Education
May 13, 2024
Teafy
Matcha 101
Matcha is a Japanese green tea.Matcha green tea is a popular tea commonly referred to as green tea powder. It is consumed either as a tea, lattes or in healthy smoothies. Often, matcha is used as a substitute over coffee due to its high level of caffeine.
Unlike other teas produced in whole leaf form, matcha is prepared by finely grinding green tea leaves into fine powder.The green tea leaves are dried to allow the leaves reduce to fine granules of powder. This is a slow process of constant grinding of tea leaves to ensure flavour and aroma is preserved.
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Grades of Matcha
Commercial use of matcha has now been acknowledge through different ‘grades’. These grades’ are based on the quality of the matcha and the way it has been prepared. Interestingly, ceremonial grade is not recognized in Japan however culinary grade is.
- Ceremonial grade: used in traditional tea ceremonies that forms a thick syrup like liquid after whisking.
- Premium grade: most high quality matcha that is made with young, harvested tea leaves. Commonly used for everyday drinkers.
- Culinary grade: most affordable matcha that is often used for cooking purposes. This grade is slightly bitter as production is made from the bottom of the leaves.
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Traditional Preparation:
There are two ways to make matcha which is either thick of thin based. Before preparation, the matcha powder is sifted through a sieve to break down any remaining lumps. The best sieve for this would be the fine wire mesh sieve which are commonly seen in stores or videos. After sieving the matcha, it is placed in a cup and dissolved with hot water between 70 – 80 degrees. Boiling water is not recommended as it can burn the tea leaves resulting less flavour and aroma. Using a whisk called a chasen, whisk the matcha to dissolve the granules.
For a thinner liquid, lightly whisk until froth produces however this can be according to ones preference. For a thicker liquid, this requires more matcha powder which is roughly around 3.75g with40ml of hot water. The thickness can only be achieve by slow stirring motion that does not produce foam. The result of the thickness should be viscous like honey or syrup. The best viscous texture would be from the most oldest matcha tea leaves that generate sweeter and milder taste.