Learn About Matcha

How matcha is grown and what are its benefits

Matcha is a powder made from ground unfermented tea leaves that have not been subjected to strong heating. The Japanese are confident that due to minimal processing, their tea is the healthiest in the world.

And, indeed, it contains a record amount of antioxidants and anti-inflammatory substances. There are at least three times more of them than in regular tea. Due to the fact that tea is grown in the shade during the period of active growth, the processes of synthesis and accumulation of biologically active compounds are enhanced, including theanine, caffeine, various types of catechins and chlorophyll, which is why the drink has such a rich, bright emerald color.

Catechins increase the oxidation of fat in the body's cells caused by physical activity - these are the results of a study by British scientists from the University of Chichester (UK). The experiment involved 13 women who drank matcha and went brisk walking.

Another outstanding result of observations by Chinese specialists is associated with matcha tea. It turns out that this type of green tea regulates metabolic syndrome - a metabolic disorder associated with obesity. People suffering from this disease have a high risk of developing diabetes, joint damage and cardiovascular disorders.

According to some studies by Japanese experts, matcha tea has antibacterial and antitoxic activity. As the results of experiments show, matcha may be a promising treatment for pneumococcal infections.

In addition, matcha leaves contain the amino acid L-theanine, which has an anti-stress effect - it makes a person focused and peaceful. This calming effect of matcha, reducing stress, was studied during an experiment on animals. It is probably not without reason that Buddhist monks drink matcha before meditation. Drinking this tea has a positive effect on both physical and mental well-being. Japanese scientists came to the conclusion that matcha improves the cognitive functions of older people - 61 people of retirement age took part in the experiment.

L-theanine softens the effect of caffeine, which is also contained in matcha. Fans say that this drink is a good substitute for coffee. It really does invigorate, while having a softer effect.

Tea ceremony with matcha

Traditionally, matcha in Japan is prepared specifically for tea ceremonies, which are very popular with tourists. Visiting such a ceremony is useful for expanding your horizons and gaining new impressions. Making matcha is a real ritual. Tea ceremony teacher Soko Kajima treats such a ceremony as meditation.

First, the participants of the sacred rite change into kimonos and put on special shoes, bow to each other, expressing mutual respect. This is the main meaning of the entire ceremony. First, the guest is presented with traditional sweets, and then they begin to prepare tea.

Soko Kajima slowly mixes tea powder with water, managing to admire the beauty of the dishes, showing signs of respect towards the interlocutor and thanking nature for the wonderful drink. "Foam the powder with water, stirring quickly with a brush to create bubbles. Now stir slowly and gently only on the surface of the tea - you should get a thick foam," says Soko Kajima.

Progress does not stand still, and the Japanese have created a machine for making matcha, similar to a coffee machine, but lovers of real tea ceremonies continue to make matcha by hand.

The first sip of matcha is a shock

The first cup of matcha for those who have never tried Japanese tea is a real shock - it seems tasteless and bitter. In general, matcha is an acquired taste. You need to drink more than one cup of matcha to get used to it. Gradually, the aversion passes, and many begin to like the astringency and aroma of the unusual drink.

This traditional tea has always been drunk as a medicine along with tea leaves, so it is important to use high-quality matcha, specially grown for tea ceremonies. Regular green tea leaves are too bitter, while matcha has only a slight bitterness combined with a pleasant sweetness.

What other types of matcha are there

Various drinks with matcha have become popular now, especially latte, that is, matcha with milk. To do this, pour 1/2 teaspoon of tea powder into a small amount of hot water (never boiling water), stir with a hand-held cappuccino maker until foam appears, and pour in hot milk to taste. Vegans add coconut or nut milk - as you like.

Experts advise starting your acquaintance with matcha with latte, and with coconut milk. The hits are pistachio matcha latte with coconut milk and matcha with the taste of chewing gum on a mixture of coconut and banana milk with a decoration of grated sweet potato. The taste is more reminiscent of cake than tea.

Recently, matcha has even been added to cookies and chocolate - very original sweets are obtained. Entire cafes have appeared where all dishes are prepared with matcha - this is very unusual for our taste. However, matcha cakes cannot be called healthy, they have too much sugar, and the calorie content is off the charts.

How to tell matcha apart

Tea that is too cheap is unlikely to be matcha. Most likely, it is made from sencha bushes - a traditional variety of green tea produced in Japan. It is usually very easy to grow and process, so it is inexpensive. This tea is swamp green in color, smells like fish and hay. Real matcha, in contrast, has an aroma of caramel and chocolate.

The best matcha is Imperial, which costs 1,300-1,400 dirhams for a 50g pack. It doesn’t have a fishy taste, but it is sweet with nutty notes. You will like the mid-priced tea (the so-called ceremonial tea) even more, which costs 115 dirhams for a 50g pack – it has a bitter taste, herbal aroma, and caramel-fruity tones. And cheap tea for 15 dirhams can be disappointing. Unfortunately, this is what is often served in cafes, and even milk cannot hide the irritating bitterness.

You can also see blue matcha on sale. But in fact, it’s not matcha at all, but a powder made from a flower called clitoria. Quality matcha tea should be bright green and without the smell of mud. It should be stored properly — away from light and air, so that the tea doesn’t oxidize.

Is matcha really that healthy?

Japanese scientist and Nobel laureate in physiology and medicine Yoshinori Ohsumi believes that the phenomenal benefits of matcha are exaggerated. He says that this drink is not that popular in Japan, it is mainly used in tea ceremonies. “I don’t know that it has magical healing powers,” says Yoshinori Ohsumi. “Every day we drink regular green tea, which is no worse.”

But it is worth noting that matcha has far fewer contraindications, and it is easier for people with stomach diseases to tolerate. In general, you should not believe in miracles. Matcha is not a panacea, and the tea certainly will not replace proper nutrition. However, you can be sure that this is living food, and therefore you can sometimes treat yourself to a cup of aromatic drink, useful for mental and physical health.