Matcha 1988365 225913096 2008-07-16T00:01:09Z 222.148.184.96 /* External links */ Added link for Matcha preparation {{Infobox_Tea | Tea_name = Matcha | Tea_type = [[Green tea|Green]] | Tea_color = Green | Tea_image = [[Image:matcha.gif]] | Tea_origin = [[Japan]] | Tea_names = [[wikt:抹茶|抹茶]], 'powdered tea' | Tea_quick = Well-known stone ground tea, generally expensive. }} {{nihongo|'''''Matcha'''''|[[wikt:抹茶|抹茶]]|extra={{IPA2|matːɕa}}}} is a fine, powdered [[green tea]] used particularly in the [[Japanese tea ceremony]], as well as to dye and flavour foods such as [[Mochi (food)|mochi]] and [[soba]] noodles, [[green tea ice cream]] and a variety of ''[[wagashi]]'' (Japanese confectionery). The most famous Matcha-producing regions are [[Uji]] in [[Kyoto]] (tea from this region is called "Ujicha"), [[Nishio]] in [[Aichi]] (tea from this region is called "Nishiocha") both on the main island of [[Honshū]]; [[Shizuoka Prefecture|Shizuoka]], and [[Northern Kyushu]]. Matcha is generally expensive compared to other forms of tea, although its price depends on its quality {{Fact|date=November 2007}}. ==History== Powdered tea, stored and traded as [[tea brick]]s, was invented in [[China]] during the [[Song Dynasty]] (960-1279). Preparation and consumption of powdered tea was formed into a ritual by [[Zen]] (Chan) Buddhists.{{Fact|date=June 2007}} [[Image:Powderedgreentea.jpg|thumb|A bowl of matcha on a black lacquered tray with a traditional sweet]] [[Zen Buddhism]], and powdered tea along with it, were brought to Japan in 1191 by the monk [[Eisai]]. Powdered tea was slowly forgotten in [[China]], but in Japan it continued to be an important item at Zen monasteries, and became highly appreciated by others in the upper echelons of society during the 14th through 16th centuries. Along with this development, tea plantation owners in Uji perfected techniques for producing excellent tea for matcha. The cultural activity called the [[Japanese tea ceremony]] centers around the preparation, serving, and drinking of matcha. The [[16th century]] tea master [[Sen no Rikyu]] is regarded as the person who perfected this cultural activity. The kind of Japanese tea ceremony that he conceived is called ''wabi-cha'' or ''sōan-cha''. ==Production== The preparation of matcha starts several weeks before harvest, when the [[tea]] bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of [[amino acid]]s that make the resulting tea sweeter. After harvesting, if the leaves are rolled out before drying as usual, the result will be ''[[gyokuro]]'' (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as ''tencha'' ({{lang|ja|碾茶}}). ''Tencha'' can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha. Note that only ground ''tencha'' qualifies as matcha, and other powdered teas are known as ''konacha'' ({{lang|ja|粉茶}}, lit. "pulverized tea"). The flavour of matcha is dominated by its [[amino acids]]. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year. ==Grades== Grades of matcha are defined by many factors. ===Location on the tea bush=== Where leaves destined for tencha are picked on the tea ([[Camellia sinensis]]) bush is vital. The very top would have developing leaves that are soft and supple. This gives a finer texture to higher grades. More developed leaves are harder, giving lower grades a sandy texture. The better flavour is a result of the plant sending all its nutrients to the growing leaves. Also, as a result of [[chlorophyll]]'s relationship to [[tannin]], younger growth is greener and more vibrant in colour, while more developed leaves further down the plant have had their chlorophyll convert gradually into tannin{{Fact|date=May 2007}}, giving a more bitter flavour and duller brown-green colour profile. ===Treatment before processing=== Tencha leaves are traditionally dried outside in the shade and are never exposed to direct sunlight. However, these days, drying has mostly moved indoors. Quality matcha is vibrantly green also as a result of this treatment. ===Stone grinding=== Stone grinding is an art form in and of itself. Without the right equipment (matcha outside Japan is often exploded, lowering quality) and technique, matcha can become "burnt" and suffer degraded quality. ===Oxidation=== [[Oxidation]] is also a factor in determining grade. Matcha exposed to oxygen can easily become compromised. Oxidation smells like hay and affects colour and texture as well. ==Preparation== [[Image:Chasen.jpg|thumb|A bamboo tea whisk (''chasen''), used for whisking matcha]] Prior to serving, the matcha is often forced through a [[sieve]] in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden [[spatula]] is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently. If the sieved matcha is to be served at a [[Japanese tea ceremony]], then it will be placed into a small tea caddy known as a [[chaki]]. Otherwise, it can be scooped directly from the sieve into a [[tea bowl]]. A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a ''chashaku'', then a modicum of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a ''chasen''. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha can be bitter, it is traditionally served with [[wagashi|a small sweet]]. ''Usucha'', or thin tea, is prepared with half a teaspoon of matcha and approximately 75 ml (2.5 oz) of hot water, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular [[Schools of Japanese tea ceremony|school of tea]]). ''Usucha'' creates a lighter and slightly more bitter tea. ''Koicha'', or thick tea, requires significantly more matcha, as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower, stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies. ==Other uses== [[Image:Matcha and Redbean Cake.jpg|thumb|A matcha cake]] Matcha is now a common ingredient in sweets. It is used in [[Kasutera|castella]], [[manju (confection)|manju]], and [[monaka]]; as a topping for [[kakigori]]; mixed with milk and sugar as a drink; and mixed with salt and used to flavour [[tempura]] in a mixture known as matcha-jio. It is also used as flavouring in many Western-style [[chocolate]]s, [[candy]], and [[dessert]]s, such as cakes and pastries (including [[Swiss roll]]s and [[cheesecake]]), [[cookies]], [[pudding]], [[mousse]], and [[green tea ice cream]]. Even the [[Japan]]ese snack ''[[Pocky]]'' has a matcha-flavoured version. Matcha may also be mixed into to other forms of tea. For example it is added to [[genmaicha]] to form what is called ''matcha-iri genmaicha'' (literally roasted brown rice and green tea with added matcha). The use of matcha in modern drinks has also spread to North American cafés where, as in [[Japan]], it has become integrated into [[latte]]s, iced drinks, [[milkshake]]s, and smoothies. It has also been incorporated into alcoholic beverages such as liqueurs (including Zen liqueur, manufactured by [[Suntory]]).<ref>[http://www.suntory.com/zen/top.html Suntory ZEN Green Tea Liqueur<!-- Bot generated title -->]</ref> The health benefits of green tea and matcha have also raised significant interest in North America. Consequently, it can now be found in numerous health food products ranging from cereal to energy bars. ==References== {{reflist}} ==External links== {{Commonscat|Matcha}} * [http://www.marukyu-koyamaen.co.jp/english/about/process01.html How tencha is produced] * [http://www.matchaandmore.com/howtomake.htm How to make matcha tea] with a short video tutorial. * [http://artoftea.com/learn_about_tea/matcha.htm Learn about Matcha.] Explore the basics of Matcha preparation. * [http://www.maeda-en.com/greentea/index.php Maeda-en Macha Juice recipe]. * [http://www.aiya-europe.com Matcha Background - Educational background of Japans biggest manufacturer.] Learn about Matcha production, quality and applications. * [http://www.matchasource.com Matcha Source - Matcha tea, accessories and know-how.] View preparation guidelines, health benefits and recipes. * [http://www.maiko.ne.jp/english/maccha.htm - How to prepare Matcha - ] Step by step instruction for Matcha preparation. [[Category:Japanese tea]] [[Category:Japanese tea ceremony]] [[Category:Green tea]] [[de:Matcha]] [[eo:Matcha]] [[es:Té Matcha]] [[fr:Matcha]] [[ja:抹茶]] [[ro:Ceai verde]] [[simple:Matcha]] [[sv:Matcha]] [[zh:抹茶]]