a ceremonial green tea.
over 900 years ago, a buddhist monk by the name of eisai brought over tea from mainland china to be used as a miracle potion for ailments.
when the teas arrived from china, it came in a powder form. it was customary of the times to grind the teas into a power to facilitate transportation. when the japanese incorporated green tea into their culture after the arrival of eisai, it remained in its original powder form and consumed by diffusing it into water.
as other surrounding tea nations continued to develop unique varieties of green teas, japan steadfastly kept the old tradition of grinding the tea leaves and consuming the infusion and leaves whole.
in short the ceremonial japanese green tea of the 21st century has remained the same since the 11th century.
matcha has been by far the healthiest natural beverage known to humanity since its discovery over 900 years ago. matcha is the oldest and most premium variety of japanese green tea and it has the highest concentration of antioxidants, chlorophyll,vitamins and minerals compared to all mainstream beverages in existence to this day.
nutritional value of 2g of matcha
• polyphenols and antioxidants 1.212 g
• caffeine 0.06 g
• protein 0.612 g
• plant lipids 0.106 g
• fibre 0.77 g
• calcium 8.4 mg
• magnesium 4.6 mg
• iron 0.34 mg
• zinc 0.126 mg
• potassium 54 mg
• copper 0.012 mg
• phosphorus 7 mg
• vitamin a beta carotene 580
• vitamin a retinol equivalents 96
• vitamin b6 0.0192 mg
• vitamin c 1.2 mg
• vitamin e 0.56 mg
• vitamin k 58
• thamin 0.012 mg
• riboflavin 0.027 mg
• niacin 0.08 mg
• folate 24
• pantothenic acid
• ascorbic acid 1.2 mg
numbers in perspective
2 cups of regular green tea has approximately twice the antioxidants of red wine, 7 times that of orange juice, and 20 times that of apple juice. matcha, of a gram per gram basis, has approximately 10 times the polyphenols and antioxidants of regular teas.
matcha has approximately 9 times the beta carotene of spinach, 4 times that of carrots.
matcha contains essential vitamins and minerals for a healthy lifestyle.
how to prepare ceremonial matcha
1.to avoid the matcha powder from forming lumps with the additional hot water, pass it through a tea strainer. sift the whole tin at once onto waxed paper then return the sifted powder to the tin.
2. bring water to a boil. in order to warm up the tea bowl, pour about half of a cup of the water into the bowl.
3. soften the tea whisk by immersing the tip into the hot water, for about 10 seconds. pour the water out and dry the bowl with a paper towel.
4. place two scoops(about a teaspoon) of the matcha powder in the bowl, using the tea spoon.
5. add 1/3 of a cup of less then boiling water to the bowl.(-180f / 82c) by the time you have warmed and dried the bowl the water in the kettle should be about the right temperature. boiling water is too hot for matcha it will damage the flavor of the tea.
6. first, incorporate any stray bits of powder into the water with your tea whisk, in a slow circular or figure m strokes. then agitate the mixture with a back and forth motion of the wrist for approximately fifteen seconds. the surface of the matcha should be completely frothy.
7. drink the matcha immediately. in the tea ceremony, japanese quaff a bowl in three audible slurps, but you can enjoy it at you own pace.