For a few, the notion of drinking a black green beverage that has been mixed from a powder-like substance and tastes somewhat fishy, isn’t particularly appealing. But in fact, matcha is becoming one of many new trends for not merely the health and beauty-conscious, however in the overall market as well. Its appearance such popular cafes as Starbucks, with the new Matcha Latte, is further proof its increasing popularity. Tea bags be careful, there’s a fresh means of drinking the green antioxidant beverage and it doesn’t involve steeping.
Matcha has its origins in ancient Japan, being the favorite drink of the famous geisha tea houses. The traditional serving of matcha is really a learned art of the geisha culture and tourists in cities such as for instance Kyoto can pay costly amounts to wait shows where they watch these beautiful, doll-like women serve the tea in its traditional ceremony. Or they are able to spend even more to actually go to a traditional tea houses and be served a pot of matcha with some sweet traditional Japanese pastries.
So just what is matcha and why all of the fuss? To put it simply, matcha may be the green tea of green teas. It’s the first harvesting of the young green tea leaves and the pulverizing of these into a fine green powder which can be then stored in small tins and sold in the fine tea shops around Japan matcha latte. A tiny amount of this powder is then mixed (using a particular wooden mixer which somewhat resembles a tiny egg beater) with a tiny amount of warm (but most certainly not boiling as this destroys the properties of the tea) in a tiny bowl, until creating almost a frothy liquid. The mixture is then included with the rest of warm water and voila– matcha! https://www.bonsaicha.com/
Traditionally the tea isn’t served with sugar, but accompanied by a sweet treat or chocolate. It could result quite bitter and almost fishy for some first-timers, because the taste is surely an acquired pleasure. Adding for some foreigners’ shock may be the round, white sweet bean-filled pastries traditionally served with matcha in Kyoto. But, in reality, matcha should indeed be a developed pleasure and after having a few servings, the flavor definitely is acquired.
In Japan, matcha is as common a taste as chocolate or strawberry. In supermarkets it is common to start to see the dark green powder as a topping or flavor for sets from ice cream to cakes to chocolate bars (ever here is another matcha flavored Kit Kat bar?) In Japanese Starbucks, it is common to see young girls drinking Matcha Frappuchinos or businessmen ordering a matcha latte. But will the remaining world be susceptible to this powdery green tea?
To learn the solution, take a look at certainly one of your neighborhood tea and coffee specialty stores. Chances are they have tins of matcha on the shelves. And odds are they are top sellers, despite the high cost (even in Japan these little tins are not cheap, about five times the expense of green tea sold in bags). And for more proof, check out the sites which can be specialized in the sales of matcha overseas…there are many! What’s it about matcha that has foreigners scooping it into their mugs as well?
Perhaps it is the fact that matcha has some double the antioxidants of green tea in bags. Or the fact that Japanese women swear by its skin-rejuvenating powers. Or just the trendiness of drinking tea out of a wonderful little metallic tin with a floral Japanese design on it. Long lasting reason, little paper tea bag beware…there’s a fresh tea in town.