Matcha
| Matcha | |
|---|---|
| Type | Green |
| Other names | 抹茶, 'Rubbed Tea' |
| Origin | Japan |
| Quick description | Well-known powdery tea, generally expensive. |
Matcha (Japanese: 抹茶), occasionally spelled maccha, is a fine, powdered green tea used in Japanese tea ceremony and to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The most famous Matcha-producing region is Nishio in Aichi (on the main island of Honshu). This tea is specifically referred to as Nishiocha.
Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. It can be hard to find outside Japan, as can the implements traditionally used to prepare and consume it.
History
Powdered tea seems to have been invented in China during the Song Dynasty (960-1279). Preparation and consumption of powdered tea was formed into a ritual by the Chan Buddhists, who drank from a single bowl as a sacrament.
Chan Buddhism (also known in Japanese as Zen), and powdered tea along with it, were brought to Japan in 1191 by the monk Eisai. Powdered tea was slowly forgotten in China, but 16th century tea master Sen no Rikyu formulated the rules of Japanese tea ceremony, specifying matcha as the correct tea to use.
Production
The preparation of matcha starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids that make the resulting tea sweeter.
After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (点茶). Tencha can then be stone ground to the fine, bright green, talc-like powder known as matcha.
Note that only powdered tencha qualifies as matcha, and other powdered teas are known as kocha (粉茶, lit. "powdered tea"). The high level of Catechin it contains is a consequence of the very small particle size of the processed leaf.
The flavor of Matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness & deeper flavor than the standard or coarser grades of tea harvested later in the year.
Preparation
Prior to serving, the matcha must be forced through a sieve in order to remove lumps. There are special sieve available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a Japanese tea ceremony, then it will be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and a modicum of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency, traditionally using a special kind of whisk made of bamboo known as a chasen. There must be no lumps left in the liquid, and ideally no powdered tea should remain on the sides of the bowl.
Usucha, or thin tea, is prepared with two or three teaspoons of matcha and approximately 3/4 cup of hot water. Some drinkers (and schools of tea ceremony) prefer to whip the mixture to produce a light frothy "head," while others prefer as little foam as possible. Usucha creates a lighter and slightly more bitter tea.
Koicha, or thick tea, requires significantly more matcha, as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower, stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies.
Because matcha is slightly bitter, it is traditionally served with a small sweet.
Other uses
Matcha is now a common ingredient in sweets. It is used in castella, manju, and monaka; as a topping for kakigori; mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura in a mixture known as matcha-shio. It is also used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including Swiss rolls and cheesecake), cookies, pudding, mousse, and ice cream. Even the Japanese snack Pocky has a matcha-flavoured version.
The use of matcha in modern drinks has also spread to North American café culture where, as in Japan, it has become integrated into lattés, iced drinks, milkshakes, and smoothies, as well as alcoholic beverages.
The health benefits of green tea and matcha have also raised significant interest in North America. Consequently, it can now be found in numerous health food products ranging from cereal to energy bars.