Matcha is a powdered tea which is processed similarly to green tea. The main difference is the Camellia Sinensis plant is covered with a shading material for several weeks before harvesting which starves the plant into producing more chlorophyll. This gives Matcha its strong, vibrant green color. After plucking, leaves are steamed, dried, and the unwanted stems are removed. The prepared leaves are then put through a Matcha grinder and milled to a fine powder. Matcha has a higher nutritional value than most other teas because the whole tea leaf is consumed with all the nutrients.
From plant to your pot Matcha tea goes through:
Plucking ~ Fixing ~ Firing ~ Milling
The best way to steep a cup of foaming matcha always starts by ensuring you clean your vessel very well, be it a warmed chawan, a wide mug or a ceramic bowl,even a tea press. Then select good water (a bottle of spring water is recommended) and boil it in a clean kettle to 170 degrees Fahrenheit and pour some of it in your container with a sifted match powder. Whisk the mixture well into a paste then add the rest of your water and whisk it briskly using a “W” or “N” stroke until the tea is smooth and frothy. The measurement is ~6 ounces of water to one-half teaspoon of your matcha powder. If using a tea press, put your powder and your water in the press and press several times quickly until you have the desired amount of froth and the tea is smooth. You can make your own Matcha Latté by adding your favorite milk, sweetener, or other flavors.
