What is Matcha?
Matcha is a fine green powder made from ground green tea leaves. Translated from Japanese, it literally means “powdered tea.” You’ve probably already heard that green tea is one of the healthiest things you can consume, but matcha takes it to the next level. It’s more flavorful and powerful than the green tea you might be used to because instead of steeping the leaves in hot water, the ground up tea leaves are actually mixed into the water. That means you’re consuming the whole leaf, therefore taking in way more nutrients. Matcha is rich in antioxidants, amino acids, vitamins, and minerals, making it one of the reigning superfoods.
What does it taste like?
Matcha has a full-bodied, grassy flavor. It has also been described as having sweet, umami, creamy, roasted, and sometimes astringent notes. The taste can vary slightly depending on the quality, origin, and method of preparation.
How is its quality determined?
There are two main grades of matcha: ceremonial and culinary.
Ceremonial grade matcha is of the highest quality, made from the youngest leaves. It’s best used for drinking on its own when flavor is of the utmost importance. Culinary grade matcha is made from slightly older leaves and is better suited for use in recipes.
If you want to figure out the quality of your matcha using your senses, you’ll need to pay attention to three main attributes: color, consistency, and taste.
The quickest and easiest way to tell is to look at the color. The more vibrant the green, the better the quality. A good matcha should be bright green, while one of lower quality may be dull or yellow in color. Another thing to note is the powder’s consistency. A high quality matcha should be velvety smooth and ultra fine, while a lower quality matcha may be grainy and gritty. You can also determine the quality by the taste. The more complex the flavor, the better. High quality matcha will also be slightly sweet and it won’t have the bitter taste that often accompanies low quality matcha.
Price is of course another indicator of quality. With matcha, you get what you pay for.
Why is Japanese matcha better than other types?
While matcha originated in China in the 10th century, the highest quality matcha you can get today comes from Japan. The Japanese have been using matcha in tea ceremonies known as chanoyu since the 12th century. Because they only use the highest quality matcha in these traditional ceremonies, they have perfected the labor-intensive process of growing and harvesting matcha. It’s important that it is made with care and patience because the less processed the powder is, the stronger its flavor and benefits become.
How is it made?
The matcha-making process consists of three steps: it’s first shade grown, and then handpicked, and finally, stone ground. It begins with the tea bushes, which are covered for 20 days before harvest in order to shield them from sunlight. This keeps the chlorophyll and L-theanine levels as high as possible. Chlorophyll gives the matcha its signature bright green color and earthy taste, as well as many of its nutrients. L-theanine is a rare amino acid responsible for the sense of simultaneous relaxation and energy that comes with a sip of matcha. Next, the best leaves are hand-selected and picked. Leaves picked in the spring produce the highest quality matcha, while leaves picked later in the year (in the summer and fall) contain less nutrients. The leaves are then laid out to dry before being de-veined, de-stemmed, and stone ground with granite stones into the smooth powder we know as matcha. The best matcha can take up to an hour to grind and the grinding is done in the dark to make sure the nutrients are fully preserved.
Is it good for you?
Yes! Since it’s made from the same leaves as green tea, it has all of the same benefits, only amplified. Matcha contains about ten times the nutrients as regular green tea. It’s particularly rich in a type of antioxidant called catechins. Matcha has the highest concentration of the catechin EGCG (epigallocatechin gallate) out of anything in the natural world. Studies show that it has 137 times the amount of EGCG as green tea. Matcha is also high in chlorophyll and amino acids like L-theanine, as well as several vitamins and minerals. These antioxidants, amino acids, vitamins, and minerals are all linked to a number of health benefits.
Matcha may:
- Help prevent diseases such as cancer, heart disease, and type 2 diabetes
- Boost your immune system
- Help with weight loss and boost metabolism
- Help regulate blood sugar
- Help lower blood pressure
- Reduce inflammation
- Have anti-aging properties
- Improve mood, memory, and concentration
- Promote healthy skin
It is important to note that while green tea has been studied extensively, there hasn’t been much research done on matcha in particular. Like most things, as long as you consume it in moderation, you don’t need to worry.
Does it contain caffeine?
Matcha contains more caffeine than standard green tea, about the same as black tea, and less than coffee. The caffeine buzz you get with matcha is unique because the L-theanine produces a meditative feeling of alertness and calmness at the same time. It ensures you get all the benefits of caffeine without the jitters and anxiety you might feel with coffee.
For comparison:
One cup of green tea contains 20-40 mg.
One cup of black tea contains 20-60 mg.
One cup of matcha contains 30-70 mg.
One cup of coffee contains 90-200 mg.
How can I use matcha powder?
Matcha’s most popular use is in lattes and other types of drinks, both hot and cold. Because of its slightly sweet flavor, it’s also often used in desserts such as cakes, cookies, and ice cream. It’s a great natural food coloring, as well. Matcha can even be used in savory dishes like pastas and soups. A quick search for matcha recipes will return thousands of ideas. But you don’t need a recipe to reap the benefits. A simple way to add matcha to your diet is to sprinkle it over oatmeal, fruit, or yogurt. Since it’s so versatile, you can get creative with it and find the best use for you.
What’s the best way to prepare and drink matcha?
The traditional way to prepare matcha involves special Japanese teaware. The first step is to use a bamboo scoop (chashaku) to measure out a teaspoon of the powder into a ceramic bowl (chawan). Then, add a small amount of hot water and whisk it using a bamboo whisk (chasen) to break up any clumps in the powder. Make sure the water is not boiling. The ideal temperature is 175° F. Add more water (about a third cup) and keep whisking in a zig-zag shape until it becomes frothy with tiny bubbles on the surface, and then sip and enjoy!
While this is the best way, you don’t need a chashaku, chawan, and chasen in order to make a cup of matcha. A teaspoon, bowl or cup, and wire whisk work fine when in a pinch.
Why is matcha so popular?
Matcha has been around for centuries, but it seems to be everywhere these days, and for good reason. We’re living in a world where people of all ages are starting to care more about their physical and mental health. As interest in meditation and mindfulness rises, so does interest in tea. Matcha especially has long been associated with meditation due to its history in Japanese tea ceremonies. Additionally, matcha is visually appealing and its vibrant green color makes it great for photos. High quality matcha tastes wonderful and has several health benefits that make it stand out. It’s also extremely versatile and can be used in a diverse range of recipes. As more people discover the benefits of matcha, it’s safe to assume that its popularity will continue to rise.