general queries.
what is matcha?
Matcha (抹茶) is a type of green tea originated in China and brought over to Japan in 1191. Unlike any other types of tea, matcha is a finely ground powder made from stone-grinding the finest tea leaves from tea trees grown under unique conditions. Brewing matcha involves whisking it into warm water, as opposed to simply steeping. Thus, the entire leaf is consumed, carrying with it a more sophisticated flavor profile as well as greater nutritional properties than any other types of tea.
what does matcha taste like?
High-quality matcha tastes savory-sweet, vegetal and refreshing. Some blends can be marked by nutty, roasted notes, while others can be floral in flavor. High grades of matcha contain more of savory ‘umami’ notes characteristic of shade-grown green tea, and only hints of bitterness, with a long finish that revs on for a few minutes on your palate.
what is the history of matcha?
As the most consumed beverage in the world after water, tea has a long and complex history that spans multiple cultures over thousands of years. Matcha has evolved through a fascinating journey that first began in China, and continued via the spread of Zen Buddhism to Japan before it was later assimilated as the centrepiece of the Japanese tea ceremony. Now it has attained global popularity to become one of the most unique and highly-prized delicacies of the 21st century.
how is matcha prepared?
In traditional Japanese tea ceremonies, there are two styles in which matcha is prepared – Usuha and Koicha. However, in the modern day there are many different ways in which matcha can be prepared – including blended matcha drinks and a range of desserts.
how is matcha grown and produced?
Matcha is derived from the same tea plant as all other types of teas — camellia sinensis. The leaves undergo a shading process before they are harvested. Once harvested, the leaves are steamed for 15-20 seconds to retain their natural vivid green color. Post-steaming, the leaves undergo a drying and destemming process to filter out only the finest parts of the leaves, which is called the tencha. The final step of the matcha process is the grinding of the tencha leaves into a powder. Using a traditional stone grinder made from granite stone, the tencha is ground into a fine powder to produce the matcha powder ready to be brewed.
does matcha contain caffeine?
Matcha contains a small amount of caffeine. When brewed in a traditional method, a serving of matcha contains approximately 34mg of caffeine, or less than one-third of that found in a cup of coffee. However, caffeine in matcha works differently in two ways: it is released into the body much more slowly and it works synergistically with L-theanine, a unique amino acid of green tea, to produce a calm-alert effect that can enhance your focus without the jitters.
how do i determine the quality of matcha?
While it’s not typically easy to determine the matcha quality simply by looking at the label alone, there are four main “sensory cues” one can use to assess the quality of matcha: color, texture, aromas, and taste.
- Color: Higher grades of matcha should have a deep, electric, blue-ish green color as opposed to light, camouflage, yellowish-grey color.
- Texture: Fine matcha should have an ultra-fine texture similar to talcum powder, with an average particle size of around 8 microns.
- Aromas: The aromas of fine matcha should be fresh, sweet, buttery, and inviting to the nose.
- Taste: When brewed correctly, superior matcha should not taste bitter or astringent.
why is the color of matcha so vivid green?
The shading process increases the amount of chlorophyll in the tea leaves – the process that gives matcha its distinctly electric green color. The steaming process then allows for the vivid green color of the tea leaves to be maintained.
what is L-theanine?
Discovered in Japan in 1949, L-theanine is a compound found naturally in only 3 plants in the entire universe — in the edible Bay Bolete mushroom, in Guayusa, and in tea. Matcha contains approximately five times more L-theanine than regular green tea. The amino acid compound directly boosts the production of alpha brain waves, which relax the mind without inducing drowsiness.
what are EGCGs?
EGCG is the shortened term for epigallocatechin gallate which are extremely beneficial catechins that are found in matcha. They can decrease the direct effects of sunburn and are also known to reduce the metabolic changes in skin that can lead to ageing and wrinkles.
why is matcha sold in such small quantities?
As matcha begins to oxidize once the packaging has been opened, the quality of the tea will start to degrade. It would therefore be difficult to get through the packaging without the quality decreasing. As a result, for personal consumption, we generally encourage our clients to purchase matcha in a smaller packaging, but purchase it frequently for optimal freshness.
what is the difference between matcha and other teas?
Matcha differs from other types of tea in two main ways. Firstly, it comes in a powder form and is prepared by suspending it in warm water, making it the only ‘suspension tea’. Secondly, matcha is grown under shade, meaning that 30 days before it is harvested, the tea plants are covered under shade, allowing them to grow in near darkness. As a result, the tea plants compensate for the lack of sunlight by producing more chlorophyll within the new shoots to help facilitate photosynthesis, thus enhancing the amino acid content of the new tea leaves. It is these young tea leaves that are subsequently hand-picked and processed into matcha. Due to the more concentrated amino acid compounds as well as the fact that it’s consumed whole (not only steeped), matcha offers a unique and complex flavor profile compared to other teas.
why is matcha more expensive than other types of tea?
There are a number of factors that make matcha more expensive than other teas – all of which are related to the meticulous growing and manufacturing process of matcha. First of all, matcha are hand-picked from only the top tea leaves of shade-grown tea trees to ensure that they are soft and sweet. This is only done during Spring Harvest (first flush), which is considered the most optimal time. During the filtering process, harsher stems and veins have to be siphoned out, leaving only the most precious part of the leaves to make matcha. As opposed to other types of tea, matcha also needs to be ground into a fine powder. we grind our matcha in a traditional way using a granite stone grinder for optimal result. This is a time-consuming process as it can take up to an hour to grind just ~20g of matcha. In sum, given that more care and attention is required to process each gram of this matcha, this ceremonial delicacy is generally priced much higher than other teas.
where does matcha come from?
Matcha comes from the same tea plant from which all types of tea are derived – camellia sinensis.
