Matcha tea is another form of green tea mainly processed green tea and it is the finely ground powder. There have the two aspects of farming and processing. The match is made from green tea leaves and it is shade grown at least three to four weeks before harvest and the stems and the veins usually removed from the leaves during processing. Actually, the name of the plant of green tea is Camellia Sinensis which is produced more theanine and caffeine in the shade from the direct sunlight. The matcha tea is coming in the market as the form of tea leaves or tea bags or in dust form and easily dissolves in the warm water or milk. Matcha tea is very famous in Japan especially in the tea ceremony of Japan and there the matcha tea is the centers on the preparation, serving and drinking it as a warm tea and they believe that it is a meditative spiritual style. Now the matcha tea is used as variants of mocha, soba noodles, ice cream of green tea, most popular matcha latte, and varieties of Japanese food. In Japan, women have used matcha tea as the facial pack and they believe that the matcha tea is specially made for tea ceremonies. After that, it is referred as a culinary grade of matcha but surprisingly the definition and requirement of this grade are not mentioned in any place. The name of matcha is given by the master of particular tea tradition. In an ancient time in China leaves of tea steamed and store into bricks for further use and for trading. Firstly roasting and pulverizing the tea and then decocting the powder in warm water then have to add salt, in this way they were prepared the matcha tea. On the other hand, the procedure of preparing powdered tea from boiled prepared roasted tea leaves and making the beverage by whipping tea powder and this mixture and hot water together become very popular.
Actually, the preparation and consumption of matcha green powdered tea were the rituals of Zen Buddhists. In the early time the Chan monastic code making the sense of etiquette for tea ceremonies in details. Actually, the powder tea of preparing Chinese methods and Zen Buddhism took from a Japanese monk. Even at the time, powdered tea was not so famous in China but the resurgence of matcha tea is highly increasing and become very famous including China. In Japan, is entitled to be an important part of the Zen Monasteries and most importantly it was highly appreciated in the upper-class society during the fourteen to the sixteenth century.
The Harvesting process of Matcha tea:
Mainly the total harvest process of matcha green tea is done under the shade because of protecting direct sunlight and it is also used to prepare gyokuro. The process of making matcha green tea take several weeks before harvest and can last up to twenty days. It is shown that in this procedure the leaves produced more amino acids and theanine. After the harvesting process if the leaves of green tea rolled up before drying as the production of sencha then the tea is called as jade dew tea and if the leaves of green tea laying flat for dry then the result of this tea is called as tencha.
But the matcha green tea is made by tencha is be veined then be stemmed, and lastly stone grinds in a smooth dust form and finally it is ready for matcha tea. It is looking like bright green in color and the taste of it is very smooth. The procedure of making matcha tea from tencha, the grinding process is very time taking because of the millstone not get hot the aroma leaves may be altered. Thirty-gram matcha takes up to one hours time. Amino acids dominate the taste and flavor of matcha tea.
The Grades of Matcha tea:
There have some grades of matcha tea. The highest grades of matcha are called as ceremonial grade and the taste of it very sweetened and deeper flavor compared to others, it is mainly used in Buddhist temples, it is very expensive. The ceremonial grades of matcha tea are finely ground with the help of granite stone. The next quality of green tea is premium quality and it is fully containing nutritional content and to make this grades of matcha tea uses the top of the tea plants and the price of this grades tea is less than the ceremonial tea. It is the best quality for daily drinkers. It has many beneficial ingredients like antioxidant, vitamin, minerals which are good for health. Lastly, it is the low grades and the price of this tea grades is very low compared to both ceremonial and premium grades. It suits in cooking purpose and in that case this grades of tea is making from the lower portion of green tea leaves. Mainly the matcha green tea is very expensive compared to green tea and all other tea.
Location of tea plants:
Camellia Sinensis is located in the top of the hill and the leaves which are growing in the top of the hill it should be very soft and supple. The leaves of the top of the hill help to give the fine dust off the leaves for matcha. On the other hand, the developed tea leaves giving the harder texture and lower quality of matcha and sandy textures of dusted tea form. For the making of snecha the leaves dried in the shade and during the process, this leaves never came out in the direct sunlight, it was harmful to this types of tea. Stone grinding is the most important part of harvesting of matcha green tea. The correct equipment and technique are very important for stone grinding otherwise the tea became burnt and it is the result of low graded matcha tea. In Japan especially for the stone grinding process, the granite stone mill is used. Oxidation is one of the important parts of the harvest of green matcha tea which determines the grades of the match and in the matcha oxygen is exposed from matcha become compromised.
Traditional preparation of matcha tea:
The thick and the thin are the two main ways to prepare a perfect matcha tea. In order to break clumps, the matcha is forcefully used as a sieve in prior to use. For the time being there are two types of sieves and it is usually stainless steel and the combination of fine wire mesh sieve and a temporary storage unit. A special wooden spatula is used for the making of matcha and to use to force the tea through a small smooth stone used at the top of the sieves and shake smoothly. In Japanese tea ceremony, the sieved matcha tea is served and it is highly appreciated by the upper-class people and after serving the tea it was placed in a small caddy which is called as a chaki. If it is not placed in a small caddy then it will place in a tea bowl and scooped directly. For the making of traditional matcha tea, there must be used a bamboo scoop which is called chashaku. Making a perfect matcha tea you have to take three to four gram and then add 60 to 80 ml of warm water and then whisked it with a bamboo scoop until a uniform consistency. There must be no lump and ground tea is not remain on the side of the bowl. The taste of matcha tea is bitter so that in the serving time of matcha wagashi sweet is served with it but there is no milk or sugar in the matcha tea.
Types of Matcha:
Usucha is known as thin tea, for making matcha tea take 1.75 grams of matcha powder and 75 ml of warm water and whisk gracefully until all the lumps are dissolved and served it. Koicha is known as thick tea. Making of thick matcha tea take 3.75 grams of matcha powder and approximately 45 ml of warm water and whisk them continuously with the help of a bamboo stick. This mixture is thicker compared to other variants of matcha tea. In the processing of mixture, it creates more foam. It is sweeter than usual and it is made from expensive older tea trees.
On the other hand matcha, green tea is used in the various food ice cream, cake, pastry, noodles, pudding, cookies, mousse, swiss roll, cheesecake, smoothie, milkshake. It is also used in alcoholic beverage and liqueur and matcha green tea beers. Green tea latte is another component which is made from matcha powdered tea. In Japan, matcha tea is very much popular and known as the best beverage ever.
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