Pre-Whisked Dry Matcha
Whenever I walked into a tea shop, I had always seen the bamboo whisk pictured above but could never figure out what it had to do with tea…apparently it is all in the matcha.
Matcha is a powdered green tea of the highest quality in Japan. This type of tea is traditionally used in chanoyu/the Japanese Way of Tea. The directions on preparing the tea are simple: add the powdered green tea to hot water, use the whisk to thoroughly mix the powder and water, drink and enjoy. No sugar is needed. However, if you must indulge your sweet tooth, a sweet is allowed prior to drinking the matcha as long as it complements the tea’s flavor.
There are two types of matcha: koicha/thick tea and usucha/thin tea. The names are quite self-explanatory. For thick tea, more tea is needed in proportion to water. The end result is a thick creamy soup. On the other hand, for the thin tea it is more water needed in proportion to the tea. Then the mix is whisked together to create a light and frothy beverage.
Matcha is grown in the Uji area which is southwest of Kyoto. The leaves are picked in early May and lightly steamed in order to prevent fermentation as well as allowing the tea to retain its vibrant green color. The leaves are dried then stored until November when the plants are stone-grounded when needed.
When storing your matcha, be advised that you should not store it like a normal tea. Matchas should always be stored in a freezer in either an air-tight container or plastic bag. When you are ready to drink your matcha, you must let the powder rose to room temperature and then strain it through a fine sieve.
So little did you know that not all teas come in leaf form! What do you think, dear readers?
Posted in Article, Ceremony, Culture, Japanese Tea, Matcha, Mythology, Myths, Stories, Tea | 4 Comments »
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