Whether you've tried it or not, you've probably heard of matcha. This green, frothy tea has rapidly gained recognition and popularity in Europe in recent years. People who are conscious about their diet and always want to make healthy choices have particularly embraced matcha tea. But where does it actually come from and why is it so good for you?
Matcha is the queen of superfoods. This tea is by far the most unique type in the tea segment. This is simply because it is not an infusion of dried tea leaves, but actually contains the tea leaves themselves. These are dried and ground into powder, but retain their powerful and fresh flavour. It is not surprising that matcha has become hugely popular in a short space of time. Matcha contains a veritable bomb of antioxidants (50 times more than broccoli!) and also contains protein and L-theanine, which has a calming effect.
Where does matcha come from?
This special tea originates from China. More than a thousand years ago, the tea leaves were roasted and then ground into powder. This powder was boiled in hot water and salt was added. Later, the tea powder was first whisked in a bowl of warm water. This method became extremely popular.
Japanese travellers saw Chinese Zen Buddhists using this special tea in their ceremonies and adopted this practice. However, for centuries, matcha remained part of a ritual to which outsiders had no access. This explains why matcha remained a well-kept secret for so long, even after Europeans had long since discovered drinking “ordinary” tea.
How is matcha made?
To make matcha, the tea plants are placed in the shade of sails about three weeks before harvesting. Then, mainly the top leaves of the plant, which are the freshest and greenest, are harvested. Only the best leaves are picked by hand and processed into matcha powder. After harvesting, the leaves are laid out to dry and will crumble slightly. The leaves are then stripped of their stems and veins and pulverised with a stone mortar. Crushing the leaves is a slow process. Because the mortars must not become too hot (otherwise this reduces the aroma), the work must be done slowly. It can easily take an hour to produce 30 grams of matcha.
The Matcha ritual
Preparing Matcha tea must be done carefully and with the right “tools”: a chasen (bamboo matcha whisk), a chawan (matcha bowl), kusenaoshi (matcha whisk holder) and a chashaku (matcha spoon). Of course, you can find all these essentials in our range.
Mix a few spoonfuls of matcha powder with warm (not boiling) water and then whisk it with zigzag movements using the whisk. It is important that no lumps remain in this creamy mixture. You can then prepare the tea with water at a maximum temperature of 75°C or warm milk and continue whisking until it foams. Matcha is a tea that you should take your time to prepare.
