Contrary to the favored perception that matcha derives from Japan, it initially emerged throughout the Song Dynasty in China. Matcha is constructed from a shade grown inexperienced tea, often known as Gyokuro that’s fastidiously steamed and meticulously dried. After the steaming course of, the leaves are separated from the stems, so the leaves alone, known as tencha are grounded right into a powder known as matcha. The artwork of manufacturing, making ready and consuming this powdered tea turned a ritual carried out by Zen Buddhists in China. In 1191, a Zen monk by the identify of Eisai, traveled to Japan and launched matcha to the nation. As matcha’s reputation lessened in China, the Japanese embraced this powdered tea. Matcha ultimately turned an vital a part of rituals in Zen monasteries in Japan.
At Art of Tea, we provide two kinds of matcha–ceremonial and culinary. Ceremonial Matcha is primarily from Japan. It is usually stone grounded right into a advantageous powder producing a brighter inexperienced hue. The powder is whisked backwards and forwards quickly to create frothiness. The taste is grassy with a candy undertone. Grade A Matcha, however, is the matcha utilized in cooking and added in lattes and iced teas. Read on to be taught extra in regards to the harvesting means of Art of Tea’s Grade A Matcha.
Art of Tea founder and CEO, Steve Schwartz not too long ago journeyed to China on an academic journey visiting tea plantations. He travelled all through the Zhejiang Province, alongside China’s japanese coast. Steve spent a while at a tea farm that makes a speciality of producing Japanese model inexperienced teas comparable to Sencha, Gyokuro and matcha, together with Art of Tea’s very personal natural licensed Grade A Matcha.
Let’s check out the harvesting means of Matcha inexperienced tea. First, the Sencha inexperienced tea leaves are shade grown for 20 days. During this time interval, the leaves change into darker and turn into Gyokuro leaves. The darker the leaves, the upper the chlorophyll content material, which in flip contributes to the tea’s well being advantages.
The inexperienced tea leaves are then picked and steamed, a Japanese technique of processing tea leaves.
The vibrantly inexperienced leaves are then put in a tube-shaped machine the place the leaves are air tossed upwards to rapidly dry.
The machine (beneath) is used to separate the stems from the leaves. The leaves alone known as tencha, are taken right into a rotating drum stuffed with ceramic-covered magnets.
As the magnets bounce quickly inside the rotating drum, hitting in opposition to one another, the tencha leaves are slowly grounded right into a advantageous powder with out dropping their vibrancy.
The result’s culinary Matcha green tea , which we name Grade A Matcha. This wealthy, inexperienced powder is nice as a stand alone tea however is usually used to taste varied meals objects and create scrumptious smoothies and lattes.
Stay tuned for recipes on learn how to make a matcha smoothie and steep the proper cup of Ceremonial Matcha.