The world has fallen for it — matcha in the spotlight
People talk about it, read about it and write about it! Tea lovers and people interested in a healthy, conscious lifestyle increasingly choose powdered green tea, commonly called matcha. Its appearance alone is striking. Add a distinctive flavour and a range of health-related qualities, and there is plenty to explore. Ready for a short story about matcha?
What is matcha?
Matcha is Japanese powdered green tea, rooted in a long tea-drinking tradition. Tea plants are shaded for at least two weeks before harvesting, traditionally with bamboo structures that protect them from direct sunlight. This encourages the qualities, depth of flavour and aroma valued in the leaves.
The resulting raw material is tencha. Carefully selected leaves are dried and ground using traditional stone mills. The finished matcha is a smooth emerald-green powder.
Matcha's valued properties
Much of matcha's reputation comes from its high antioxidant content. These compounds counter free radicals linked with ageing and attract research interest in the context of cancer, hypertension, diabetes and conditions involving the heart, eyes, skin, nervous system and immune system.
Matcha contains vitamins A, C and E, B vitamins, iron, calcium, zinc and potassium.
When drinking matcha, you consume the whole powdered leaf, not just an infusion as with ordinary green tea. Comparisons of EGCG content have reported levels up to 137 times those in some bagged green teas and around three times those in some high-quality loose-leaf green teas. The exact comparison depends on the teas being measured.
How should matcha be prepared?
In Japan, preparing green tea as matcha can be ceremonial, lasting an hour or more. Powder is measured with a chashaku scoop into a matchawan bowl, then covered with water at 70–80°C. A bamboo whisk, or chasen, is used vigorously until a green foam forms.
Do you need all those tools at home? Not necessarily. A cup, teaspoon and small whisk or milk frother can do the job:
- Put one level teaspoon of matcha in a cup.
- Add around 150 ml of water at 75–80°C. Avoid boiling water, which can harm the flavour and valued qualities.
- Whisk vigorously or use a milk frother to disperse the powder. Continue until the drink is even and a delicate foam forms on top.
Ready!
Where can you buy matcha?
Specialist Asian, oriental and organic-food shops are good places to look, and matcha is easy to find online. When buying it, pay attention to:
- Origin and quality: Japanese matcha is the traditional choice recommended here.
- Colour: look for an intense green; yellow-brown tones can indicate poorer quality.
- Ingredients: choose pure matcha without added aromas, colours or flavour enhancers.
Other uses for matcha
Matcha is not only a drink. It gives vivid green colour and distinctive flavour to baked goods, desserts, smoothies and drinks such as matcha latte. It is ideal for people who enjoy culinary experimentation and bringing something fresh to traditional recipes.
It is also increasingly popular in cosmetics, appearing in cleansing, moisturising, detox-themed and anti-ageing products, where its vitamins and trace elements are valued.