MATCHA BASICS
WHAT IS MATCHA
Matcha is the most premium variety of shade-grown Japanese green tea leaves that are ground into a fine powder. For centuries, monks have enjoyed matcha to support well-being and concentration during meditation. While other green teas are grown throughout the world, true authentic matcha is unique to Japan.
HISTORY OF MATCHA
Matcha as we know it is very much a Japanese phenomenon, where it has played an integral
role in their culture since the
12th century, and tea masters have perfected the art of its cultivation and craft. Its history stretches
back
even further, however.
As far back as the 8th century, Zen monks in China were the first to develop the process of pulverizing
green
tea leaves
(which had first been steamed, then dried, then packed into tight molds for easy portability).
Around the year 1190, a Japanese Buddhist monk named Eisai Myoan visited China and fell in love with this
unique manner of enjoying tea, and was the first to bring matcha back to Japan.
Very quickly, matcha spread throughout Zen monasteries in Japan, once monks found that it kept them awake and alert during long periods of meditation, in addition to having valuable medicinal properties.
As the centuries progressed, interest in matcha in China waned, slowly replaced by other forms of Chinese tea that grew more popular.
In Japan, however, matcha became a cultural focal point through a very formal ceremony known as “chado”, as
well as a staple part of their diet. The expert cultivation and traditional methods of shade growing and
stone
grinding were perfected by Japanese tea masters and passed down through generations.
Today, the popularity of matcha has never been greater or more widespread as the world has finally taken
note
of this Japanese treasure.
HOW MATCHA IS MADE
1
Green tea plants are shaded weeks before harvest to boost nutrient production
2
In the spring and summer, leaves are selectively picked depending on grade
3
Immediate steaming & drying after harvest preserve flavor and nutrients
4
Leaves are de-stemmed and de-veined to improve texture and taste
5
Stone grinding slowly and gently pulverizes leaves into a fine powder
6
The finished matcha is packaged into specialized tins or pouches to maintain freshness
MATCHA GRADES
Ceremonial grades are from first harvest leaves, have a smoother flavor suitable for traditional preparation as tea (just mixed with hot water and whisked), and are more expensive. These grades are characteristically more vibrant green in color.
Culinary grades should be from second harvest tea leaves, and possess a richer flavor meant for blending into things like lattes, smoothies, and baked goods.
Ingredient grades are from later harvest tea leaves, and exhibit a pronounced green tea bitter note, as well as appearing more pale in color. Still rich in antioxidants, these grades are best used as an ingredient in smoothies or commercially produced foods.
It is entirely up to your personal preference which grade of matcha you use for your own enjoyment (plenty of folks use culinary matcha for tea while others won't even bake cookies with anything less than ceremonial). Our grade designations are simply guidelines for what we think works best for each use case.
HEALTH BENEFITS OF MATCHA
RICH IN
ANTIOXIDANTS
Matcha is one of the most concentrated sources of antioxidants on the planet. These compounds help fend off free radicals, the molecules that nutritionists believe are responsible for accelerated aging, tissue damage, and inflammatory issues.
SUPPORTS METABOLISM
One antioxidant found in matcha, EGCG, has been shown to help support metabolism and aid in weight loss.
CALM ENERGY
SOURCE
The unique combination of caffeine and l-theanine in matcha provides a calm yet alert feeling. Unlike the jittery buzz of coffee, many report feeling a better sense of focus.
OTHER BENEFICIAL NUTRIENTS
Matcha is also rich in fiber, chlorophyll, and vitamins.