Have you heard of matcha and are curious about what it is?
You're in the right place! This article will give you a quick and easy explanation of where this bright green powder, which is becoming increasingly popular in France, comes from.
What Plant Is Matcha Made From? Which Tea Leaves Are Used?
First, it's important to clarify that matcha isn't a plant in itself. It's powdered green tea, which has a vibrant green color. So, calling it the "matcha plant" would be a mistake. Here's why:
The Camellia Sinensis Plant (The Tea Plant)
Like all teas, matcha comes from the tea plant, Camellia Sinensis.
This plant has several varieties, the most famous being *sinensis*, which is native to China, and *assamica*, from India. For Japanese green teas, the Chinese variety is often used since it's better suited to Japan's climate and soil.
Even more specifically, the tea plant is divided into several cultivars, similar to wine grape varieties. This allows producers to select specific plants for their ideal flavor, color, and aroma profiles, which helps with harvesting the tea at the same time each year.
The Tencha Leaves: The Base Ingredient of Matcha
What makes the tea used for matcha unique is the shading process the tea bushes go through.
A few weeks before harvesting (usually 21 days), the young matcha leaves are covered with a black net that blocks out about 95% of the sunlight. This lack of light promotes growth and increases the production of chlorophyll, which gives matcha its bright green color and boosts its antioxidant content.
After harvesting, the leaves are steamed to prevent oxidation and preserve their green color, which is typical of Japanese teas. Then, the leaves are dried to avoid any mold that might affect the taste of the matcha. The veins of the leaves are removed, leaving only the soft parts, creating *aracha*.
Finally, to perfect the process and ensure high-quality matcha, the *aracha* is finely ground to remove any remaining veins or imperfections, resulting in *tencha*.
True matcha comes from *tencha* leaves. If a different type of tea is used, it's called "green tea powder" (*konacha* in Japanese), but it’s not considered matcha.
Grinding with Stone Mills to Make Fine Matcha Powder
Once the tea is ready, it’s sent to specialized tea refineries. To achieve consistent flavor each year, several *tencha* varieties are blended by a tea master to get the desired taste.
Some matcha is made from a single *tencha* variety, known as "single-origin." These are rare and highly valued by tea lovers because they offer subtle variations depending on the quality of the harvest, making each batch a unique "vintage."
The *tencha* is then ground using traditional stone mills to create the precious matcha powder. This method ensures that the tea doesn’t heat up during the grinding process and retains all the health benefits, resulting in a fine, smooth powder.
Why Is Matcha Powdered Instead of Brewed?
As mentioned earlier, unlike brewed tea, matcha is consumed in powdered form. This ancient practice provides a refined experience, as the careful grinding of the leaves unlocks all their flavors and benefits. By ingesting the entire leaf, you get a unique sensory and nutritional experience.
Where Does Matcha Tea Come From?
1-Chinese Buddhist Monks and the Tea Tradition
The concept of powdered tea dates back to the Song Dynasty (960-1279) in China. During this time, Chinese Buddhist monks started drinking powdered tea to stay alert during their long meditation sessions. The tea was mixed with hot water and whisked using bamboo tools.
Thus, the origin of powdered tea can be traced back to China, from where it was introduced to Japan through cultural and trade exchanges between the two countries.
However, while powdered tea continued to thrive in Japan as matcha, it gradually disappeared in China after the Ming Dynasty, replaced by brewed tea
2- The Japanese Method of Making Powdered Tea
As we’ve seen, the method for making Japanese green tea in powdered form, known as matcha, follows specific guidelines:
- The tea leaves must be shaded.
- The leaves must be de-veined.
- The tea is ground without being heated to preserve all its benefits.
This process of making powdered tea is uniquely Japanese, making matcha the epitome of Japanese green tea!
The Japanese tea ceremony, which uses a bamboo whisk (*chasen*), a bamboo spoon, and a matcha bowl, is a ritual that has its roots in the preparation methods used during the Song Dynasty in China.
Matcha: A True Japanese Tea
A high-quality matcha always comes from Japan.
The process of making matcha is entirely Japanese, so if you're looking for the best matcha, it’s essential to buy matcha from Japan!
Matcha sold outside of Japan, particularly in China, is often made from *konacha* tea, which can come from any type of tea. This results in a bitter taste, unpleasant texture, and dull olive-green color.Some regions in Japan are especially famous for producing high-quality matcha, such as Uji near Kyoto, Kagoshima on the island of Kyushu, and Nishio, which has its own protected geographical indication.
Health Benefits of Matcha
Matcha tea can aid in weight loss as it contains compounds that accelerate metabolism and help burn fat. Its caffeine provides an energy boost without the negative effects of coffee, helping to reduce cravings. It's an ideal drink before exercise and can improve performance. It's a great ally for your diet!
