Matcha tea belongs to the category of superfoods. It includes pomegranate, goji and acai berries, turmeric, ginger, cocoa, etc. But what's so special about it ?
What is matcha tea ?
Matcha tea may have been popularised in Japan, but it was invented in China in the 10th century during the Song dynasty. It was only later that a Japanese monk, Eisai, had the idea of importing it. Little by little, it became so popular that in the 16th century, the tea master Sen no Rikyū used matcha to formulate the principles of the Japanese tea ceremony: "Chanoyu".
Unlike other teas, matcha comes in powder form. It comes from young, finely ground 'Tencha' green tea leaves.
A few weeks before the harvest, the tea bushes are covered to protect the leaves from direct sunlight. This greatly increases the natural production of chlorophyll and theanine. The tea harvested in this way is rich in antioxidants, vitamins and minerals. It's thanks to the unique matcha-making process that this powder is so bright green! So what does it taste like ? Like all teas, there are variations. But there are notes of herbs, hazelnuts and a more or less creamy texture, depending on the matcha you choose.
The exceptional properties of matcha tea
Neither fermented nor oxidised, matcha tea is considered to be the richest in antioxidants. This is because, unlike infused green tea, the tea leaf is consumed in its entirety. To give you an idea, matcha contains around 137 times more EGCG (epigallocatechin gallate) antioxidants than other teas. Remember that antioxidants destroy the free radicals responsible for accelerating the cell ageing process.
Matcha tea is reputed to help regulate blood sugar levels in the body and aid digestion. It helps block the oxidation of bad cholesterol (LDL) while increasing good cholesterol (HDL). It also has fat-burning properties, and the high chlorophyll content makes it a real detox and draining drink. Good for the liver and heart, its benefits don't stop there !
This tea is also rich in iron and contains vitamin A, potassium, beta-carotene and L-theanine. An amino acid known for its relaxing and anti-stress properties. Finally, studies have shown that it combats inflammatory and degenerative diseases.
How do you prepare matcha tea ?
Unlike other teas, there is no infusion time. The matcha tea powder is added directly to the hot water. To prepare it in the traditional way, you need to follow a few instructions and use certain tools.
- The chashaku (bamboo spoon)
- A small matcha bowl
- A small stainless steel sieve
- Preferably mineral water
There are two types of Matcha: Usucha and Koicha.
Usucha is the everyday matcha, less dense but frothier. Koicha is the matcha used for the tea ceremony. It is thicker and made from the first harvest of plants over 30 years old.
Preparation
Sieve 2 to 4 Bamboo spatulas (Chashaku) or 1 to 2 teaspoons (2-4g) into the Matcha bowl (Chawan). Pour a small amount of hot water (70-80°C) into the Matcha (chawan) bowl. WARNING! The water for the matcha must never boil, otherwise you will lose some of its properties!
Take the bamboo whisk and stir gently, making "W" shapes with your wrist (not circles). Keep stirring until the mixture is well blended and the consistency starts to become slightly creamy and frothy on top. Finally, add the remaining water and stir to blend the matcha.
If you're not a fan of the distinctive taste of matcha tea, there's nothing to stop you trying matcha latté! Simply replace the mineral water with vegetable milk (almond, hazelnut, coconut, soya ...). It's delicious 🙂
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