Mattia

Matcha (alternatively called matcha) is a Japanese powdered green tea. From Japanese, the term is translated as “pulverized tea”. It is this product that is the basis for the classic Japanese tea ceremony. Today, matcha is used not only as a tea, but also as a food additive. The ingredient is added to traditional Japanese desserts, ice cream and soba (a type of noodle).

What justifies the popularity of this particular type of tea and does it make sense to look for an expensive drink on store shelves?

A Brief Historical Reference

The history of the drink originated in China during the reign of the Chinese Tang Dynasty (618-907). At this time, the tea industry developed harmoniously according to the times. Tea leaves were steamed, pressed into small briquettes, then packaged in the necessary containers and sent to retail outlets. Tea was made by roasting and grinding the leaves into a powder. The resulting substance was poured with hot water, adding mint leaves and a pinch of salt to maximize the flavor.

The Song Dynasty (960-1279) replaced the previous rulers. During this period powdered tea gains special popularity. It is prepared by steaming and drying tea leaves. The leaves were poured with boiling water, after which they were brewed directly in a cup: the drink was infused and whipped until an airy foam formed.

The preparation and special ritual of drinking powdered tea has become (and still is) part of the Zen ritual.

Zen Buddhism, and with it its special tea ceremony, came to Japan through the monk Eisai in 1911. China has gradually moved away from the use of powdered tea, but in Japan this tradition has acquired a completely new interpretation. The Zen monks preserved powdered tea and promoted its distribution to all segments of the population. The popularization of the product lasted from the XNUMXth to the XNUMXth century. Japan seriously took up the improvement of the technique of making powdered tea. The owners of tea plantations in Uji (a city in Kyoto Prefecture) were able to reach the pinnacle of the production of powdered tea, the result of the search was matcha.

Production technology

Matcha is made from tea leaves that are protected from UV rays before harvest. A similar technology is typical for powdered gyokuro tea (translated as “pearl dew”).

A few weeks before harvest, preparatory manipulations begin. Bushes are closed from exposure to direct sunlight or treated with special compounds. The biochemical processes inside the leaf slow down, which helps the plant to be enriched with amino acids and enhance the sweet taste.

After the harvest, the tea leaf has two paths. If they are twisted and dried, then the output is gyokuro tea. If the rolling process is skipped and the leaves are dried straight, tencha tea is obtained.

Tencha is the base for making matcha. Veins and stems are removed from the dried leaves, then ground into a talc-like powder of a bright emerald hue.

Matcha can be prepared solely on the basis of tencha tea. Other powdered teas will not be able to give the desired taste, texture and structure.

The taste palette of matcha depends on the concentration of amino acids. The highest grade of tea is distinguished by a more intense, sweet taste and the deepest aroma. The lower grades of tea (picked in the same year, but in the late season) are distinguished by a subdued flavor and aroma palette, often bitter.

The most delicious and high-quality matcha is mined in the areas of Uji, Nishio and Shizuoka and the northern part of Kyushu.

Traditional brewing technology

In Japan, there are only 2 ways of making tea: strong (“koicha”) and weak (“usucha”). Regardless of the method of preparation, there are several general rules for preparing a drink.

First of all, the matcha is passed through a sieve to remove lumps and massive foreign objects. For this, a specially designed stainless steel sieve is used. They consist of a connected storage container and a fine wire mesh through which the tea is ground. Matcha is pushed through the sieve with a special wooden spatula, a small smooth stone is placed on top (the size of the stone should be slightly smaller than the size of the sieve), then the structure is shaken several times.

If the drink is intended for the tea ceremony, then it is placed in a small container called tyaki. For normal serving, tea leaves are poured into the cup directly from the sieve. The traditional serving includes a bamboo chashaku spoon. It is with her that the powder is laid out in a cup / bowl / teapot, then hot water is added to the container (the temperature should be 80 ° C). Next comes the chasen bamboo whisk. With it, the contents of the container are whipped until air foam is formed. It is important that there are no lumps and prints of tea grounds on the edges of the cup in the matcha.

Traditional matcha gives off a clear bitterness, so according to the classic recipe, small wagashi sweets are served with it. Wagashi must be eaten before tea is served. Locals believe that it is the bitterness that makes tea so special, so it is forbidden to dilute it with milk or sugar.

Welding

Weak tea is brewed from 2 grams of powder. This is equivalent to half a teaspoon without a slide. This amount of tea will require about 70 milliliters of hot water (based on 1 cup). Foaming is an optional aspect of usutcha brewing. If desired, it will be possible to beat it, but there will be no special changes in the taste and concept of the drink. Usucha is light green in color and has a more bitter taste than koicha.

Welding

To make strong tea, you need much more powder and less liquid. Koicha is made with 4 grams of matcha (one heaping teaspoon) and 50 milliliters of hot water for one cup. As a result, a thick mixture is formed, which in consistency is very similar to liquid honey. You need to mix the koit with slow rotational movements so as not to create foam.

For the preparation of koycha, expensive varieties of matcha from old tea trees are used. The tree must be over 30 years old.

Their tea leaves are said to be infused with a milder, sweeter, more refined aroma and flavor. Koycha is served exclusively during the tea ceremony, and in everyday life they drink usutya.

Matcha secrets

Quality

Always choose only quality and organic tea. Late harvest, improper collection and preparation technology will not be able to provide the desired condition when whipping. Moreover, buying an ingredient from an unverified manufacturer, you deprive yourself of confidence in the authenticity of tea.

The difference between store-bought tea bags and natural matcha is huge, but it will take trial and error to get a clear understanding of this.

The ratio of ingredients

Ideal combination for matcha: 1 teaspoon powder and 100 ml water at 82-85°C. Don’t start your matcha experience with a traditional koita. Untrained taste buds will not be able to perceive the full depth of flavors and structure of the drink. Start with 100 milliliters of liquid, then gradually reduce the concentration to the usual one.

Correct inventory

Bamboo whisk, stainless steel sieve, chawan (special bowl for tea) were invented for a reason. They really affect the taste of the finished drink, make it special, atmospheric and memorable. Don’t neglect the details, because that’s where the whole charm of the matcha lies.

Whipping technology

Beat the matcha in a zigzag pattern, not in a circular motion. It is best to actively drive the whisk from side to side or draw complex zigzags in the cup. This way you will achieve a soft texture of tea, fast foam formation and perfect taste.

Buying quality tea is not cheap. It takes 200 kilograms of tea leaves to produce 5 grams of organic matcha. Considering this ratio and the many manipulations that have been done to obtain the powder, the high price is well deserved. Low cost most often indicates a fake or non-compliance with all matcha production standards.

Alternative uses for tea

Cookery

Matcha is one of the most common ingredients in Japanese sweets. It is used for kasutera biscuit, manju wheat/buckwheat/rice cake, monaka bean jam waffle, and classic Japanese kakigori ice cream. Tea is mixed with sugar, milk, or salt to enhance the taste, and then added as a topping, sauce, or main filling.

Matcha is used to prepare:

• chocolate bars;
• various sweets and desserts;
• cheesecakes;
• rolls;
• ice cream and sorbets;
• cookies;
• puddings;
• mousses;
• traditional Japanese sticks;
• rice;
• cold and hot drinks, liqueurs, alcoholic and non-alcoholic cocktails.

Healthy and gustatory properties of matcha have seriously interested the representatives of North America. The component caused a real stir and is widely used for the production of healthy foods. It is added to any food – from plant-based milk to energy protein bars. The popularity of tea is justified by a study by the University of Colorado in 2003. It turned out that the concentration of the important antioxidant EGCG in matcha is 137 times higher than that of other drinks that are on the market.

Skin beauty and health

The only real secret to healthy and well-groomed skin is nourishment from within. According to the American Academy of Dermatology’s “What To Eat For Glowing Healthy Skin” research, there are a number of vitamins and minerals that help our skin look healthier and more radiant. These include antioxidants in vitamins C and E. Their main goal is to protect the skin from ultraviolet radiation and block the negative effects of free radicals in cells in order to avoid early aging. Vitamins of group B and biotin, which are responsible for the formation of skin, nails and hair, and retinol for their restoration bring tremendous benefits to the skin. The concentration of beneficial antioxidants in matcha tea is able to satisfy not only taste buds, but also the condition of the skin.

Regular consumption of the drink will help get rid of rashes, reduce the appearance of acne, nourish / moisturize the skin and make it truly radiant.

Improving brain activity

The traditional Japanese drink is a real vitamin bomb for the brain. Tea contains two special amino acids: theophylline and L-theanine. They provide:

• the fastest and most effective concentration of attention;
• prolonged vigor;
• improvement of mental endurance;
• increase in brain activity.

Despite the fact that the brain makes up only 2% of the total body weight, it takes about 20% of the energy that is produced daily by the human body. In addition to matcha tea, blueberries, avocados, cocoa beans and lentils are advised to stabilize the functionality of the brain.

Rapid weight loss

Matcha contains EGCG polyphenols. It is a thermogenic component, which, according to scientific studies, is able to speed up metabolism. It is matcha that is isolated from all green teas and is recommended to drink the drink not only for the purpose of relaxation, but also for weight loss. Why? It’s all about cooking technology. Matcha is crushed into a powder that completely dissolves in water and “transfers” its composition to it, including enzymes that speed up metabolic processes.

To achieve the fastest and most effective result, you need to drink the drink cold. This is completely contrary to the Japanese tea tradition, but it is the cold liquid that makes the body work and burn more calories. To speed up metabolic processes, it is recommended to drink 3 cups of organic matcha per day. Once the goal is reached, and the metabolism is brought to maximum levels, tea consumption can be reduced. Tea consumption should be agreed with the attending physician. Excessive concentration of matcha in the diet can lead to unintended consequences for human health.

What you need to know about caffeine

Caffeine is the most used natural stimulant in the world. Its main sources are coffee, dark chocolate and matcha tea. How safe is the ingredient and can it be included in the daily diet?

80% of the world’s population consumes caffeinated foods daily. Regardless of concentration, the component stimulates the central nervous system and brain, helping a person to constantly stay in good shape.

Benefits of caffeine:

• increases the performance of the body by 10-15%;
• improves performance due to the interaction of adrenaline and acids from adipose tissue;
• creates additional energy sources;
• suppresses the feeling of hunger and the desire to eat something sweet;
• contributes to the rapid and effective breakdown of fat cells;
• improves mental concentration and stimulates brain activity;
• reduces the risk of premature death by 25%;
• neutralizes the effects of free radicals, protects the body from infections and viruses, increases the protective functions of the immune system, prevents inflammation, pathologies of the heart and nervous system.

Disadvantages of caffeine:

• causes insomnia and anxiety;
• provokes the expansion of blood vessels, which brings pain (formed after the abolition of the usual dose of caffeine per day);
• increases the likelihood of panic attacks;
• enhances cardiac activity, quickens the pulse and excites the vasomotor center;
• with uncontrolled consumption, it can cause addiction;
• interferes with the absorption of calcium and increases the risk of developing pathologies of the skeletal system.

Caffeine has a significant list of both advantages and disadvantages. To get only the benefits of the drink, you must follow some rules. The daily amount of caffeine should be up to 400 milligrams per day. This dosage averages 2-3 cups of strong coffee or matcha.

If you are unsure of the exact concentration, consult your doctor. He will check the condition of all organs and select the optimal daily dosage of caffeine. Get the most out of your food and stay healthy!