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Learn More About Matcha
Origins of Matcha
Hundreds of years ago, around 7 AD, Chinese tea masters needed to find a better way to preserve and transport green tea. They developed a process of grinding the tea leaves into a powder and then binding them into solid brick-like cakes using salt water. The cakes could be easily transported throughout China and became extremely popular with Buddhist Monks, who enjoyed drinking tea for meditation and ceremonies.
Japanese Matcha
During his studies in China, a Japanese Buddhist monk enjoyed matcha so much that he brought the powdered matcha, tea plants and seeds with him on his return to Japan. He knew how to grow and prepare matcha, and while it was only made in small quantities, it became popular throughout Japan with monks and the upper classes.
Development of Japanese Matcha
Around the late 1200s, Japanese tea producers had a brilliant idea to enhance the production and colour of the tea leaves. They started shading the tea plants, a process that restricted sunlight to the plants. This technique led to the production of higher levels of chlorophyll in the tea bushes, thereby improving the tea's green colour, flavour, and nutritional profile.
Japanese Tea Ceremony
Matcha was a luxury, and as such, it was often served to guests to display the host's high status. It wasn't until later that a Zen Buddhist monk created a tea preparation and drinking ritual that centred entirely around matcha and meditation on four distinct principles:
Harmony (和)
Respect (敬)
Purity (清)
Tranquillity (寂)
The Ceremonial Tea Room Setting
The tea ceremony is traditionally carried out in a specific room or space in the home. Tatami mats are laid on the floor, and it is customary to have a special place in the tearoom where a decorative scroll and plant are displayed. In some tearooms, there will be a small pit where hot coals heat a large pot of water for the tea ceremony.
Many utensils are used during the ceremony, some of which have been passed down from generation to generation. Among them would be a chawan (tea bowl), chasen (bamboo whisk) and a chashaku (bamboo scoop).
Chanoyu -The Japanese Tea Ceremony
Great care is taken to produce an atmosphere of peace and tranquillity. The tea master's gestures are graceful and expressive. Firstly, the utensils are cleaned in the presence of their guests. This act is not just to show that the utensils are clean but also to show purity and respect. This level of attention is performed throughout, with special attentiveness given to the powdered matcha tea.
Serving Matcha
- Whisking the Matcha: The ceremony begins with the tea master scooping high-quality Matcha powder into a warmed tea bowl (chawan) with a bamboo scoop (chasaku). Hot but not boiling, water is then added to the bowl. Using a bamboo whisk (chasen), the tea master whisks the matcha and water to create a frothy, smooth consistency.
- Presentation to the Guest: The whisked matcha is then presented to the first guest with a bow, signifying respect. Every movement of the tea master is deliberate and mindful, reflecting the deep respect for the guests and the tea itself.
- Receiving the Tea: The guest receives the matcha bowl, returns the bow, lifts it with the right hand, and places it in the palm of the left hand. Before drinking, looking at the bowl and appreciating its beauty is customary. The bowl is rotated clockwise three times in the hand before sipping the matcha. After drinking the tea, the bowl is wiped with the fingers, rotated back, and returned to the tea master.
- Completion: The process is repeated with the same attention and care for each guest. After all the guests have been served, the tea utensils are cleaned again, and the ceremony is gently concluded.
Processing Matcha
When growing tea plants for matcha, special care is taken to shade them so they develop rich jade green leaves. Once plucked, the leaves are steamed, dried, and then ground into a fine powder. There are different grades of matcha, ranging from ceremonial to the lowest culinary grade. Ceremonial grade has all the stems and veins stripped from the leaves. This is a very labour-intensive process but produces exceptionally smooth matcha.
Jenier Izu Matcha is a high-quality drinking grade made from Gyokuro Japanese green tea blended with high-quality sencha green tea leaves.
Health Benefits of Matcha
Antioxidant Properties
Matcha is full of antioxidants, particularly catechins, known for their disease-fighting properties and ability to counteract the effects of free radicals.
Nutritional Content
Rich in vitamins, minerals, and fibre, matcha provides more nutrients than other green teas because the whole tea leaves are consumed in powdered form. Matcha also includes a significant level of L-theanine, a rare amino acid that promotes relaxation and well-being.