Matcha 101
Japan is well known for its tea and tea drinking culture. It is the 8th largest tea producing country in the world, with Shizuoka and Kagoshima being the largest tea production regions. There are many kinds of Japanese tea, and Matcha is the oldest and the most unique one because of its role in tea ceremony. In this month’s Blog, we would like to explore Matcha in depth.
How Match Came to Japan:
During the Nara period (8th Century), multiple Japanese envoys were sent to China for cross-cultural exchanges. Among them were many Japanese monks who studied Buddhism, and it was believed that these monks were the first ones to bring tea to Japan, including Saicho (767-822) and Eichu (743-816). But tea drinking only became popular much later, when Eisai (栄西禅師), a Japanese Monk who spent years studying Buddhism in China returned to Kyoto in 1191, and brought with him tea seeds along with the Zen Buddhist methods of preparing powdered green tea. Eisai promoted the idea of drinking tea for good health and even wrote the first Japanese book about tea, Kissa Yojoki (“Drinking Tea for Nourishing Life”「喫茶養生記」) in 1211.
Production of Matcha:
Matcha is mainly produced in Aichi, Kyoto and Shizuoka prefectures. Tea leaves for Matcha (known as “Tencha”) are shaded from sunlight by a canopy called Tana for 20-30 days just before harvest, to create a mellow taste in tea leaves. This also slows the growth of the tea leaves, darkening them by increasing their chlorophyll (green pigment) content and producing amino acids. After steaming and drying, the tea leaves are ground into fine powder using special stone mills, without damaging their chemical composition. Therefore, when drinking Matcha, we consume the whole tea leaves and all the nutrients contained in them.
Matcha & Japanese Tea Culture:
Matcha is usually prepared in a bowl (called “chawan”) where green tea powder is mixed with hot water at about 80ºC and whisked using a bamboo whisk (called “chasen”). The liquid is bright green in colour, with a smooth foamy texture on top from whisking. The manner of drinking Matcha is closely associated with Japanese tea ceremony, known as Sado (茶道). In the 16th Century, tea ceremony master Seno no Rikyo (1522-1591) established the Way of Tea, and subsequently tea ceremonies became popular. In recent years, Matcha has gained popularity worldwide not just as a healthy drink, but also as a versatile ingredient used in cooking and confectionary production.
Health Benefits of Matcha:
Long ago Zen Buddhists found that consuming green tea whipped in a bowl of hot water before their afternoon meditations enhanced their focus and brought greater sense of clarity and wellbeing. This special green tea drink eventually became known as Matcha, the ceremonial tea of the temple high priests. It also became the ceremonial drink of the Shogun Warriors before they went into battle, as they found consuming this tea gave them sustained energy and mental acuity.
Matcha contains high level of cell-protecting antioxidants called catechins, which are believed to have powerful detoxification, relaxation and antioxidant effects. Matcha’s catechins have also been found to increase the body’s rate of burning calories. Caffeine combined with the amino acids contained within Matcha provide a gentle energy boost to enhance alertness and concentration without the side effects associated with coffee consumption. Below are some of the health benefits of Matcha:
1. Anti-cancer properties
2. Reduces the risk of heart disease
3. Promotes weight & fat loss
4. Regulates blood sugar & cholesterol level
5. Enhances cognitive function
6. Decreases stress & anxiety
7. Reduces inflammation
8. Enhances muscle strength & power
Our Osada Organic Matcha is 100% from first harvest leaves grown in Shizuoka, and is certified by JAS (Japanese Agricultural Standards) and UK Organic Food Federation. This premium grade Matcha can be used in drinks, baking, cooking as well as tea ceremony. Get yourself a pack of our Osada Organic Matcha and dive into the wonderful world of Matcha!
See ya! じゃね
Bernard & Holly
Resources:
https://www.o-cha.net/english/index.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9792400/
https://www.worldhistory.org/article/2369/the-history-of-japanese-green-tea/
https://www.jetro.go.jp/en/trends/foods/ingredients/greentea.html