This is the name for a unique powder tea which has a history going back a thousand years, first of all in China, but also in Japan from the 12th century. Even drinking it ordinarily, however, should be an event.

Production of Matcha Tea

The leaves for matcha tea are produced primarily in central Japan, near Nishio and Uji. The production process is one of the most expensive in the world. The long production process starts with the collection of seeds and cultivation of seedlings. It takes around five years for a seedling to mature. Leaves are picked in the next two years, but only for testing. Leaves are picked once a year for matcha production. Matcha is produced solely from the most fragile tea leaves picked early in the spring on shaded plantations, which helps increase the chlorophyl content in young leaves and therefore gives the tea a clear green colour. The shading process forces the plants to look for a way to the light, thereby making the leaves longer, thinner and the buds softer. During processing the leaves are not rolled, but after drying all veins are removed from them in a special way. The leaf fragments or flakes are called tencha.

This ingredient is later ground into a very fine tea powder with a clear green colour. In the past the tea was ground in special stone mills shortly before serving, so that it was as fresh as possible and did not lose a single shade of its taste and aroma. Today it is usually ground up at the processing plant. The tea itself is influenced by the quality of the leaves, the weather while it was growing and the temperature during steaming. It is also important for foreign bodies to be removed from the tea. The leaves without foreign bodies are called arancha. It is time to choose the processing method – either matcha or gyokuro. Leaves used for gyokuro, in contrast to those for matcha, do not have their veins and stems removed.

How does matcha smell and taste?

Rating matcha is the same as rating other teas. The colour of the tea, its aroma and structure are assessed. The best matcha is bright green. Some producers use a colour spectrum and determine the quality based on a colour analysis. The aroma of good matcha should be slightly vegetable, smooth and sweet. The amino acid content influences the taste. A generally higher amino acid content makes the tea taste sweeter. If the tea is bitter, it then probably has a lower amino acid content and greater quantity of catechins. The ideal moisture content of finished tea should be around 4% to 6%.

Nutrition analyses provide another indicator to determine the quality. Matcha contains a wide range of nutrients, calcium, iron, vitamin C and fibre. The quantities of the various substances determine how good matcha is. It is ideal to buy the tea in a small packet. The best is a metal box or originally sealed bag. After opening, it is a good idea to consume the tea as soon as possible.

Uses of Matcha Tea

Matcha is used in the production of sweet, cooling and refreshing teas that are suitable for ordinary drinking. In the food industry coarser types of this tea are used to flavour food, produce ice cream or chewing gum. Matcha is suitable for all opportunities from the quite ordinary to the most important. It has its place during exercise, at an evening with friends, in cooking, during a romantic evening meal, it can refresh during the bustle of work and is a drink for a traditional Japanese tea ceremony. Matcha is also suitable for coffee lovers. A strong dosage can replace coffee and revive the drinking at least temporarily.

How to correctly make matcha?

For classic matcha preparation you need a bowl and a whisk. Then all you have to do is sprinkle two pinches or 1g of matcha tea into a bowl, add 100ml of hot water (80°C) and, using the whisk, mix it all up, so that the matcha dissolves perfectly. Hot water can be replaced by cold water, milk, soy or rice milk, or fruit juice. You can also change the dosage to taste. Matcha should be stored in a dry, dark place and after a packet is opened it should be consumed as soon as possible.

In the event you do not have a whisk, it is enough to pour one soupspoon of water onto two pinches or 1g of matcha, making it into a fine paste. It is important to stir in all solid particles of matcha tea. The rest of the water is then poured onto the fine paste and the drink is ready.