Matcha green tea first came to fruition in Japan, around 850 AD, when the matcha tea process was engineered.
Towards the end of their growing cycle and before harvest, green tea plants are covered with a shade cloth to promote better flavour and texture. After harvest, the leaves are steamed to prevent fermentation and dried, then aged to further deepen their flavour. Once ready, the dried, aged leaves are ground to make a very fine powder. This is how matcha green tea is made!
To make a good cup of matcha green tea, it is actually much simpler than its green tea (leave) counterpart, which has to be steeped in hot water to reap the benefits. Matcha tea, which uses the entire leaf, and is measured into a heated bowl, traditionally known as a chawan from its Japanese origins. Hot water is then added to the bowl and, with a bamboo whisk, it is briskly agitated until it becomes smooth and frothy on top. Of course, not many of us have access to the traditional chasen (bamboo) whisk, so a conventional whisk will work just as well.
Matcha green tea is well known to be full of health and nutritional properties. More importantly, matcha green tea has an abundance of evidence indicating its ability to ward off inflammation, lower the risk of heart disease, reduce levels of triglycerides (bad cholesterol) and blood sugar in people with diabetes.
Some of these well-known benefits offered by enjoying a cup of matcha green tea include:
Matcha green tea is a powerhouse of health-promoting properties. Check out our full list of natural herbal blends of tea online including matcha, and bring your own whisk!
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