I love matcha 🍵
Especially matcha tea
Matcha
is finely ground powder of specially grown and processed green tea
leaves, traditionally consumed in East Asia. The green tea plants used
for matcha are shade-grown for three to four weeks before harvest; the
stems and veins are removed during processing. During shaded growth, the
plant Camellia sinensis produces more theanine and caffeine. The
powdered form of matcha is consumed differently from tea leaves or tea
bags, as it is suspended in a liquid, typically water or milk.
The traditional Japanese tea ceremony centers on the preparation,
serving and drinking of matcha as hot tea, and embodies a meditative
spirituality. In modern times, matcha is also used to flavor and dye
foods, such as mochi and soba noodles, green tea ice cream, matcha
lattes and a variety of Japanese wagashi confectionery. Matcha used in
ceremonies is referred to as ceremonial-grade, meaning that the powder
is of a high enough quality to be used in the tea ceremony.
Lower-quality matcha is referred to as culinary-grade, but no standard
industry definition or requirements exist for matcha.