A Beginner's Guide to Matcha: What Is It and Why Is It Special?

Rich aroma, subtle sweetness, and refreshing bitterness. Matcha has captivated people for centuries. In recent years, attention has shifted beyond its delightful taste to the nutritional benefits it offers. This article explores the foundational aspects of matcha.

What is Matcha?

Matcha is a fine powder made from young tea leaves grown under shade. These leaves are steamed, dried, and ground into powder using a stone mill. Unlike traditional Japanese green tea cultivation, matcha production involves shading the plants with a cover during the growth of new buds. This process increases the amino acid content in the leaves, resulting in a more pronounced savory flavor.

Tencha

Before the tea leaves are ground into powder, they are called "Tencha," a term that is essential for understanding matcha. Tencha refers to tea leaves cultivated under shade for two to three weeks, steamed, and dried without being kneaded. (In general, tea leaves are kneaded before the drying process, which helps to accelerate the drying of the leaves.)

How to Enjoy Matcha

Matcha is consumed by mixing matcha powder with hot water. Depending on the amount of matcha powder and water used, it is classified into two types: Koicha (thick tea) and Usucha (thin tea).

1. Koicha (Thick Tea)
2. Usucha (Thin Tea)

In traditional Japanese tea ceremonies, Koicha is considered the standard, while Usucha is more casual. Most matcha enjoyed at home or served in cafes is Usucha. However, even Usucha made with high-quality matcha can surprise you with its rich, fragrant flavor.

Here is a comparison of the preparation methods:

Matcha and Health

Matcha traces its origins back to ancient China, where tea leaves were believed to detoxify the body when consumed to counteract poisoning. Initially consumed as a type of traditional Chinese medicine, matcha was introduced to Japan in the 12th century. By the 14th and 15th centuries, improvements in cultivation and production methods shaped matcha into its present form.

Did you know that among various types of Japanese tea, matcha is considered the most beneficial for health? Unlike standard green tea, black tea, or oolong tea, which are consumed as infusions where the tea leaves are steeped in water to extract their flavor and nutrients, matcha involves consuming the entire powdered tea leaf. This allows for a significantly higher intake of beneficial compounds.

L-Theanine

Japanese tea is rich in nutrients like catechins, vitamins, and dietary fiber, but recent attention has focused on L-Theanine, an amino acid found abundantly in tea. L-Theanine not only contributes to the tea's delicious flavor but also promotes the generation of alpha waves in the brain, a marker of relaxation scientifically recognized for its calming effects.

L-Theanine is produced in the roots of the tea plant and moves up through the stem to the leaves, where it is stored. However, exposure to sunlight transforms L-Theanine into catechins. To preserve L-Theanine, tea plants are shaded during the growth of new buds, which results in matcha’s rich content of this compound. The labor-intensive cultivation process enhances the tea's flavor and establishes matcha as a premium product.

Exploring the Health Benefits of Matcha: Nutrients that Support Wellness and Relaxation

Kyoto Uji Matcha: The Pinnacle of Quality

In Japan, Shizuoka and Kagoshima account for approximately 80% of total tea production, whereas Kyoto’s tea production represents less than 4%, making it a rare commodity. Nevertheless, Kyoto tea consistently earns top honors. At the 77th Japanese Tea Competition in 2023, Kyoto tea dominated the Tencha category (the tea leaves used for matcha before being ground into powder), securing the top 1–8 positions out of 111 entries. Of the 33 awarded teas in this category, 27 were from Kyoto. Additionally, the tea leaves from Uji, Kyoto, claimed the highest honors in the regional awards.

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What Defines Authentic Matcha?

In Japan, matcha is defined by the Japan Tea Central Public Interest Incorporated Association as "powdered Tencha (tea leaves grown and processed before being ground into powder)." Growing Tencha requires shading facilities, intensive labor, and advanced techniques, making high-quality matcha relatively expensive. Premium matcha possesses the following characteristics:

• Rich flavor with balanced sweetness
• Minimal bitterness or astringency
• Smooth texture
• Pleasant aftertaste
• Vibrant green color

However, it is estimated that about 70% of what is marketed as "matcha" may not meet the authentic definition. These products, often referred to as "powdered tea," are distinct from real matcha.

Matcha in Other Foods

Although not authentic matcha, its delightful flavor has made it a popular ingredient in desserts and beverages. Common examples include Japanese sweets, matcha lattes, matcha ice cream, matcha parfaits, matcha cookies, and matcha chocolates. Products that blend Tencha with ordinary tea leaves, or use only powdered ordinary tea leaves, tend to be more affordable as the Tencha content decreases.

Shade-Grown Teas

By shading the tea plants, matcha gains its strong flavor, pleasant aroma, and vibrant green color. Other high-grade teas such as Gyokuro and Kabusecha are also shade-grown using similar methods. However, unlike matcha, these teas are not consumed in powdered form. Instead, they are brewed like black tea to extract the flavor and nutrients from the leaves.