 |
|
|
Articles
|
Over a cup of coffee, tea or hot chocolate enjoy our articles from various experts
in the coffee and tea industry. We have a wide range of topics we will be featuring...
What is Matcha Tea?
|
Matcha Tea and the Benefits. Q & A with Brian Takeda, co-owner Infuze Tea.
Describe the process of making a Matcha Tea?
Matcha tea is made with the highest quality Japanese green tealeaves available in the market. About 4 weeks before the harvest, the entire tea plantation is covered with shading. By doing so, the tea plants recognize that there is not enough light to continue the process of photosynthesis and; thus, takes natural countermeasures. The base of the plant begins to pump greater concentrations of chlorophyll into the leaves to help absorb and convert into energy the little light that comes through the shading. Taking advantage of this natural mechanism, the tea farmers then immediately harvest the chlorophyll rich tealeaves and steam, dry and sift them.
From there, the dried tealeaves are ground into a find powder using granite grinding wheels. Once the tea is ground to a fine powder, it is inspected by our laboratories for quality, packed in air tight containers and flown across the ocean to maintain optimal freshness. Upon opening the tin of tea, one can immediately see the freshness and fineness of the tea, as the resilient green powder will “puff” into the air upon opening.
As for preparation, take two tea scoops (approx. 1.25g to 2g) or ½ a level teaspoon of matcha tea into a bowl. Take between 1 to 6 oz of hot water (depending on preference) that was once boiled and now cooled to 80 degrees C, and pour it into the bowl. Take a bamboo whisk and whisk the tea until a fine froth develops on the surface. For those that do not have access to a whisk, add a droplet of water into the bowl with the tea and make a thick paste first. Slowly add water and stir to eventually evenly dilute the tea to one's preference.
What type of whisk do you recommend using to make a Matcha Tea?
 The traditional bamboo whisk is by far the best way to go. We can now put humans on the moon, send space ships to the far, outer reaches of the solar system; however, we simply cannot find a more technologically advanced method to whisk the tea than the original bamboo whisk. The bamboo whisk is one piece of bamboo that is spliced into between 80 and 120 bristles. The flexible bristles bend and interact at just the right amount to allow for the tea particles, which are between 5 and 10 microns, to evenly dissipate into the water.
Metal whisks and forks will actually make things more difficult than before. The tea particles will lump together, much like my aunt's gravy when she puts the corn starch in without breaking it apart first. Sadly, the tea, like the gravy will never return to its original consistency. If a bamboo whisk is not available, I would recommend that one use a back of a spoon and a droplet of water first to make a thick paste of the tea. It can then be diluted to the concentration of one's choice. But to save oneself the stress, I would recommend to get a hold of a bamboo whisk.
What is the most popular of the Matcha Tea beverages - hot or cold?
At INFUZE, I would have to say that the Matcha Power and the Matcha Green Tea Frappe are the two most popular drinks. The Matcha Power, or matcha green tea infused with honey ginseng, is extremely popular at our Denman location most likely because of all the fit and athletic people living down in the neighbourhood. Roller bladers, joggers and gym enthusiasts have now made it a ritual to get their Matcha Power and work out, as the tea gives you an immediate boost of energy as well as lengthened endurance. The Matcha Green Tea Frappe in the summer time however is the all time hit by far. This is because not only does it pack the nutrients of over 15 cups of green tea, it also has less than 1 gram of fat! When compared to a Starbucks Frappuccino ®, the Matcha Green Tea Frappe contains approximately 1/4 the sugar and 1/50 of the fat content. It is like a Green Tea ice cream without the guilt.
What are the health benefits of Matcha?
The health benefits of Matcha are extensive. Matcha is disproportionately healthier than all teas, including regular green teas, simply by the virtue of how it is consumed. Unlike steeped teas, where the nutrients are infused into the water and the leaves tossed out, matcha tea requires that one consumes the entire tealeaves whole. This means that compared to steeped teas, which carry only somewhere between 5% and 15% of its original dry weight in nutrients, matcha tea allows one to consume 100% of it.
So to put things into perspective, matcha green tea contains between 10 to 15 times the nutrients found in regular green tea. Matcha also contains approximately 70 times the antioxidants found in orange juice and 9 times the beta carotene of spinach. It also contains iron, calcium, magnesium, potassium, and a host of other minerals. As for vitamins, the tea contains Vitamin A, B, C, E, K, U, and P as well as others like thiamine and folate. Matcha tea is like the uber-green tea. It carries over all the health benefits sited in modern medicine but at a completely new level. Most peer reviewed medical journals that tout green teas' ability to impact cancer, cholesterol, heart disease, diabetes etc… all assume a consumption amount of between 5 to 10 cups of fresh (therefore not stale, bagged) green tea a day. For most North Americans, this amount is impossible to achieve. However, with one cup of matcha, equating to between 10 to 15 cups of regular green tea, the minimum is satisfied in one gulp.
Is the caffeine the same for a cup of Matcha vs an Espresso?
 Matcha tea, and teas in general for that matter, function very differently from coffee. Unlike coffee caffeine, which goes directly into one's blood stream and gives the consumer the famed caffeine “jitters and sweats”, tea caffeine releases very differently. Tea caffeine, or theaphylline, is a lighter cousin to coffee caffeine and is simply milder in comparison and releases in small dosages over a longer period of time. Coupled with the L-theanines, a unique set of amino acids distinct to teas, the theaphylline releases small dosages over a period of 3 to 6 hours. There is just enough tea caffeine released to keep the body and mind physically awake without going overboard like coffee. As well as this, the L-theanines allow the mind to relax and focus clearer, making quick and decisive thinking easier to do. Thus, matcha tea provides a 3 to 6 energy kick without the negative consequences often associated with coffee caffeine. Rather that disrupting concentration, the tea will help to improve it.
Who invented Matcha Tea? and when?
Matcha tea was first introduced to the world in the Song Dynasty in Southern China. During this time, the tea was brought to Japan in 1191 by a Zen Buddhist monk named Eisai who was studying Buddhism in the mainland. Sadly, due to the Mongol invasions of the Song, the powdered style of drinking tea was lost in China. However, Japan, repelling the Mongol invasions of the time, managed to keep the powdered style of drinking tea until today. Since the days of Eisai, the matcha tea has changed very little, reflecting close to a one thousand year old tradition that is now making its way into North America.
What foods complement Matcha Tea?
Traditionally, Matcha tea has often been paired with Asian red-bean based desserts. Sugar and potato starch based sweets have also been used as well. These treats have been used to balance the natural astringency of the tea. In recent years, the pairing has become very diverse. Western cakes and pastries match very well with the tea. This can be tangibly seen with the rise of popular western desserts incorporating matcha as a flavor base. Green tea cheese cake, Green tea mousse, green tea ice cream, green tea chocolates etc… the list goes on and on.
Where is Matcha tea grown?
Matcha tea is grown in three major areas: Aichi, Kyoto and Shizuoka. Aichi is Japan's #1 production region for premium matcha. Nishio city in Aichi is located far from the major urban centers, allowing for the cleanest air and mountain waters to provide for the tea plants the best that nature can offer. Uji, in the old capital district of Kyoto, is the #2 production region for matcha. Shizuoka, the #3 production region, has tea and matcha plantations scattered all about the coastline and hilly sides.
INFUZE matcha exclusively comes from Nishio city because Nishio produces the highest quality matcha available in Japan. The quality can be immediately seen by its resilient green hue. No artificial colors or nitrates are added, yet the emerald green hue produced by the unpolluted, nutrient rich tealeaves are one or perhaps even two degrees stronger than matcha teas made in other regions of Japan. For this reason, premium matcha amongst the tea masters of Japan are often referred to as Nishiocha or Nishio teas.
What is the storage procedure for the Matcha tealeaves?
Before even thinking about preservation of the tea, one must first find out whether the tea itself is fresh upon purchasing. Check with your retailer to make sure that the matcha tea has been flown in using the fastest method of shipping possible into the country. If the teas are not flown in, it is very likely that the tea is already old and stale making any effort to preserve the tea mute. At INFUZE, we fly all our green teas in to absolutely guarantee that the teas are the freshest and most nutritious available in the market.
Assuming the tea is fresh, one should keep it in a tightly sealed opaque container with little or no air in it. Ideally, it should be preserved in a cool and dry place. However, one word of caution should be mentioned with using refrigerators and freezers. Although they are ideal as for temperature, if for some reason the seal was not 100% perfect, the smells and humidity in the refrigerator and freezer will ruin the tea. It will still be able to be consumed; however, will likely pick up the odors from other items stored in the refrigerator or freezer.
|
|
|
|
