What you should know about matcha green tea powder? You may be familiar with this tea, or on the other hand you never hear it before? Here are pieces of helpful information (helpful FAQs) about it! -- You might also like to know about how much caffeine in green tea, before continuing!
Matcha is one of high classes or premium classes of green tea. It is so familiar in Asia, particularly in Japan; therefore it is also familiar known as a unique Japanese tea. It can be enjoyed with a cup of tea or also can be used for a nice ingredient in Asian recipes (but there are now also available for some western recipes with matcha).
Furthermore, it is also so familiar involved for one of the most important elements in Japanese traditional ceremonies.
How about with the taste?
The rich taste of matcha green tea powder is derived from its amino acids and chlorophyll. The taste may be adequate complex for some people. Overall the taste is greet enough even without adding sugar or other flavors. In fact after reported for health benefits, the taste is another factor that pushes up the popularity of this tea.
How is matcha produced?
Many articles on internet mention that matcha green tea is only grown in Japan where the ideal conditions (like misty fog air and micro climate) are available for growing. And it involves traditional techniques from growing to milling (or grinding)!
The plants usually will be covered by bamboo mats in the several weeks before harvest. This technique is aimed to reduce gradually the amount of sunlight to the tea plants, which eventually will be useful to work up the amounts of Chlorophyll. Dark green of the leaves is one of indications when the leaves have higher content of Chlorophyll.
Then the leaves will be steamed after harvesting, and then they are directed to air dried process after steaming.
After air dried process, then they will be sorted and deveined. In this stage, many people call the tea leaves as ‘tencha’ (it is the familiar precursor nickname before become matcha). Techa is then directed to ‘ground-process’, and finally after this process techa becomes matcha.
In traditional option, the leaves are usually ground on a stone mill. And in modern industrial, the leaves are usually ground by machines to get a good powder texture.
What are health advantages of matcha green tea powder!
As mentioned before, there are a lot of health benefits of matcha green tea, and this is one of major causes that increase its popularity in these days.
- Matcha has higher rating of ORAC (O2 ‘Oxygen’ Radical Absorbance Capacity), about 1300 units /gram. Higher value of ORAC means more powerful of antioxidants! And as well we know that antioxidants are great chemical compounds that can be found in food to prevent chronic diseases and aging.
- Can be helpful to burn calories by promoting better metabolism. Matcha also can be a great source of fiber, magnesium, vitamin C, zinc, chromium, and selenium!
- Can promote ‘more relaxes and calms’, which can be one of great ideas if you want to control your stress better!
- Japanese believe that matcha green tea powder can enhance concentration and positive moods. Moreover, it is also believed can be useful to against unfriendly bacteria and viruses.
- Can be a powerful detoxifier with its high content of Chlorophyll (helpful to protect the body from heavy metals and other harmful chemicals).
- And helpful to keep lower our cholesterol and blood sugar levels. If you have diabetes, make sure to consult first with your dietitian before deciding to involve matcha green tea into your diabetes menu.
How about the price, is it expensive?
Like mentioned before, matcha green tea powder is in premium class. Moreover, as well we know that Japan is not a large country, which means the production of this tea is also not too adequate to meet the world’s demand.
Therefore with these situations, this Japanese tea are more likely to be expensive than other teas exported from other countries. The price is also influenced by the matcha itself, one that has softest in texture & greenest in color is relatively more expensive.
How to distinguish the differences of matcha grade?
Traditionally, there are two major grades, thick and thin. ‘Koicha (thick grade of matcha) is usually derived from most tender and youngest leaves, and usually more often prepared with more tea & less water. And for ‘Usucha’ (thin grade) is usually more often prepared with less tea and more water!
And what you should know to store matcha properly?
Use refrigerator in light-tight container and in an air-tight for storing! When making a cup of matcha tea, you should scoop out /ladle out a serving of matcha and then replace the tin in your refrigerator immediately. Once opened, you can choose /use within two to four weeks to get best taste & maximum freshness!
-- Image credit to ‘health.com & matchasource.com’
