Surprising Facts about Matcha Tea

 Did you know the 10 surprising facts about Matcha tea?

 

Matcha  is a type of tea. It is a fine ground powder. It is grown and process from green tea leaves. It is consume in East Asia. Matcha is a natural panacea of modern time. It is like green tea. It is popular in west due to its unique flavor. And also due to great health benefits.

Nutrition: Matcha green tea contains 272mg total amino acids, 306mg of protein, and 50mg of lipids in (½ tsp or 1 gr). It also contains some other nutrients such as phosphorus (3.5mg) and iron (17mg). Some minerals like potassium (27mg), magnesium (2.3 mg) calcium (4.2mg), zinc (0.62mg).

Calories: This information is collected by the experts. And they claim that Matcha green tea contains 3 calories per gram.

Health: Matcha is popular due to its health benefits. Matcha contain high catechin. Known as epigallocatechin gallate (EGCG). It contains the fighting effects against cancer in the body. We are aware from the health benefits of green tea. But studies show that Matcha tea has a verity of health benefits. Like to prevent from cancer, type 2 diabetes and also encouraging weight loss.

Skin: Matcha play a good role for skin. Matcha is famous for its anti bacterial power. It is helpful in reducing inflammation and work as a skin toner. The high antioxidants in Matcha are reducing acne. And also use for improving skin elasticity.

 

 

Surprising facts about Matcha tea

 

Developed by accident.

Matcha was developed by accident at the end of 12th century. When it brought from China to Japan. Yet at that time, it was prepare from roasting and pulverizing tea leaves. Until, it was not the invention of shade-grown cultivation method (oishita). These Matcha leaves were refined to have richer taste and dark green color.

These Matcha tea discoveries occur during harsh winter. During winter all the tea farmer decide to cover their tea plants. They cover all the tea plants with straw and reed to prevent them from damage and also to prevent them from frost before the harvest.

They have done the shading process to compensate for the sake of sunlight. They think that by doing this: they can produce more chlorophyll, ease photosynthesis in the new shoots and to enhance the amino acid content in the new tea buds. Thus it is these young tea buds which are hand-picked process into new taste of Matcha and nowadays it is popular as Matcha tea.

 

Matcha tea drinks by warriors before battles.

People learn this art from Zen Buddhist back in 13th century. That drinking Matcha tea could prepare them physical and mentally for battle. Because it gives physical and mantle calm to the body. So for this purpose the warriors drawing their strict code of conducts.

The famous samurai warriors develop a framework called Wabi. This framework gives complete details how to brew and consume Matcha. So this philosophy gives birth to Japanese tea, with which we are familiar with today. Today we are spending our lives with noble way with this amazing tea such as Matcha.

 

Matcha the world’s only suspension tea.

It is one of the key characteristic of the matcha tea. This makes it unique from all other tea. It is consumed in powder form and Wisk into warm water. It is not soluble in water it suspends in water.

It means that it is to be consuming immediately after preparation. Before settling down the tea into the bottom of the cup. This character makes Matcha the unique tea. That’s why Matcha knowing as the world’s only suspension tea.

 

 

Matcha is like a liquid meditation.

Zen Buddhist monks, use Matcha as a meditation tea. Because Matcha tea is famous as calming stimulant tea. It contain about the third amount of caffeine compare to the regular cup of coffee. Matcha tea gives a state of calming euphoria. A mental sensation alertness and deep relaxation.

This character is same as the effects of meditation. For this reason, it is refers as a liquid meditation. And Zen Buddhist monks use it for long meditation sessions for deep concentration. Nowadays many people drink it before yoga.

 

Matcha: A cup of pride.

Besides all cultural values, Matcha is healthy by nature. The amount of catechin polyphenols is higher in matcha. Or a high level of antioxidant helps us to protect us from many diseases.

Matcha is useful against cancer and reduces cholesterol. It reduces the risk of cardiovascular disease and blood pressure. It is also helpful for burning of fats, promoting weight loss and help in increasing metabolism.

We know that Matcha contain higher amount of antioxidant as compare to regular green tea. This amount is 137 times greater than the regular cup of green tea and all these makes, Matcha is 100% natural, mind-blowing and wonderful tea.

 

Two color tea: Bluish Green > Yellowish Green.

The green color or hue of Matcha is the sign of its quality. The bluish green color Matcha is considering as a high grade Matcha. While the brownish Matcha is consider as more common grade. In Japan a simple thumb rule is uses to classify the Matcha tea colors.

The pine tree Green is also available in dark and bluish green. Or the bamboo green is available in lighter yellowish green. Here the pine tree green is more superior. This distinction gives the facts and results about the topmost Matcha green tea.

From these facts we observe that the youngest pair of leaves on the tea stem is on top list. This handpicked produce a premium quality of Matcha. This production Method of Matcha through this process i.e. Niyou tsumi(two leaf picking). Such process produce the best green color Matcha.

Matcha gives the Aroma of Oika.

It is another great feature of Matcha tea. That it gives the aroma of Oika. It is the refreshing characteristics of greenish shade grow tea. The fine Matcha and its Oika aroma captivating and inviting the drinkers. This aroma is uses by people for further exploring and tasting. And this fragrance is only present in high grade Matcha. This is the only two types of green tea which grow under shade.

 

Matcha has a great Umami Taste.

The high grade Matcha has a famous umami taste. Sometimes umami famous as the 5th mysterious flavor. It composes on sour, bitter, sweet and salty tastes. These taste synonymous with the broth and sweet-savory taste. This taste is due to the high concentration of glutamate and theanine in the young shoots.

Organic pigments of ionone-related compounds from caroteniods are adding due to photosynthesis. These pigments are adding in the young shoots of shade-grown tea trees. In high grade matcha, these are responsible for the mysterious great umami taste.

Matcha is a sensitive tea.

As we know that green tea is closest to their pre-plucked state. This is the evidence of their greenness. We often see the quick de-enzyme feature of green tea after plucking. It is due to prevent the further oxidation. This turns the tea brownish in color. Like the sliced apple turns brown when it is exposes to air.

Matcha is very sensitive to light, air, heat and moisture. When the course of oxidation runs, the tea leaves undergo into a full transformation. And it exhibits the full different aroma and taste. Oxidation creates great effects on tea leaves due to its small size and large surface area. This also results the exposure to heat, sunlight, air and moisture.

The best suitable oxidation temperature is 27-30.

Always avoid Matcha in transparent and non-airtight packing.

After opening, store keep matcha tea in dry and cool place.

Take it away from moisture, strong Adour and sunlight because it is very sensitive.

 

Water temperature and softness affects its taste.

Matcha tea has three key elements i.e. caffeine, catechin, and thiamine that contributes to the matcha tea best flavor here catechin gives astringent taste, while theanine gives mellow sweet taste and  third elements caffeine gives mild bitter taste.

So these elements in Matcha extracted in different temperature. These have a great effect on the flavor profile of Matcha tea. So its flavor profile can be adjust with the temperature of brewing water. Because caffine is extracting at high temperature while catechin is best over 75 . Theanine is extracting best at low and high temperature.

If we want a softer and mellower flavor, water temperature must be low from 65 . Because lower temperature water suits Matcha flavor. In this temperature less caffeine and catechin while more theanine extracted. In additions to this information another best point is using soft water. Soft water contains fewer minerals.

Because minerals in water can spoils the delight flavor of three main elements of the tea. We also recommend you some precautions by using tap water for Matcha tea. Boil the tap water for more than 2 minute and then letting it to cool down. Cool down the water around 70  before brewing matcha tea.

We hope our article invites the people for further explore in the world of Matcha. We want to show the fascinating world of Matcha to the Matcha lovers and also tells the art of how to make the best flavor Matcha tea.

Our aim is to share the information with people about Matcha tea and to introduce the modern way of Matcha with ancient tradition of Japanese tea. We want to introduce the modern perspective with ancient tradition.

 

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