Japanese matcha tea

It is unlikely that you can find a Japanese person who did not hear about the benefits of matcha tea and did not know what kind of product it was.

This traditional Japanese drink is of interest not only for its unusual texture and vivid taste characteristics, but also for its versatility. In dry form, it is used in the preparation of various dishes, added to baked goods to give it a rich green color.

In the twentieth century, the match began to be actively used in the framework of homeopathy and cosmetology. Read more about product features below.

What is a match

• The appearance of the dry product is very specific and unusual for European consumers. But once you try it, you will understand the secret of its popularity.
• The leaves grown using a special technology are dried and then crushed into a powder state. In this form, they go to store shelves.
• After adding a couple of spoons of soft powder and hot water to the cup, the mixture is whisked until foam appears, which indicates that the product is ready for use.
• Buddhist monks honor this tea for its soothing properties: peace and a sense of harmony are given to them by the very process of cooking.
• The drink is also appreciated for the healing benefits it can have on the body: crushed leaves contain many vitamins, amino acids and minerals.
• The mixture is not only consumed in liquid form, but also added to desserts, pastries, cocktails, ice cream, smoothies, sauces, medicines and homeopathic remedies, as well as creams and masks. It gives dishes an unusual light green color and conveys their beneficial properties to them.

History

Brewing similar tea from grated leaves was originally tried in China in the VI century. BC. They didn't know that in the future this technology would turn into the famous matcha drink, which no Japanese tea ceremony can do without now.

Powder mixture was introduced to the Land of the Rising Sun from the Middle Kingdom in the VIII century and immediately became popular among Buddhist monks.

By taking a few sips, they prepared the body for meditation and calmed the mind.

As soon as the first bushes of camellia were brought to Japan, the leaves of which were used to create powder, whole plantations began to appear in different areas.

Today, the most famous are the northern zones: Shiduzoke, Kosyu, Uji.

This is where the most favorable climate and soil conditions for growing raw materials are.

How to choose a product

Unfortunately, high popularity, high demand and rather high cost are often accompanied by attempts to distribute counterfeits, low-quality products on the market.

To avoid making mistakes, follow these guidelines:

• Look for products from Japanese plantations. This is where the most suitable conditions are created for growing, collecting and manufacturing.
• Ignore cheap counterparts. A real, high-quality powder cannot cost less than 500 rubles per 100 g, since its preparation requires the use of manual and automated labor, huge time and physical costs, as well as the skill and expertise of professionals.
• Check the formulation and avoid the presence of chemicals. A good product should be completely organic, without additional impurities.
• Pay attention to the color. An exemplary product is considered a light, pistachio shade.

What and how matcha tea is made

Tea leaves collected in spring are the most valuable.

Before the harvest time comes (a few weeks before), bushes on the plantation are hidden from direct exposure to sunlight under special sheds.

If this important rule is followed, the future drink will be sweet and soft.

For preparation, only young, upper, morning leaves without stems are selected. They are dried in a well-ventilated place and then ground to green dust using professional equipment.

There is also a more time-consuming way to get a high-quality product.

Within an hour of the leaves being harvested, they are softened by steam. Fresh spring aroma appears, which positively affects further taste and aroma properties.

Next, the raw materials are pressed to achieve an even and smooth shape for each leaf.

Once partially dried, they are sorted, removing unsuitable, too dark or uneven leaves, and then laid out again for drying.

Only then are the dry shoots powdered.

What does matcha tea taste like

After taking a sip, you will immediately feel a bright sweet taste and a subtle mustard & ndash; it is simply impossible to confuse these notes with another variety. They use tea without sweeteners, which can interrupt its unique taste.

The second name of the product & ndash; & laquo; jade drink & raquo;. He got this name thanks to the rich matte green color in dry and finished form.

Varieties

There are several different varieties that differ in consistency density, shade and aftertaste.

Most Common

• Dakota & ndash; the lightest version of the product. With a characteristic viscous taste.
• Kama & ndash; darker variant. It is acceptable to use a small amount of sweeteners.
• Gotcha & ndash; is better suited for combination with other drinks.
• Morning tea & ndash; excellent both for pure consumption and with milk or cream.

And the following varieties are also distinguished:

• Ceremonial. The most expensive variation, created from young and gentle shoots. It is used in Buddhist temples and elite tea ceremonies.
• Premium. Leaves for this type of product are collected a little later, so the taste is more bitter than that of the first option.
• Culinary. To make this type of product, the raw materials collected last are used. The feature is a rich tart flavor that is perfect for baking, ice cream and cocktails.

Whatever variety you choose, when buying, pay attention to the color and cost of the goods: this product has a rich green tint and costs no less than 500 rubles per 100 g.

Composition and effects on the body

Now that we have figured out a little what kind of matcha drink it is, let's analyze its effect on the human body.

This effect is extremely useful, as evidenced by the large amount of vitamins, antioxidants, protein.

Young leaves collected in late spring without cuttings and veins act as raw materials. Only under this condition is it possible to keep a maximum of valuable trace elements in the powder.

Tea is rich in the following substances

• Calcium. Helps to strengthen teeth, bones, maintain normal metabolism.
• Iron. Required for hemoglobin production.
• Dietary fiber. Contribute to the healthy functioning of the digestive tract.
• Potassium. An important element for muscle tissue.
• Vitamin C. Essential for strengthening the immune system.
• Iodine. Activates brain processes, normalizes metabolism.
• Fluoride. Strengthens the bone skeleton, teeth, helps the growth of hair and nails.
• Protein. Building material of cells of the whole organism.

It also has a lot of vitamins

• B1. Essential for protein, fat and lipid metabolism, the heart, the nervous system and the formation of gastric juice.
• B2. It is needed to maintain the activity of the central nervous system, the production of antibodies, relieves fatigue from the eyes.
• B6. Stimulates the complete absorption of protein by the body, prevents the occurrence of skin diseases and nervous disorders.
• A. Improves the immune system, vision, skin condition, hair, bones. Has a positive effect on reproductive capacity.
• P. Maintains an acceptable balance of cholesterol, prevents cancer, eliminates inflammation, regulates blood pressure, has a positive effect on the hormonal background and functioning of the thyroid gland.

Benefits and effects of matcha green tea

Experts say that in one cup of this Japanese drink there are as many substances valuable to the body as in ten servings of regular tea.

All thanks to huge reserves of antioxidants, the strongest of which are & ndash; catechins, which are strong anticarcinogenic elements.

And also benefits from the fact that, using powder diluted with hot water, you do not just drink infusion, but absorb the crushed leaves themselves, without missing a single valuable trace element.

In general, matcha, as the Japanese call it, has a powerful tonic effect: it increases brain activity, performance, balances the emotional background and calms the nervous system.

A few sips help you tune in to any task and concentrate.

The complex of valuable substances and vitamins has a direct positive effect on various organic processes:

• accelerate fat metabolism
• stimulates immunity, increases resistance to viruses;
• reduce cholesterol to optimal levels;
• slow down aging to promote active cell renewal;
• equalize blood pressure;
• purify to remove toxins and slags.

Matcha & ndash; energy source. & nbsp; It not only stimulates the immune system, but is also an excellent analogue of general strengthening antiviral drugs.

Powder is often added to toothpaste to enhance the enamel strengthening effect. It also promotes cell regeneration, which is why it is considered a kind of anti-aging agent.

Regular use of matches acts on the body prophylactically, prevents the occurrence of cancer, heart and vascular problems.

Tea helps to cheer up, improve the quality of attention, memory, energizes the body and keeps it in good shape for 6 hours after consumption.

The effect is similar to the result of drinking a cup of coffee, but the negative impact on pressure and the cardiovascular system is completely eliminated.

Due to its cleansing and fat-burning properties, matcha; often used for weight loss.

Since the drink is a strong antioxidant and can remove harmful substances from the body, it is recommended to use it for hangover symptoms and poisoning.

The use of powder in cosmetology is widespread.

It is used to make face masks that relieve acne and heal the skin as a whole.

The healing composition will help with inflammatory diseases of the dermis, hypersensitivity, a tendency to allergies and redness, the appearance of age spots.

The match is also credited with a rejuvenating effect, the ability to get rid of early wrinkles, as well as protection from ultraviolet exposure.

Yogurt facial formulations are particularly popular. Fermented milk product without additives is beaten with sour cream, egg and a spoonful of powdered tea.

How to brew correctly

There are several ways to prepare. There are even different tea schools in Japan that argue about the rules for brewing matches. There are two main options: & laquo; koyya & raquo; and & laquo; mustache & raquo; (strong and light).

To get a softer, slightly concentrated drink with a small bitterness, follow these rules:

• Prepare with 70 ml hot water (temperature & ndash; about 80 degrees) one spoonful of powder pre-sieved.
• Put the dry ingredient in a container. Traditionally, this is clay or porcelain PR.
• Fill with water, beating the mixture with a bamboo whisk so that no lumps form.
• The readiness of the drink is determined by the formation of stable foam and complete uniformity of consistency.

To obtain a strong drink, double the amount of the powder ingredient, and reduce the volume of hot water to 50 ml. In the process of brewing, do not beat, but slightly mix the mixture. The liquid will turn out to be thick and sweet, with a tart aftertaste.

You can also make lattes from matcha by adding 200 ml of warm whipped milk and some sugar.

Use only dry, clean dishes. You can preheat it or pour boiling water over it.

At what temperature to brew matcha tea

Strictly observe the required temperature regime of water: more or less 70-80 degrees should not be allowed. In no case use boiling water & ndash; it will not only destroy some of the beneficial properties, but also destroy the unique taste of the drink.

Wait 6-7 min after kettle boils to reach normal temperature

How long will it take to prepare

There is no need to wait until the powder has been mixed and the foam has become dense.

Drink immediately after preparation.

It is very important to make just as much drink as you can drink at a time: after standing, matcha loses most of its taste.

The product should be warm and fresh. Drink it as soon as you get rid of lumps and the consistency is uniform.

How to brew pressed tea

Products can be found not only in powder form, but also in tablet form. Such a match is also allowed for use. To brew it, you will need to do other manipulations:

• You will need a piece or portion weighing 4-5 g. Put the dry briquette in a vessel, cover with a lid and shake slightly.
• Add a little hot water and drain it immediately, then add a full volume of liquid (50-70 ml). Wait a couple of minutes and pour the drink into cups.

Contraindications and harm from use

Drinking matcha is not recommended during pregnancy and lactation, after a heart attack or stroke, with serious gastrointestinal problems and impaired liver function. Individual component intolerance is also possible.

You should not consume tea in the evening, as this can cause sleep problems. But for the morning or the height of the working day, it is the best fit.

Excessive consumption is also undesirable: the norm is 1-2 cups per day.

The fact is that tea leaves absorb microscopic doses of unwanted substances from the soil and air during growth.

When brewing regular tea, 90% of these substances remain in the brew, which is thrown away. Matcha is consumed inside completely, along with the impurities contained in it. If overused, intoxication is possible in the body.

Store dry product between 0 and + 5 degrees.

Conclusion

Learning what it is & ndash; green matcha tea, when you see it in the photo, be sure to evaluate its taste and beneficial properties yourself. To avoid counterfeiting, purchase the product from specialized shops and trusted online stores.

In our online store & laquo; Russian Tea Company & raquo; You will find the very real powder that will make a delicious and aromatic Japanese drink.