Matcha (ζΉθΆ, Japanese: [mat.tΙa], English /ΛmΓ¦tΚΙ/[1] or
/ΛmΙΛtΚΙ/[i])
is finely ground powder of specially grown and processed green tea
leaves, traditionally consumed in East Asia. It is special in two
aspects of farming and processing: the green tea plants used for matcha
are shade-grown for three to four weeks before harvest, and 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.
Blends of matcha are given poetic names known as chamei ("tea names")
either by the producing plantation, shop, or creator of the blend, or by
the grand master of a particular tea tradition. When a blend is named by
the grand master of a tea ceremony lineage, it becomes known as the
master's konomi. (Extracted from
Wikipedia)
π©ββοΈ
Read more on how Matcha tea improves your healthπ°
Find out more on Matcha desserts recipe