Matcha – Your Green Tea coming from all Green Teas.
For a few, the thought of drinking a black green beverage that has been mixed from a powder-like substance and tastes somewhat fishy, is not particularly appealing. But in fact, matcha has become among the new trends for not just medical and beauty-conscious, in the general market as well. Its appearance in such popular cafes as Starbucks, with the brand new Matcha Latte, is further evidence of its increasing popularity. Tea bags watch out, there’s a new way of drinking the green antioxidant beverage and it doesn’t involve steeping.
Matcha has its origins in ancient Japan, being the most popular drink of the famous geisha tea houses. The standard serving of matcha is a learned art of the geisha culture and tourists in cities such as Kyoto can pay costly amounts to wait shows where they watch these beautiful, doll-like women serve the tea in its traditional ceremony. Or they are able to spend even more to really go to a traditional tea houses and be served a pot of matcha with some sweet traditional Japanese pastries.
So what precisely is matcha and why all the fuss? To put it simply, matcha may be the green tea extract of all green teas. It’s the initial harvesting of the young green tea extract leaves and the pulverizing of them in to a fine green powder which can be then stored in small tins and sold in the fine tea shops all over Japan Best Japanese Matcha. A tiny amount of this powder is then mixed (using a particular wooden mixer which somewhat resembles a tiny egg beater) with a tiny amount of warm (but definitely not boiling as this destroys the properties of the tea) in a tiny bowl, until creating almost a frothy liquid. The mixture is then put into the remainder of tepid to warm water and voila– matcha!
Traditionally the tea is not served with sugar, but accompanied by a sweet treat or chocolate. It could result quite bitter and almost fishy for some first-timers, since the taste is surely an acquired pleasure. Adding for some foreigners’ shock will be the round, white sweet bean-filled pastries traditionally served with matcha in Kyoto. But, in reality, matcha should indeed be a developed pleasure and after a few servings, the flavor definitely is acquired https://www.bonsaicha.com/.
In Japan, matcha can be as common a flavor as chocolate or strawberry. In supermarkets it’s common to begin to see the dark green powder as a topping or flavor for everything from ice cream to cakes to chocolate bars (ever try a matcha flavored Kit Kat bar?) In Japanese Starbucks, it’s common to see girls drinking Matcha Frappuchinos or businessmen ordering a matcha latte. But will the remaining portion of the world be susceptible to this powdery green tea extract?
To discover the clear answer, take a look at certainly one of your local tea and coffee specialty stores. Chances are they already have tins of matcha on their shelves. And odds are they’re top sellers, despite the high cost (even in Japan these little tins aren’t cheap, about five times the expense of green tea extract sold in bags). And for more proof, read the sites that are specialized in the sales of matcha overseas…there are many! What is it about matcha that has foreigners scooping it within their mugs as well?
Perhaps it’s the truth that matcha has some double the antioxidants of green tea extract in bags. Or the truth that Japanese women swear by its skin-rejuvenating powers. Or just the trendiness of drinking tea out of a wonderful little metallic tin with a flowered Japanese design on it. Regardless of the reason, little paper tea bag beware…there’s a new tea in town.