A Guide to Matcha
Origins and History
Long before matcha became the 'it girl' drink of today, it was treasured as part of a centuries-old ritual. Its story begins in China, during the Tang and Song dynasties, where compressed tea leaves were finely ground into powder before being whisked with hot water.
In the 12th century, the Zen monk Eisai brought this tradition to Japan, where it flourished and became deeply intertwined with Zen Buddhism. Japanese farmers perfected the art of growing teas rich in colour with delicate sweetness and the distinctive umami that defines exceptional matcha.
Over time, matcha eventually evolved into the Japanese tea ceremony, transforming tea from a simple beverage into a symbol of mindfulness, harmony, respectful hospitality, purity and tranquillity.
Current Trend
Matcha has become one of the world's most sought-after beverages, celebrated for both its vibrant appearance and its impressive nutritional profile. Rich in antioxidants and naturally containing L-theanine, matcha offers a gentle sense of focus, balanced by a slow release of caffeine for sustained energy throughout the day.
Its versatility has further fuelled its popularity, appearing in everything from lattes and smoothies to desserts. While matcha may be enjoying a modern revival, its appeal is firmly rooted in centuries of Japanese tradition and craftsmanship.
The Art of Cultivation
Matcha embodies the purest expression of green tea, produced and prepared in a centuries-old art form. Young caffeine-rich leaves of the humble tea plant, Camellia Sinensis, are transformed into a rich green powder, an integral part of ancient Japanese culture.
Matcha is now produced in Japan and China from special varieties of tea plants that are shaded 3-4 weeks before harvest to enhance their natural amino acids, sugars and chlorophyll - the green pigment responsible for photosynthesis. Hand plucking ensures only the finest young first 'tencha' leaves are selected which are quickly steamed to preserve their verdant colour, unique nutrients and distinctive flavour.
Once dry, the leaf veins are meticulously removed, and the leaf is sorted by texture and size before being ground to fine powder. The best quality leaves are traditionally ground in stone mills, creating a silky smooth powder reserved for ceremonies. Lower grades are usually machine-ground into coarser particles which are classed as culinary matcha, appearing in a huge variety amazing green sweet treats.
Ceremonial Matcha, being handmade and vivid green, is rich in flavour, smooth and free from harsh bitterness. The Tea House sources authentic freshly stoneground Ceremonial Matcha from Kagoshima, Japan, an island boasting mineral-rich volcanic soil and a warm sub-tropical climate.
The Tea House Matcha Kagoshima is a careful blend of six tea cultivars:
- Yutakamidori - full-bodied, robust, with an intentional hint of sharp bitterness
- Saemidori - glowing emerald-green color with a lively, naturally sweet, and floral flavor with very low bitterness and a clean finish
- Yabukita - classic Japanese cultivar providing a highly traditional, balanced, savory, and slightly brisk profile
- Asanoka - highly aromatic and refreshing, it balances herbal clarity with crisp sweetness
- Kanayamidori - unique and complex, boasting an earthy vibe, high in amino acids with a delicate sweetness
- Okumidori - deep, dark forest green with a calm, rich umami, and creamy finish. Smooth and mellow it is highly prized for meditative, ceremonial brewing
We purchase in small quantities allowing our customers to experience this freshest, purest essence of this delicious tea.
Preparation
Making delicious authentic matcha is surprisingly simple ...
Step 1 - preferably using a bamboo spoon, place 3g of matcha powder into a bowl
Step 2 - add 60-70ml of 70-80°C degree water
Step 3 - whisk until smooth and frothy - a bamboo whisk makes light work of the task
Enjoy neat for the purest of pleasures, or add conventional or plant based milk to prolong the experience.
