What is Matcha?
Matcha is a type of green tea made from shade-grown tea leaves that are stone-ground into a fine, vibrant green powder. Unlike steeped tea, the entire leaf is consumed.
The Shading Process
Approximately three to four weeks before harvest, tea bushes are covered with shade cloths or reed screens. This reduces sunlight, slowing growth and forcing the plant to produce more chlorophyll and amino acids, particularly L-theanine. This is responsible for matcha’s deep green color and umami-rich, sweet flavor.
Harvesting and Selection
Only the finest, youngest leaves from the top of the plant are hand-picked for premium matcha. These leaves are called tencha.
Processing the Leaves
After harvesting, the leaves are quickly steamed to prevent oxidation and preserve color and nutrients. They are then dried and air-cooled. At this stage, the leaves are destemmed and deveined. The remaining pure leaf material is now called tencha.
Stone Grinding
The dried tencha is slowly ground into an ultra-fine powder using granite stone mills. This slow process prevents heat buildup which can degrade the flavor and color. It can take an hour to grind 30 grams of matcha.
The Cultural Practice of Chanoyu
Matcha is integral to the Japanese tea ceremony, Chanoyu, which translates to “The Way of Tea.” This is a choreographed ritual of preparing and serving matcha, rooted in Zen Buddhist principles of mindfulness, respect, purity, and tranquility. Every movement and utensil has significance.
Usucha vs. Koicha
There are two main ways to prepare ceremonial matcha:
- Usucha (Thin Tea): Made with about 2 grams of matcha and 70ml of hot water, whisked vigorously to create a frothy, light-bodied tea.
- Koicha (Thick Tea): Made with about 4 grams of matcha and 40ml of hot water, kneaded with the whisk to form a viscous, syrupy paste with no foam. It is made from the highest-grade leaves.
Culinary-Grade Matcha
A lower-grade matcha is produced for use as a flavoring ingredient in foods like mochi, soba noodles, ice cream, and lattes. It has a more astringent flavor and less vibrant color than ceremonial-grade powder.
Nutritional Profile
Because the whole leaf is consumed, matcha delivers a higher concentration of antioxidants, vitamins, and caffeine compared to steeped green tea. The L-theanine content promotes alert calmness, moderating the caffeine’s effects.
Conclusion on a Cultural Icon
Matcha is more than a beverage; it is a cultural product whose unique production method defines its characteristics and whose consumption is deeply embedded in Japanese tradition and aesthetics.