Matcha tea is a form of green tea. It is finely smashed powder of specially grown and processed leaves of green tea. It has special two aspects of farming and processing, the green tea plants for matcha tea are shade grown for at least three weeks before harvest and the stems and veins are abolished in processing. The plant Camellia sinensis produces the maximum of theanine and caffeine during shaded growth. The powdered matcha is preserved in different ways like the tea bag or tea leaves and dissolved in water or milk.
In China, tea leaves were boiled and formed for preservation and trade into tea bricks. The tea was made by roasting and pulverizing the tea and interpreting the resulting tea powder in hot water by adding salt. The preparation of making dusted tea from boiled-prepared dried tea leaves and making the beverage by whipping the tea dust and boiled water became very popular.
The powdered consumption and preparation were shaped into a ritual of Zen Buddhists. The method of making powdered tea by Zen Buddhists and Chinese were brought to Japan in 1191 by the monk Eisai. Although the dust tea was not popular in China for some period now there is a global regeneration in matcha tea consumption including in China. But in Japan, it survived as an important item at Zen Montessori and highly appreciated upper echelons of the society during the fourteenth through sixteenth centuries.
Matcha is prepared from shade-grown tea leaves. The preparation of matcha takes several weeks and starts two-three weeks before harvest and may survive up to 20 days when the tea bushes shaded from direct sunlight. This slow-motion growth increases the chlorophyll levels and turns the leaves the deepest shade of green and this is the results of production of amino acids in particular theanine. Only the finest tea sprouts are hand-picked.
After harvesting, if the leave is rolled up as in the process before drying the result became gyokuro and if the leave is drying flat then it becomes tencha. The taste of matcha is dominated by amino acid. Traditionally sencha leaves are dried in the shade and the quality of matcha is green as a result of treatment.
There is main two part of making matcha thick and thin. In modern drink the use of matcha has also spread to North American cafes which introduced “green tea lattes” and then another matcha flavor became successful in their Japanese store's locations.