Matcha
What is Matcha?
Matcha, like all teas, comes from the shrub called Camellia Sinensis. Roughly speaking, it's powdered green tea, but it's not the same green tea you use in infusions. Its uniqueness comes from its cultivation.
In fact, the tea plants used to produce matcha continue their growth in the shade for 21 days before picking. This technique allows the leaves, deprived of direct light during this period (only 5% light), to produce more amino acids (including L-theanine*) and chlorophyll.
The carefully selected leaves are then picked. After picking, in order to prevent the leaves from oxidizing and fermenting, they must be transported immediately to evaporation (thanks to this, the tea retains its bright green color, its fresh aroma and its nutritional values). They are then steamed and slowly cooked until they obtain tea "tencha", an unrefined tea rich in nutrients. Then the stems and veins of the leaves are removed to keep only the leaf blades. All that remains is to grind the blades very finely with a grain mill, before storing the resulting powder to best preserve the nutritional values of the matcha.
Good to know! a full hour of grinding will be necessary to obtain only 30g of matcha.
*L-theanine plays an important role, it is the amino acid responsible for taste umami in tea. It is created in the roots of the shrub, and then diffuses towards the leaves. But, in full exposure to the sun, it transforms into catechin, the latter bringing bitterness. It is therefore necessary to prevent light from penetrating the leaves as much as possible so that the tea has a sweet taste, called unami.
Where is Matcha grown?
Matcha is cultivated in Japan, and its cultivation is even considered an art! The Uji and Nishio regions of Japan are the two main places where matcha is grown, with Uji being one of the oldest tea-growing areas in Japan. Another place called Kyushu Island also produces matcha, but Uji Matcha is considered to be of the highest quality. Two rivers flow through this region, and although it rains frequently throughout the year, the fertile soil drains well. Thanks to the diverse terrain, mist often rises over the fields, preventing frost, which is the greatest enemy of tea cultivation.
The 5 different grades
Commercially, there are five different grades for classifying matcha, ranging from Grade A (Culinary) to Grade AAAAA (Prestige), which give you an indication of the tea's quality. However, there is no official classification, allowing different brands to vary the grades according to their preferences.
1 – Grade A “ Culinary »
Called "cooking matcha", "Cooking Grade", or "Kitchen Grade", it is generally made from the lowest leaves and/or from the 2nd harvest. It is a matcha whose color will be a dull green, almond, or tending towards yellow. Regarding its taste, it is generally more bitter, with little or noUmami*. It is therefore perfect for flavoring and coloring culinary preparations. However, you will not have all the health/detox qualities of matcha tea.
* Umami is a Japanese term generally translated as "savory taste." It is one of the five basic tastes, along with sweet, sour, bitter, and salty.
2 – Grade AA “ Coffee " Or " Blending Grade »
Ideal for preparing cold drinks, such as smoothies or cocktails, but also for hot drinks such as matcha lattes. This is a name mainly used in Anglo-Saxon countries, where matcha has become a common product. Its taste is quite intense and a little bitter, so you'll enjoy it more when mixed with something else, like a plant-based milk.
3 – Grade AAA “ Premium »
Sometimes called "Classic Grade," this is a matcha that can be consumed every day, prepared traditionally. A little less expensive than ceremonial grade matcha, it is nevertheless of good quality and its taste is pleasant enough to be drunk without sugar or milk. You can also use it in your cosmetic preparations!
4 – The AAAA grade “ Ceremony »
This is THE traditional matcha tea par excellence, the one used for the Japanese tea ceremony (called Cha No Yu which literally means "water for tea"). It is made from the finest quality tea leaves from the first harvest, and traditionally ground by a stone mill. It offers all the qualities of matcha tea: bright green color, very present umami, little or no bitterness, and of course, all the nutritional and antioxidant qualities of matcha tea.
5 – Grade AAAAA « Prestige ", Or " Ultra Premium »
Names can vary depending on the brand. You'll find very high-quality matcha on the market, often in small quantities, but which offers a taste experience far beyond ceremonial matcha. The price then has no limits, and can be two to three times more expensive.On the other hand, this matcha tea has absolutely no bitterness, and develops unique, velvety and almost sweet flavors, with a umami very strong (which is a sign of quality for the Japanese).
Our Matcha powder
How to prepare Matcha?
As mentioned earlier, matcha is an incredibly versatile tea, enjoyed hot or cold, and also makes a great addition to cooking.
We will explain how to prepare matcha in the traditional way to consume it as a hot drink.
For this you will need:
- of a bowl or chawan
- of a whip or chasen
- of a whip holder or naoshi
- of a teaspoon or chashaku
- of a sieve
- of a AAA grade matcha (Premium) minimum
- water heated to a maximum of 80 degrees
The steps are then short and very simple :
First, preheat your bowl by filling it about 1/3 full with hot water, and only dip the whisk blades in it. Once the bowl is hot enough, empty the water and dry it.
- Take 2 spoonfuls, or about 1g, of matcha with the chashaku and pour them into the sieve above the bowl to thoroughly sift your powder. This will prevent lumps during the emulsion.
- Pour about 70ml of hot water (ideally between 65 and 75 degrees) into the bowl.
- Whisk the matcha while holding your bowl in one hand until you get a well-emulsified foam. Once your matcha is frothy, it's ready to drink!
Trick: you can use a electric whisk for step 3.
Accessories to prepare Matcha
The best tea for health!
Matcha is packed with nutrients.It is considered the superhero of tea because it has so many benefits for your body.
And this is also explained by the way it's consumed. Ingesting the powder gives you all the benefits of the plant. Unlike other teas where the leaves are discarded after brewing, there's nothing leftover with matcha. You stir the nutritious powder into water and ingest the whole leaf.
The boost effect is guaranteed!
And yes, matcha is said to be a long-term energy drink, as it gives you energy slowly throughout the day, but it will also help you stay calm, alert and focused, just like THE yerba mate. Japanese students consume a lot of it during exam periods, or just like Buddhist monks during their meditation sessions.
From a nutritional standpoint, matcha is 10 times richer than traditional green tea. And we also love its versatility! Since it's powdered, it's easy to add to your cooking!
A brain
stimulated
L-theanine, an amino acid found in matcha, helps improve learning abilities, focus, and immune system function. And if you opt for a high-end premium matcha, the leaves grown in the shade for a long time, it will contain more L-theanine.cf. Japanese study 1992)
Energy for longer
Like all green teas, matcha contains caffeine and L-theanine. The combination of the two is said to slow down the release of energy, which guarantees you'll be alert and focused longer throughout the day!cf. numerous studies)
Healthier skin
The polyphenols in green tea inhibit skin damage caused by UV rays and help keep skin young and beautiful (see discovery by researchers at the University of Alabama)
A natural calorie burner
Numerous studies have shown the effect of green tea on thermogenesis, which is the body's ability to burn calories, as well as on fat oxidation during physical activity. Nothing has been proven yet, but weight-loss supplements often contain green tea extracts.
Matcha ready to drink ToroMatcha
Sources: book "Teas" by Louise Cheadle and Nick Kilby, published by Dunod and "Tea sommelier" by François-Xavier Delmas and Mathias Minet, published by Éditions Chêne.
