What is matcha?

Matcha is one of the best known teas to come out of Japan and is celebrated for its numerous health benefits.  Before harvesting, the leaf is covered with shade to encourage chlorophyll build up.  This makes the leaf greener and packs it with great tasting amino-acids.  The leaf is ground into a very fine powder.  Generally, the finer and greener the powder, the better the matcha.  

It is the tea used in the Japanese tea ceremony an incredibly elaborate procedure steeped in history and culture.

Did you know?  One way of assessing the quality of matcha is by smearing some on a piece of paper.  The smoother and fuller the streak of matcha (see furthest right above), the higher the grade. 

Matcha can be drunk on its own with just water, but it is also an ingredient in lattes, smoothies, cakes and icecream.

Whilst Japanese tea ceremony itself requires specific equipment, you only need a couple of things to use matcha. Just a whisk, a small bowl, and if you want, a sieve to get any lumps out of the powder.

How to make a matcha latte...

1) Sift 1 level teaspoon of matcha into a cup or mug

2) Stir in 1-2 tablespoons of hot water*** into the cup.

3) Whisk vigorously until the powder is dissolved.

4) Add hot milk

5) Add sweetener to taste.

Hot not boiling water: Leave your kettle to sit for 5 minutes before adding the water. At 80°C you get the best out of your matcha.