Oolong tea, a partially oxidised beverage, offers unique flavours and health benefits. Originating from China, it showcases diverse varieties, each with distinct characteristics, making it a favourite among tea enthusiasts and researchers alike.
Organic Matcha tea
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What is Matcha tea?
Matcha is finely ground powder from the leaves of the tea bush Camellia Sinensis.
These bushes are specially cultivated and the processing uses many of the same methods as green tea, which is also produced from the tea bush.
Tea traces its roots back to the Tang Dynasty in China (618 – 907).
It was later brought to Japan from China by the Zen Buddhists who made matcha tea a natural part of their tea ceremony (Matcha in Japanese is 抹茶, pronounced [mat .tɕa]).
The traditional Chinese and Japanese tea ceremony is built around three levels; preparing, serving and drinking matcha.
In modern times, matcha is also used in cooking, adding flavor and color to a variety of dishes.
The powder is used in smoothies, baked goods, rice, ice cream and lattes.
Although the powdered tea hasn’t been popular in China for some time, there is now a global resurgence of matcha, including in China.
In Japan, it continues to be an important element in Zen monasteries.
How is matcha made?
From growing the tea bush (Camellia Sinensis) to processing the leaves, matcha tea is made differently than traditional tea.
The process starts up to three weeks before you harvest the leaves.
Here, the bushes are covered to prevent them from being in direct sunlight.
This method is often described as shade farming.
Through shade cultivation, the concentration of nutrients, including the proportion of catechins called epigallocatechin gallate (EGCG), an antioxidant, is increased relative to normal green tea.
This antioxidant has been linked to fighting certain cancers.
During the actual processing of the leaves, after harvesting, all the stems and ‘veins’ in the leaf are removed so that only the leaf itself remains.
The leaves are then heat-treated with steam or a short roasting process.
Steaming the leaves is a method particularly used in Japan.
By heat treating the leaves, the leaf cells are closed, preventing the fermentation process.
This also ensures that nutrients and flavor are preserved.
The leaves are then finely ground and turn into the characteristic green powder we know.
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the ultimate guide to making perfect green tea at home
To make perfect green tea, use fresh leaves or quality tea bags, steep in water at 70-80°C for 2-3 minutes, and enjoy!
What does matcha smell and taste like?
A good matcha should smell fresh, inviting and vegetarian, almost like freshly blended baby vegetables.
Then you know you can make some good, sweet cups of matcha.
However, it must be said that the flavor is often something that can take a little getting used to.
Once you’ve blended a cup of matcha, the flavor will be bittersweet, it shouldn’t taste unpleasantly bitter.
The sweet taste comes from the complex structure of amino acids in the tea.
The sweet notes therefore come naturally, without adding sugar or honey or agave or other sweeteners.
A good cup of matcha should have a long, pleasant finish that lasts a good 30 seconds, if not longer.
This is how to characterize a truly excellent matcha.
You can add vanilla or ginger to your blend, some people also prefer to add milk.
However, studies have shown that if you add cow’s milk, the absorption of nutrients will decrease due to the calcium in the milk, so avoid cow’s milk if possible when making matcha.