How to brew:
75-80C
40ml
Time
1 minute.
Quantity
1-2 gr. for 40 ml.
When to drink
Any time of the day
tea leaves
No repeat
Ingredients: ground green tea leaves from Japan.
The energy value: 3 calories. Does not contain dairy products. Does not contain gluten (vegetable proteins). Suitable for vegetarians and vegans.
Sugar: absent.
Fats: none.
Caffeine: A cup contains 1/3 of the caffeine in a cup of coffee.
Also known as: matcha, matcha, powdered tea.
Appearance: bright green tea powder. |
|
| Tea color: deep green, opaque color. | |
| Aroma: rich fruit aroma and taste; reminiscent of fresh spring greens, with a mild floral and fruity aroma and nutty undertones. | |
| Palate: Delicate flavor of green tea. |
About matcha green tea
Our powdered tea comes from Japan's Nishio region, where the tea is carefully grown under special protective canopies that allow the tea leaves to be infused with amino acids and chlorophyll (a beneficial source of the leaves' vibrant green color).
After that, the tea leaves are dried and very carefully ground with granite into a fine powder, which is immediately packaged in order to “lock” the beneficial substances inside. Matcha has been the traditional drink of Buddhist monks and nobility for over 900 years. However, you are far from alone if you have never heard of this tea, as until recently it was consumed only in Japan.
Tea sommelier's comment
Why is Japanese matcha (matcha) tea so different from other types of green tea?
Ground into a fine powder, this tea is made from the finest Japanese green tea leaves. From such a bright green powder, an unusual thick and fragrant tea is obtained, which, unlike other loose teas, is not brewed, but whipped.
History of Powdered Tea
Although traditionally believed to be Japanese green tea, matcha would have originated in China during the Song Dynasty (960-1270). Before brewing tea in China, tea leaves were ground into fine powder and made into a drink in the form of mousse. In 1191, a Japanese monk named Esai brought powdered tea to Japan, and it was this tea that Zen Buddhists began to use for rituals, and then this tea fell in love with the upper classes of Japanese society.
And while China returned to brewing loose tea, in Japan, making tea turned into a majestic ritual that emphasized the beauty of creating a drink from tea powder and the enjoyment of a cup of tea. This ceremony was called Cha No Yu - the Way of Tea, and to this day it is the center of numerous rituals and rules of etiquette. Created in the 17th century, this tradition is still alive today. To better understand the path a tea leaf takes to become this variety of tea, let's take a look at the traditional art of making tea.
Making Powdered Tea:
What types of tea leaves are green tea made from?
Only green tea leaves of the best grades are selected for production, which is why tea powder has such a bright green color. In the case of imperial matcha, Gyokuro tea leaves are used;
- Gyokuro is considered the best of all high quality Japanese teas. You can find out more about him here.
Tea cultivation:
- the best tea for making powdered tea is grown in the Japanese city of Uji (Kyoto Prefecture);
is a region with excellent conditions for growing tea: a humid climate, limited sunlight on the tea leaves, and an ideal air temperature distribution throughout the day helps the growth of the leaves.
Tea collection:
- a few weeks before the harvest, tea bushes are covered with special bamboo canopies. Tea leaves grow in the shade, which protects the chlorophyll they contain and provides a sweetish taste to the tea;
- selected tea leaves are harvested exclusively by hand once a year in the spring, which is a guarantee of the uniqueness of the resulting tea.
Processing and grinding:
- the collected leaves are treated with steam, then they are dried in such a way that the leaves do not curl, and the veins are removed;
- finally, tender leaves are rubbed with special stones to the state of fine powder until it acquires the desired texture.
The result is a strong, concentrated tea, however, before enjoying a cup of this tea, you might be wondering which beneficial features he can offer.
Health Benefits of Matcha Tea
Unlike other types of green tea, it contains many more beneficial substances for your health, and this property changes the process of assimilation of tea. In the case of leaf tea, you drink only a decoction of water, while the powder of this tea forms the basis of the drink, and your body absorbs the tea leaves themselves, as they are. Let's get acquainted with the many "bonuses" that this tea has to offer you, in addition to the unique taste.
| ① | Tea for weight loss: - green tea can be very helpful when you are trying to lose weight excess weight. Green tea can be chosen as a daily drink for the entire period of the diet or physical activity; - if in order to lose weight or at least not gain it, it is enough to limit the amount of fat in the diet, then in order to remove the fats that have already accumulated in it, your body may really need help to speed up the metabolism; - This tea, compared to other types of green tea, contains much more catechin, which actually speeds up the metabolism. That is why it is more beneficial for weight loss than other teas. |
| ② | Detox tea: - sometimes our body is negatively affected by something more than just being overweight. Toxins, bacteria and bodily waste products prevent our body from reaching its full potential; - you too may need a good detox, this unique green tea can help you detox. Rich in antioxidants, this Japanese green tea creates a kind of protection against bacteria and viruses. In addition, tea leaves that are grown in the shade contain a large amount of chlorophyll, which in turn helps to eliminate toxins from the body. |
| ③ | Disease prevention: The leaves of this tea are 60% catechins and unique antioxidants that protect you from cell damage that can cause cancer and other diseases. It is natural antioxidants that slow down the growth of tumors and protect body cells from free radicals; |
| ④ | Energizing tea: - like all types of green tea, this tea contains caffeine, but it is very different from what is contained in coffee (a cup is comparable to 1/3 cup of coffee in caffeine content); - This tea is a healthier stimulant because coffee caffeine is absorbed almost instantly, while tea caffeine is absorbed slowly by the body and has a longer and milder effect. |
| ⑤ | Calming tea: Can tea invigorate and calm at the same time? Yes maybe. A tea like this contains the amino acid L-theanine, which reduces the effects of stress. As a result, you get the perfect balance between energy and calmness for the whole day. |
How to brew
Our way: all you need is 1 gr. (about 1/4 teaspoon) of powder and about 30 ml. water, juice or milk. Pour tea into a glass and fill with liquid, then whisk or stir vigorously and drink in one gulp! You don't need a teapot to make this tea.
Water temperature: 75ºC - 80ºC (167ºF - 176ºF).
Quantity: 1-2 scoops per 75 ml or 3-4 scoops per 40 ml.
Stirring: W-shaped or rotary.
Re-brewing: no.
Milk: no
Sweeteners: no.
Matches best: sweets, green tea sweets.
| ① | Teaware: To prepare the right matcha, you will also need: a cup for this tea - chawan, a bamboo whisk for whisking - chasen, a measuring spoon - chashaku, a tea towel - chakin, and a thermometer. |
| ② | Water: - the first step in the preparation process is to heat the tea cup to the correct temperature. Fill it with water at a temperature of 75ºC to 80ºC (167ºF to 176ºF); - use a thermometer to check the heating after a couple of minutes. You should see that the temperature of the hot water in contact with the cold cup drops quickly; - so if necessary, especially in winter, you can pour out the water and refill the cup to make sure the cup is hot enough to make tea. After that, pour out the water and wipe the cup with a towel; Note: Use 70 ml to prepare usucha. water, and for a kitten - 40 ml. water. |
| ③ | Tea: With bamboo chashaku, measure out 1-2 teaspoons for usutcha and 3-4 teaspoons for koitya, pour the tea powder into a cup; |
| ④ | Whipping: - Pour hot water into a cup and whisk the tea with a whisk. Tip: Before adding water, check the temperature of the water again with a thermometer. Make sure it water has a temperature of 75ºC - 80ºC; - Beat the mixture with a bamboo whisk in quick W-shape movements until a continuous layer of foam with several bubbles forms on the surface of the drink. If you don't have a whisk, you can use a spoon, but it will be more difficult. In addition, whisking tea with a whisk is a real pleasure; - If you want to make koicha, then beat the tea in a circular motion, which will allow you to evenly stir the suspension of tea in water and not get foam. |
| ⑤ | Drink enjoyment: - drink tea immediately after preparation, as it cools extremely quickly. Get ready for the rich taste of tea with a slight bitterness. Many people prefer to eat a small piece of some kind of green tea sweetness before drinking this tea; - the taste of the best varieties of this tea will have a sweetish tint, while the standard types of this tea have a richer and more tart taste. |
Tea storage
Other uses of powdered tea:
Today, matcha tea is also used to prepare various dishes, especially cold and hot sweets. You can order this tea for cooking - it is more suitable for cooking than premium teas that are used for drinks. Such tea is used both in the East and in the West to prepare any dish imaginable: from lattes and iced tea, biscuits, mochi and ice cream to noodles and chocolate. Do you need to give your food a green color? Set aside the dyes and try using powdered green tea. In addition, this Japanese tea is often added to other types of tea for an unusual taste. flavor shade. For example, you will find it in genmaicha - Japanese green tea with fried rice.
Nov 6, 2017
Matcha tea (the more accurate name is matcha, the stress is on the last syllable) is the most amazing of all green teas that exist in the world. Welding is not twisted leaves, but powder that does not settle to the bottom of the cup, but completely dissolves in water. However, do not rush to call it instant by analogy with coffee: matcha is pounded tea (this is how its name sounds in Russian translation), it is grown, assembled, processed, brewed and served in a special way, it is a recognized favorite of the tea world.
Its healing properties are so unique that for many centuries it has been the No. 1 drink among Buddhist monks, helping them to endure many hours of meditation, while leaving a person calm and alert at the same time.
We wrote about the benefits and harms of green tea for men and women.
What is matcha green tea?
Despite the "Chinese roots", this drink is the hallmark of the Land of the Rising Sun. It is elite, there are not as many plantations where it is grown as the Japanese would like. It turns out that not every soil is suitable for matcha: sandy soil will give a good green color, but will not provide palatability, on the soils of "red" tea raw materials will be very fragrant, but its color is not a reference.
Only plantations located in the areas of Uji (Kyoto Prefecture), Nishio (Aichi), Shizuoka, on the island of Kyushu meet all the necessary requirements. The leader in terms of production is Shizuoka, more than 40 percent of unusual tea is grown here.
Scientists who studied the beneficial properties of the drink made an unexpected conclusion: in the area where the plantations are located, very healthy people live- diseases are practically unknown to them, and average duration life is almost 90 years.
It is no coincidence that interest in tea raw materials, which have amazing potential, began to go beyond the industry: matcha is used in pharmacology, cosmetology, and the food industry (for making noodles, desserts, ice cream, smoothies).
History reference
Enterprising Chinese came up with an unusual tea production technology. At the beginning of the 7th century here they began to process the tea leaf with steam, and then press it into briquettes - convenient for storage and transportation. The traditions of the tea ceremony also began to take shape.
Therefore, in 1191 (history has preserved the exact date!) Japan received from its neighbor not only the powdered tea leaves itself, but also practically worked ritual of tea drinking, which was forgotten in China after some time, and cherished in the Land of the Rising Sun. This is the merit of Buddhist monks, who gave the tea ceremony a sacred meaning and considered every smallest detail to be important. We wrote more about the tea ceremony in Japan.
On Japanese soil, a tradition was born to add lime flower petals, lemon and ginger to tea. For the tea leaves themselves, the technology of their processing was clearly defined - all the stems were cut off, the veins were removed, and the remaining parts were turned into powder.
Today, to become a member of an unusual tea party, you don’t have to go to Japan at all (although special tourist tea routes are well thought out there) - the drink has become popular all over the world, and Russians are quite familiar with it.
Collection and production
Tea leaves are harvested once a year. Two weeks before this, plantings are covered with mesh material to protect them from direct sunlight and slow down the process of photosynthesis. If this is not done, there will be no main feature of matcha tea - its rich green color.
The procedure has other advantages: the plant accumulates amino acids that are beneficial to the human body, the taste of tea becomes sweet, buttery and, as tasters note, "oceanic" and "silky".
For an elite, high-quality product, only young leaves are harvested (they are located at the very top of the tea bushes), then they are steamed and dried. Do it on the street or indoors, but be sure to hide from the sun's rays. Moreover, the technology provides for limiting the effect of oxygen on the leaves, since the oxidation process can adversely affect the color of the product, this means that drying cannot last indefinitely.
After that, manually, in the same way as it was done many centuries ago, veins and stems are removed from the leaves, and the plates themselves are crushed into a fine, powder-like powder. This is a very painstaking operation: to get 30 g of the finished product, the worker must spend about an hour. Large manufacturers are forced to abandon inefficient manual labor; they use special mills at their enterprises, but their millstones, as in the old days, are made of granite.
The composition and benefits of Japanese matcha tea
Useful properties of the match due to its composition. It contains:
- fibers - to normalize the work of the digestive organs;
- potassium - improves metabolic processes;
- calcium - to strengthen bone tissue, including teeth;
- iron - improves blood composition.
Matcha is rich in vitamins B, C, A, P, E. It contains much more beta-carotene than in such healthy vegetables as spinach and carrots. If we compare Japanese tea with ordinary green tea, then it is the winner in this dispute: for example, it contains 137 times more antioxidants.
Its calorie content is only 1 kcal per 100 grams.
The match is quoted by doctors due to the fact that it: 
- strengthens the immune system;
- is a natural antibiotic;
- reduces the level of "bad" cholesterol, stimulating the production of "good";
- helps the brain during intense mental activity;
- enhances the ability to concentrate;
- gives a person a feeling of cheerfulness (despite the fact that there is practically no caffeine in the drink);
- relieves nervous tension, helps to overcome stress;
- has antioxidant properties;
- protects the skin from the negative effects of ultraviolet rays;
- cleanses of toxins and harmful substances, protecting the kidneys, liver;
- promotes fat burning, therefore it is recommended for weight loss;
- lowers blood pressure;
- relieves hangover.
Species and varieties
A crop of leaves from the same bushes can give different types tea, depending on how the raw materials were processed. If the leaves are first rolled and then dried, the tea will be called "gyokuro" (meaning "pearl dew"). If the leaves are not twisted, dried in a straightened state, a tea is obtained called "tencha" (or "tencha")- the basis for the production of matcha.
Well, matcha varieties are named after the plantations on which the tea was grown: “samidori” (color with a yellow tint, wonderful aroma), “kamakage” (bright green, but less fragrant), “asahi”.
It is quite difficult to buy tea of a particular variety - a mixture of varieties collected from different plantations usually goes on sale.
How to brew matcha tea
To make classic matcha, you will need: 
- dzyavan - a wide porcelain cup;
- measuring cup - so as not to be mistaken with the volumes of liquid used;
- chasaku - a bamboo spoon containing 1 g of powder (a teaspoon is twice as capacious);
- chasen - whisk for whisking tea;
- strainer - to rid the drink of possible lumps.
There are rules, the violation of which will not allow you to cook high-quality matcha:
- water temperature should not be higher than 80 degrees;
- tea powder must be passed through a sieve (it must be from of stainless steel), as there are sometimes lumps in matcha.
Matcha is brewed in two ways: koycha (strong tea) and usucha (weak).
Usutya
The "light" version of matcha is also called "democratic", because it can be prepared quickly and drunk every day. Its composition is 2 g of tea powder and 80 ml of water.
The consistency is not very thick, so it is not necessary to whisk the drink., although the adherents of traditions in this case also arm themselves with a chasen to get an appetizing foam. The taste of the drink turns out to be bitter, and its color is slightly lighter than the classic matcha.
Koitya
This tea is not just strong (4 g of tea leaves per 50 ml of water), it is also thick, honey-like consistency. Ideal for the tea ceremony, as it requires thorough mixing and diligent whisking. If the preparation of koit is not in front of the “amazed public”, but in the kitchen, then you can use a blender or mixer instead of a whisk. The smell of this tea is sweetish-tart, the taste is distinguished by exquisite bitterness.
Connoisseurs try to prepare koita from the best varieties of tea, which is obtained from the oldest plantations, where the age of the plants exceeds 30 years.
How to drink
Drinking matcha is especially pleasant as part of a tea ceremony, when both special utensils and the ritual of a person whisking tea with a bamboo whisk are set in a special way. However, even if this is an ordinary tea party with friends, matcha should be drunk slowly, in small sips, holding each first for a few seconds in your mouth and enjoying the amazing taste.
Beginners often wonder if honey, sugar or lemon should be added to this tea. According to experts, there is no need to rush with additives. First you need to discover for yourself all the nuances of the matcha, and after some time you can already experiment.
cooking recipes
Matcha latte is a delicate emerald-colored drink with lush foam. For one serving you will need:
- tea powder - 1 spoon;
- milk - from 150 to 200 ml;
- water - 70 ml;
- sugar or honey to taste.
Hot (but not boiling) water is poured into the powder - little by little, carefully, while whisking the contents of the cup with a whisk - this way you can get a homogeneous mass without lumps. The milk is boiled and then whipped (it is better to do this with a blender) to form a foam.
Milk is poured into a cup with water and tea leaves dissolved in it, milk foam is also added, then (to taste) cinnamon, honey are added, sprinkled on top with a small amount of tea powder.
Drink matcha latte cold, so a few ice cubes will come in handy.
Matcha with coffee is a drink for coffee gourmets who like to experiment. Would need:
- matcha - 3 g;
- coffee (instant) - 2 g;
- water - 200 ml.
Both powders (coffee and tea) are poured into the cup at once, then hot, but not boiling water is slowly poured in, whisking the contents of the cup. Love sweet? Add sugar to your drink.
If you have bought a coffee machine but don't know how to use it, read our article on how to use a coffee machine here.
Contraindications and possible harm
Matcha is a tea that has practically no negative effect on the body. And yet, those who are contraindicated for caffeine should refrain from it, because it is still present in green tea powder, albeit in a meager amount.
Another danger is the presence of lead in tea leaves from Japanese and Chinese plantations. The problem is that these countries have a high percentage of pollution. environment, some plants suffer from this. If we were talking about loose leaf tea, there would be no need to worry - lead would remain in the leaves and be thrown away with the used tea leaves.
As for matcha, this product enters the body as a whole. For this reason, it is better to play it safe and not use it during pregnancy. In general, there is a rule: the use of any unusual product (and matcha is exactly the same for many Russians), pregnant women should coordinate with the attending physician so that the specialist evaluates its benefits and harms for the expectant mother and her baby.
Is it possible to drink other green teas during pregnancy, you will find out in the publication.
Matcha (matcha) is a fine powder of quality tencha green tea. According to tradition, a portion of the tea leaf is ground on millstones immediately before tea drinking. He ground, brewed and drank. Although not everything is so simple. “He brewed and drank” - this is purely European - on the go and in a hurry.
Matcha tea is a traditional drink for tea ceremonies. And this, as you probably already heard, is a whole action that does not tolerate fuss and haste. We cannot repeat this, and we should not even try to portray the Japanese at the tea ceremony.
But, nevertheless, information about the super-usefulness of matcha tea (matcha) has spread to all countries and continents, and a great many have appeared who want to benefit from this outlandish green drink. The Japanese have established the industrial production of tea and supply it in vacuum packaging to supermarkets around the world - drink, get healthy.
How to brew matcha to get the most out of it?
To brew matcha means to mix or beat it well in hot water. You can make tea in a light or more concentrated form. Weakly brewed matcha is called "usucha" in Japan, and strong matcha is called "koicha" - it all depends on the amount of water and tea leaves.
Dishes for brewing matcha (matcha):
Measuring cup to accurately measure the amount of water
A bowl for brewing tea - tyavan (let it be ceramic or porcelain)
A measuring bamboo powder spoon, called chasaku, in which 1 g of tea powder is placed. You can also take a teaspoon, but keep in mind that two measured bamboo chasaku are equivalent to one teaspoon.
A strainer through which tea powder is sifted to remove lumps. You can use a chasaku (measuring spoon) to grind powder lumps in a strainer.
Bamboo whisk - chasen (required, otherwise the match will not work)
Preparation of usucha (weak tea):
Pour 2 g (two measured spoons) of tea leaves into a pre-warmed and wiped dry bowl and add 70-80 ml of hot water (80 ° C).
Mix thoroughly with a whisk so that there are no lumps and tea leaves on the walls of the bowl. You can whip into foam, you can not beat - at will or in accordance with a certain tea tradition.
Usutya - bitter in taste, bright green in color, not thick in texture. This is a democratic tea, it is usually drunk without strict formalities in the circle of family or friends (as part of everyday tea culture).
Preparation of koycha (strong tea):
The dishes are heated, as for any brewing, but the tea vessel must be dry.
The powder is taken twice as much - 4 g (4 scoops or a full teaspoon).
Water will need 50 ml.
The mixture should be stirred slowly. rotational movements. If the technology is maintained, the koitha will turn out to be thick and viscous with a sweetish-tart taste, with a beautiful, rich green foam on top. Koicha is the drink of tea ceremonies.
Since matcha (matcha) is not common in taste - with bitterness, astringency, it is customary to serve national sweets - wagashi for tea. They are eaten before tea.
With any type of matcha (matcha) brewing, tea is drunk along with ground tea leaves, which is the key to its usefulness.
For more information, watch the video - How to Brew Matcha Tea Properly
Matcha, or matcha as it is called, is a powder made from specially grown green tea leaves that is brewed into a bright green drink. You can find matcha on restaurant menus more and more often, Instagram is full of photos of pale green latte, and healthy lifestyle adherents sing odes to the many healing properties of this tea. We figure out what kind of tea it is, how to prepare it and how matcha is really useful.
Is it Japanese tea?
Matcha is primarily associated with Japan, but in fact this tea comes from China. It is possible to trace the history of the match since the Song Dynasty - it was then that the Buddhists began to make powdered tea from leaves grown in the shade. After steaming and drying, the leaves were ground into a powder to obtain green tea powder.
Only in 1191, the monk Eisai brought matcha to Japan, and it immediately took root in Japanese culture and became part of the rituals of Zen Buddhism. Over time, matcha lost popularity in its native China, and in Japan, on the contrary, fell in love with the upper class and became an integral part of the tea ceremony.
How to get a match
Matcha is obtained from the top leaves of evergreen tea trees. 20 days before harvest, the bushes are placed in the shade, hiding the tea leaves from direct sunlight. Poor lighting slows down the process of leaf growth, making them darker due to more high level chlorophyll (green pigment) and amino acids. This growing process creates a special biochemical composition that provides matcha with many beneficial substances. Then the tea leaves are harvested by hand, steamed, thereby stopping the fermentation. After processing, the leaves are dried - this is how the raw material for tench powder is obtained. This, in turn, is ground into a fine powder, which is called matcha.
Varieties
Ceremonial grade
For the manufacture of ceremonial matcha, the youngest and most tender leaves of the bush are used. It is this variety that is used in Buddhist ceremonies, and lovers say that the ceremonial matcha has a touch of umami in the taste.
premium grade
Premium matcha tea is not as sweet as ceremonial tea, but not as intense as culinary tea. This variety is also rich in all nutrients, but the leaves for it will be harvested a little later, so the taste is more intense and more bitter than the ceremonial.
culinary grade
Leaves for the cooking match are also collected from the top of the bush, but this is the last thing. The taste of this variety is more pronounced and tart, which is why it is most often used in baking, making desserts and smoothies.
Beneficial features
Due to the fact that whole leaves are used to make matcha, tea powder has a high concentration of polyphenols (strong antioxidants), flavonoids, which have a number of medicinal properties(from improving the cardiovascular system to anti-inflammatory effect), amino acids and phytonutrients, as well as catechins.
Matcha is also quite high in caffeine, but due to L-theanine, caffeine is absorbed more slowly, so the energy effect is achieved gradually, without provoking a sharp rise in pressure.
How to make matcha tea
To prepare a traditional matcha, you will need a chawan (chawan) - a bowl for Japanese tea drinking, a measuring spoon and a special whisk - chasen, made of bamboo, with which tea is whipped into foam. As well as 2 grams of matcha tea and 70 milliliters of water.
Pour boiling water into the chawan and beat it with a whisk. This is necessary in order to heat the dishes in which you will prepare the matcha.
Wipe the dishes dry.
Japanese matcha tea (correctly matcha) is a bright green tart drink made from ground tea raw materials. Can it be brewed at home? Is it worth drinking a drink for losing weight? How to make matcha latte? Find answers to these and many other questions in our article!
It is amazing how attitudes towards tea drinking change depending on the country and the mentality of people. In Russia, tea most of the time was only an addition to a large feast with a variety of sweet snacks, and the taste of the drink itself was often supplemented with sugar or dried fruits.
In Japan, tea is treated differently - it is a drink that requires special attention and respect. Thanks to this attitude and the constant search for the perfect taste, Japanese matcha tea was born.
Matcha drink - what is it?
Matcha is green, powdered tea, which is an integral part of traditional tea drinking in the Land of the Rising Sun. The finished drink has an attractive bright green color and a tart taste with a slight bitterness.
Many Russian-speaking people get confused in pronunciation, calling tea “urine”, “mother”, “mast” and even “macho”. The correct name is "matcha" with the accent on the second syllable. An adapted colloquial form of "matcha" from the English "matcha" is also acceptable.
Despite the fact that Japan is famous for this drink, it is not its homeland. Matcha green tea owes its popularity to the Japanese Zen Buddhist monk Eisai. In 1191, he brought from China an unusual, tea powder, but on the basis of which a hot infusion was prepared. This variety stood out among others: the finished product had an attractive, opaque green color and a bittersweet taste.
Remarkably, in China, matcha tea is not as popular among the population as in Japan or European countries, where the drink was taken as a curiosity.
The process of preparing raw materials begins even before assembly. For several weeks, the bushes are protected from direct sunlight. These manipulations contribute to the fact that the tea leaf stops growing and accumulates valuable trace elements. After assembly, the most important stage begins - the leaves are turned into a dry green powder, reminiscent of talc - an awning. Raw materials are removed not only from the stems, but also from the veins, after which they are subjected to dehydration processes. The amino acid L-theanine is responsible for the original and recognizable taste of the drink. It is she who gives the tea a slight sweetness and a pleasant astringency. Lower grade tea (late harvest) seems just bitter and sometimes even unpleasant.
What is matcha green tea made from?
Japanese matcha tea is a classic green tea processed using a special technology. It differs from other varieties:
- Powder state- achieved by drying and grinding raw materials into dust.
- Finished drink color- a transparent cup allows you to see that Japanese tea is opaque and has the color of young, spring grass.
Tea is produced from selected raw materials, aged for some time away from sunlight. This method of growing tea leaves allows you to save the maximum nutritional and taste properties.
Produced in powder form Useful properties and chemical composition
Matcha is a real vitamin and mineral cocktail. One cup of drink can replenish a significant portion of the daily daily requirement trace elements such as:
- thiamine;
- retinol;
- pyridoxine;
- vitamin C;
- calcium;
- iron;
- magnesium;
- fluorine;
- potassium.
So what exactly is this drink good for? The human body perceives Japanese matcha green tea with great gratitude, filling with vivacity. And all because he:
- Matcha acts as a powerful antioxidant. In this matter, he significantly surpasses even such leaders. traditional medicine like onion, garlic and seaweed.
- Strengthens the immune system and increases resistance organism to respiratory diseases.
- Invigorates like a cup of espresso. Matcha coffee is what is sometimes called matcha tea with milk (matcha chai latte). Drinking a cup of tea in the morning increases brain activity, promotes better assimilation of information and its processing. In addition, unlike coffee, matcha extract is soothing. nervous system and normalizes the emotional state.
A properly prepared matcha drink will have detoxifying properties. This means that they can alleviate the condition after a stormy feast with alcohol.
- Acceleration of metabolic processes. Regular consumption of tea stimulates the burning of body fat. In addition, it has an extremely low calorie content.
- Preservation of youth. Matcha, whose properties are incalculable, is able to visually stop the passage of time. The skin becomes more resistant to the negative effects of UV rays and the environment.
- Prevention of cardiovascular diseases. In the course of clinical studies, it has been proven that regular consumption of matcha tea reduces the risk of developing cardiovascular diseases by 11%, helps to equalize cholesterol levels, prevents the development of varicose veins and evens out blood pressure.
- Prevents the development of urolithiasis. The drink contributes to the natural cleansing of the body - removes toxins, toxins and heavy metals.
It has been scientifically proven that this drink reduces the likelihood of developing cancer cells.
Useful properties of tea of this variety in the best way manifested due to its fine grinding. Hot water takes away only a small part of trace elements. The rest is stored in raw materials. In addition, drinking matcha correctly means consuming it without a trace, swallowing the thick at the bottom of the glass.
Another packaging option
Matcha calories
Below is a table with an average nutritional value drink per 100 grams of product. It may vary depending on the additives and the origin of the raw materials.
Matcha powder is even added to desserts. The benefits and harms of matcha tea
Summarizing all the above useful properties, we can conclude that matcha tea is an analogue of coffee, which is able to invigorate a person, while leaving him physically and mentally relaxed. This property of tea was often used by Buddhist monks, clearing their minds before meditation.
Benefits of matcha tea confirmed chemical composition. It contains 100 times more tea catechins than conventionally processed tea raw materials, which means it has more pronounced antioxidant properties.
In addition, to feel the benefits of this tea, it is not necessary to take it orally. Its healing properties are actively used in:
- Toothpaste- to strengthen the gums and prevent caries.
- In cosmetics(creams, masks, emulsions). Tea is able to nourish the skin, strengthen turgor and prevent rashes.
Also tea can be used as a facial tonic in hot and dry climates.
Are there any contraindications for matcha tea? There are very few of them:
- Individual intolerance to the components.
- Sleep disorders. In this case, it is recommended to take it exclusively in the morning.
As you can see, if you analyze the beneficial properties and contraindications, you can understand that there are practically no reasons to deny yourself the pleasure of holding a tea ceremony.
How to brew matcha tea?
If the taste of matcha fascinated you so much that you decided to buy raw materials to brew at home, familiarize yourself with the important nuances in advance:
- Choose the right quality tea. You can visually distinguish good tea from bad tea by grinding - the raw material should resemble powder, without inclusions, lumps and large particles.
- Pay attention to the manufacturer. Tea grown in China is often contaminated with lead. This is not so significant in the case of conventional tea leaves, since 90% of the substance settles in the leaves. If you brew the powder, then all 100% of lead enters the body. Lead is also present in authentic Japanese tea, but in much smaller quantities.
- Choose the right utensils. Matcha is not brewed in a teapot, but directly in the cup from which the drink will be consumed in the future. It is best if it is made of porcelain or ceramics. These materials allow the tea leaves to fully reveal the taste and aroma.
After all the rules are followed, you can start preparing the drink. To do this, follow the instructions below:
- Boil water and let it cool down to about 70-80 degrees. If you don't have a kitchen thermometer, just leave the water on for 5 minutes. If you skip this step, the tea powder will simply crumple and not brew.
- To achieve the desired concentration, use 1 teaspoon of powder per 50 ml of water. Remember that the weaker the concentration of tea, the more clearly bitterness will be felt and vice versa - the stronger, the sweeter the finished drink will seem.
- Let the tea brew for 1-2 minutes and then beat the foam. The Japanese use a special whisk for this purpose. You can also use a standard kitchen whisk or even an immersion blender.
Now you know how to brew matcha. ! After all the manipulations, the drink acquires a slightly viscous and viscous consistency, which is difficult to confuse with anything else.
How to brew matcha with milk?
This drink is often equated in tonic properties with espresso. This is good for lovers of astringency, but what about those who like softer drinks? Do not be upset - it is quite possible to make a “latte” from matcha tea.
Recipes for making matcha vary greatly from country to country. In Europe, under the name "matcha green tea", it is the latte variation that is most often served, while in Japan they prefer to extract the maximum taste from the product without resorting to additives.
Matcha latte - what is it?
This is a drink based on classic matcha tea with the addition of milk and sweeteners (sugar, honey). This is done to reduce the concentration of tonic substances and soften the taste of the drink as a whole. As a basis for a matcha latte, you can take both ordinary cow's milk and soy, coconut or any other milk of plant origin.
If you are just planning to get acquainted with the taste of this drink, visit a trusted institution or a specialized tea shop where you can see the raw materials from which tea is made. For example, visitors are often offered a drink produced by “origami tea matcha” - this is a quality product without spenders and artificial flavors.
How to cook matcha at home?
If you have high-quality matcha tea at home, preparation will not take you much time. A little skill and you will get a drink that is in no way inferior in quality to what is served in coffee shops. For the matcha latte you will need:
- Boiled water, cooled to 80 ° C - about ¼ cup.
- Milk(cow, coconut, soy, almond, etc.) - ¾ cup.
- Flavoring additives optional - sugar, honey, sweetener, vanilla.
- Corolla Chasen or cappuccinatore for whipping foam.
- Small and wide cup in which you plan to serve the drink.
After all the necessary components are ready, you can start making the drink:
- Pour 2 grams of raw tea (about 1/10 teaspoon) into a wide cup.
- Pour hot water over and let steep for a bit.
- Beat the resulting liquid with a whisk into a thick and viscous paste. At this stage, add sugar and other flavorings, if necessary.
- Prepare milk. Boil it and cool to 80 ° C, then beat it into an elastic foam.
- Gently pour the milk foam into the tea paste.
Enjoy a delicious drink! It is possible even. You can add ice if you wish.
Matcha for weight loss - fact or fiction?
As mentioned above, matcha tea, like any other green tea, speeds up metabolic processes and allows you to control weight jumps. But this does not mean at all that it can be elevated to the rank of a magical drink, thanks to which you can effortlessly get rid of hated extra pounds.
It will work, but only if you maintain a calorie deficit and at least minimal physical activity.
If the seller assures you that the tea contains a substance that promotes “magical” weight loss, then you have an ordinary charlatan. There is no universal product, thanks to which the body can start the process of losing weight.
However, there is still one caveat: it has been clinically proven that if you replace coffee and other drinks with matcha green tea and pure water, you can naturally lose from 1.5 to 3 kilograms per month, due to the removal of excess fluid and reduced consumption of refined Sahara.
How to drink matcha tea correctly?
Classic matcha is usually consumed on its own - without snacks. Europeans, who are not accustomed to drinking tea "for nothing", solved this problem by pre-snacking with traditional sweets without a pronounced sweet or sour taste.
The tea itself should be drunk immediately after preparation - otherwise, sediment may form at the bottom of the cup. However, this does not mean that you need to drink it in one gulp. Drink slowly, giving each sip enough time. To feel the taste of the drink, briefly hold it in your mouth.
You have already read about latte matcha. What do you think about ice cream from this tea? Contraindications
There are no strict contraindications to the use of matcha tea, however, the doctor may advise to exclude it from the menu as a source of caffeine, for one of the following reasons:
- age under 12;
- pregnancy and lactation;
- taking contraceptives;
- taking antidepressants or tranquilizers;
- treatment with antibiotic drugs;
- taking antidiabetic drugs.
Also, matcha tea should not be taken on an empty stomach - this can provoke an attack of severe nausea and even vomiting. It should be used with caution by people suffering from acid reflux, stomach or duodenal ulcers. Also, the drink greatly affects the absorption of iron, so it is contraindicated for those who suffer from iron deficiency anemia.
Matcha can affect the effectiveness, properties and absorbability of substances. If you are taking any drug on an ongoing basis, consult your doctor before adding a new drink to your diet.
Conclusion
Brewed according to all the rules, matcha is a real pleasure in your cup. The drink gives a surge of strength and soothes at the same time, bringing the soul and body to harmony. And harmony is something that is so often sometimes lacking in everyday bustle. So maybe try at least once to replace the usual one with bright green healing tea?
