Matcha. Japanese powdered matcha tea (matcha): what it is, beneficial properties Japanese powdered matcha tea

Matcha, or matcha as it is called, is a powder made from specially grown green tea leaves that is brewed into a bright green drink. You can find matcha on restaurant menus more and more often, Instagram is full of photos of soft green lattes, and adherents of a healthy lifestyle sing odes to the numerous medicinal properties of this tea. Let's figure out what kind of tea it is, how to prepare it, and how matcha is really beneficial.

Is this Japanese tea?

Matcha is primarily associated with Japan, but this tea actually comes from China. The history of matcha can be traced back to the Song Dynasty - it was then that Buddhists began making powdered tea from leaves grown in the shade. After steaming and drying, the leaves were ground into powder and green tea powder was obtained.

It was only in 1191 that the monk Eisai brought matcha to Japan, and it immediately took root in Japanese culture and became part of the rituals of Zen Buddhism. Over time, matcha lost popularity in its native China, but in Japan, on the contrary, it fell in love with the upper class and became an integral part of the tea ceremony.

How to get matcha

Matcha is obtained from the top leaves of evergreen tea trees. 20 days before harvest, the bushes are placed in the shade, hiding the tea leaves from direct sunlight. Low light slows down the growth process of leaves, making them darker due to higher levels of chlorophyll (green pigment) and amino acids. This growing process creates a special biochemical composition that gives matcha many beneficial substances. The tea leaves are then picked by hand and steamed, thereby stopping the fermentation. After processing, the leaves are dried - this is how the raw material for tencha powder is obtained. This, in turn, is ground into a fine powder, which is called matcha.

Varieties

Ceremonial variety

The youngest and most tender leaves of the bush are used to make ceremonial matcha. This is the variety used in Buddhist ceremonies, and lovers say that ceremonial matcha has a hint of umami in its taste.

Premium grade

Premium matcha tea is not as sweet as ceremonial tea, but not as intense as culinary tea. This variety is also rich in all nutrients, but the leaves for it will be harvested a little later, so its taste is more intense and more bitter than the ceremonial variety.

Culinary grade

Leaves for culinary matcha are also collected from the top of the bush, but last. The taste of this variety is more pronounced and tart, which is why it is most often used in baking, making desserts and smoothies.

Beneficial features

By using whole leaves to make matcha, the tea powder has a high concentration of polyphenols (powerful antioxidants), flavonoids, which have a range of medicinal properties (from cardiovascular benefits to anti-inflammatory effects), amino acids and phytonutrients, and catechins.

Matcha also has a fairly high caffeine content, but thanks to L-theanine, caffeine is absorbed more slowly, so the energy effect is achieved gradually, without causing a sharp rise in blood pressure.

How to make matcha tea

To prepare a traditional matcha, you will need a chawan (chawan) - a bowl for Japanese tea drinking, a measuring spoon and a special whisk - chasen, made of bamboo, with which the tea is whipped into foam. And also 2 grams of matcha tea and 70 milliliters of water.

Pour boiling water into the chavan and whisk it with a whisk. This is necessary in order to heat the container in which you will cook the matcha.

Wipe the dishes dry.

First, we have to go to distant Asia and learn the intricacies of unique production.

Do you want to immediately debunk myths and try out recipes?

Click items No. 7 and 8 in the table of contents.

And in the comments you can leave feedback on what other supplements and products you would like to study with us.


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Japanese or Chinese

Let's be clear. The hero of the story is not some mysterious plant, but shrub Camellia sinensis, well known to people. Green and black tea are obtained from its leaves. .

However, matcha is distinguished by its unique cultivation and preparation procedure.

1. 3 weeks before harvesting in May, the bushes are covered with thick fabric. This forces the plant to produce young leaves with a high content of caffeine, theanine and chlorophyll. Hence the pronounced green color.
2. Leaves from bushes are plucked by hand. The smaller and younger they are, the better the taste of the finished drink will be. The stems and hard veins are discarded. They have no place in a gourmet recipe.
3. The collected raw materials are steamed so that they are not saturated with atmospheric oxygen. Technically speaking, the finished product is a special type of green tea, and the phrase “matcha green tea” is a tautology.
4. The processed raw materials are dried, collected into bales and stored in a cool place. This helps make the taste of the wonder more pronounced. It is believed that the optimal aging period should be at least 6 months.
5. Dry semi-finished products are ground into a fine, bright green powder. For elite varieties, grinding is done the old fashioned way: in the dark between granite stones. Simpler varieties are processed in special mills

How do you like the process? Labor-intensive and complex, right? But this is not all the effort! For example, the most valuable varieties of matcha are often a mixture of raw materials from different plantations.

The last ritual is at the consumer's home. Pour boiling water over the powder, shake and drink. Leaves of ordinary raw materials are steamed and thrown away. Our hero is the only tea that is consumed without reserve.

A little about history and differences

Like all types, matcha is native to China. They first began to prepare it at the turn of the first and second millennia AD. Although the powder version did not gain popularity in the Middle Kingdom, it caught the hearts of the highest nobility in neighboring Japan. Buddhist monks brought it there. It was the Japanese who came up with a special brewing procedure. They introduced the Western world to this unusual drink.

These days, you can buy matcha tea that originates from both China and Japan. Which one is better is a matter of taste. True aesthetes prefer Japanese and the long tradition associated with it.

Choosing between cheap Chinese and expensive Japanese counterparts You should be aware of the dubious ecology in China. Read below in the paragraph about harm. We will look at the problem of leaf contamination with fluoride, pesticides, lead and other heavy metals.

Sometimes you hear the question of how to say it correctly: matcha or matcha. In the West, the first option is almost universally used. In Russia, sometimes they use the second one, with a softer sound. But much more important than the correct name is the benefit that the product brings. This unusual drink has enough of it.

What does it taste like

Ideally, when enjoying a cup of this exclusive infusion, you will experience a soft, slightly sweet taste. The color of the liquid should be bright green.

A yellow tint, a feeling of grains of sand in the mouth, a slight bitterness - all these are signs of low quality. Many gourmets, when talking about their favorite drink, remember wheatgrass juice - wheatgrass. .

How to brew and drink at home



The Japanese have come up with a complex procedure to brew matcha tea “correctly”.

How to prepare it at home without a kimono, fan and paper cranes, and how much should you brew for one?

Everything is very simple.

• Measure out one teaspoon of green powder. Without a slide - cut off the excess with a knife.
• Pour into a 200-250 ml cup, sifting through a strainer to avoid lumps.
• Fill with water at a temperature of 70-85°C. Boiling water imparts bitterness to the drink.
• Stir vigorously, moving the spoon from side to side, until foam forms. Real admirers use a special bamboo brush.
• Enjoying the oriental wonder.

The described recipe gives a strong infusion. Many people, who are not yet accustomed to the taste of the new product, do not fill a full spoon, but only half. But there are also fans. They use a heaped teaspoon. This is how the exotic feels as vivid as possible.

Interestingly, matcha can be “brewed” even in cold water. But in this case, you need to shake the container with the liquid for a long time and sharply. The Japanese do not approve of this method.

Buyers often want to know how long a pack of matcha will last them. The proportion here is simple: one level teaspoon = three grams of powder. This means that a 30 gram pack is enough for 10 standard servings, and 100 grams is enough for 33 cups.

Composition and beneficial properties

The hero of the review contains all the same substances as regular types of green tea, but in a significantly higher concentration - on average three times. Why not 10, 15, 37 times? Read below in the myths.

Catechins are natural antioxidants.

The drink is especially rich in the catechin EGCG (epigallocatechin gallate). Currently, scientists are testing the hypothesis about the pronounced anti-cancer properties of EGCG. () According to other data, catechins reduce blood pressure and the concentration of “bad” cholesterol, which will help avoid early stroke. () You also hear about the anti-inflammatory properties of the infusion. ()

According to one source, a cup of matcha contains up to 109 mg of EGCG, while a cup of regular green tea contains up to 86 mg. () According to information from the manufacturer of the “folk” variety Matcha Green Tea Powder Organic - Japanese Premium Culinary Grade, 1 gram of such powder contains 60.6 mg of ECGC, which gives a rather impressive figure of 182 mg of ECGC per standard serving of drink for one person.

Caffeine is the No. 1 stimulant substance in the modern world.

On a note! Depending on the type of bean, our body receives 95-200 mg of caffeine with a cup of coffee.

Flavonoids are another powerful antioxidant.

They inhibit cancer and protect against systemic age-related inflammation. Matcha contains significantly more of them than “regular” green tea.

Theanine is a neuroprotector.

It speeds up thought processes by increasing dopamine and glycine and serotonin levels in the brain. ()

Harm and contraindications

Our hero also has a downside. Alas, in harsh reality there is no room for perfection.

• Procurement of raw materials occurs only once a year and requires significant labor costs. This inevitably affects the cost of the powder.
• Japanese varieties are especially expensive. 20-25 US dollars per 100 grams is a very reasonable price. It’s easy to decide on a purchase: just look at Amazon and iHerb.
• Since 200-250 ml of water on average requires about 3 grams of tea leaves, the average price of one cup will be slightly less than 1 dollar. Let's face it, it's not cheap.
• The price for the so-called ceremonial varieties of the Japanese delicacy reaches $140-150 per 100 grams. You can’t help but wonder what valuable substances it contains if they ask for that kind of money...

Green tea in general and matcha in particular - a real lead sponge. This metal is known for its toxicity. When it comes to brewing only (as is the case with regular green tea), lead practically does not penetrate into the water. In the case of powder, pieces of the tea leaf itself enter the body - and lead poisoning becomes possible.

The only way to avoid danger is to buy trusted brands. According to the world famous Time magazine (dated March 8, 2018), products from the following six brands did not contain any lead or other heavy metals or pesticides:

1. DoMatcha Encha
2. Organic Matcha
3. Teavana Imperial Matcha
4. Kirkland Signature Green Tea
5. The Republic of Tea Double Green Matcha Tea

Experts are especially against buying matcha from atypical countries, such as India and Pakistan.

Restrictions for men and women

• The accident at the Fukushima nuclear power plant led to radioactive contamination of some areas of Japan. You can find out if your tea is radioactive. Check where the brand's plantations are located.
• You need to know that consuming any hot drinks increases the risk of developing esophageal cancer. ()
• Tea leaves contain fluoride. Beyond the permissible daily dose (10 mg), it is hazardous to health. However, Japanese fans fend off concerns by saying that the youngest leaves are used for the match, the concentration of fluorine in which is 10-20 times less than in mature shoots. One even hears that, thanks to fluoride, Japanese sophistication protects tooth enamel from caries.
• Beloved by millions, the infusion is a source of oxalates that are potentially harmful to the kidneys. Although it is believed that oxalates are poorly absorbed from liquid, it is not known for certain how much oxalate enters the body through small plant particles.
• The drink inhibits the absorption of iron. Of course, this is most true for the black fellow. On the other hand, the hero of the review is also distinguished by a high concentration of substances. Do you have low hemoglobin - the scourge of many women and children? During treatment, avoid drinking rituals.
• Excess caffeine causes palpitations, jitters, diarrhea and inhibits normal blood clotting. Let's not forget about the diuretic effect. If you drink green exotics, find out where the toilet is nearby.
• On the other hand, supporters of the wonder say that the already mentioned theanine helps neutralize overexcitation. Allegedly, the exotic suspension gives “calm cheerfulness.” Whether this is true in your particular case can be found out in practice.
• The drink should not be drunk on an empty stomach. This may cause a feeling of heaviness and nausea. It is better to enjoy the delicacy after eating.

Caffeine, and therefore matcha tea, is potentially dangerous during pregnancy, as it can theoretically provoke contractions. Caffeine-containing products are also not recommended during breastfeeding.

How much can you drink per day and how to store it

The fashion for Japanese drinking came to us not so long ago, so scientists do not give a firm answer. We have to use the information for regular green tea and adjust it for a three-fold concentrated analogue. Makes one to two cups per day. Yes, yes, not so much.

The general rule for use: an open pack should be drunk as soon as possible. Leaves are harmed by heat, air oxygen, and sunlight. To store, place the opened package in the refrigerator in a dry, opaque container without access to air.

We debunk all the myths

The new tea “superfood” has given rise to a whole trail of myths. Let’s dispel the most popular “fairy tales from PR people.”

Is it true. The source of the statement is a 2003 study (). It gave a huge figure for just one single variety - China Green Tips. For all other varieties, it was only about a three-fold superiority of matcha. Reading primary sources is always useful!

Myth. Matcha is a storehouse of vitamins (in particular, B, E, C and A).

Is it true. According to the popular database on the composition of products, the Japanese wonder contains only one vitamin - beta-carotene. And no others. () At the same time, 1 teaspoon of powder contains only 3% of the daily requirement for vitamin A. It cannot be compared with carrots or bell peppers.

Myth. Matcha (like green tea) helps with weight loss.

Is it true. Science has not yet decided whether this is so. Rumor and naturopaths often indicate very high doses of various green teas to lose weight. We are sure, and you, as a sober person, admit that for being slim, what is most important is the diet as a whole, and not its individual component.

Matcha tea: recipes

Thick banana smoothie with matcha

We need:

• 2 large frozen bananas
• ½ cup milk (almond is tastier)
• 120 ml orange juice
• 1 teaspoon powder

Everything into the blender. Whack-whack, poured into glasses - the smoothie is ready for tasting!

Matcha latte - a replacement for morning coffee

We need:

• 1 teaspoon powder
• 200 ml milk
• Sugar (sucrose) to taste

Beat hot milk in a blender until foamy. Add the wonder, sweetener, stir and drink.

In addition to the recipes described, the delicacy is added to baked goods, ice cream and jelly desserts. It is worth remembering: when heated, the product noticeably loses useful bio-compounds.

We cannot add to the article the personal experience of many brands of the protagonist. So far we have bought it once, based on the brand's endorsement in Time magazine. We bought Rishi Teahouse Matcha on iHerb after trying the wonder at a party. All . Our discount code is already in the link.

Having studied more deeply what it is, its composition, beneficial properties and recipes, I am not tempted to buy matcha tea today. In our opinion, it is unreasonably expensive and not quite a superfood. Curiosity is hampered by the possible radioactivity of expensive Japanese brands and lead in cheaper Chinese ones. And the inevitable overpayment for noisy advertising is obvious. Judge for yourself whether you should buy and drink matcha. In any case, we wish you joy from cozy tea parties!

Thank you for the article (43)

Japan is ahead of the rest of the world, including in terms of consumption of green tea in powder form. This is one of the symbols of the country, which became a tradition back in the 10th century. Today they not only drink it, but also eat it, considering it the No. 1 health product.

What is matcha, history

Tea as a product appeared in Japan in the 8th century. It was brought into the country from China. At that time, in the land of the rising sun, it was customary to prepare a drink from tea tree leaves ground into powder. This was the prototype for today's matcha tea. They began to prepare it in the same way in Japan, but only among Buddhist monks. The very process of making tea and drinking it was a kind of ritual, conducive to relaxation and meditation.

Later, the first ones were brought to Japan. A few decades later, entire camellia plantations were planted in the country.

Japanese matcha tea is a thick green drink made from a specially produced powder product. It is prepared by grinding dried green tea leaves using special equipment. It's not even a powder, but a light dust, which is poured with hot water and whisked until foamy. The drink is credited with healing properties, because it is considered a concentrate of vitamins, minerals, amino acids and other elements important for the body.

Matcha is the basis of the traditional Japanese tea ceremony, which you can take part in while traveling around the country. It is this that allows you to understand and feel the spirit and traditions of Japan.

Production process

The production of green tea powder is very different from the production of other types of this product. Not every leaf is suitable for making the right powder. Matcha tea, produced from young leaves of the spring harvest, is considered the most valuable and delicious. A few weeks before the expected date of leaf collection, the bushes are shaded from the bright sun using special canopies. Under the influence of diffused light, a high dose of amino acids is concentrated in the leaves, which will later give the finished drink a natural sweetness and softness.

Shaded tea plantations

Tea leaves are collected in the morning. Only young growing leaves are plucked from the tops of branches without stems. To prepare a special type of matcha, older leaves with a rough structure are also used. Tea prepared from them has a pronounced astringency and bitterness.

After collection, the leaves are dried naturally under canopies or in a well-ventilated area. The leaf using this technology is not fermented, remains green and retains all useful components. After drying, the raw materials are ground into powder using special equipment. To obtain 30 g of powder, 1 hour of work is required.

The powder obtained as a result of grinding should be homogeneous and light, like bright green dust. The dark color of the powder indicates poor quality of the raw materials.

There is another way to prepare powdered tea. It is longer and more labor-intensive, but the end result is a truly healthy, tasty and high-quality product. After harvesting, the leaves are steamed for the first hour. This is done in order to slightly soften the leaf structure and release some of the aromatic substances. At this stage, the tea leaves have the smell of young spring greenery.

1. Pressing the tea leaf using special equipment to give it an even and smooth shape.
2. Drying involves laying out the compressed leaves in a thin layer for uniform and even drying.
3. The dried raw materials are sent for sorting and later for re-drying.
4. Grinding to obtain tea powder.

Store prepared matcha green tea at a temperature from 0 to +5°C.

How to brew

In Japan, there are several tea schools that have their own rules for preparing the powdered drink. In a simplified form, the brewing process can be divided into the preparation of light and strong tea, which are called usutya and koicha, respectively.

The taste of these two drinks differs due to the concentration of the powder and the volume of water.

How to brew matcha tea in low concentration, basic rules:

• water temperature 80°C;
• one partial teaspoon per 70 ml of water;
• mandatory whipping.

Before cooking, the powder is sifted through a stainless steel sieve. The sifted dust is then placed into the brewing container using a bamboo spoon. Ideally, this is a bowl made of Yixing clay or porcelain. The powder is poured with hot water and whisked to prevent the appearance of lumps. A whisk is used for this. The result is a slightly tart drink with stable foam. It can be served with traditional Japanese sweets, wagashi.

A bamboo whisk is a mandatory attribute of the tea ceremony.

To prepare strong koicha tea, increase the volume of the powder to 2 tsp. for 50 ml of water. The mixture is not whisked, but stirred lightly. The result is a thick, honey-like matcha tea with a naturally mild and sweet flavor.

It is believed that the most delicious matcha comes from leaves that are collected from thirty-year-old bushes. Since Japanese powdered tea is consumed entirely, it has a high concentration of vitamins, antioxidants, tannin and other substances, so you can brew it 1-2 times a day.

Benefits and harms

In laboratory tests, it has been estimated that 1 cup of matcha tea contains the same amount of beneficial antioxidants, amino acids and vitamins as 10 cups of regular green tea. That is why this drink is so valued by all adherents of a healthy lifestyle.

The beneficial properties of matcha tea are due to the harmonious combination of its constituent components. It greatly tones, increases mental and physical performance and at the same time calms the nerves and evens out the emotional background. It’s not for nothing that Buddhist monks drank this tea before a meditation session. Matcha helped them concentrate and calm down.

The benefits of tea include the following effects on the body:

• normalizes blood pressure;
• has an immunostimulating effect;
• accelerates fat metabolism;
• removes waste and toxins;
• improves mood.

The drink replenishes vitamin C deficiency in the body, fights caries, and strengthens gums. It’s not for nothing that green tea is added to toothpastes. The drink is useful for eliminating hangover symptoms and is used to prevent neoplasms.

Matcha is an alkaline product, and this is important, since modern people eat too many acidified foods. Tea helps to alkalize the internal environment of the body, thereby increasing the overall level of health.

Due to the high content of antioxidants, the drink can be used as a means to rejuvenate the body in general and the skin in particular. It fights the negative effects of free radicals on living cells.

Desserts with powdered tea

Tea contains a lot of catechins and polyphenols - substances that are considered the best immunostimulants. This is why matcha is a good antiviral agent. A cup of drink gives energy for 6 hours.

For some people, drinking tea may be harmful. It is undesirable for:

• pregnant and nursing mothers;
• people who have had a stroke or heart attack;
• people with serious stomach and liver diseases.

Tea from Japan is considered to be of much higher quality than from China. There are more favorable climate conditions and less pollution. That’s why the packaging of almost all Japanese tea is labeled organic.

Green tea powder is so popular in Japan that people began to not only drink it, but also eat it. With his participation, cakes, pastries, ice cream, chocolate and other desserts are prepared. They even began to add it to latte coffee, which is positioned as beneficial for weight loss.

Today there are a lot of dietary supplements that include green tea extract and powder. They are positioned as activators of metabolic processes, preventive agents against tumors, diseases of the cardiovascular system, and general strengthening and tonic supplements.

The original drink of the Japanese is matcha tea. It is brewed from powdered tea leaves, which form a thick, sweet mass. Matcha is one of the most powerful antioxidants, and it is also added to desserts and baked goods to give them an unexpected green color.

Matcha tea – a green riot of color

Matcha tea is very unusual in its consistency - it is a bright green powder. In Japanese its name sounds like matcha. This is a traditional tea ceremony drink in Japan. Buddhist monks discovered its amazing properties - matcha green tea brings amazing peace and tranquility. And in the modern world it has found many areas of application.

The raw materials for Japanese matcha tea are harvested once a year. Two weeks before harvesting, the tea bushes are tightly covered to protect from sunlight. This is how they acquire a juicy dark green color and are saturated with amino acids. The harvest is dried in a straightened form, then the veins are removed from the leaves, and the remains are ground into the finest powder. The process is labor-intensive, so matcha is not a cheap product.

The taste of matcha green tea is bright and sweet with hints of bitterness; it is drunk without sweeteners. It is thick and rich, the color is opaque herbal, before and after cooking. Due to its color, it is also called jade drink.

Matcha green tea is not only drunk as an infusion, it is added to baked goods, desserts, ice cream, sauces, and cocktails to give them a fresh aroma and a green tint. Matcha is also added to creams and body masks.

How to cook and drink

Let's figure out how to brew matcha tea. This is done in two ways: stronger (koitya), softer (usutya). In addition to a mug, you will need a measuring spoon, a sieve for sifting the powder, and a whisk for whipping (preferably bamboo).

• How to brew matcha koicha tea: take dry heated dishes, put 4 g. Powder, 50 ml of water (temperature 80 degrees). Slowly stir the mixture until it becomes smooth and there are no lumps left on the sides. The result is a viscous, thick drink with a tart taste, suitable for tea ceremonies.
• How to brew matcha tea usutya: take 2 g. Powder, 80 ml water, whisk. You will have a thin, bitter drink, which is usually enjoyed with friends or family without formalities.
• Matcha is also used to make something like a latte, only without adding coffee. It turns out tender and aromatic, with a light foam, delicate taste of green tea.
• How to brew matcha tea latte: put 1 tsp. matcha tea then add 70 ml hot water. Heat 200 ml of milk, whisk it until foam appears. Pour tea into milk in a thin stream, add sugar. You will end up with a milky greenish drink.

Useful properties and contraindications

Matcha green tea is drunk whole, together with tea leaves - this enhances its effect on the body. And it contains many microelements and vitamins. A cup of this drink invigorates like coffee, but does not harm the body. It activates mental and physical activity, while leaving a person internally and externally relaxed - this property was widely used by Buddhist monks during meditation.

Japanese matcha tea improves immunity and slows down the aging process. It contains 100 times more tea catechins than other teas, making it a strong antioxidant. It lifts your mood, improves concentration and memory. Increases stamina and energy levels, maintaining its effect for up to 6 hours, without nervousness and overload. Reduces cholesterol levels, strengthens blood vessels.

Matcha green tea speeds up metabolism, helps you lose weight, burning fat 4 times faster than normal, but without increasing blood pressure. Thanks to the large amount of chlorophyll, it cleanses the body, removing toxins and heavy metals. Provides vitamins A and C, potassium, iron.

The beneficial properties of matcha tea do not end there. It is added:

• in toothpaste – for treating gums and preventing caries;
• in cream and face mask - to get rid of acne;
• or wash your face with it to make your skin more elastic.

Does matcha tea have any contraindications? They may be individual intolerance. It is recommended to take it only in the morning or afternoon to avoid problems falling asleep.

Now you know almost everything about matcha tea - how to brew it, its benefits and harms, unusual uses. It’s worth trying this unusual drink to form your own opinion about it.

Ethnic tea. Matcha – green tea powder

Each country has its own national drinks, recipes for which have been developed over centuries. Some of them are so amazing in appearance, taste, and aroma that they attract the attention of people of other nationalities who want to try them and enjoy the sophistication of their taste sensations. Such unusual drinks include Japanese matcha tea powder. The original color of the drink is explained by the special technology of growing, manufacturing and brewing the tea mixture.

Matcha tea: history of origin, production and taste

Some people confuse two names that sound similar but mean completely different drinks. Mate is a Paraguayan (Latin American) tonic drink. Dried leaves of Paraguayan holly are used as raw materials for its preparation. While matcha (or matcha in another transcription) is a special type of green tea. To prepare it, a powdery mass is used, obtained as a result of special processing of the tea bush. In addition to the smell and taste, matcha is also striking in the bright green color of the resulting infusion.

From the history

To be completely honest, matcha came to Japan from China over a thousand years ago. It was brought to the Land of the Rising Sun by monks, followers of the teachings of Zen Buddhism. It began to spread in Japan in the 12th century. According to historical facts, green powdered tea was brought by Monk Eisai in 1191.

The Mongol invasion of China in the 13th century led to the decline of the tea drinking ritual. It was only revived in the 14th century. But now for cooking they began to use not the powder from dried leaves, but the leaves, shoots, and buds themselves.

In Japan, the ritual of drinking tea, which involved performing truly magical actions, rubbing the powder, whipping it with a special bamboo whisk, was preserved by the monks unchanged. Over time, the tradition spread first among the wealthiest families, and then among the poor. The ritual, used by monks as a preparatory step for meditation, became part of Japanese national culture.

In the 14th-16th centuries, large tea plantations quickly began to appear in Japan. Planters and tea masters have improved the process of growing, collecting, and preparing the drink, which now tastes even better and has a surprisingly refined aroma.

Receipt

• a thick-walled ceramic vessel capable of maintaining the temperature required for the match for a long time; it must be heated before use;
• bamboo spoon - chasyaka, which holds exactly 1 g of powder, it can be replaced with a regular teaspoon; if you scoop the powder flush with the edges, its weight will be 2 g;
• The drink is not only brewed with hot water, but also whipped with a special bamboo whisk - chasen.

To get real Japanese matcha, you need soft purified water, the temperature of which should not exceed 80º. Higher temperatures may cause the drink to become bitter.

Classic recipe

Depending on the required strength and saturation of the future drink, take the following for brewing:

• 2 g of powder per 70 ml of water - weak, light, slightly bitter usutya tea with or without foam;
• 4 g per 50 ml of water - strong koicha tea, stir it very slowly to prevent the formation of foam on the surface.

In order to prevent the formation of lumps, before starting cooking, pass the powder through a fine strainer, gently rubbing it with a chasya - a (bamboo) spoon. Then measure out the required amount of powder and pour it into a cup. Pour in the required volume of water (80ºС), beat with a bamboo whisk. Properly prepared tea should be homogeneous without lumps or grounds that have settled to the bottom or inner surface of the cup.

To prepare strong matcha, the highest quality, expensive powder is chosen, which is made from raw materials from old bushes, the age of which can exceed 30 years. This drink turns out sweeter and softer.

Simplified version

If you don’t have what you need, you can brew tea in a regular cup, sifting the powder through any suitable strainer using a teaspoon. After pouring a measured amount of powder into hot water, gently stir it, then pour it into a hermetically sealed container and shake it like a cocktail. This express method, of course, is far from ideal, but it allows you to get a drink that is vaguely reminiscent of the taste of Japanese matcha tea powder.

Matcha latte

Matcha tea with milk is becoming increasingly popular today. To prepare this milk drink, use regular cow's or almond milk (1 glass). The water is boiled and allowed to cool, the milk is simply heated. Mix tea powder, vanilla extract (1 tbsp) and coconut oil (2 tbsp) with a blender. Add water and milk to the resulting mixture and mix again. Honey is added to the already prepared drink to taste.

Rules for using matcha

There is no added sugar or milk to matcha. In order to neutralize the bitterness, you can enjoy the traditional Japanese sweet wagashi before drinking tea. Since the drink has a tonic, invigorating property, it is better to drink tea during the day, although real Japanese and gourmets enjoy it at any time of the day, slowly taking small sips and having a leisurely conversation. The matcha cannot be prepared in advance; it is drunk immediately after preparation, so that the grounds do not have time to settle to the bottom.

As already mentioned, green tea powder has the ability to burn fat, regulate cholesterol levels, and speed up metabolism. Therefore, it is included as a component in some dietary supplements and other formulations used for weight loss. It can also be included in diet food as a regular drink: take 0.5-1 teaspoon of powder per 100-150 ml of hot water. After brewing, let it brew for 0.5-1 minute.

Despite the fact that matcha contains large amounts of caffeine, even pregnant women can drink it 2-3 times a week, of course, if they do not have hypertension or other contraindications. However, before taking matcha for the first time, it is better to consult with your doctor. At the first signs of deterioration in the body’s condition, it is better to refuse green tea.

How to choose?

Before buying tea powder, you should take into account that a high-quality product cannot be cheap, so do not be tempted by the low price of goods in an online store or on supermarket shelves. In addition to Japan, matcha is also produced in Korea and China. Assess the color saturation of the powder. A quality match should be bright green.

Sometimes you can find blue matcha in stores. It is produced in Thailand. This “tea” powder is obtained not from tea, but from the dried flowers of the butterfly pea - Clitoria. It owes its name to its similarity to Japanese powdered tea, its consistency (fine powder) and the method of preparation using similar tea tools (bamboo whisk, spoon). The resulting drink will have a blue tint. By dropping a few drops of lemon juice into it, you can change the color to purple.

Use in cooking

Today, when healthy eating has become fashionable, matcha tea powder is becoming increasingly popular. It is used not only to prepare a tasty, beautiful, aromatic drink, but also as one of the ingredients in Japanese, North American, and European dishes:

• contains substances valuable for the human body, increasing the nutritional value of food;
• serves as a natural dye, giving products a bright or pale green tint;
• Possessing antibacterial properties, it is a natural preservative. Matcha is added to dietary supplements to improve metabolism, muesli, energy bars, candies, jellies, baked goods, sauces, ice cream. Okasi green chocolate, obtained from white chocolate by adding a small amount of powder, is popular.