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Matcha is arguably the pinnacle of Japanese tea artistry. This tea is entirely different from any other, primarily due to its unique form. Instead of steeping leaves in water to infuse their flavor, we mix the powdered tea directly with water, creating a uniform drink with a beautiful froth. You can find an extensive text about matcha here. Below, you will find answers to the most frequently asked questions.
Matcha is powdered green tea from Japan. Many people, when thinking of the tea ceremony, envision matcha. Although its preparation rules are simple, the long tradition has given this process a special character and solemnity. Matcha enjoys great fame, both as tea and as a food ingredient: primarily an extraordinary addition to confectionery. Technically speaking, it is green tea, but due to its entirely different form and preparation method, it should be considered a separate type of tea.
Matcha simply means “powdered tea.” How is the word matcha pronounced? The proper pronunciation is “ma-cha,” since it is Japanese tea, so the word “cha,” tea, is pronounced “cha,” and not like the Chinese “cha.” Purists also enunciate the slight, almost silent “t.”
The properties of matcha include an intense flavor and a strong mental effect: simultaneous calming and stimulating effects, lasting much longer than coffee. Matcha is filled with umami flavor and has a delightful, thick texture unmatched by any other tea.
Tea plantations are gradually shaded a few weeks before harvest, making the leaves delicate, small, and incredibly rich in umami flavor. The highest quality matcha is made from leaves almost entirely deprived of sunlight. The harvested tea is exposed to hot steam to stop the darkening process, followed by precise leaf drying. The leaves are sorted and stored in a cool environment until they are slowly and precisely ground.
Many sellers distinguish between “culinary” and “ceremonial” matcha. Ceremonial matcha is tea suitable for drinking. What is culinary matcha? It is tea of horribly low quality, which would be bitter and difficult to swallow if prepared. A good cook knows that a meal should consist only of ingredients that are tasty on their own, so our equivalent of culinary matcha can also be consumed “ceremonially.” We recommend avoiding products labeled as such.
Matcha is prepared entirely differently from other teas. Instead of steeping leaves, we mix the powder with water, usually using a bamboo whisk, creating a uniform drink. Boiling water should be avoided; the appropriate temperature is around 80 degrees. The standard serving of matcha is about 2g of tea. A bamboo whisk is not a necessity; matcha can be mixed with water using a milk frother or even by vigorous shaking in a sealed jar.
Traditionally, matcha is prepared using a chasen (“cha-sen”), a bamboo whisk with stiff bristles. Additional accessories include a bamboo chashaku (“cha-shaku”), a simple spoon for scooping matcha, and a hishaku (“hi-shaku”) for scooping water. Matcha is prepared and consumed from a matchawan (“ma-cha-wan”), a large bowl with thick walls.
Matcha has an intensely grassy, creamy taste full of umami, the “fifth taste.” What is umami taste? It is a brothy, sea-like flavor, simultaneously sweet and salty, known from seaweed, soy sauce, and certain fermented products.
Matcha is impossible to confuse with any other tea. It comes in the form of a fine, intensely green powder, much finer than other non-leaf teas. It is most commonly sold in thirty- or forty-gram round metal tins.
High-quality matcha comes exclusively from Japan. Historically, matcha was also produced in China, but nowadays, Chinese matcha is a low-quality product we recommend avoiding. The most famous region for producing matcha is Uji in Kyoto Prefecture, a label promising high quality, probably accompanied by a high price. It is excellent matcha, creamy, grassy, and full of delightful umami. The Nishio region is known more for its quantity than quality – most of the matcha produced worldwide comes from there. Of course, among such a large quantity of tea, we can find gems, but the word “Nishio” itself does not excite. The rising stars among matcha-producing regions are Fukuoka and Kagoshima. The former has its own, modern production style, with matcha distinguished by strong roasting and surprising nuttiness. Kagoshima, on the other hand, is renowned for its focus on organic, truly natural farming. Kagoshima’s tea producers are still building their reputation, so they prove the high quality of their matcha with transparent production and a focus on single-origin products.
We honestly recommend buying matcha only for those who already drink it or have expressed a desire to try it. This unique tea requires understanding and skill. Additionally, to fully enjoy it, it is best to have the right accessories. On the other hand, there is no better tea gift than a whole matcha set. A matchawan, chasen, and good matcha can be the beginning of a great passion, enriching life with precious moments of intense calm.
Teasome is a small revolution in the world of tea! We offer quality teas for the home and cafes, conduct workshops and trainings, write interesting texts and do not use any plastic. We have many years of professional experience with this wonderful plant, and we have selected for our store only such items that we ourselves enjoy drinking – without artificial flavors, unnecessary additives and simply no starch.
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