Matcha Japanese Green Tea

Matcha, also maccha, refers to finely milled or fine powder green tea. The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is a fine ground, powdered, high quality green tea and not the same as tea powder or green tea powder.

Matcha can now be found in numerous health food products ranging from cereal to energy bars. Matcha is also said to boost metabolism and help reduce cholesterol levels when drank regularly. The aforementioned health benefits of matcha green tea can largely be attributed to the fact that the whole tea leaf is ingested, as opposed to just the steeped water in the case of 'bagged' green teas. This means that it delivers a much higher potency of catechins, chlorophyll, and antioxidants. By weight, matcha contains more antioxidants than blueberries, wolfberries, pomegranates, orange juice and spinach.

There is evidence from clinical studies that suggests that theanine, when consumed by drinking Japanese green teas, may help to reduce or moderate mental stress responses.

Weight:  50-250 grams

Taste:   Smooth, complex vegetal flavor with a full palette and a silky finish.

Preparation:  There are two main ways of preparing matcha: thick and thin.

Usucha, or thin tea, is prepared with approximately 1.75 grams of matcha and approximately 75 ml (2.5 oz) of hot water per serving. Usucha creates a lighter and slightly more bitter tea.

Koicha, or thick tea, requires significantly more matcha: approximately 3.75 grams of matcha and approximately 40 ml (1.3 oz) of hot water per serving, or as many as six teaspoons to 3/4 cup of water. It actually produces a milder and sweeter tea than usucha.

Shelf Life:  18 months

Origin:       China