origin
Matcha stems from Japan, although its story began in China. Tea was used as a remedy during the sixth century. At that time the tea was dried and finely ground. A monk with a method in hand and a variety of tea in a bag travels to Japan in the 12th century. As knowledge of this particular tea preparation method was dwindling in China, it was rapidly spreading and gaining popularity in Japan. During the 16th century, a unique tea ceremony developed for matcha that is still a symbol of Japanese culture today.
Production
The method of making matcha is difficult and expensive. First the tea plant is covered with a lightproof net. It takes longer to cook. This leads to a huge increase in quality. After harvesting the leaves are boiled and dried. After the stems are pruned, the leaves are picked and ground into a fine powder using granite mills. It may take up to an hour to make a fine powder by grinding thirty grams of matcha.
Storage
Finely ground matcha powder is more sensitive to oxygen. It should be stored in an air-tight container in the refrigerator.
health facilities
Its preventive effect when it comes to diabetes and cancer is mainly due to a substance called epigallocatechin gallate (EGCG). According to scientists, matcha contains three times more EGCG than traditional green tea. Green powder also contains many phytochemicals and vitamins. Taking it after a meal reduces the increase in blood sugar level by half and it enhances the digestion process. It elevates the mood, supports concentration and alerts the mind without the nervousness that goes with consuming coffee.
Preparation
Cook one to two grams of matcha powder with hot (not boiling) water, about 80 °C. Blend the mixture using a bamboo whisk until a green foam forms on the surface. According to Japanese tradition, the increased foam makes the tea better and more beneficial.