is dependent on its quality. There are several factors to be considered when grading a Matcha powder tea.

The location from which the leaves are picked is very important. Leaves from the top portion of the plant tend to be softer, hence, producing fine - textured teas. On the other hand, older and more developed leaves are harder, hence producing lower grade teas.

Just recently, more and more Matcha are being cultivated indoors. As a result, these plants produce more chlorophyll since they are grown away from direct sunlight. These types of Matcha are of higher grades and are more costly when sold in the market.

The instrument used to ground Matcha is also a determining factor when grading it. Stone-ground Matcha is more flavorful than the ones which were grinded using machines.

Conclusion

Matcha powder tea is a powerful and tasty drink. It doesn’t only taste good; it also provides remarkable health benefits. You should drink Matcha, if you haven’t tried it yet. It will make you feel good inside and out.

Do you have friends who love to drink teas? Share this article so they too can experience the amazing benefits of drinking Matcha powder tea


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