What is matcha?





A fine form of Tencha is the raw ingredient of matcha. Tencha is made of dried tea leaves cultivated under a cover. It is produced with a tea-grinding hand mill. The matcha is mainly used for a tea ceremony and Japanese sweets. The matcha is recognized as a healthy drink and has a lot of good effects on a body such as antioxidant effect and relaxation.
The matcha originated in China and came to Japan about a thousand years ago. In old days, consumers used a tea-grinding hand mill and made the matcha by themselves. Nowadays, the production centers of Japanese matcha are mainly Kyoto, Kyushu, Aichi, and Shizuoka prefecture.



Ingredient of the matcha

People have drunk matcha as a healthy drink from ancient times. The matcha has more carbohydrates, protein, lipid, vitamins, and minerals than green tea. In addition, entire tea leaves are included in the matcha. So, you can consume whole ingredients in your body.



The taste and fragrance of the matcha

The taste of the matcha depends on the balance between taste of amino acid and astringency of caffeine and catechin. Usually, the taste of astringency and bitterness is uncomfortable. However, the taste of the matcha has a refresh feeling, and it is the feature of the matcha's taste. If water is hot enough, it will bring up the fragrance of the matcha and the matcha would have some sparkles. However, if temperature is too hot, then, caffeine and catechin begin to melt in water and the taste of matcha becomes bitter. Therefore, you should remember that 80 degrees is the point where the elution of catechin starts. So, when you make the matcha, you make the matcha with hot water of 70-80 degrees. When you drink the matcha, you drink the matcha of 60-70 degrees. That is the most suitable degree.



Things to prepare

Here are 6 necessary useful tools you should know about how to make the matcha.

1. Matcha
You need matcha itself. You can buy powdered matcha from a link below.

Japanese Green Tea Matcha Powder is 100% Pure Matcha Green Tea Powder from Uji, Kyoto Japan


2. Chasen (Matcha whisk)
The Chasen is a whisk that beats softly the matcha in hot water. Its material is bamboo and it is used for making the matcha. Without this tool, you can't beat the matcha.

Chasen Set : Matcha Bamboo Whisk 80 & Whisk Stand (2 color)


3. Small bowl / Yuzamashi
Prepare a small bowl. You can place the Chasen in it.

Standard Yuzamashi Cooling Bowl : 2 color for prepare green tea


4. Matcha bowl
Indeed, it's possible to make the matcha with a rice bowl but it would be better to have a special bowl for matcha if possible.

Kyoto Pottery Matcha Bowl : Pink Oribe - Mini Japanese Matchawan w Box


5. Chashaku (Tea Ladle/scoop)
The Chashaku is a small and slim ladle that picks up the matcha. You can use a spoon as a substitute but it's better to prepare a bamboo Chashaku.

Chashaku : Matcha Tea Scoop (white bamboo) for Matcha


6. Hot water in a pot
Prepare hot water of 100 degrees.



How to make the matcha

Here are some tips for beginners about how to make delicious matcha.


1. Pour some cold water in the small bowl and put the Chasen in it.
If your Chasen has not been used, keep it in water for 20 minutes before use. The tip of dried Chasen is easy to get broken and it would be difficult to use it once it's damaged.


2. Pour the matcha with the Chashaku into the matcha bowl.
The amount of matcha is approximately 1.5 g (0.05 oz.)


3. Pour hot water into a small bowl from a pot.
Hot water cools down immediately and the water temperature would go lower than skin temperature.


4. Pour the hot water of the small bowl into the matcha bowl
Please do not pour the hot water directly to matcha when you pour it. You pour the hot water near the edge of the matcha bowl. The hot water cools in the matcha bowl and its temperature becomes near normal temperature.


5. Knead the matcha with the Chasen
You knead the matcha with the Chasen for about 30 seconds in the matcha bowl. Lumps disappear by kneading it out. The sweetness and astringency of the matcha keeps balanced because the matcha is kneaded in the water of normal temperature.


6. Pour hot water
You pour about 70 ml (cc) of hot water from a pot into the matcha bowl. The temperature of the hot water in the matcha bowl becomes about 70 degrees.


7. Make the matcha with the Chasen
You place a forefinger over the Chasen and a thumb under the Chasen. Then, you place a middle finger on the side of the Chasen. That is how to hold the Chasen. You stretch out an arm and move the Chasen by the snapping the wrist back and forth. You can't move it smoothly if you put your power too much. Do not rub the bottom of the matcha bowl.
There will be massive bubbles in the bowl after moving the Chasen for 30 seconds. When kneading the matcha enough, the taste of the matcha becomes mellow and it's ready for drinking.



Matcha infused foods

The taste of the matcha is applied to various foods including a drink, an ice cream, and a cake. The matcha taste of Japanese Cup Noodles (instant noodles sold in a cup) has been released and has a lot of attention recently because of its originality. The feature of Cup Noodles is green noodle reflecting the image of tea-buckwheat and a flavor of the matcha.
In addition, KitKat of a matcha flavor was produced by Nestle. They have added the taste and fragrance of Uji matcha to the KitKat. Uji matcha is produced in Uji, Kyoto. It's famous matcha and considered as high-class matcha. You can buy this from a link below.


Japanese KitKat Mini Not-Overly-Sweetened Matcha Flavor 12 packages