The ‘Magic Of Matcha’: How To Add A Mindful Moment To Your Tea

Two black bowls of matcha green tea being make with a bamboo whisk.

Matcha tea is the super strong green tea that’s taking the tea market by storm – especially in the UK, where coffee chains such as Costa are even offering Matcha Lattes. In addition, many Western-style treats in coffee shops and supermarkets use matcha flavours to create a unique twist on their cookies, chocolates, mousse, green tea ice cream and even frozen yoghurt.

With various matcha green tea blends appearing all the time, it’s easy to get swept up in the ‘super tea’ trend. However, many of these products only provide matcha flavour and are not made with genuine, high-quality matcha blends. Therefore, it’s worth looking into the actual ‘magic of matcha’ tea and what lies beyond the myth.

Matcha powder may be the popular tea of the moment– for the Japanese, it’s a way of life, having been enjoyed by the nobility and used in ceremonies since the 12th century. Nowadays, the whole population of Japan enjoys matcha tea regularly.

As a speciality tea, Matcha Tea is the powdered form of green tea leaves. As a single cultivar of green tea, it is exclusively grown in Japan. Made with tench leaves, it is nourished in the shade for 30 days before it is harvested and blended. This allows the green tea leaves to develop higher amounts of chlorophyll, caffeine and theanine.

Making Matcha Tea

In preparing matcha tea, the tencha leaves are first de-stemmed, de-veined and then traditionally stone-ground into a super fine, bright green talc-like powder. This is known as matcha, upon which it is then considered fit for use in a tea ceremony.

The ceremony around the preparation, serving and drinking of Matcha tea is almost spiritual. Japanese people enjoy and take the preparation and use of their green matcha tea seriously. Ceremonial-grade matcha is the only type with high enough qualities to be used, and it must undergo specific procedures to be considered high quality.

There is also a science to creating the perfect matcha tea. For it to be pure matcha tea, the matcha powder must be high-quality. After being placed through a sieve to break up clumps, a special spatula is used to force the tea through the sieve, or a small, smooth stone can be placed on top of the sieve and then gently shaken.

The sieved matcha is placed into a bowl using a traditional bamboo scoop called a chashaku. Hot but not boiling water (at around 80 °C) is then added and whisked furiously to create a fine paste. The water temperature must be added correctly because if it’s too hot, the temperature can burn the taste of the matcha.

Matcha tea can be bitter, so it’s sometimes served with a Japanese sweet such as wagashi (traditional plant-based confectionary) to sweeten the palate before drinking it. Adding more water to the tea and whisking can produce more froth, according to the drinker’s preference.

What Makes Our Matcha Tea Unique

Our Matcha Tea is organically grown from a single cultivar of matcha made in Kyoto, Japan. Grown from the Shimizu Tani garden in the Uji city prefecture of Kyoto, the matcha green tea is deep in colour and fresh, with a clean and intense aroma and flavour.

Kyoto is the spiritual home of matcha – and the Shimizu Tani (translated as Clear Water Ravine) has a plantation that dates back to the 17th century. Having been one of the very first to convert to organic growing in 1980, it is considered relatively small, being 30 acres in size.

If you are looking for a traditional high-quality matcha tea packed with vitamins, minerals and antioxidants, our Ceremonial Matcha Powder Is the perfect addition to your tea collection.

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