Matcha tea (jap. 抹茶 matcha, lit. “ground tea”) is a  special kind of Japanese green tea, and unlike other teas in leaves or bags, it is a finely ground powder of tea leaves of the tengtya variety.

In our online store you can learn the useful properties and rules of brewing matcha tea, as well as buy real, authentic Japanese tea. Matcha tea powder is used for brewing, but also as an additive to a variety of dishes, the recipes of which you will find on the pages of our website


A little history

matcha tea

In Japan, local farmers ,have been cultivating this tea for many centuries.  Approximately three weeks before the harvest, the leaves are carefully covered with sunlight from bamboo mats, they become noticeably more dark green in color than usual and they produce more tianin and caffeine. Since the time of the Lord Buddha, Tianin has been revered as a wonderful anti-depressant, and those who drink the Matchа feel this energy of calmness and concentration. So, as they use the Matchа, no one else in the world drinks tea. The leaves are ground to powder and mixed with water, in which they completely dissolve upon brewing, leaving only a light residue.

The art of drinking this tea has long been one of the branches of Japanese culture – this is the tea ceremony. During it, tea is prepared and served hot to all participants, usually along with suitable occasion sweets, because A match can be a bit tart and bitter to the taste. This tradition originated a thousand years ago among Zen Buddhists, its first detailed description immortalized in the Rules on the purity of the behavior of one of the monasteries in 1103.

 

According to the law of the Universe, such a tea is attracted to this and such popularity among the most refined Japanese public has won this tea for a reason. To cook it correctly, only the softest and most tender leaves from the top of the bush are collected; it is from them that the Matchа is made of the best quality, namely ceremonial. Like all its children, the plant gives the freshest and youngest leaves in full all the strength necessary for their growth.

The collected leaves are called tencha. They are carefully dried in the shade so that no ray of sunlight falls on them at this time, which is why, when brewing, the tea is of such deep emerald color. If the leaves fail, and they become noticeable to the light of the Sun, this will depressfully affect the quality, they will “burn” and lose the tenderness of taste.

In order to preserve their pristine freshness after drying, they are ground on ancient granite mills, very slowly, so that the stones do not heat up, which again can adversely affect the taste. To grind 30 gr matchа in similar talcum powder can take a whole hour.

Considering how much labor is invested in the production of this tea, it becomes clear why it is so expensive. Of course, the price depends on the quality of tea, which differs in many ways.


The production of Matcha tea is very limited and its value on the market is higher than other varieties, because after harvesting the plant needs a long recovery period before the leaves can be collected again.

The top grade matchа is very aromatic, with a distinct sweet taste.

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