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From mountain to cup (and cap-sule) we'll take you through the illustrious journey of this powerful tea leaf, beginning with its humble origins.
Although Matcha is the quintessential Japanese drink, its story actually begins in ancient China. Zen Buddhist monks used to prepare Matcha by brewing the roasted tea leaves, and later steaming the leaves when the process was improved. Matcha was incorporated into their daily ritual, sustaining them through long periods of meditation.
As Zen Buddhism spread to Japan, so did Matcha. Described as the ‘elixir of the immortals’ by an influential monk, the Japanese were encouraged to include Matcha as a medicine rather than a delicacy.
Over time, more Matcha flavour profiles were developed - including the umami taste Matcha lovers today know and love - using different shading and harvesting techniques.
Ah, the mystique of Matcha... but what is it really? You'd be right to guess that it is a type of green tea. But maybe you didn't know it is the only type of tea where the entire leaf is consumed.
Three to four weeks before harvesting, the tea plantations are brought into shade forcing the plants to compensate by packing its leaves with chlorophyll and amino acids.
The best young leaves are then harvested in the spring and are immediately steamed to block oxidation, allowing it to retain their beautiful green colour and preserve antioxidants. They are then dried gently in various stages to be able to extract all the aromas.
Matcha powder is then made by stone-grinding the leaves in a traditional process, which only produces 30 to 40g of precious powder every hour.
It is no wonder why Matcha is heralded as a natural medicine. Buddhist monks who drank Matcha to maintain focus during long periods of meditation, soon discovered its incredible benefits not only to soul, but mind and body.
Matcha is unrivalled in its antioxidant power boasting approximately 137 times that of regular green tea, in addition to key amino acids, vitamins, flavonoids and essential minerals.
One of these amino acids is L-theanine. Only found in tea, it stimulates brain waves to create feelings of both calm and alertness sustained over long periods of time, without the shakes and jitters that comes with coffee.
Burning calories has never been easier with Matcha. It has been shown to increase thermogenesis from 8-10% to 35-43% of daily energy expenditure, due to its high catechin polyphenol content.
Centuries of refining production techniques have created a catalogue of Matcha grades, each with its distinct characteristics. But not all matcha is created with equal quality, so here is how to make sure you are getting your money's worth.
Artisanal or ceremonial grade matcha, can be enjoyed purely on its own because of its sweet umami profile and is distinctly vibrant green with a fresh, buttery aroma.
It's easy to tell apart from lower grades which are normally brownish or yellowish green, and have a grassy scent, which are more suited for drinks and desserts.
Texture is also an incredibly important indicator of quality. A high quality Matcha should feel very fine and silky, almost like baby powder, with tiny powder particles. Lower quality Matcha will immediately feel coarse between the fingers and the powder particles are much larger in appearance.
