Matcha has an intense green color and a lovely sweet, slightly bitter taste in later pickings. It contains many catechins as well as carotenes and vitamins A , B , C , and E .
The budget for matcha green tea (Tencha) is harvested from tea bushes, shaded usually four weeks before the harvest. This creates an extremely delicate, dark green leaf. After harvesting, the tea leaves are steamed, dried and then ground in stone mills into a fine powder.
Even more crucial than the normal green (leaf) tea is that Matcha is consumed as fresh as possible. Matcha is usually stored after opening the vacuum-packed jars in the refrigerator so the freshness is maintained for several weeks.
Matcha is mainly in China and Japan produces. Famous growing areas are Hangzhou (China), as well as Nishio and Uji in Japan. To produce about 30 grams of matcha powder, the traditional granite stone mills need an hour. Matcha is a particularly fine type of tea and is high-priced.
Due to the growing popularity of Matcha some dealers offer few so-called green tea powder. It is, however, partly by a poor-quality, ground to dust leaf tea. The taste differs significantly from the original Matcha and should not be confused with just this. To estimate the quality, first you can even orient the organic label as organic certified products in terms of pesticides, herbicides and additives (such as dyes) are subject to strict controls.
Preparation
1 to 2 grams of Matcha powder is placed in a bowl, topped with 60 to 100 ml of hot water with a bamboo broom, Cha-sen called, beaten frothy. In the traditional tea ceremony there must be about 75 to 80 degrees hot, soft water act, the higher and stronger the foam, the better the tea is done.
In the Japanese tea ceremony there next to the preparation strong tea, koi-cha (浓茶), with lots of tea powder and a little water afterwards or alone, the preparation method of thin tea, usu-cha (薄茶), in accordance with the matcha much is brewed and stirred water.
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