Matcha

From Wikipedia, the free encyclopedia

Matcha

Type:

Green

Other names: , "fine powder tea"

Origin:

China

Quick

Stone-ground Japanese-

description:

style green tea

Matcha ( , pronounced [mat.ta] ) is finely ground powder of specially grown and processed green
tea. It's special in two aspects of farming and processing: The green tea plants for matcha are
shade-grown for about three weeks before harvest, and the stems and veins are removed in
processing.
?

[n 1]

The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha.
In modern times, matcha has also come to be used to flavour and dye foods such
as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery).
The former is often referred to as ceremonial-grade matcha, meaning that the matcha powder is
good enough for tea ceremony. The latter is referred to as culinary-grade matcha. However, there is
no standard industry definition or requirements for either. Different matcha manufacturers might
provide their own definitions.
Blends of matcha are given poetic names called chamei ("tea names") either by the producing
plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a
blend is named by the grand master of a tea ceremony lineage, it becomes known as the
master's konomi, or favoured blend.
Contents
[hide]

1 History

2 Production

3 Grades
o

3.1 Location on the tea bush

3.2 Treatment before processing

3.3 Stone grinding

3.4 Oxidation

4 Traditional preparation

5 Other uses

6 Basic matcha teaware

7 Health

8 Gallery

9 See also

10 Notes

11 References

12 External links

History[edit]
In Tang Dynasty China (618907), tea leaves were steamed and formed into tea bricks for storage
and trade. The tea was prepared by roasting and pulverizing the tea, and decocting the resulting tea
powder in hot water, adding salt. In the Song Dynasty (9601279), the method of making powdered
tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder
and hot water together in a bowl became popular. Preparation and consumption of powdered tea
was formed into a ritual by Chan or Zen Buddhists. The earliest extant Chan monastic code,
entitled Chanyuan Qinggui (Rules of Purity for the Chan Monastery, 1103), describes in detail the
etiquette for tea ceremonies.
[1]

[2]

[2][3]

A bowl of matcha on a black lacquered tray with a traditional sweet

Zen Buddhism and the Chinese methods of preparing powdered tea were brought to Japan in 1191
by the monk Eisai. Although powdered tea has not been popular in China for some time, there is
now a global resurgence in Matcha tea including in China. In Japan it continued to be an important
item at Zen monasteries, and became highly appreciated by others in the upper echelons of society
during the 14th through 16th centuries.

Production[edit]
Matcha is made from shade-grown tea leaves also used to make gyokuro. The preparation of
matcha starts several weeks before harvest and can last up to 20 days, when the tea bushes are
covered to prevent direct sunlight. This slows down growth, stimulates an increase in chlorophyll
levels, turns the leaves a darker shade of green, and causes the production of amino acids, in
particular theanine. Only the finest tea buds are hand-picked. After harvesting, if the leaves are
rolled out before drying as usual, the result will be gyokuro (jade dew) tea. However, if the leaves are
laid out flat to dry, they will crumble somewhat and become known as tencha (). Tencha can
then be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known
as matcha.
[4]

[5]

It can take up to one hour to grind 30 grams of matcha.

[citation needed]

The flavour of matcha is dominated by its amino acids.

The highest grades of matcha have
more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested
later in the year.
[citation needed]

[citation needed]

Grades[edit]