Japanese Matcha Green Tea

Matcha green tea is the famous powdered japanese tea made from pulverizing the highest quality gyokuro into a fine powder. The powder is dissolved in hot water and whipped to a froth with a bamboo whisk.

The finest matcha is made from gyokuro. During the processing, the rolling and twisting steps typical to the gyokuro process are skipped. Instead, the green tea leaves go directly to a stone grinder, which pulverizes the leaves into a silky powder. The powdery texture is critical to making the frothy tea.

This practice of making whipped teas from powdered green tea leaves originated in China and was adopted by the Japanese. This is now used in Japanese tea ceremony. It is believed that the froth created by whipping enhances the taste of the tea.

Sweets such as matcha green tea cookies or red bean cakes or other delicately flavored ingredients are served on small plates and eaten with fingers. The sweetness counteracts any bitterness of matcha, however, the finest matcha is sweet and very pleasant tasting.

Matcha green tea is made by pouring hot water (about 185 degrees Fahrenheit) onto the powdered tea in a warmed small bowl rather than a teapot. A dampened bamboo whisk is used to stir it up and water into a frothy drink that is at once sweet and astringent.

Use about 1/2 teaspoon tea to 1/4 cup water for thin tea, or two level teaspoons to 1/2 cup water for thick tea.

Some people find matcha bitter, but the frothier the mix, the less astringent it is.

Served in a tea bowl, matcha tea is usually drunk from the bowl in three long sips followed by a pause. This pattern is continued until the portion is consumed.

Matcha means "liquid jade" in Japanese and this is not only smooth and sweet but also is high in vitamins especially vitamin C.

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