For those new to matcha, it can be a challenge to understand the different varieties of matcha and determine which one is right for you. We hope to help you with this guide to matcha. An authentic matcha will always have distinct characteristics. These are:
1. It will always be made from the tea plant (Camellia Sinensis).
2. The tea plants are grown slowly on shaded tea plantations. The process of shading – unique to only matcha green tea – promotes the production of extremely high levels of chlorophyll within the leaves. The fresh leaves are hand picked and steamed very briefly to preserve their nutritional properties and taste.
3. The leaves are milled using granite stone mills into an ultra fine, jade green powder. This creates matcha’s unique molecular structure.
4. Fresh, spring taste – there will be no bitterness.
5. Bright, beautiful green colour: This indicates the tea maintains its full nutritional profile
There are broadly three grades within matcha:
• Ceremonial-grade : Used by the majority of tea schools and Buddhist temples. It is extremely rare and very expensive. Similar to wine connoisseurs, those who are not matcha experts may not notice the subtle additional flavours of “Umami” which characterize the ceremonial grade
• Premium grade: A very high quality matcha which is best for daily consumption. It is packed full of antioxidants, vitamins and minerals and is characterized by a fresh, subtle flavour. It’s perfect for the new – and every day – matcha drinker! Zen Green Tea uses premium grade matcha in all its products.
• Ingredient grade: This matcha is best used for cooking purposes.
In addition to these three grades there is two styles of matcha tea preparation: koicha and usucha.
• Koicha is used in only tea ceremonies and produces the thick emerald brew.
• Usucha is less sweet and is whisked vigorously to create a thinner, frothier tea.
What is best for you?
We know you’ll love our premium grade matcha. We offer a full money back guarantee on all our products so order online and start your health and tea journey today! Please visit our store and view all our products.
Images courtesy of the contributor.
I will always remember the first time I tasted matcha. It was at the World Tea Expo and they had a grinding stone to demonstrate the way matcha was made. I was enthralled. They were giving out samples so I waited in line for my turn. I must admit, I wasn’t a big fan of green foods at the time. Peas, broccoli and other greens just didn’t taste very good to me. I remember giving away my green M&M’s as a kid. I tentatively took my first sip of the frothy brew and much to my delight, it was sweet and delicious. I must admit, there was a learning curve to get the whisking up to par but the better I got, the more I enjoyed the drink. To be actually consuming the entire leaf, without the veins, is an amazingly healthy way to take this gift from Mother Nature into our bodies. I understand elementary school children in Japan are given matcha daily during school. Sure beats the milk and cookies we were given….!
I wish I loved the taste of matcha. When it comes to sourcing the best, I’ll go at it with the best and most persistence of them.. But I can’t make myself love it no matter how high the quality. Now I do love to use it in specialty beverages..we have a Matcha Mint icy blended my 20-something nephew says is his favorite drink in the world.. But I just made the purists go ‘noooooooooo’ :)
For some, it is an acquired taste. I think it’s worth the efforts given the huge health benefits. Try taking a few sips periodically and letting nature take its course.