Matcha: Everything you need to know about the green powder

Matcha, a finely ground powder made from specially grown and processed green tea leaves, has gained popularity around the world. This bright green powder is coveted not only for its unique flavor, but also for its many uses in cooking and deep-rooted cultural significance, especially in Japan. In this post, we'll take a look at the history of matcha, its production process, how it differs from other types of tea, and its many uses.

History and origin of Matcha

Matcha has a long history closely linked to the Japanese tea ceremony, also known as "chanoyu." However, the origin of matcha dates back to Tang Dynasty China (618-907 AD), when tea leaves were steamed and ground into a fine powder. This powder was then whipped with water to make a drink. The Buddhist monk Eisai brought matcha to Japan in the 12th century, where it was adopted by Zen Buddhists to aid in meditation. Over the centuries, matcha became an integral part of Japanese culture, used primarily for the tea ceremony.

The production process of Matcha

Matcha is made from the leaves of the tea plant Camellia sinensis, but the cultivation and processing are very different from other green teas. The production process of matcha can be divided into the following steps:

1. Shading the tea leaves:

•About three to four weeks before harvest, the tea plants are shaded with nets or straw mats. This technique reduces sunlight by up to 90%, which increases the chlorophyll content in the leaves and gives them their characteristic bright green color. In addition, the shading promotes the production of amino acids, especially L-theanine, which gives matcha its mild, umami-rich flavor.

2. Harvest:

•Only the youngest and most tender leaves of the tea plant are harvested to produce high-quality matcha. Harvesting is usually done by hand to ensure that only the best leaves are selected.

3. Steaming:

•Immediately after harvesting, the leaves are steamed to stop fermentation and preserve the green color and fresh flavor. This step distinguishes green tea from other types of tea such as oolong or black tea, where the leaves oxidize and ferment.

4. Drying and grinding:

•After steaming, the leaves are dried and the stems and veins are removed. The result is tencha, which is then ground in traditional granite stone mills into a fine powder, matcha. The grinding is a slow process to avoid overheating and to preserve the quality of the powder.

Differences between Matcha and other types of tea

Matcha differs from other types of tea, especially traditional green tea, in many ways:

1. Consistency:

•While green tea is prepared as an infusion from whole or crushed leaves, matcha is consumed in powder form. This means that you absorb all the nutrients of the tea leaf, not just the water-soluble components.

2. Taste:

•Matcha has a more intense and complex flavor than other green teas. The taste is rich in umami, slightly sweet and can also contain bitter notes, depending on the quality of the powder.

3. Use:

•Matcha is not only consumed as a tea, but also used in cooking. It is a popular ingredient in smoothies, baked goods, desserts and even savory dishes.

Possible uses of Matcha

Matcha is extremely versatile and can be used in a variety of ways:

1. Traditional Matcha Tea:

•For the traditional preparation, a small amount of matcha powder (about a teaspoon) is poured into a bowl with hot, but not boiling, water (about 70-80°C) and whipped with a bamboo whisk, the so-called chasen, until foamy. There are two main ways of preparing it:

• Usucha (thin tea): A lighter matcha tea with a creamy consistency and mild taste.

• Koicha (thick tea): A more intense and stronger matcha made with less water and often served on special occasions.

2. Matcha Latte:

•A matcha latte is a popular modern variation where matcha powder is mixed with steamed milk (or plant-based milk alternatives). The result is a creamy and slightly sweet drink that can be served cold or warm.

3. Matcha in food:

•Matcha is commonly used in a variety of foods, including:

• Baked goods: cakes, cookies, muffins and brownies.

• Desserts: ice cream, pudding and chocolate.

• Smoothies: Matcha adds an energy boost and a bright green color to smoothies.

4. Matcha in savory dishes:

•Although matcha is mainly used in sweet recipes, it can also be used in savory dishes such as soups, sauces or marinades to give them a special touch.

Selection and storage of Matcha

The quality of matcha can vary greatly depending on factors such as cultivation, harvesting and processing. When buying matcha, the following points should be taken into account:

1. Color:

•High-quality matcha has a bright green color. A yellowish or brownish color indicates a lower quality.

2. Consistency:

•The powder should be fine and uniform, almost like baby powder. A coarse powder indicates poor workmanship.

3. Taste:

•High-quality matcha has a rich, umami flavor with a slightly sweet note and little bitterness. Cheaper matcha, on the other hand, can taste bitter and flat.

4. Storage:

•Matcha should be stored in an airtight container, away from light, heat and moisture. It is recommended to store matcha in the refrigerator to maintain freshness. Once opened, matcha should be consumed within one to two months to maintain the best aroma and taste.

Conclusion

Matcha is much more than just a trendy drink. It is a food deeply rooted in Japanese culture with a rich history and a wide range of uses. Whether as a traditional tea, an ingredient in modern recipes or as a culinary innovation, matcha offers a unique taste and a wide range of culinary possibilities. By choosing a high-quality product and storing it correctly, you can get the most out of this remarkable powder.