What is matcha tea?
Origin
Matcha tea is a variety of green tea produced from whole leaves, thus preserving all its natural properties. The word «matcha» comes from Japanese: «ma», meaning «rubbed» or «ground», and «cha», meaning «tea».
To make it, green tea plants are grown in the shade for three to four weeks before harvesting. This method increases the production of caffeine and theanine in the plant.
Matcha tea is especially rich in flavonoids, compounds known for their antioxidant properties. Its popularity has grown significantly in recent years due to its characteristics, properties, and multiple health benefits.
Main difference between green tea and matcha tea:
The main difference between green tea and matcha tea lies in their production process.
Green tea, derived from the Camellia Sinensis plant, is produced without oxidation. The fresh leaves are dried, pressed, rolled, and ground shortly after harvesting.
On the other hand, matcha tea, although it also comes from green tea, is grown in the shade during the final weeks before harvesting, which induces a controlled oxidation process.
As for preparation, green tea is infused in hot water, while matcha tea comes in powder form, which is dissolved in water, meaning the whole leaf is consumed.
Properties of matcha tea:
It stands out for its high content of antioxidants, vitamins, and minerals, which gives it numerous benefits:
- Antioxidant power: Contains up to 100 times more antioxidants than other teas.
- Fights oxidative stress: Rich in catechins, antioxidants derived from various plants.
- Source of caffeine: Naturally increases energy levels.
- L-theanine content: An amino acid that improves cognitive function and concentration.
- Source of minerals and vitamins: Provides magnesium, calcium, and potassium, as well as vitamins A, B2, C, E, and K.
Utensils and ways to prepare it:
To prepare matcha tea correctly, using three specific instruments is considered essential. However, we understand that having them available can be difficult, especially if this is your first time preparing it. Below, we present two ways to prepare it, with and without these utensils.
Traditional utensils
- Chashaku: A bamboo measuring spoon used to measure the ideal amount of matcha.
- Chasen: A bamboo whisk used to dissolve the matcha in water and create its characteristic foam.
- Chawan: A special bowl or cup where the tea is prepared.
Primera forma: Té matcha caliente con utensilios tradicionales
Instructions
- Paso opcional: Tamizar el polvo: Usa un tamiz para eliminar grumos del matcha.
- Medir la cantidad: Con el chashaku, mide una cucharadita de matcha (aproximadamente 1-2 gramos) y colócala en el chawan.
- Agregar agua: Añade una pequeña cantidad de agua caliente (no hirviendo, alrededor de 80°C).
- Batir: Utiliza el chasen para batir el matcha enérgicamente en forma de zigzag hasta que se forme una capa de espuma en la superficie.
- Servir y disfrutar: Una vez bien mezclado y espumoso, el té matcha está listo para ser disfrutado.
- Puedes añadir leche o tu bebida vegetal de preferencia para lograr un matcha latte.
Segunda forma: Té matcha caliente sin utensilios tradicionales
Instructions
- Tamizar el polvo: Usa un colador fino para eliminar grumos del matcha.
- Medir la cantidad: Utiliza una cucharadita normal para medir el matcha (aproximadamente 1-2 gramos) y colócala en una taza.
- Agregar agua: Añade una pequeña cantidad de agua caliente (no hirviendo, alrededor de 80°C).
- Mezclar: Usa un batidor de mano o una batidora pequeña para mezclar el matcha hasta que esté completamente disuelto y espumoso.
- Servir y disfrutar: Una vez bien mezclado y espumoso, el té matcha está listo para ser disfrutado.