Do you like matcha? Do you know the origin of matcha? Do you want to learn about the benefits of matcha? If you are interested in these questions, then please continue reading this article and let’s explore the world of matcha together.
Matcha, the green tea powder originating from China, has captivated the world with its unique taste and nutritional value.
Origin of Matcha
Matcha is a type of tea that originated in the Sui Dynasty of China and is now also known as matcha due to Japanese influence. The traditional Chinese characters for matcha are “末茶”, with “末” meaning “powder” or “fine powder”. Matcha was originally used in tea competitions called “dou cha”, which were elegant entertainment activities held in temples or palaces. Participants needed to distinguish different qualities of matcha and select the winner. Dou cha reached its peak during the Tang and Song Dynasties, especially in the Song Dynasty, where it had a complete temple matcha tea ceremony.
In the late 9th century (Japan’s mid-Heian period), matcha was introduced to Japan by Japanese envoys to Tang Dynasty China. The Japanese people accepted and admired the tea ceremony, which developed into today’s Japanese matcha tea ceremony. Since the Ming Dynasty, China has popularized the drinking of tea leaves in soup and abandoned the tea ceremony, and traditional tea grinding has disappeared. However, in recent years, with the increase in cultural exchanges between China and Japan and people’s pursuit of a healthy lifestyle, matcha has returned to the attention of the Chinese people and gradually gained popularity.
Production of Matcha
The raw material for matcha is a type of small tea leaf that has not been kneaded. In Japan, due to years of improvement, green tea has little bitter taste, and green tea that has been covered and steamed has almost no bitter taste. 20 to 30 days before the green tea is picked, a bamboo or iron wire frame is set up on the green tea, and then a straw curtain is covered. The surrounding area is also covered with a grass curtain that is not exposed to sunlight, and the shading rate reaches more than 98%. This cultivation method makes the green tea less bitter and more green.
The freshly picked leaves are steamed on the same day (killed by steam), then dried in a baking oven without kneading, and the large dried tea leaves are called “kou cha”. Then, the kou cha is stored in a cold storage at a temperature below zero degrees Celsius to increase the glucose content and make it sweeter. Before use, the kou cha is taken out of the cold storage and returned to room temperature for processing. After cutting and screening, it becomes small pieces of 0.3 cm square, which is called “nian cha”. The nian cha is ground into a fine powder called matcha using a natural stone mill.
The key to making matcha is to control the temperature and speed. If the temperature is too high or the speed is too fast, the matcha will lose its aroma and color. Therefore, the traditional stone mill rotates only once per minute, and the room temperature must be kept below 20 degrees Celsius. This ensures that matcha retains the flavor of the tea to the greatest extent.
Drinking Matcha
Matcha is generally consumed by direct drinking according to the original Chinese dou cha method, which has some unique methods. Later, it was developed into the Japanese matcha tea ceremony, which has more strict and complex rules.
The basic method is:
- 1. Warm the bowl: First, pour boiling water into the tea bowl together with the tea whisk.
- 2. Mix the paste: Put 2 grams of matcha into the bowl, add a small amount of water (a few milliliters), and mix the matcha into a paste to prevent the very delicate matcha from clumping.
- 3. Whisk the tea: Then add about 60 milliliters of water, and use the tea whisk to brush and stir the matcha in a zigzag pattern (also described as an M-shaped or W-shaped trajectory) along the bottom of the bowl, so that a large amount of air is mixed in to form a thick foam. "The blue clouds are blown away by the wind, and the white flowers float and condense on the surface of the bowl." This is the praise of matcha by the Tang Dynasty poet Lu Tong, describing the shape and color of the foam on the matcha. Thick matcha (4 grams of matcha added to 60 milliliters of water) is called "koicha" in the Japanese tea ceremony, and less matcha (2 grams of matcha added to 60 milliliters of water) is called "usucha".
In addition to direct drinking, matcha can also be used to make various desserts and beverages, such as matcha ice cream, matcha cake, matcha latte, matcha milkshake, etc. These desserts and beverages are not only delicious but also provide health benefits from matcha.
Benefits of Matcha
Matcha not only has a sweet taste but also has many beneficial effects on the body. Here are some common benefits:
- 1. Antioxidant: Matcha contains rich antioxidants such as catechins and anthocyanins, which can remove free radicals in the body, prevent aging, and prevent cancer.
- 2. Lowering blood pressure and cholesterol: Matcha can lower blood pressure, blood sugar, and cholesterol, prevent cardiovascular disease and diabetes.
- 3. Whisk the tea: Then add about 60 milliliters of water, and use the tea whisk to brush and stir the matcha in a zigzag pattern (also described as an M-shaped or W-shaped trajectory) along the bottom of the bowl, so that a large amount of air is mixed in to form a thick foam. "The blue clouds are blown away by the wind, and the white flowers float and condense on the surface of the bowl." This is the praise of matcha by the Tang Dynasty poet Lu Tong, describing the shape and color of the foam on the matcha. Thick matcha (4 grams of matcha added to 60 milliliters of water) is called "koicha" in the Japanese tea ceremony, and less matcha (2 grams of matcha added to 60 milliliters of water) is called "usucha".
- 4. Detoxification and beauty: The chlorophyll in matcha has a good detoxification effect, which can help clean the blood and intestines, and eliminate heavy metals and toxins. In addition, chlorophyll can promote the metabolism of skin cells, improve skin color and texture.
- 5. Enhancing immunity: Matcha contains various vitamins, minerals, and trace elements, which can enhance the body's immunity, prevent infection and inflammation.
Conclusion
Through this article, have you gained a deeper understanding of matcha? Matcha is a powdered tea product that originated in China, became popular in Japan, and is now popular worldwide. It not only has a sweet and mellow taste but also has many beneficial effects on the body. Whether it is direct drinking or making desserts and beverages, you can enjoy the deliciousness and health benefits of matcha. If you also like matcha, why not try making a cup at home or making some simple desserts?
