Matcha Buzz

What is Matcha?

Matcha is a green tea typically grown in Japan. It is gradually covered to block sunlight, resulting in increased chlorophyll that is responsible for its bright green color. Matcha is then picked, processed, and ground using granite into a fine powder. Matcha is so concentrated it’s said to be the equivalent to 10 cups of green tea.

Nutritional Info:

One cup of matcha is the nutritional equivalent of drinking 10 cups of green tea with over 100 times the antioxidants. Matcha is full of antioxidants including EGCg. EGCg catechins counteract the effects of free radicals from pollution, UV rays, radiation, and chemicals, which can lead to cell and DNA damage. Matcha is rich in L-Theanine, an amino acid that promotes a state of relaxation and well-being by creating alpha waves in the brain, which lead to a state of relaxed alertness. And while L-Theanine is common in all tea, matcha may contain up to five times more of this amino acid than common black and green teas. Matcha is also high in vitamin C, selenium, chromium, zinc and magnesium.

Matcha Processes:

Matcha is cultivated mainly in the Uji, Japan. The very best Matcha is harvested once per year in May. Matcha is gradually covered 6 weeks before harvest. The highest grades are grown in almost complete darkness. The covering process, causes an increased production of chlorophyll and amino acids. At this stage the tea is referred to as tencha. Matcha is made by removing the stems and veins from tencha and stonegrinding the rest of the leaf to make a powder.

There are different grades of matcha. Ceremonial grade is the highest quality, used in tea ceremonies. Premium grade is suitable for daily consumption. Matcha for cooking is the cheapest kind. It can be added to desserts and baked goods.

Brewing Processes:

A chawan is a special bowl around 5 inches (12.7cm) in diameter, and 3.5 inches (8.9cm) tall. The inside of the bowl usually has rounded edges that swoop down. Although only a small amount of liquid will be brewed, you will need extra room for whisking.If you do not have an actual chawan, a cereal bowl or small mixing bowl will work as a good substitute.

It is very important to sift your matcha before brewing it. It will prevent clumps from forming. There is a sifter made specifically for matcha, but a small, fine mesh strainer works equally well. (So well in fact, I don’t even have an actual Furui to take a picture of.)

The chasen is one of the most important utensils you will need for making matcha. Although, an immersion blender can make a great substitute. A chasen made for matcha, will have around 100 tines (bristles). Made of bamboo, these tines are soft and pliable when wet.

The matcha it self does not dissolve, rather is suspended in the water. Whisking helps to create a unique rich taste, an initial vegetal, astringent taste, followed by a lingering sweetness. The intensity of the experience compares to one’s first taste of dark chocolate or red wine.

A chashaku is used for scooping and measuring the amount of matcha you are about to use. Made of a thin piece of bamboo, the chashaku is usually around 7 inches (17.8cm) long. Often, in the middle of the length will be a nub from the section of bamboo stalk that the scoop was made from.

Any type of measuring spoon will work as an alternative, but the chashaku is fun to use!