Matcha

What Is Matcha Tea?

If you like green tea, you’re going to love matcha! Indeed, matcha is a concentrated powdered form of green tea that has been consumed for centuries in China and Japan. It’s also steadily been gaining in popularity over the last 10 or 20 years in our neck of the woods. So much so in fact, that matcha is now a regular menu item in tea and coffee houses throughout North America. The name “matcha” itself is Japanese and roughly translates to “ground tea”, which aptly describes what matcha is – i.e. powdered tea from the leaves of the tea plant Camellia sinensis, an evergreen shrub of the Theaceae family.

It’s important to note that tea leaves used to make matcha are grown specifically for this purpose and are subject to very distinct processing that produces more theanine and caffeine than regular Camellia sinensis leaves. Tencha tea leaves are typically grown and used to make matcha, which dictates that they be shaded for two weeks before harvesting to increase their chlorophyll content. This, in turn, greatly increases their nutrient content and provides a multitude of health benefits. After harvesting, the green tea leaves are steamed, dried, and ground into a fine powder we recognize as matcha.

Matcha is an integral part of the traditional Japanese tea ceremony and involves a very specific preparation, serving, and drinking ritual. The revered Japanese tea ceremony is steeped in spirituality, with Zen Buddhism being its primary influence.

Matcha Tea - Taste, Texture, Aroma

A high-quality Matcha should smell sweet and vegetal, thanks to the L-theanine amino acid that is preserved in the shade. Also, because, unlike many other teas, matcha contains the entire tea leaf, which results in a much more concentrated nutrient profile, but also a stronger more distinct flavour that many describe as slightly reminiscent of spinach or wheatgrass. But matcha has a much more complex flavour profile along with mellow vegetal grassy notes, gives off a naturally sweet nuttiness, pleasant bitterness, and a savoury aftertaste called umami, which is one of the reasons matcha is so irresistible.

Matcha tea comes in a range of grades which is determined based on its colour, texture, and quality – each having its distinct uses. The two main matcha tea grades are Ceremonial and Culinary, and in turn, these are divided into grades:

• Culinary: premium, cafe, ingredient, kitchen, and classic.
• Ceremonial: ceremonial blend, ceremonial, premium ceremonial.

If you’re looking for the authentic matcha experience, look for a ceremonial grade matcha tea.

Preparing a Perfect Cup of Matcha Tea

Making matcha tea, like making an expert cup of joe, requires a deft hand and a little patience.

To make a cup of matcha you can be proud of:

• Start by heating pure, filtered water to a warm 75-85°C (170-185°F) temperature

(Never use boiling water as this will bring out too much bitterness in your matcha).

• Pour about half a cup of hot water into a matcha bowl to warm it, then discard the water and dry the inside of the bowl.
• Measure out one teaspoon of sifted matcha powder into the warmed bowl.
• Add 1/4 cup of hot water to the powder.
• Use a tea whisk to mix the matcha into the water. Begin with a slow, back-and-forth stroke, then gradually agitate the mixture into a froth with quick strokes.
• Pour into your favourite mug and enjoy!

Matcha tea can be sweetened with sugar or honey and can be made into a decadent and satisfying latte, as well as can be served cold over ice. Matcha is also frequently added to baked goods such as cakes and cookies thanks to its characteristic colour and enviable flavour profile.

Active Compounds in Matcha Tea

Matcha is not only delicious but is also loaded with vitamins and antioxidants, and is well-known for its ability to improve mood and mental clarity. Matcha contains a range of impressive active compounds including:

• Caffeine – Matcha contains about 19–44 mg of caffeine per gram, versus coffee which contains around 96 mg of caffeine per 8-ounce cup, making it a nice, low caffeine alternative to a cuppa joe. Of course, moderate amounts of caffeine can be beneficial and are known to help stimulate mental alertness and physical energy. Caffeine also provides a slight, yet important bitterness to the flavour of matcha.
• Epigallocatechin gallate (EGCG) – is a potent antioxidant that clinical research has shown can reduce inflammation in the body. EGCG has also been shown to support healthy cardiovascular function and protect the brain. Thanks to its naturally bitter quality, EGCG, like caffeine, is responsible for matcha’s slight bitterness.
• Kaempferol, Quercetin, and Myricetin – are three powerful antioxidants that have been shown to help protect the body against free radicals. They are also helpful to support the body’s inherent inflammatory response, and well as to promote healthy immune function.
• Saponins – plant-derived organic chemicals that have a foamy quality when agitated in water.
• Saponins support our body’s natural responses to inflammation and infections (immunity) and contribute astringency and bitterness to matcha tea.
• Theanine – is a natural amino acid, and is in large part responsible for matcha tea’s flavour profile. L-theanine is frequently used to improve mental function, as well as to help temper symptoms of stress and anxiety.