A Comprehensive Guide of Matcha Green Tea: History, Origins, Benefits, and More!
Welcome to our in-depth article on matcha green tea! In this comprehensive guide, we will delve into the rich history and origins of matcha, uncover the intricacies of its growing and processing methods, highlight its myriad of health benefits, provide step-by-step instructions on how to make a perfect cup of matcha, and even explore the art of pairing it with various foods. Whether you're a seasoned matcha connoisseur or new to this vibrant green beverage, our article will serve as your ultimate resource for all things matcha!
Mastering the Art of Matcha: A Comprehensive Guide to History, Origins, Benefits, Brewing, and Pairing with Foods
Get ready to embark on a journey through the captivating world of matcha green tea as we unveil its rich history, explore its origins, delve into the growing and processing methods, uncover its numerous health benefits, provide step-by-step brewing instructions, and even reveal the art of pairing it with delicious foods in this comprehensive guide.
What is Matcha Green Tea?
Matcha is a special type of Japanese tea that’s made in powder form. This kind of tea is grown, harvested and processed in a particular way. Matcha green tea comes from the Camellia sinensis plant, the same plant as all types of true tea including white tea, oolong tea, green tea and black tea. Matcha simply means powdered tea. ‘Ma’ means powder and ‘cha’ means tea.
The History of Matcha
Matcha green tea is a bold and rich tea with a undeniable rich history:
Originating in China: Whilst matcha has been a huge part of Japanese tea culture for over 800 years, it actually originated in China. The very first infusion of tea was discovered thousands of years ago in China. Legend tells us that Emperor Shen Nung first discovered tea when a stray leaf blew into his pot of boiling water around 5000 years ago.
The Tang Dynasty: Matcha has been enjoyed as far back at the Tang Dynasty (618-907) however, tea was different to how it is these days. Tea was commonly steamed and pressed into bricks during this era. Often these tea cakes were roasted into a fine powder. Sometimes other herbs were added when the tea was steeped.
The Ming Dynasty: During the Ming Dynasty (1368 to 1644) these Chinese tea cakes were replaced by loose leaf tea, similar to the loose leaf tea that we know and love today. The process of growing, harvesting and grinding matcha developed over a few hundred years in Japan.
Myoan Eisai: Tea, in powdered form, was first discovered by Myoan Eisai, who was a Buddhist monk that dedicated his life to Zen Buddhism. He often used tea to improve his meditation skills. It was Myoan Eisai that introduced tea to Japan and because of this he is often referred to as the ‘father of tea’. In 1168, Eisai first travelled from Japan to Mount Tiantai in China and had many subsequent trips to China throughout his life. When returning to Japan after another trip to China, in 1191, he brought tea plant seeds back with him and decided to plant these seeds in Mount Sefuri. He chose to plant these seeds here as mountainous areas are ideal for growing tea plants. The tea he discovered on his travels to China inspired his book Kissa Yojoku (How to Stay Healthy by Drinking Tea). Eisai also gave seeds to a priest named Myoe Shopin. Myoe Shopin later grew these tea plant seeds and made the first Uji tea. Uji tea refers to all Japanese green tea that’s produced in Uji, Kyoto. This includes matcha, sencha and gyokuro.
Samurai warriors: Samurai warriors often drank matcha before battles! Buddhist monks influenced the Samurai to take tea for mental alertness. It helped them become ready for battle.
The invention of the tea shade: It wasn’t until some time after tea plants were established in Uji, in the 16th century, that the process of growing new tea shoots under the shade was first fabricated. The Japanese tea shade, known as ‘honzu or tana’ was created using a straw structure to cover the growing tea plants. This allows the new shoots to increase chlorophyll and amino acids which gives the leaves a brighter green colour and fresher taste. Some tea gardens still use this method with a straw and bamboo structure, however many tea gardens now use other modern day materials.
Japanese tea culture: Myoan Eisai’s book detailed the benefits of drinking tea to aid in mental alertness whilst staying calm at the same time. His findings triggered a popularity in the luxury of matcha for the high classes and Japanese aristocracy before it later became widely available to everyone. Matcha soon became the body of a traditional Japanese tea ceremony known as ‘chado’. Chado means ‘the way of tea’. This ceremony involves the preparation and presentation of matcha. Zen Buddhism was the primary influence of this ceremony, and was once a luxurious ritual reserved for nobility and for the Samurai warriors. These days the practice of chado is more often enjoying tea with friends and families rather than in an actual religious ceremony.
Growing and Harvesting Matcha
Matcha is a type of green tea that comes from the same plant as all types of true tea including black tea, white tea and oolong tea. All true tea comes from the Camellia sinensis plant, aka the tea plant. Authentic matcha is a special type of green tea that is grown and produced in Japan. Uji and Nishio are the two main tea growing regions. Uji is the birthplace of matcha and is the most famous matcha growing region which is on the southeast border of Kyoto.
A tea plant reaches maturity at around 5-6 years. However, many tea gardens prefer to use leaves from plants over 8 years as the taste can be somewhat inconsistent before this time. After the plant is mature, the leaves can be harvested for producing the best quality tea. Most types of tea is grown in elevated areas with particular growing styles and each tea garden will adhere to precise harvesting schedules. Here are the general matcha processing steps:
Pruning: When tea plants are growing, they are often spread out and are regularly pruned to encourage the plants to grow outwards rather than upwards. This step helps manageable harvesting.
Shading: The shading of the plants starts in April time and lasts for around 4 weeks for each harvest. The first flush (harvest) takes place in May. The shading of the plants reduces photosynthesis and in turn helps increase chlorophyll and amino acids which gives the leaves a bright green colour, and a fresh mellow flavour profile. Usually, the darker the growing conditions, the higher the grade of matcha. There are subsequent harvests that take place. Just like Darjeeling tea, matcha has a first, second and third flush. Each flush will have different characteristics and flavour profiles. The first flush is considered to be the higher grade of tea in comparison to the other flushes.
Harvesting: The new shoots that grow under the shade are either hand harvested or plucked using a specially made machine.
Steaming: Once the leaves have been harvested, they are washed and briskly steamed. The steaming halts the oxidisation process. This step allows the tea to retain it’s green colour, hence the name green tea.
Sorting: Once the leaves have been cooled after the steaming and drying process, the leaves are thoroughly sorted from the stalks, and the veins are also removed. Once the stems and veins have been separated from the leaves, the leaves are chopped into smaller pieces.
Grinding: Some matcha is ground by hand on a granite stone mill and some larger scale producers use machinery. Grinding the tea is a slow process. It has to be completed at cool temperatures so that the matcha powder does not heat and spoilt from any friction, it has to retain it’s raw bright green colour and crisp grassy taste.
Does Matcha Have Caffeine?
All tea from the Camellia sinensis plant naturally contains caffeine. Many different types of plants use caffeine as a natural insecticide. It is difficult calculating the exact amount of caffeine in each cup of tea due to varying factors. These include how the tea has been grown, harvested and how it is brewed. Matcha contains high amounts of caffeine compared to other types of tea as the whole leaf is consumed. Matcha contains around 35mg of caffeine per half a teaspoon. Here is a look at other drinks in comparison:
Other true teas: White tea can range between 15-75mg of caffeine per cup. Black tea contains around 40mg of caffeine per cup. Oolong tea is partially oxidised and falls between a black and a green tea and will contain amounts varying between 25-40mg per cup. Green tea contains around 25mg of caffeine per cup.
Coffee and mate: A regular cup of coffee contains about 95mg. Some strongly brewed large coffees from coffee houses can contain as much as 500mg of caffeine per serving! A cup of yerba mate can contain anywhere between 40-70mg of caffeine depending on the brewing method.
Sodas: A can of cola contains about 40mg. A regular can of Red Bull energy drink contains around 80mg of caffeine.
Hot chocolate: Chocolate also contains caffeine! A cup of hot chocolate will contain approximately 20mg.
What are the Health Benefits?
Matcha contains healthy antioxidants that help fight free radicals in our bodies. Matcha contains lots of compounds to benefit us. Let’s look at these in more detail:
Antioxidants: Tea contains healthy compounds known as catechins, in particular Epicatechin (EC) and epigallocatechin gallate (EGCG). These catechins can help keep our bodies youthful and healthier. Matcha green tea contains higher amounts of EGCG than found in green tea. Matcha is minimally processed to retain its freshness and the whole leaf is consumed rather than enjoyed by infusing the leaves. Studies suggest that the number of catechins in matcha may actually be up to 137 times higher than those found in green tea.
Anti allergenic effects: Green tea, especially Japanese matcha may help with allergies. There is some research that suggests that methylated EGCG produces a stronger anti-allergenic response compared to that of regular EGCG. All types of tea contains varying amounts of EGCG, however, it is particular Japanese green teas (such as matcha) that contain methylated EGCG.
Skin health: Matcha can provide benefits when taken as a drink and also when used topically. Matcha green tea is known as an anti inflammatory which can aid in the relief of dry and irritated skin. It also contains a property known as methylxanthine. The main methylxanthine known in tea is the caffeine, there is also theobromine and theophylline. These can aid in the circulation which can help promote healthy skin. Caffeine also has the ability to penetrate the skin for a full on antioxidant treatment. Studies show that caffeine helps protect cells against UV radiation, slows down photoaging of the skin and stimulates hair growth. Using matcha in skin scrubs and other treatments can promote skin conditioning. This homemade matcha and aloe face mask is also super soothing.
Weight management: Some reports show that matcha may help with weight loss. It may help reduce belly fat and help with weight management. The catechin found in green tea called EGCG can boost the metabolism, and may also aid in fat loss. Tea also contains caffeine which can provide an energy boost. This is helpful for exercising and maintaining an active lifestyle.
Gut health: Matcha may help you to poop more! The antioxidants plus the other compounds found in matcha known as caffeine and strictinin may help to keep your bowels regular. Caffeine can stimulate the colon and intestinal muscles causing an urge to go. A study on strictinin found that it may also help stimulate bowel movements. The antioxidants found in tea may even help to prevent disease such as inflammatory bowel disease. And not forgetting that the water intake from drinking tea can help keep constipation at bay by softening stools and stimulating bowel movements.
Anti aging: Tea may even contain anti aging properties! This study shows that tea may have anti-aging properties, anti-carcinogenic properties and may also help to prevent neurodegeneration. All of which is important for staying youthful.
The Side Effects
Side effects of drinking matcha can occur to those people who are sensitive to the compounds found in tea or for those who drink too much tea. Reported side effects from caffeine include anxiety, nausea and sleep disruptions. Tea is acidic and can make heartburn worse and also cause an upset stomach for some individuals. Matcha is a bold tea and can be enjoyed with milk in a delicious matcha latte. Adding milk to tea can help offset some of the tummy issues that are sometimes associated with drinking tea.
Mastering the Art of Matcha: Brewing, Tasting, Pairing, and Recipes for the Perfect Cup of Tea!
Learn the art of making matcha green tea with its unique taste profile, discover perfect food pairings, and explore delectable recipes in this comprehensive guide to elevate your matcha experience to a new level of culinary delight.
Tasting Matcha Green Tea
Buying matcha can be quite confusing as there are many different types available online and in stores. It’s always best to choose a high quality matcha that has a vibrant colour and fresh grassy aroma. However, if you are baking with matcha or using it in homemade skincare recipes, you may prefer to choose a lesser quality tea or a culinary grade/ingredient grade matcha instead of the highest quality ceremonial grade matcha.
A delicious tasting matcha will have a vegetal and slight astringent taste, a sweet grassy fragrance, a smooth texture with a pleasant nutty aftertaste. Matcha is often described as having ‘umami flavour’ which is a Japanese expression which means essence of deliciousness.
The Types of Matcha
There are three main categories of matcha green tea: ceremonial grade, ingredient grade and culinary grade:
Ceremonial grade: This is the highest quality matcha made from the first flush (first harvest) and made from leaves that have been shaded the most. The shade creates a more vibrant green colour and also increases the amount of l-theanine present in the leaf. The l-theanine gives the tea a mellow flavour and it’s this amino acid that promotes calmness and relaxation. Ceremonial grade matcha is best for enjoying on their own to really appreciate the uniqueness of this kind of tea.
Premium ceremonial: This is highest quality matcha made from the very best first flush, extra shaded finest green tea leaves.
Ceremonial: Still high quality and very similar to premium grade but will attract a lower price.
Ceremonial blend: This is a blend of the first and second flushes to provide an experience that falls between ceremonial and culinary grades. A budget friendly version of a good quality matcha green tea.
Culinary grade: Culinary grade matcha usually comes from the second flush (second harvest) and it is lower in quality than ceremonial grade matcha but still should have a vibrant colour and fresh, grassy taste. Culinary grade matcha is best for using in lattes and mixing with other ingredients such as in baking or in delicious smoothies. Culinary grade matcha is sometimes referred to as kitchen grade or cafe grade. These types of matcha are intended to be mixed with other ingredients.
Ingredient grade: Ingredient grade matcha usually comes from the third flush (third harvest) and is the lowest quality of all. Ingredient grade matcha will not have a bright green colour like ceremonial grade matcha. Ingredient matcha is commonly used in supplements, in processed foods and in health food products.
Perfect Pairings
Matcha, with its unique flavor profile and vibrant green color, pairs well with a variety of foods:
Delicate pastries, such as macarons, shortbread cookies, or green tea cakes.
Creamy desserts, like cheesecake, ice cream, or matcha-flavored tiramisu.
Savory dishes, such as sushi, sashimi, roasted vegetables, or grilled seafood.
Breakfast items, like smoothie bowls, pancakes, or matcha-infused overnight oats.
Light snacks, such as matcha-flavored popcorn, nuts, or rice crackers.
Dairy or non-dairy milk-based beverages, like matcha lattes or matcha-infused milkshakes.
Japanese confections, such as mochi, wagashi, or dorayaki.
Dark chocolate or cocoa-based desserts, which can complement the slightly bitter notes of matcha.
Fresh fruits, such as berries, citrus fruits, or tropical fruits, which can provide a contrasting sweetness to matcha's flavor profile.
Asian-inspired dishes, like matcha-infused noodles, rice dishes, or dumplings.
How to Make and Mix Matcha
There are various ways to mix matcha by using a traditional whisk or by alternative methods:
How to make a simple cup of matcha: Take half to one teaspoon of matcha powder per cup. Firstly, sift the powder into a small bowl to remove any lumps and add a splash of freshly boiled (buy slightly cooled) water. Using a traditional bamboo whisk, mix up the matcha and water until a smooth paste is formed. Next, top up with the desired amount of hot or cold water. Add a sweetener of choice and milk if desired or enjoy your matcha straight without added ingredients to appreciate the natural flavours and aromas.
There are many alternate ways to mix matcha. You don’t necessarily need the traditional equipment (known as a chasen and a chawan). You can use a mini handheld milk frother to mix matcha. You can also use a blender to blend matcha into healthy smoothies or into these matcha and turmeric wellness shots. Because matcha is in powder form, it’s easily incorporated into cakes and bakes. Try making this matcha marble lime drizzle cake recipe.
If you love matcha recipes, you may also love to try these:
How to make matcha simple syrup - great when added to ice cream, desserts and pancakes! Add to sparkling water or sweet soda for a delicious carbonated tea.
How to make an iced matcha latte - super bright and colourful made with a layer of blended strawberries and rose.
How to make matcha mochi ice cream - a traditional Japanese dessert made with glutinous rice flour.
Try mixing matcha into cocktails and mocktails! Here’s how to make a tequila sunrise cocktail with an added green matcha layer.
How to Store Matcha
Once matcha has been opened, the power begins to react to the air which will cause oxidization. It’s best to store matcha in the fridge in an airtight container, a dark container is best to avoid light damage. Once matcha is exposed to the air it will begin to react and lose it’s qualities; it’s bright green colour, aroma and fresh grassy taste. Tea is very porous and will soak up aromas from nearby ingredients so ensure that your stored matcha is completely sealed and airtight. Matcha should last up to six months when stored correctly.
Make a Cup of Matcha Today!
Matcha green tea is a fascinating and versatile beverage that has a rich history, unique flavor profile, and numerous health benefits. From its origins and growing methods to its processing and brewing techniques, matcha is a beverage that is steeped in tradition and craftsmanship. Its distinct umami taste, vibrant green color, and velvety texture make it a beloved ingredient in culinary creations, ranging from delicate pastries to savory dishes and refreshing beverages. Whether you're a matcha enthusiast or new to this beloved beverage, we hope that our comprehensive guide has provided you with valuable insights into the world of matcha, and inspired you to explore its nuances, health benefits, and culinary possibilities. So go ahead, grab your matcha whisk and indulge in the art of savoring this exquisite tea!
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It is important to note that any health advice provided in this article is for informational purposes only and should not be taken as medical advice. Always consult with a qualified healthcare professional before making any changes to your diet, exercise routine, or overall health. The information provided is not a substitute for professional medical advice.