Matcha
Encyclopedia
refers to finely-milled green tea
, most popular in Japan. 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.
Blends of matcha are given poetic names called chamei
("tea names") either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition
. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master's konomi, or favoured blend.
China (618–907), tea leaves were steamed and formed into tea brick
s for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting
the resulting tea powder in hot water, adding salt. In the Song Dynasty
(960–1279), the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Zen
(Chan) Buddhists. The earliest Chan monastic code in existence, entitled Chanyuan qinggui (禪苑清規, Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies.
Zen Buddhism and, along with it, the Chinese methods of preparing powdered tea were brought to Japan in 1191 by the monk Eisai
. Powdered tea was slowly forgotten in China
, but in Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries. Along with this development, tea plantation owners in Uji perfected techniques for producing excellent tea for matcha.
. The preparation of matcha starts several weeks before harvest, when the tea
bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acid
s that make the resulting tea sweeter. Only the finest tea buds are hand picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro
(jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha . Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.
It can take up to one hour to grind 30 grams of matcha.
Note that only ground tencha qualifies as matcha, and other powdered green teas, such as powdered sencha
, are known as konacha .
The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.
The most famous matcha-producing regions are Uji in Kyoto
, Nishio
in Aichi
, Shizuoka
, and northern Kyūshū
.
) bush is vital.
The very top would have developing leaves that are soft and supple. This gives a finer texture to higher grades. More developed leaves are harder, giving lower grades a sandy texture. The better flavour is a result of the plant sending all its nutrients to the growing leaves.
Prior to use, the matcha is often forced through a sieve
in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula
is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a Japanese tea ceremony
, then it will be placed into a small tea caddy known as a chaki
. Otherwise, it can be scooped directly from the sieve into a tea bowl.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, then a modicum of hot (not boiling: 70–85°C or 158–85°F) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha can be bitter, it is traditionally served with a small wagashi
sweet (intended to be consumed before drinking), and without added milk or sugar. It is usually considered that 40 g of matcha will provide for 20 bowls of usucha or 10 bowls of koicha:
Usucha, or thin tea, is prepared with approximately 1.75 grams (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea
). Usucha creates a lighter and slightly more bitter tea.
Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping chashaku scoops, or about one teaspoon) 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. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion which does not produce foam. Koicha is normally made with more expensive matcha from older tea trees (exceeding thirty years) and thus actually produces a milder and sweeter tea than usucha; it is served almost exclusively as part of Japanese tea ceremonies.
Matcha is now a common ingredient in sweets. It is used in castella, manjū
, and monaka
; as a topping for kakigori
; mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura
in a mixture known as matcha-jio. It is also used as flavouring in many Western-style chocolate
s, candy
, and dessert
s, such as cakes and pastries (including Swiss roll
s and cheesecake
), cookies, pudding
, mousse
, and green tea ice cream
. The Japan
ese snack Pocky
has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example it is added to genmaicha
to form what is called matcha-iri genmaicha (literally roasted brown rice and green tea with added matcha).
The use of matcha in modern drinks has also spread to North American cafés, such as Starbucks
. As in Japan
, it has become integrated into latte
s, iced drinks, milkshake
s, and smoothies. A number of cafes have introduced lattes and iced drinks using matcha powder. It has also been incorporated into alcoholic beverages such as liqueurs.
EGCG
available from drinking matcha is up to 137 times greater than the amount of EGCG available from other commercially available green teas.
Matcha is also said to boost metabolism and help reduce cholesterol levels when drunk 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. Pound-for-pound, matcha contains more antioxidants than blueberries, gojiberries, pomegranate
s, 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.
Green tea
Green tea is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally...
, most popular in Japan. The cultural activity called the Japanese tea ceremony
Japanese tea ceremony
The Japanese tea ceremony, also called the Way of Tea, is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha, powdered green tea. In Japanese, it is called . The manner in which it is performed, or the art of its performance, is called...
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
Soba
is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle . Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup...
noodles, green tea ice cream
Green tea ice cream
or Matcha ice is a Japanese ice cream flavour. This flavour is extremely popular in Japan and other parts of East Asia, and almost all ice cream manufacturers produce a version of it, including foreign vendors such as Häagen-Dazs and Baskin Robbins. The name matcha comes from a specific type of...
and a variety of wagashi
Wagashi
is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.Wagashi is typically made from natural ingredients...
(Japanese confectionery). Matcha is a fine ground, powdered, high quality green tea and not the same as tea powder or green tea powder.
Blends of matcha are given poetic names called chamei
Chamei
Chamei is a Japanese word that may refer to the name given to a particular blend of powdered green tea or to the name bestowed on an advanced practitioner of Japanese tea ceremony...
("tea names") either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition
Schools of Japanese tea ceremony
"Schools of Japanese tea ceremony" refers to the various lines or "streams" of the Japanese Way of Tea. The word "schools" here is an English rendering of the Japanese term ryūha .-san-Senke:...
. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master's konomi, or favoured blend.
History
In Tang DynastyTang Dynasty
The Tang Dynasty was an imperial dynasty of China preceded by the Sui Dynasty and followed by the Five Dynasties and Ten Kingdoms Period. It was founded by the Li family, who seized power during the decline and collapse of the Sui Empire...
China (618–907), tea leaves were steamed and formed into tea brick
Tea brick
Tea bricks or compressed tea are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed into block form...
s for storage and trade. The tea was prepared by roasting and pulverizing the tea, and decocting
Decoction
Decoction is a method of extraction, by boiling, of dissolved chemicals, or herbal or plant material, which may include stems, roots, bark and rhizomes. Decoction involves first mashing, and then boiling in water to extract oils, volatile organic compounds, and other chemical substances...
the resulting tea powder in hot water, adding salt. In the Song Dynasty
Song Dynasty
The Song Dynasty was a ruling dynasty in China between 960 and 1279; it succeeded the Five Dynasties and Ten Kingdoms Period, and was followed by the Yuan Dynasty. It was the first government in world history to issue banknotes or paper money, and the first Chinese government to establish a...
(960–1279), the method of making powdered tea from steam-prepared dried tea leaves, and preparing the beverage by whipping the tea powder and hot water together in a bowl became popular. Preparation and consumption of powdered tea was formed into a ritual by Zen
Zen
Zen is a school of Mahāyāna Buddhism founded by the Buddhist monk Bodhidharma. The word Zen is from the Japanese pronunciation of the Chinese word Chán , which in turn is derived from the Sanskrit word dhyāna, which can be approximately translated as "meditation" or "meditative state."Zen...
(Chan) Buddhists. The earliest Chan monastic code in existence, entitled Chanyuan qinggui (禪苑清規, Rules of Purity for the Chan Monastery, 1103), describes in detail the etiquette for tea ceremonies.
Eisai
Myōan Eisai was a Japanese Buddhist priest, credited with bringing the Rinzai school of Zen Buddhism and green tea from China to Japan. He is often known simply as Eisai Zenji , literally "Zen master Eisai"....
. Powdered tea was slowly forgotten in China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
, but in Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries. Along with this development, tea plantation owners in Uji perfected techniques for producing excellent tea for matcha.
Production
Matcha is made from shade-grown tea leaves also used to make gyokuroGyokuro
Gyokuro is a fine and expensive type of green tea from Japan. It differs from the standard green tea known as sencha , because it is grown under the shade rather than the full sun. Another Japanese green tea that is shaded during growth is kabusecha , which differs from gyokuro in the length of...
. The preparation of matcha starts several weeks before harvest, when the tea
Tea
Tea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acid
Amino acid
Amino acids are molecules containing an amine group, a carboxylic acid group and a side-chain that varies between different amino acids. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen...
s that make the resulting tea sweeter. Only the finest tea buds are hand picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro
Gyokuro
Gyokuro is a fine and expensive type of green tea from Japan. It differs from the standard green tea known as sencha , because it is grown under the shade rather than the full sun. Another Japanese green tea that is shaded during growth is kabusecha , which differs from gyokuro in the length of...
(jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha . Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.
It can take up to one hour to grind 30 grams of matcha.
Note that only ground tencha qualifies as matcha, and other powdered green teas, such as powdered sencha
Sencha
Sencha is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" means "decocted tea," referring to the method that the tea beverage is made from the dried tea leaves...
, are known as konacha .
The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.
The most famous matcha-producing regions are Uji in Kyoto
Kyoto Prefecture
is a prefecture of Japan located in the Kansai region of the island of Honshu. The capital is the city of Kyoto.- History :Until the Meiji Restoration, the area of Kyoto prefecture was known as Yamashiro....
, Nishio
Nishio, Aichi
is a city located in Aichi Prefecture, Japan. As of February 2011, the city has an estimated population of 165,443 and a population density of 1,030 persons per km². The total area is 160.34 km².-Geography:...
in Aichi
Aichi Prefecture
is a prefecture of Japan located in the Chūbu region. The region of Aichi is also known as the Tōkai region. The capital is Nagoya. It is the focus of the Chūkyō Metropolitan Area.- History :...
, Shizuoka
Shizuoka Prefecture
is a prefecture of Japan located in the Chūbu region on Honshu island. The capital is the city of Shizuoka.- History :Shizuoka prefecture was formed from the former Tōtōmi, Suruga and Izu provinces.The area was the home of the first Tokugawa Shogun...
, and northern Kyūshū
Kyushu
is the third largest island of Japan and most southwesterly of its four main islands. Its alternate ancient names include , , and . The historical regional name is referred to Kyushu and its surrounding islands....
.
Grades
Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. Grades of matcha are defined by many factors.Location on the tea bush
Where leaves destined for tencha are picked on the tea (Camellia sinensisCamellia sinensis
Camellia sinensis is the species of plant whose leaves and leaf buds are used to produce Chinese tea. It is of the genus Camellia , a genus of flowering plants in the family Theaceae. White tea, green tea, oolong, pu-erh tea and black tea are all harvested from this species, but are processed...
) bush is vital.
The very top would have developing leaves that are soft and supple. This gives a finer texture to higher grades. More developed leaves are harder, giving lower grades a sandy texture. The better flavour is a result of the plant sending all its nutrients to the growing leaves.
Treatment before processing
Tencha leaves are traditionally dried outside in the shade and are never exposed to direct sunlight. However, these days, drying has mostly moved indoors. Quality matcha is vibrantly green also as a result of this treatment.Stone grinding
Stone grinding is an art form in and of itself. Without the right equipment and technique, matcha can become "burnt" and suffer degraded quality.Oxidation
Oxidation is also a factor in determining grade. Matcha exposed to oxygen can easily become compromised. Oxidized matcha has a distinctive hay-like smell and a dull brownish green colour.Traditional preparation of matcha
There are two main ways of preparing matcha: and .Prior to use, the matcha is often forced through a sieve
Sieve
A sieve, or sifter, separates wanted elements from unwanted material using a woven screen such as a mesh or net. However, in cooking, especially with flour, a sifter is used to aerate the substance, among other things. A strainer is a type of sieve typically used to separate a solid from a liquid...
in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula
Spatula
The term spatula is used to refer to various small implements with a broad, flat, flexible blade used to mix, spread and lift materials including foods, drugs, plaster and paints...
is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a Japanese tea ceremony
Japanese tea ceremony
The Japanese tea ceremony, also called the Way of Tea, is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha, powdered green tea. In Japanese, it is called . The manner in which it is performed, or the art of its performance, is called...
, then it will be placed into a small tea caddy known as a chaki
Chaki
Chaki is a Japanese term that literally means "tea implement." In the vocabulary of Japanese tea ceremony, it broadly means any implement used in the practice of chanoyu, and more narrowly means the caddy for the powdered green tea used in the tea-making procedures, although usually this...
. Otherwise, it can be scooped directly from the sieve into a tea bowl.
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, then a modicum of hot (not boiling: 70–85°C or 158–85°F) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha can be bitter, it is traditionally served with a small wagashi
Wagashi
is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.Wagashi is typically made from natural ingredients...
sweet (intended to be consumed before drinking), and without added milk or sugar. It is usually considered that 40 g of matcha will provide for 20 bowls of usucha or 10 bowls of koicha:
Usucha, or thin tea, is prepared with approximately 1.75 grams (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea
Schools of Japanese tea ceremony
"Schools of Japanese tea ceremony" refers to the various lines or "streams" of the Japanese Way of Tea. The word "schools" here is an English rendering of the Japanese term ryūha .-san-Senke:...
). Usucha creates a lighter and slightly more bitter tea.
Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping chashaku scoops, or about one teaspoon) 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. Because the resulting mixture is significantly thicker (about like liquid honey), blending it requires a slower, stirring motion which does not produce foam. Koicha is normally made with more expensive matcha from older tea trees (exceeding thirty years) and thus actually produces a milder and sweeter tea than usucha; it is served almost exclusively as part of Japanese tea ceremonies.
Other uses
Manju
Manju is a Sanskrit word with following associated meanings - pleasant, sweet, snow, beautiful, Lord Shiva's name, clouds, morning dew and is predominantly an Indian male/female/given name.Manju, means a language of clouds.That is Rain...
, and monaka
Monaka
is a Japanese sweet made of azuki bean jam filling sandwiched between two thin crisp wafers made from mochi. The jam can not only be made from azuki beans but also with sesame seed, chestnuts, or rice cake ....
; as a topping for kakigori
Kakigori
is a Japanese shaved ice dessert flavored with syrup and condensed milk.Popular flavors include: strawberry, cherry, lemon, green tea, grape, melon, "Blue Hawaii," sweet plum, and colorless syrup. Some shops provide colorful varieties by using two or more different syrups. To sweeten kakigōri,...
; mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura
Tempura
], is a Japanese dish of seafood or vegetables that have been battered and deep fried.-Batter:A light batter is made of cold water and soft wheat flour . Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added...
in a mixture known as matcha-jio. It is also used as flavouring in many Western-style chocolate
Chocolate
Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...
s, candy
Candy
Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added...
, and dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
s, such as cakes and pastries (including Swiss roll
Swiss roll
A Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in circular slices.The...
s and cheesecake
Cheesecake
Cheesecake is a dessert consisting of a topping made of soft, fresh cheese, usually on a crust or base made from biscuit , pastry or sponge cake. They may be baked or unbaked...
), cookies, pudding
Pudding
Pudding most often refers to a dessert, but it can also be a savory dish.In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.In the United Kingdom and...
, mousse
Mousse
Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...
, and green tea ice cream
Green tea ice cream
or Matcha ice is a Japanese ice cream flavour. This flavour is extremely popular in Japan and other parts of East Asia, and almost all ice cream manufacturers produce a version of it, including foreign vendors such as Häagen-Dazs and Baskin Robbins. The name matcha comes from a specific type of...
. The Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
ese snack Pocky
Pocky
is a Japanese snack food produced by the Ezaki Glico Company of Japan.-History:Pocky was first sold in 1966, and consists of a biscuit stick coated with chocolate. It was named after the Japanese onomatopoetic word for the sound Pocky makes when bitten, pokkin . The original was followed by...
has a matcha-flavoured version. Matcha may also be mixed into other forms of tea. For example it is added to genmaicha
Genmaicha
is the Japanese name for green tea combined with roasted brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn...
to form what is called matcha-iri genmaicha (literally roasted brown rice and green tea with added matcha).
The use of matcha in modern drinks has also spread to North American cafés, such as Starbucks
Starbucks
Starbucks Corporation is an international coffee and coffeehouse chain based in Seattle, Washington. Starbucks is the largest coffeehouse company in the world, with 17,009 stores in 55 countries, including over 11,000 in the United States, over 1,000 in Canada, over 700 in the United Kingdom, and...
. As in Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
, it has become integrated into latte
Latte
A latte is a coffee drink made with espresso and steamed milk. Variants include replacing the coffee with another drink base such as masala chai, mate or matcha...
s, iced drinks, milkshake
Milkshake
A milkshake is a sweet, cold beverage which is made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce....
s, and smoothies. A number of cafes have introduced lattes and iced drinks using matcha powder. It has also been incorporated into alcoholic beverages such as liqueurs.
Basic matcha teaware
For the Japanese tea ceremony the list of tea ware is large but just for the making of Matcha is actually not difficult and doesn't require much equipment.- Tea bowl (茶碗, chawan) – large enough to whisk the fine powder tea around 4 ounces.
- Tea whisk (茶筅, chasen) – a bamboo whisk with fine bristles to whisk or whip the tea foam.
- Tea spoon (茶杓, chashaku) – a bamboo spoon to measure the powder tea into the tea bowl. Not the same as a “teaspoon” of British tea culture.
- Tea caddy (棗, natsume) – container for the matcha powder tea.
- Tea cloth (茶巾, chakin) – small cotton cloth for cleaning tea ware during the tea ceremony.
Health Benefits
The health benefits of green tea and matcha have also raised significant interest in North America and indeed the rest of the World. Consequently, it can now be found in numerous health food products ranging from cereal to energy bars. In 2003, researchers from the University of Colorado found that the concentration of the antioxidantAntioxidant
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions. When...
EGCG
Epigallocatechin gallate
Epigallocatechin gallate , also known as epigallocatechin 3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin....
available from drinking matcha is up to 137 times greater than the amount of EGCG available from other commercially available green teas.
Matcha is also said to boost metabolism and help reduce cholesterol levels when drunk 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
Chlorophyll
Chlorophyll is a green pigment found in almost all plants, algae, and cyanobacteria. Its name is derived from the Greek words χλωρος, chloros and φύλλον, phyllon . Chlorophyll is an extremely important biomolecule, critical in photosynthesis, which allows plants to obtain energy from light...
, and antioxidants. Pound-for-pound, matcha contains more antioxidants than blueberries, gojiberries, pomegranate
Pomegranate
The pomegranate , Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between five and eight meters tall.Native to the area of modern day Iran, the pomegranate has been cultivated in the Caucasus since ancient times. From there it spread to Asian areas such as the Caucasus as...
s, orange juice
Orange juice
Orange juice is a popular beverage made from oranges. It is made by extraction from the fresh fruit, by desiccation and subsequent reconstitution of dried juice, or by concentration of the juice and the subsequent addition of water to the concentrate...
, and spinach
Spinach
Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
.
There is evidence from clinical studies that suggests that theanine
Theanine
Theanine , also gamma-glutamylethylamide or 5-N-ethyl-glutamine, is an amino acid and a glutamic acid analog commonly found in tea , primarily in green tea, and also in the basidiomycete mushroom Boletus badius and in guayusa. More specifically, this compound is called L-theanine, being the...
, when consumed by drinking Japanese green teas, may help to reduce or moderate mental stress
Stress (medicine)
Stress is a term in psychology and biology, borrowed from physics and engineering and first used in the biological context in the 1930s, which has in more recent decades become commonly used in popular parlance...
responses.
See also
- List of Japanese teas
- Green tea ice creamGreen tea ice creamor Matcha ice is a Japanese ice cream flavour. This flavour is extremely popular in Japan and other parts of East Asia, and almost all ice cream manufacturers produce a version of it, including foreign vendors such as Häagen-Dazs and Baskin Robbins. The name matcha comes from a specific type of...
- Preparation of matcha in the traditional Japanese tea ceremony