ᥫ᭡ WELCOME TO MATCHA WONDERLAND ᥫ᭡

ᥫ᭡ What is Matcha?

Definition of Matcha According to the Japan Tea Central Public Interest Incorporated Association, the definition of tea is leaves cultivated under a cover that are dried without rolling (tencha) and ground to powder using a tea grinding mill. However, there is no clear definition of tea and each industry defines tea independently. The International Organization for Standardization (ISO) is reviewing the definition of matcha following the current situation of increasing demand for it worldwide and the circulation of inferior products both in Japan and overseas that are far from matcha in terms of quality. The Japan Tea Central Public Interest Incorporated Association is also considering a revision to its definition of matcha.

ᥫ᭡ Raw ingredients of Matcha

The raw leaves of matcha are called tencha, and picked tea leaves (harvested leaves) that are steamed and dried are called aracha (crude tea) of tencha. The shape of the tea leaves is still visible at this stage. Then these are refined to remove demono (the veins and stems of leaves) by filtering using net or wind power. This process enables us to select only tender and flavorful mesophyll, which are called shitate-tencha (tailored tencha) whereas the former is called aracha-tencha (crude tencha). Shitate-tencha further refined using a stone mill is called matcha.

ᥫ᭡ Characteristics of Matcha

As a 100% plant-based food matcha is a very simple product which only undergoes the process of harvesting, steaming, drying, selecting, and grinding of leaves. This means the quality of raw tea leaves directly affects the quality of matcha. It is essential to have thorough knowledge about the characteristics of raw tea leaves and about their cultivation in addition to knowledge about the processing and manufacturing methods in order to produce flavorful matcha. Yamamasa Koyamaen started as a tea farm, and we still own our own tea fields, which is rare among matcha manufacturers. We strive for the manufacturing of high quality matcha by managing every single process from cultivation to grinding. Matcha is a collection of extremely fine particles (approximately 5 to 10 microns) and it tends to absorb moisture and be discolored by light. High temperatures and humidity also result in degradation.

ᥫ᭡ Matcha Latte Recipe

This matcha latte recipe is super easy and you only need a few ingridients. You don't need any barista skills or equipment. If you’re going to make a lot of matcha lattes you might want to invest in an matcha whisk. But a small kitchen whisk or milk frother will foam it up just the same. Here’s how you do it:

• ½ to 1 teaspoon matcha powder
• ¼ cup hot water
¼ cup warm milk of your choice (whole, coconut, almond etc.)
• optional: sweetener of choice (vanilla syrup, honey, stevia etc.)

1. Start by sifting your matcha powder. It clumps easily, and the clumps can be difficult to whisk away, so this step will help make your matcha latte smooth, creamy & lump-free.
2. Add the matcha to a mug, and pour in hot, recently boiled water over it. Whisk vigorously until the matcha green tea powder is fully dispersed. You want to move your whisk in an up-and-down or side-to-side motion, not the usual circular pattern, in order to get your matcha to foam.
3. Pour the warmed milk over the foamy water and whisk again to froth the milk.
4. Taste your latte and decide how much sweetener you want to add, if any. I like mine with a few drop of vanilla syrup.

Tips:
For warmer season: Add crushed ice to your matcha for a refreshing iced matcha latte 🧊.
With Seasonal fruits: Add strawberry for a fruity strawberry matcha latte 🍓.

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