Matcha - Mysterious Japanese Tea
Before purchasing this tea for our store, we conducted research and found out what quality criteria apply to Matcha. Matcha is a trend not only in the tea world but also in the healthy lifestyle community. But there is not much knowledge about this tea, and every seller shouts that he has the most correct Matcha. Matcha can be bought at any tea shop. But some of the powders available have nothing to do with fine and fine Japanese tea and are just a bitter, marsh-colored powder from mashed Chinese sencha.
We are glad to share the criteria of which match is correct, what is appreciated in it, and how to enjoy this drink and the miracle of tea though.
Matcha Ceremonial and Matcha Premium
...A Ceremonial Matcha is valued above a Premium Matcha. In the Japanese tea tradition, this tea is closely related to religion. Matcha was originally an aristocratic drink that was served to the upper classes during a meditation ceremony.
There is a standard for culinary Matcha - this is tea powder, which is added to desserts, baked goods, and lattes. We decided to focus on the higher categories and we don't have one on sale.
Matcha tea is usually consumed fresh. If you open a jar or zip pouch, then it is advisable to drink all the tea within a month. This is important since the tea is ground, small particles are quickly oxidized. The color should be a soft green, fresh. However, now the color of matches is easy to correct with dyes, so you can find a Chinese match for $10 per pound of stunning color. Nevertheless, the color remains an important criterion. It also means that the powder itself was stored in the refrigerator before packaging, and did not lie somewhere in the warehouse in bags.
The powder itself should be fine, not crunch on the teeth, and not leave sediment from obvious leaf particles. Matcha is made from the pulp of the tea leaf, without stem particles and veins. It is they that precipitate and makes the taste of the drink rougher. The color of the infusion is emerald, uniform. The infusion itself is homogeneous, not immediately divided into layers.
Foam. A very important indicator. The varieties of tea used for the production of matcha are high in saponins, substances responsible for the appearance of foam. In a cheap Chinese Matcha, there is no foam at all and, in general, it is not clear what it is made of. For more impressive foam, go for the Ceremonial Match standard.
A fresh, springy herbal dry powder scent with light sweet notes. No stove or hay. In the infusion, sea, iodine notes can be felt. In the production of tea, the killing of greens is used by steaming in seawater and the tea bushes themselves are fertilized with fish powder.
Ceremonial Matcha has a more springy scent than Premium, more like the scent of fresh air on a frosty spring morning. In Premium, notes of fresh summer grass are more pronounced.
Soft, creamy, with marine notes and a sweet aftertaste. Sweetness is a sign that the tea bushes have been shaded before harvest. For Matcha, the leaves are shaded 20 days before harvest. This technology reduces tannin and bitter polyphenols, which allows the tea to store more sugar. The ceremonial Match is gentle and not bitter. Premium - with a slight herbal bitterness.
Matcha can be brewed in 2 ways:
Usutia - a liquid infusion, 2 g of tea per 100 ml of water.
Koitya is more of a cream, 5 g per 50 ml of water. The consistency is reminiscent of sour cream, and the taste is more reminiscent of nori algae and fried seeds. This method is more suitable for a ceremonial match.