To celebrate the launch of our new and improved matcha kit, we thought it was the perfect time to dive deep into the vibrant green, umami-rich beverage we can’t get enough of. In this blog post, we’ll explore what matcha is, take a brief look at its origins and production process, and equip you with everything you need to create amazing matcha drinks at home.
So let's start from the beginning...
What is matcha?
Matcha is dried specially grown and processed green tea leaves that were finely ground to make a powder. A combination of the Japanese words Matsu (to rub, to daub, to paint) and Cha (tea) that perfectly describes the process of preparation, matcha is a staple of Japan.
While it has a long and complicated history, matcha's origins can be traced back to the Tang Dynasty in China. Wait... CHINA?!
Briefly on the origins of matcha.
Yes! China! Between the 7th and 10th centuries, the Chinese sought a more efficient way to transport and trade green tea. Their solution was to finely grind roasted green tea and form it into blocks.
Usually putting salt in your tea sounds like a horrible mix-up between the salt and sugar, but back then the standard practice of consuming the green tea powder was brewing it with hot water and a pinch of salt. However, the preparation practice during the Song Dynasty (10th -13th century) evolved to include whisking green tea powder with hot water in a large bowl which sounds a lot like the preparation method we know today.
Initially, tea was used as a natural medicine by Buddhist monks. It is believed to have been drunk during long meditation hours to stay awake. As the monks realized the newfound state of calm and alertness properties of green tea powder, it became an integral part of their daily routine.
Having spent the majority of his life studying Buddhism in China, the Japanese Buddhist monk Eisai returned to Japan in 1191 and brought Camellia Sinensis green tea seeds and the Buddhist methods of powdered green tea preparation. Matcha and its tea preparation ceremonies were initially used exclusively for religious practices. By the end of the 16th century, it became a sought-after luxury by the Japanese aristocracy before spreading to the wider public.
The captivating growth and production of matcha.
After green tea was brought to Japan, a new cultivation method was developed to grow the green tea plant in the shade for the last two weeks before harvest, enhancing nutrient levels and amino acids (which make the matcha sweet and rich in umami flavour) and resulting in an electrifying vibrant green colour due to increased chlorophyll levels.
Once the leaves are ready to harvest they are hand-picked only from the top third of the plant because it contains the highest concentration of nutrients. Next, the leaves are steamed to halt the oxidation process, preserving both their nutrients and colour. After streaming they are laid out to dry, destemmed, deveined and ground into a fine powder using a granite stone mill.
We source our matcha from a farm owned by Chisako Mizota San who was born just north of the plantation in 1937. She got married and began tea farming at age 19. Her tea planation continues to produce award winning tea through her grandsons. The matcha they produce is made with only the Yabukita cultivar, has a creamy and smooth texture with a lingering sweetness.
Matcha at home.
Let's start with the tools you will need to help you make smooth and delicious cafe-quality matcha drinks at home.
A matcha chasen for whisking your matcha to perfection-
Matcha sieve to sift your powder through for a lump-free beverage
Matcha chashaku for measuring the perfect amount of matcha every time
A gorgeous Japanese mug to prepare your matcha in as well as enjoy from
So you have your tools...
...What now?
Well matcha can be used to make a variety of drinks but let us start you off with a few staples and absolute favourites from our Unorthodox Roasters Stirling and Kinross cafes.
Matcha Tea
I. Preheat your cup of choice with some boiling water and discard.
II. Add 2g of matcha powder with your chashaku into your sieve and sift it into your cup. Then add 70ml of hot water (80 °C).
III. For around 30s use your chasen in a vigorous gentle zig-zag W motion to mix the matcha and create a smooth froth.
IV. Enjoy the matcha tea.
Matcha Latte / Iced Matcha Latte
Matcha Tonic
Pro tip: Soak your matcha chasen in warm or hot water before use to let the bamboo bristles soften and unfurl. This makes them more flexible and makes the chasen more elastic for that perfect froth.
Your perfect matcha depends on your preferences so don't be afraid to try different things! Add more matcha, maybe a wee bit more honey/maple syrup or try mango pure instead (and if you do, don't use dairy milk!). But most importantly, have fun!
P.s. check out our matcha kit, the ultimate collection of essentials for your perfect at-home matcha setup.
Thank you so *matcha* for reading,
Team Unorthodox
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