The History of Matcha
The earliest accounts of Matcha were traced back to China's Tang Dynasty (although it was popularized during the Song Dynasty). During this era, tea leaves were formed into bricks which could be mixed and pulverized, resulting in a powdery substance. A Japanese Buddhist monk, Eisai, traveled to China and returned to Japan with tea seeds and the Zen Buddhist's ritual of brewing powder-like tea. Matcha traveled from China, to Japan, and then around the world.
Today, the Matcha flavor is popular in lates, ice cream, and other delicious drinks and desserts. Our Organic Ceremonial Matcha is a type of powdered green tea made of Tencha – a specially treated shade-grown tea that is high in chlorophyll and low in tannins, from the Zhejiang Province, China. When Tencha tea leaves are de-veined, de-stemmed, and ground into emerald-green, talc-like powder, the product is known as Matcha.
The taste is slightly bitter, vegetal taste with a vibrant green color that results from the leaves’ high chlorophyll levels.
Regular green tea is already touted as an antioxidant Storehouse, but matcha has even more health benefits because it is more like 4 cups of tea in one. Here’s why: when you make other forms of green tea, you steep the leaves in hot water and then discard them. When you make matcha, you whisk the powder into hot water and or milk. As a result, you actually consume the entire tea leaf when you drink it! The antioxidants it contains may lower blood pressure, reduce your risk of heart disease, and even boost your metabolism.
How To Make Matcha
100% Organic stone ground Ceremonial Matcha Green tea. Zhejiang Province, China.
- 1/4 - 1/2 teaspoon Matcha powder
- 2 ounces of below boiling water
- 4 ounces additional below boiling water or for a latte add steamed milk of choice, almond milk, coconut milk, dairy milk, oat milk, etc.
- Maple syrup, honey, optional
Take a 1/4 -1/2 teaspoon of Organic Matcha powder and add to your bowl, pour 2 oz of hot water into tea and vigorously whisking from side to side to create a frothy, nourishing tea, Add the remaining 6 ounces below boiling water or steamed milk and whisk again until foamy. Sweeten to taste, if desired. Matcha is energizing, calming and delicious.
We recommend using a bamboo matcha whisk. If you make matcha often, I recommend investing in a bamboo whisk called a chasen. Tiny prongs closely spaced together break up clumps and create a frothy layer of foam on top of the tea. If you don’t have one, use a regular whisk or an electric milk frothier instead. Forks do not work well in breaking up clumps.
Sweeten to taste. Matcha’s grassy, umami flavor can be an acquired taste. If you’re new to making it, don’t hesitate to add a few drops of maple syrup or honey. Finally, top it off with more hot water or steamed milk for a latte. Enjoy!
Behind Our Matcha Bowls
Our beautifully hand-crafted matcha bowls were created by Rosemary Norris, owner of Pebbleworks Pottery and a talented potter based in Colorado.
Find her on Instagram @pebbleworks_pottery & Facebook @pebbleworkspottery
Watch Our Matcha Video