Introduction to matcha

Every tea has its secrets, and every tea has its enthusiasts. Prepared matcha tea can be noted for its smooth, creamy, and airy texture. It is slightly grassy and vegetal, a combination of light bitterness and sweetness at the same time.

Matcha comes in culinary, premium, and ceremonial grades. Ceremonial grade of matcha powder is made from best leaves and is considered of best quality and taste.

The leaves used for this Japanese beverage are shaded for 3-4 weeks before harvest, kept in partial darkness and then processed and grinded. In fact, bright green colour occurs due to higher release of chlorophyl in the shade. During that period the leaves also produce more theanine and caffeine. Theanine is an amino acid that is noted to reduce stress and anxiety levels.

“Preparing matcha as if a peaceful meditation. It starts with sifting the matcha powder in a bowl, adding water, vigorously whisking it… for me, taking time to prepare matcha itself is precious and enjoyable. Drinking matcha helps me to relax and focus at the same time. This is one of my favourite tea beverages.”, reminiscences Tatiana Bogdanova, founder of East-West Teacup.

Matcha preparation requires a tea bowl, a strainer, a tea whisk, and a chashaku or a teaspoon. It is easily prepared at its best when all the tools are available to accommodate the preparation. However, you can start by tasting some matcha elsewhere, or making yourself a cup with less elaborate preparation before committing to the entire set of tools this beverage requires.