While it may seem like matcha has recently taken over the world, matcha actually goes back thousands of years. Matcha is a Japanese staple and the only region where it is produced; however, the green tea powder has its roots in China. The Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai. Powdered tea was slowly forgotten in China, but in Japan, it continued to be an important item at Zen monasteries. The very word matcha is Japanese; ‘ma’ means rubbed or ground, and ‘cha’ translates to tea. Therefore, matcha stands for grounded tea.
Matcha is a type of green tea that is made from powdered leaves from the Camellia sinensis plant. It is rich in antioxidants and offers many potential health benefits. With traditional green tea, the leaves are steeped in hot water and then discarded. But with matcha, the dried leaves are actually ground into a powder, mixed into the drink, and consumed. Matcha is also grown differently than green tea and has strict rules regarding how matcha is grown and made. When growing matcha, the tea plants are shade-grown for about three to four weeks before harvest. This process causes the plants to produce more caffeine and theanine, which results in matcha’s unique nutrient composition.
When the tea leaves are ready for harvesting, they are hand-picked, steamed and then air dried. After the leaves are ready, they are sorted in grades: kitchen-grade being the poor-quality matcha and the ceremonial-grade being premium-quality. Later, the leaves are destemmed and deveined and are then ready to be grounded. Traditionally, matcha is ground using a stone mill or a mortar and pestle. However, for larger amounts, powdering machines are used. Matcha is stronger and more concentrated than steeped green tea because you ingest the whole, powdered leaves.
Vibrantly green in color, matcha has an earthy, bitter flavor that is grassy with an undertone of tea and a hit of sweetness. It also has a unique umami flavor with notes of fresh greens, roasted flavor, and vegetables. Complex and quite powerful as a flavor, matcha suits sweet recipes especially well, particularly baking. You can use matcha in teas, lattes, smoothies, crepes, ice cream and baked goods. On the savory front, a mix of sea salt and matcha powder can be sprinkled on poached, boiled or fried eggs, or even added to a martini. Along with having a unique taste, matcha is also regarded as the most aromatic form of green tea—just a little goes a long way in any recipe.
