Matcha is no ordinary green tea and if social media is any indication, it’s quickly ousting coffee as the energy-boosting drink of
It’s sourced from Japan Authentic matcha comes straight from Japan. The region best known for its matcha is Uji, located on the outskirts of Kyoto, which is about 280 miles southwest of Tokyo. The
choice. Why? This powdered green tea’s
farmers in Uji have been growing and harvesting matcha
caffeine kick produces no jitters, no crash
for more than 800 years, passing down this tradition
and the added benefits of flow-state energy and mental clarity. Too good to be true? Not
for generations. Other regions in Japan such as Nishio and Fukuoka also produce matcha. Nishio is known for mass-producing matcha, whereas Fukuoka is more
in the slightest.
forward-thinking and willing to experiment with different
Matcha 101
Matcha has unique characteristics
Gwyneth Paltrow has blogged about it and millennials everywhere are populating Instagram with it. Catwalkers get through Fashion Week sipping on it, entrepreneurs of Silicon Valley drink copious amounts of it and beauty influencers bathe in it. The mythical allure of this green tea powder is garnering attention everywhere and taking a hot-seat in many of our daily routines. Matcha’s increasing popularity is reflecting a newfound consciousness among many Americans: it epitomizes health and wellness, creates the perfect balance between epicureanism and aesthetics, thrives on social media and feeds off of a culture striving to be superhuman. Surprisingly, matcha isn’t even new; this green tea powder has roots dating back almost 5,000 years to ancient China. So, how did something so antiquated become so hot? And more importantly, will the matcha trend last? We think so. Here’s why: Matcha is a green tea If you already knew that, you’re one step ahead. Most tea leaves—loose leaf and those found in regular tea bags— are steeped in water to extract their flavor and benefits. Matcha, however, is the whole tea leaf ground into a powder. Simply put, when matcha is added to water or milk, you’re consuming the actual plant. This magical powder is highly versatile and can complement any meal, at any time of the day. It can be added to your breakfast eggs, savory dishes like pasta, shaved broccoli salad or vegan cashew soup,
processing methods to keep quality high.
All teas come from the same Camellia sinensis plant, but many can be differentiated by geography as well as growth and processing methods. There are several ways matcha can be separated from regular green tea: it’s a tencha leaf, which means it’s shade-grown, changing its color and nutrients; it’s destemmed and deveined during processing, significantly altering its flavor; and unlike regular green tea, matcha is a fine powder. Within the matcha family, there are two tea grades: ceremonial and culinary. Ceremonial matcha is generally whisked with water for drinking. The higher quality the tea, the sweeter and smoother it is. Cheaper culinary matcha is used for cooking and baking because the sugar and other ingredients can tame its bitterness. It’s also used in some drinks made with milk, which reduces bitterness as well. How it’s mixed matters Matcha’s miniscule leaf particles are not water soluble, meaning they won’t dissolve when added to water or milk. Instead, the powder needs to be suspended in liquid. This makes matcha the only suspension tea in the Japanese tea canon. Stirring it with a spoon will only make it clumpy. The bubbles formed by aerating the drink through whisking, shaking or blending hold the powder in place and give it that delightful frothiness on top. That said, if you let the matcha beverage sit for too long, the solids will settle at the bottom of your cup.
or in baked goods like carrot cake and cookies. You can
Preparing matcha is super easy. In Japan, it’s traditionally
even sprinkle some matcha in your evening cocktails or
made two ways: usucha (“thin”) and koicha (“thick”). Both
on vanilla ice cream for dessert.
types are served hot in a bowl called a chawan. Usucha uses
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