Matcha 101 | The Beginner's Guide
Matcha 101
What is Matcha, exactly? Where is it from? How does it taste? All the information you are wondering about Matcha is contained in this little tutorial!
In recent years, Matcha has had a explosive surge in the US. Not only does it have a green tea ubiquitous look, but it can also be found in lattes, cocktails, cakes, chocolate, and even beauty products.
Now let’s examine some details behind Matcha!
What is Matcha?
Matcha is a powdered green tea from Japan that has been finely ground.
It is produced from the same plant as green tea that has been particularly grown in a different way to create Matcha.
The plant is covered for the last cycle before harvesting to slow chlorophyll production and trap essential nutrients in the leaves.
Because the tea is produced in shadow, the tea plants are protected from the sun. Matcha gets its beautiful brilliant green color from an increase in chlorophyll as a result of the growth being slowed down. Theanine, an amino acid that gives tea its deep umami flavor, is likewise increased by shading.
The youngest leaves on the tip of the plant are picked, and they are steam-cooked right away to prevent oxidation and preserve color and nutrition. The leaves are deveined and destemmed once they have dried.
Tencha is the name given to the resulting tea. Next, using very slow-turning granite wheels to prevent burning the tea, the tencha is ground into an extremely fine powder.
Grinding merely 30–40g takes an hour! The words “ma” (ground) and “cha” (tea) combine to form the word Matcha.
Matcha History
Chinese history is where powdered tea first appeared. Over the centuries, the Chinese have made changes to the way they prepare and consume tea. Chinese Buddhist monks popularized a ceremonial way of preparing tea about 900 years ago.
This process involved grinding tea into a powder and required special tools and methodical preparation. This technique was taught to a Japanese monk in the eleventh century, which marked the beginning of the traditional Japanese tea ritual and the development of matcha tea.
What Does Matcha Taste Like?
The flavor of Matcha is earthy and vegetal, with a creamy aftertaste.
Its flavor and aroma are frequently likened to those of seaweed, edamame, and moss. Matcha is said to have an umami flavor in Japan. The fifth taste experience is umami, which is a savory flavor.
Every Japanese matcha-producing region has a distinct flavor profile that is shaped by the soil, climate, and growing conditions.
Where Does Matcha Come From?
Japan’s matcha is mostly produced in four regions: Uji, Fukuoka, Nishio, and Shizuoka.
Uji
Uji is close to Kyoto, the center of Japanese culture and the birthplace of the tea ceremony. Uji matcha is regarded as the highest quality—and priciest—available. It is a small agricultural area that produces only 3 percent of the green tea grown in Japan.
Fukuoka
In Kyushu Prefecture, near the southwesternmost point of the Japanese archipelago, is Fukuoka. Yame, the most well-known growing region in Fukuoka, is well-known for producing premium gyokuro. Yame also makes really good Matcha.
Nishio
The biggest matcha producer in Japan is Nishio, located in Aichi Prefecture; it accounts for around 25% (290 tons) of the nation’s total matcha production. With a moderate climate, high levels of humidity, rich soil, and an elevation of roughly 600 meters, it offers the perfect terroir for cultivating tencha.
Shizuoka
With over 40% of the nation’s green tea produced, Shizuoka, a city west of Tokyo, is the producer that produces the most of all of Japan. Its temperate climate, ample rainfall, and steep terrain—which includes Mount Fuji—make it the perfect place to grow tea. Shizuoka is well-suited to a wide variety of green teas, including Matcha, but it excels in producing Sencha.
Grades of Matcha
Matcha comes in two primary varieties: ceremonial grade and culinary grade.
Ceremonial grade tea is of superior quality and is utilized in tea ceremonies, whilst culinary grade tea is utilized in baking and cooking. There are, of course, differences in quality.
It is best to look for a powder that is smooth and finer than talc, with a vivid, deep green color.
Grade D is of course the lowest. Ceremonial grade would be the AA grade shown below.
Discovering Matcha
Matcha was new to me a few years ago. I had always known of green tea growing up and that it was beneficial for you, but my Matcha journey didn’t start until later.
It is a bit of an acquired taste when taken by itself. However, the benefits it offers are second to none. You can read more about a study the National Institute of Health did on the benefits here.
Give Matcha a try. It’s full of goodness, tastes great when properly mixed, and will turn you into a Zen master when preparing.
Alternatively, you can try our Freedom Tea which offers Organic Japanese Matcha, a punch of Guarana Extract, 100% DV of Vitamin C plus other benefits you can see here!
