Marvellous Matcha Green Tea Powder
Matcha green tea powder is perhaps the most popular green tea on the market today. What is it and what are its health benefits? Matcha is a variety of finely-powdered green tea. It is the centerpiece of the traditional Japanese tea ceremony. Nowadays, matcha is used to dye and flavor foods such as tea cake, mochi and soba noodles, green tea ice cream and wagashi (Japanese confectionary). The use of matcha in modern drinks has spread to Western cafes where, as in Japan, it is a component of lattes, iced drinks, milkshakes and smoothies. It can also be found in alcoholic liqueurs. Because of its health benefits, it is found in numerous health food products. In 2003, studies at the University of Colerado found that the concentration of the antioxidant EGCG available from drinking matcha is up to 137 times greater than the amount from other commercially available green tea.
 In China (600-900), tea leaves were steamed and powdered and made into bricks or 'tea cakes' for storage and to trade. Later the whisking of powdered tea with hot water in a bowl became a popular drink. Chan monastic code from 1103 describes the etiquette for tea ceremonies. Powdered tea came from China to Japan in 1191 to Zen monasteries, where it was enjoyed by aristocratic society and so cultivated by plantation tea owners. Processing Matcha Matcha is made from tea shrubs grown in the shade and covered before harvesting to prevent direct sunlight. Growth is slowed and the tea becomes sweeter as a result. The leaves are laid out flat to dry (and are called 'tencha'). They are de-veined and de-stemmed and stone ground to a fine, bright green talcum like powder called matcha. It may take up to 1 hour to grind 30g of matcha. The most famous matcha producing areas in Japan are Uji, Nishio, Shizuoka and northern Kyushu.
 Traditional Preparation of Matcha A special wooden spatula is used to push the matcha through a fine wire mesh sieve. It is placed in a small tea caddy known as 'chaki'. A small amount is placed in a bowl using a bamboo scoop and hot (not boiling) water is added. The mixture is whisked using a small bamboo whisk. There should be no lumps and no ground tea remaining on the sides of the bowl. It is served with a small wagashi sweet and without milk or sugar. The amount of matcha used is dependent upon the consistency and taste of the tea required. For a list of the health benefits of matcha green tea powder, please go to http://www.healthy-green-tea.com/green-tea-powder.html
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