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Matcha（抹茶）

Matcha is a type of powdered green tea grown in the shade like gyokuro and which is traditionally used in the Japanese tea ceremony. These days, it is not uncommon to see it used in untraditional ways such as in matcha lattes and other green tea recipes. It is highly valued for it's rich supply of antioxidants and green tea benefits. Traditionally, structures of bamboo covered with rice straw are erected over the tea plants, blocking off 90 percent of the light for 3 weeks. Once harvested, the leaves that will eventually become matcha are steamed in the normal way green tea are, however they are not rolled but instead dried the then put into a wind tunnel type of machine which breaks the inner parts of the leaf away from the veins, resulting in a product known as tencha.

Types of Matcha

It is important to know that there are many grades of matcha, from food grade used in various recipes to a large number of ceremonial grades, the everything in between. Some are very cheap, others can be extremely expensive. However, matcha can be broken down into two basic types - the normal "thin" type known as usucha, the a less-often encountered "thick" type known as koicha. The main differences between these are as follows:

Thin Matcha (Usucha): This is your typical matcha. It's not really "thin" per se, only when compared against the thick type. Many confuse "thin" with meaning weaker, however just the opposite is true - thin matcha is more strongly astringent than koicha.

Thick Matcha (Koicha): Grown from older plants typically at least thirty years old, it has a milder taste. Because of that, the amount used can be doubled without giving a bitter taste, giving the matcha a much thicker consistency when brewed. Koicha is almost always more expensive than usucha.

Matcha Preparation Methods

Step1. When brewing matcha, heat your matcha bowl by adding very hot water and allowing it to sit for a few minutes. Then, empty and DRY COMPLETELY.

Step2. With special bamboo tea spoon, add 1 1/2 ~ 1 3/4 spoon fulls of thin matcha to the bowl (double for the thick koicha type). We like to sift it through a screen for a more consistant, frothier brew, but this is optional. Note: If you are using a regular teaspoon instead of the traditional Japanese bamboo matcha spoon, only add about 1/4 of a teaspoon!

Stpe3. Add about 1/2 cup of hot water with a temperature of about 175F/80C.
Important: This is somewhat less than boiling.

Step 4. Wet your tea whisk. Next, whisk briskly in a "W" shaped pattern for a minute or two until the matcha froths to a nice green colored foam.