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What is matcha?
Matcha tea is made from the leaves of the Camellia sinensis tea plant. What makes matcha unique is its origin and production process. Unlike many other types of tea, this green tea is ground into a fine powder before being consumed.
The quality of matcha tea is largely determined by the way the tea leaves are treated. Only a small number of tea farmers are capable of producing and supplying high-quality matcha.
Only the finest, young tea leaves are used in the production of matcha powder. One month before the leaves are harvested, the plants are placed in the shade, increasing their production of chlorophyll, amino acids, antioxidants, and L-Theanine. These additional compounds contribute to matcha’s intense green color, rich flavor, distinct aroma, and nutritional benefits. Growing matcha is therefore an intensive and lengthy process.
History of Matcha
The history of matcha tea dates back to 1191 when it was introduced to Japan by the Zen Buddhist monk Eisai, who brought it from China. He was also the first to drink the tea in its ground powder form. Over the centuries, matcha has become deeply intertwined with Japanese culture, giving rise to traditional tea ceremonies. During these ceremonies, hot water and matcha are whisked together using a bamboo tea whisk, creating a frothy tea with a full-bodied flavor. Boiling water should be avoided, as it makes matcha taste bitter.
Benefits of Matcha
Matcha contains more antioxidants than regular tea, has anti-inflammatory properties, and provides an energy boost. Additionally, the chlorophyll in matcha helps the body eliminate harmful metals. L-Theanine also promotes a calming effect.
In recent years, matcha tea has gained increasing popularity, with more and more positive attributes being associated with it. Some studies suggest that matcha may have a beneficial impact on preventing dementia and improving mental health in general.
