Matcha is a green tea that has been ground into a powder form that can be used for drinking or cooking. What makes matcha tea powder different than other green teas is the processing and farming. It is grown in the shade for three weeks, and before harvest, the stems and leaves are removed.
What is the History of Matcha Powder?
Matcha, although typically associated with Japan, was originally grown in China during the Tang Dynasty (7th – 10th centuries). Tea farmers would steam the matcha green tea into giant bricks for easy transportation and after transporting the matcha green tea they would grind the leaves into a matcha powder to mix with water and salt.
The Japanese monk Eisai was studying Buddhism in China under the Song Dynasty (10th – 13th centuries). When he returned to Japan in 1191, he brought along tea seeds as well as the traditional methods of brewing and preparing matcha. Eisai planted the matcha tea seeds at the Temple in Kyoto, where it was grown and produced in extremely limited quantities. It was during this time when Japanese farmers started to grow matcha green tea in the shade in order to maximize the health benefits.
Modern Matcha: What is the difference between Ceremonial Matcha and Culinary Matcha?
Matcha is divided into two different grades, Culinary Matcha and Ceremonial Matcha. Factors that determine the grade of the matcha powder include the following:
The color of the matcha tea
The texture, quality, and density of the matcha tea
The quality of the product – is the matcha tea from the stem or is the matcha tea from the leaves?
The fineness of the matcha powder
Whether there has been any prolonged exposure to oxygen
How the matcha was ground up
Treatment of the matcha prior to processing
Ceremonial Matcha is the highest grade matcha green tea and the most vibrant in color. The youngest green tea leaves are picked and when the stems and veins have been removed, it is then stone-ground, and typically consumed straight or with very little water.
Culinary Matcha, however, is the most common standard of matcha as it is used for cooking and baking. Culinary matcha is prepared differently, it has a more robust body, and is often less sweet.
We spent a long time looking for the perfect Matcha Green Tea Powder for our cafes and website customers. Weaver's Coffee & Tea at 40 Louise Street, San Rafael, CA features this beautiful premium culinary Matcha Green Tea Powder, grown in family farms in Shizuoka, Japan. We serve matcha lattes and matcha protein shakes. If you are lucky enough to get to our cafe and Roastery you may even get a chance to taste one of our Matcha Energy Bites, but they sell out fast.
What are some of the Health Benefits of Matcha Green Tea Powder?
• One cup of Matcha Tea Powder is equal to 10 cups of green tea.
• You burn up to 25% more calories with Matcha Tea than with regular green tea.
• The type of caffeine in Matcha Tea is better than coffee, it is called, theophylline, and it evens out the release of caffeine throughout the day, so no sudden drops you would get with other caffeinated beverages.
• There is 30 times more fiber in Matcha Tea than in Green Tea. Fiber is a wonderful thing that helps you control your weight, stay regular and reduce your chances of getting diabetes.
We definitely recommend drinking Matcha Green Tea. Please let us know how you feel after drinking Matcha Green Tea for a few weeks. Please leave us a comment below. Thank you for reading our blog!
Matcha Latte Recipe
Recipe for Best Vegan Matcha Latte and Iced Matcha Latte