Matcha green tea is second to none. Benefits and minor harm determine the value of this drink. The product is made from special raw materials "tencha", the peculiarity of which is growing in the shade. Tea has distant Chinese roots, but it is considered to be its homeland Japan... What do you need to know about the drink? What properties does it possess? How is it produced and prepared for consumption?

Description tea

In parallel with its rich history, matcha green tea is characterized by ancient semantic fullness. In Japan, it was initially used. Buddhist monks. They used it as a meditative tool.

The healing properties of the tea in question determined the attitude towards it as a medicine. Later, thanks to the unique taste, the match gradually began to gain the attention of residents of other countries and continents.

The process of preparing matcha tea leaves is carried out once a year and is characterized by a number of peculiarities. The sequence of stages of production:

The use of the resulting infusion has stepped beyond the tea ceremonies. Tea is used in a medical direction, for cosmetic purposes, in cooking for preparation.

You can buy tea leaves in supermarkets, tea shops and various internet sites. The shelf life is one calendar year. Tea leaves should be kept away from sunlight and moisture. For this purpose, you can use a glass container with a tight lid.

Tea composition

Vitamin and mineral cocktail of the constituent elements of the green tea in question determines its healing properties. A cup of aromatic drink enriches the body with such elements as:

The healing properties of tea

The list of what the tea in question is useful for the human body is an impressive list in length. It includes the following items:

• Manifestation of antioxidant qualities. The effect of consuming matches surpasses the action of the leaders in this matter: garlic, cabbage, prunes, and so on.
• Increasing the protective properties of the body's immune system. The drink in question is a natural antibiotic. Its use allows you to increase resistance to various diseases.
• Enhancing the functioning of the brain. The property is manifested in the qualitative perception of new information, in increased attentiveness, composure. This feature determines the advisability of using such tea during periods of increased mental activity.
• Normalization of the emotional state providing a calming effect.
• Accelerating the process of losing weight. Drinking the drink is harmless to the body and stimulates the burning of fat cells. Its calorie content is almost zero.
• Inhibition of age-related aging of the skin. The property consists in enhancing the protective properties of the skin, in smoothing out the negative effects of ultraviolet rays and other harmful factors.
• Prevention of diseases of the heart and blood vessels. Statistics indicate that this quality is of greater importance for the male half of society. Regular consumption of matches reduces the likelihood of these ailments by 11 percent.
• Equalizing cholesterol levels.
• An obstacle to the development of varicose veins.
• Increased efficiency and activity. The effect of the use lasts for a quarter of a day. Not accompanied by an increase in pressure and excitability. The property is provided by the compound component L-theanine.
• Opposition to the development of caries.
• Equalization of blood pressure.
• Prevention of kidney stone disease. Drinking the drink contributes to the natural cleansing of the body. Toxins and heavy metals are removed from it. The result of this property is that organs acting as "filters" suffer less from bad deposits.
• Reducing the likelihood of developing cancer cells.

The beneficial properties of matcha are best manifested due to the powdery state. After brewing any tea, the leaves give up only a part of their valuable composition. The drink in question is drunk completely(including thick). This indicates a full use of the contained vitamins and minerals.

In the places where the matches are grown, the indigenous people rarely get sick, and the average life expectancy reaches nine decades. These facts are associated with the healing properties of the drink.

Harm and contraindications of tea

Despite the wide range of positive properties of tea, there was also a place for contraindications.

The feedstock contains significant concentration of lead. The latter is absorbed from polluted air in places where tea grows. This chemical element, along with all vitamins and minerals, is absorbed 100 percent. This is not a reason to completely exclude match from the diet.

The solution to the problem and the prevention of possible negative consequences is possible by means of quantitative restrictions. The recommended maximum daily dose of the drink is 2 cups.

Choosing the right tea

When buying the tea in question, you should be guided by such knowledge:

• the original welding color is bright green;
• an exclusively organic product (obtained without the use of chemistry) can provide significant benefits to the body;
• the grinding should be very fine and even;
• the drink in question is not a cheap delicacy, the minimum cost of the original is $ 20 per 30 grams (if you get a moderate-cost option, you need to make sure that this is not a powder of an ordinary green drink);
• comparing Japanese and Chinese products, preference should be given to the first option (this is due to more favorable climatic features).

Tea recipes

The procedure for preparing matcha differs from traditional tea recipes. There are a number of general recommendations:

• the preparation process is carried out immediately before tea drinking (in Japan, brewing a drink is considered part of the tea ceremony);
• the dishes used are preheated;
• the use of steep boiling water is prohibited (otherwise, part of the taste, aromatic and healing qualities will be lost).

Among the most common recipes are the following:

Classic recipe

Components:

• tea leaves - 2 grams;
• water - 80 milliliters;
• sweeteners if desired;

Brewing procedure:

• tea leaves are filled with boiled water;
• in case of lump formation, it is possible to use a whisk;
• served with selected sweeteners.

The strength of the drink is insignificant. The color is bright green. The tea is suitable for daily consumption.

Matcha with milk

Components:

• matcha tea leaves - 1 teaspoon;
• milk - 0.2 liters;
• sweeteners if desired;
• water - 70 milliliters.

Cooking procedure:

• tea leaves are poured with boiled water (the action should be slow, in parallel, the mixture must be stirred with a whisk);
• milk is boiled, whipped in any way until a small foam is formed, slowly poured into the main drink;
• Foodies can supplement their tea with cinnamon and sweeteners.

Drinking cold tea is a priority.

Excessive bitterness may indicate poor brewing quality or violations of the cooking process.

The high cost of the drink is justified by the healing effect, memorable taste and aroma properties, and the special atmosphere of the tea ceremony. Those who have tasted this tea at least once will remember it for a long time.

Matcha is a green tea grown in Japan using a special technology. The original Japanese name is matcha. A distinctive feature of this variety from other varieties is the powdery state obtained by grinding young and dried leaves. Does not include veins and stems. Tea raw materials are harvested once a year, pre-shaded from the scorching sun rays. This technology allows you to get a sweet taste of the drink, and the composition is enriched with amino acids. Matcha is traditionally used in Japanese tea ceremony. It is believed to rejuvenate and prolong life.

Features of Japanese matcha tea

Like other popular green teas - sencha and gunpowder - matcha is grown according to the same scenario. The initial raw material is tea leaves - tencha. In the last 2 weeks before harvesting, they are shaded, while other representatives continue to absorb the sun's heat. A similar technique removes a bitter aftertaste from the foliage, brings juiciness and tenderness. Then the collection is dried and ground in stone millstones. Powder brewed in water dissolves, and most of the vitamins and antioxidants remain in the drink.

One cup of this potion will be an alternative to 10 cups of regular green tea.

Despite its original Japanese roots, tea is now grown in China and many Asian countries. The countdown to the first harvest begins on the first spring day - it is 88 days. Then there will be the second and third, but the first one gives the highest quality product. Professionals immediately understand the difference in several ways: taste, smell, color.

After harvesting, the crop is processed in two possible ways:

• The stems and veins are removed, twisted and dried - the Gekuro variety is obtained.
• Dried without deformation of the leaves - this is tencha tea.

To exclude oxidative processes and keep antioxidants in the composition to the maximum, the leaves are pre-steamed. Then it is thoroughly ground into powder.

The flavor varies by variety, depending on the time of collection, the type of processing and the amount of antioxidants. The highest quality is considered to be early harvest, when a tea drink with a sweetish taste and intense aroma is obtained.

How to brew correctly?

The Japanese attach particular importance to the tea ceremony. They enjoy drinking this drink. It is matcha that occupies a leading position among its fellows. To fully appreciate the rich tea bouquet, you need to be able to brew it correctly. Vanity and haste are unacceptable. For these purposes, the Japanese have a whole set of devices: a measuring cup, a strainer, a bamboo brush, a special teapot or a low bowl.

The main thing in the process is the optimal temperature degree. You can not brew the powder with boiling water: this immediately kills the taste and reduces the benefits.

Now on sale there are teapots with different temperature regimes. The permissible temperature limit for matcha tea brewing water is 70–80 ° С. There are two brewing methods: strong - koitya, weak - usutia. In any case, matcha tea is drunk completely, without leaving a residue and adding honey or lemon (to taste).

Procedure for obtaining a koit:

1. 1. Take a pre-calcined dry dish, add 4–5 g of powder.
2. 2. Pour 50 ml of water of the required temperature and stir slowly. You will get a thick, viscous consistency with a tart and sweetish odor.

Cooking usuta:

• For 2 g of powder brewing, take 80 ml of water.
• The kettle is warmed up and dried.
• Beat the resulting mass with a bamboo whisk until all the lumps disperse and foam appears. It turns out a less dense green consistency with a slight bitterness in the taste.

Beneficial features

Drinking a cup of powdered Matcha tea provides the body with all the missing vitamins and minerals. The chemical composition is rich in antioxidants. According to research, there are 140 times more of them than regular green tea. The caffeine content is comparable to that of coffee. The difference in the degree of influence on the nervous system: tea gives tone and fills with energy, coffee - oppresses and increases nervousness.

Matcha tea saturates the body, tones up and increases physical endurance.

It should be noted that the drink lowers excess acidity, unlike coffee. Its alkaline environment has a beneficial effect on the body, restores the acid-base balance. This property saves people who are far from healthy food.

The beneficial effects of tea on the body:

• Soothes. Since ancient times, Chinese and Japanese monks have used this tea for meditation and relaxation. With an apparent calmness, the concentration of attention increases. This is due to the presence of the amino acid L-Theanine in the chemical composition. It stimulates alpha waves in the brain, which allow you to relax without drowsiness.
• Improves brain processes. L-Theanine produces two more unique substances: dopamine and serotonin. A cup of tea in the morning will cheer you up, charge you with positive energy, and add activity. Unlike coffee, the energy from tea is more systematic, without losing focus on important things. There is no nervousness, pressure does not jump.
• Burns extra calories, promotes an accelerated metabolism, which is popular with people on diets. Fats disappear from regular tea drinking several times faster than from other weight loss products. It is important that there is no harm to the body.
• Cleans the body: the leaves, covered at the last stage, intensively produce chlorophyll inside. It gives not only a rich green color to the drink, but also removes heavy metals and toxins. In other words, it is a natural antioxidant.
• Strengthens immunity: the composition includes polyphenols, which serve as an antibiotic. Has a general beneficial effect on the body as a whole. One cup a day is enough to replenish vitamins A and C, calcium, potassium, protein and other elements.
• Removes "bad" cholesterol. People who drink matcha tea daily are less prone to heart disease. Cholesterol levels go down.
• Good for the skin. Polyphenols and antioxidants give the skin firmness and elasticity, and rejuvenate. The skin begins to cope better with negative external factors, does not perceive ultraviolet light.

There are contraindications. Drinking tea before bed is not recommended. Even organic growth and special processing technology do not diminish the harmful effects of lead in tea. This is especially true for varieties of Chinese origin. The environment there is more polluted. And since matcha tea is drunk completely, lead enters the body in its entirety.

Japanese green tea matcha (matcha) is a prime example of the fact that not only the world of commerce makes spirituality and cultural achievements of mankind a bargaining chip, but the opposite process is also taking place. What used to be a way of preserving goods has become an element of religious philosophy. What is special about these Chinese camellia leaves? Nothing at all. Matcha tea (in our country it is incorrectly transcribed as matcha) is made by the way it is grown, the collection of leaves and the technology of their processing. And, of course, brewing, since the traditional Japanese tea ceremony is unthinkable without matcha. This variety is as popular in the Land of the Rising Sun as sencha. In this article, we will give full information about the match and tell you about several ways to brew it. You will also be interested to learn about the beneficial properties of this type of tea. What do Matcha and Zen Buddhism have in common? You will find out if you read the information below.

Variety history

In the modern world, it is widely believed that matcha is Japanese tea. In fact, China is his homeland. In the Tang Dynasty (7-10th century), tea traders treated the leaves with steam and pressed them into briquettes to preserve the leaves. The drink in those days was prepared as follows: a piece of tile was fried, ground into powder and poured with hot water, adding mint and salt. During the Song era (10-13th centuries), traders used to grind tea leaves themselves. The resulting powder was pressed into briquettes. The tea was prepared as follows. The powder was poured into a cup, poured with boiling water, insisted and whipped with a special whisk until foam appears. For Zen Buddhists, this appearing and rapidly disappearing whitish cap has become a symbol of the corruption of our world. Religion spread from China to Japan in the late 12th century. And when people began to forget matcha in their homeland, the islands became so fond of the type of tea that they began to use it not only for spiritual meditation.

Growing technology

The raw material for the drink is provided by the Chinese camellia bush. But to say that matcha (or matcha) is Japanese powdered tea is like saying nothing. After all, there are also gunpowder, sencha (better known to us as sencha) and other varieties crushed into powder. And for the fact that matcha provides such a delicious drink fortified with amino acids, we have to thank the Japanese tea plantation owners in the Uji province. It was they who, from the 14th to the 16th centuries, improved the technology of cultivation, harvesting and the production of powder. Unlike other types of tea, for matches, the bush is covered with a very fine mesh, which prevents the penetration of sunlight. The leaves remain shaded for two weeks, which allows them to maintain their dark green hue. Thus, only two types of tea are grown: gekuro and tencha. "But what about the match?" - you ask. And this already applies to leaf processing technology.

Gekuro, tencha and matcha: what's the difference?

So, the leaves, which were shaded for two weeks before harvest, are plucked. If they are twisted into flagella and dried this way, the pearl dew (gekuro) variety is obtained. In the case where the leaves are kept straight and then ground into a powder, tencha comes out. Matcha is made from the latest type of tea. But in order for a more democratic tentya to turn into an aristocratic powder, all stems and even veins are carefully removed from the leaves. When such raw materials are dry, they are ground very finely. Puda turns out to be similar in consistency to talc, only bright green. Japanese matcha tea stands apart from its powdered congeners. Those, including tenchu, are defined by one term - konatya. Translated, this simply means "tea powder". But only tencha is the raw material for the matches. So: this is a leaf grown in the shade, devoid of veins and stems, dried straight and crushed to a fine powder.

Varieties of matches

Surprisingly, the resourceful Japanese have managed to create diversity here as well. Of course, like wine, Japanese matcha green tea differs in terroir (plantation location). The best "appellations" are considered Uji (near Kyoto), the northernmost part of the island of Kyushu, Nishio and Shizuoka. But, in addition to the terroir, matcha is also classified by its location on the tea bush. Young upper leaves are most appreciated. They are gentle, and the plant sends all its nutrients to them. The lower leaves have a more rigid structure, which affects the taste and properties of the drink. Harvest time also matters. When the net is removed, not all of the bush is ripped off. Leaves harvested later in the same year are of the inferior matcha grade. The age of the tea bushes themselves also matters. Plants that are more than thirty years old are valued most of all. And finally, processing, especially grinding. This is a whole art that not everyone can do. A good matcha should resemble fine talcum powder. Such a powder suffers greatly from oxidation. It must be stored in closed containers. Fermented matcha has an unpleasant brownish color and hay smell.

How to brew such tea

We have already mentioned the traditional way of preparing the drink by Zen Buddhists. In the secular culture of Japan (which never remains entirely secular), tea is brewed in two ways. The resulting drinks are called differently. The stronger matu (Japanese tea) is called koicha. It's dark and sweet even if we didn't add sugar. A weaker drink is called usuta. It is slightly lighter and tastes slightly bitter. But before brewing anything from a match, a special ceremony needs to be held. In Japan, special sieves are produced, to which the container is attached. They put the match on small cells and begin to push the powder inside with a special wooden spatula. This is how the compressed lumps break up. During the tea ceremony, matcha is served in a chaki, a small container. With a bamboo spoon, all participants put the chayaku in their cups - chavana.

Method for brewing koichi

In any case, whether we want to make the drink strong or, on the contrary, weak, boiling water is not used. The water needs to be cooled to 80 degrees. Strong Japanese matcha tea is brewed as follows: 4 grams of powder (which is equal to four chasyaki or one European spoon with a slide) is poured into chawan. Water is poured into 50 milliliters. This mixture is whipped with chasen - a special bamboo whisk - until smooth. It is important to break up any lumps and create a light foam on the surface of the drink. Thickness should not settle on the edges of the chavan. Koichu is usually brewed during a traditional tea ceremony. This drink is thick (reminiscent of honey in consistency) and slightly sweet.

Usutya brewing method

Weak Japanese matcha tea is prepared in a similar way to strong tea. Only the proportions of powder and water are different. For usutia, take two chasyaku or half a teaspoon of emerald powder. And more water is added - not 50, but seventy milliliters. Usutia drink in a more homely environment, as they say, without ceremony. Therefore, such tea is often not whipped until foam forms, but simply mixed well. But since usutia, unlike koitya, is bitter, wagashi sweets are served to it without fail. They should be eaten before drinking tea. And, of course, no sugar, lemon or milk is put into the drink.

Japanese matcha tea: properties

The drink made from this emerald powder (if brewed correctly) is delicious, delicate and refreshing. Everyone knows about the benefits of green tea. And we will not repeat ourselves here. We only note that if in other teas we drink the infusion and leave the leaves, then in the match we absorb the thick as well. And, therefore, we use 135 times more antioxidant substances that prolong youth, energize the body and stimulate the activity of the brain. Matcha (Japanese tea) contains the same amount of caffeine as black arabica drink. But emerald powder is also rich in L-theanine, a substance that reduces anxiety and helps focus. And the energy that coffee bestows is often impulsive. It is not for nothing that Zen Buddhists used matcha for meditation. This tea powder, more than coffee, is good for the stomach. Unlike espresso, which is considered an acidic drink, matcha is alkaline. Coffee is nerve-racking, while green tea can help you calm down and relieve stress. It relaxes and energizes at the same time.

And what is the harm?

But the match has undeniable advantages and disadvantages. But they are available only in the tea that is grown in China. The leaves of the bush have the ability to absorb harmful substances from the environment. And since in China the ecological situation is not very good, scientists find lead in teas there. This metal remains in the leaves of the tea leaves. So, when drinking regular tea, we do not use lead. But with the match, the situation is different. After all, we eat thick, and, consequently, harmful impurities. Also, don't forget that match, like any other green tea, is high in caffeine. Therefore, it should not be drunk less than six hours before bedtime.

Japanese matcha tea: reviews

The beautiful half of humanity in the Land of the Rising Sun has long appreciated the benefits of this powder. It is often included in creams, lotions, and other beauty products. After all, matcha is not only a storehouse of vitamins. This type of tea contains a huge amount of antioxidants that bind free radicals, thereby slowing down the aging process. In Japan, this powder is used both in cosmetology and in cooking, mixing it with desserts, cookies and ice cream. Those who often consume Japanese matcha tea powder claim in their reviews that the drink successfully helps to fight extra pounds. After all, it speeds up metabolism and cleanses the body of harmful toxins.

Matcha (matcha) is a fine powder of quality green tencha tea. Traditionally, a portion of a tea leaf is ground on a millstone just before tea drinking. Grilled, brewed and drank. Although not all that simple. “Brew and drank” is a purely European way - on the go and in a hurry.

Matcha tea is a traditional drink for tea ceremonies. And this, as you probably already heard, is a whole action that does not tolerate fuss and haste. We cannot repeat this, and we should not even try to portray the Japanese at the tea ceremony.

But, nevertheless, information about the super-usefulness of matcha tea has spread throughout all countries and continents, and a great many people who want to benefit from this outlandish green drink have appeared. The Japanese have established an industrial production of tea and supply it in vacuum packaging to supermarkets around the world - drink, get healthy.

How to brew matcha properly to get the most out of it?

Brewing matcha means mixing it well or whisking it in hot water. Tea can be prepared in a light or more concentrated form. Weakly brewed matcha in Japan is called "usutia", and strong - "koicha" - it all depends on the amount of water and tea leaves.

Matcha brewing utensils:

Measuring cup to accurately navigate the amount of water

A bowl for brewing tea - chawan (let it be ceramic or porcelain)

A bamboo measuring spoon called chasaku, which holds 1 g of tea powder. You can take a teaspoon, but keep in mind that two measured bamboo chasaku is equivalent to one teaspoon

A strainer through which the tea powder is sieved to remove lumps. You can use a chasaku (measuring spoon) to rub the lumps of powder in a strainer.

Bamboo whisk - chasen (required, otherwise the match will fail)

Making usuch (weak tea):

Pour 2 g (two measuring spoons) of the tea leaves into a pre-warmed and wiped dry bowl and add 70-80 ml of hot water (80 ° C).

Mix thoroughly with a whisk so that no lumps and tea leaves remain on the sides of the bowl. You can whip it into a lather, you can not whip it - at will or in accordance with a specific tea tradition.

Usutia - bitter in taste, bright green in color, not thick in consistency. This is a democratic tea, it is usually drunk without strict formalities with family or friends (within the framework of everyday tea culture).

Making koich (strong tea):

The dishes are warming up, as for any brewing, but the tea vessel must be dry.

The powder is taken twice as much - 4 g (4 measuring spoons or a full teaspoon).

Water will need 50 ml.

The mixture must be mixed with slow rotary movements. If the technology is consistent, the koitya will turn out to be thick and viscous with a sweetish-tart taste, with a beautiful, saturated green foam on top. Koicha is a drink of tea ceremonies.

Since matcha (matcha) tastes unusual - with bitterness, astringency, it is customary to serve national sweets - wagashi - for tea. They are eaten before tea drinking.

For any type of brewing matcha (matcha), tea is drunk together with the ground brew, which is the key to its usefulness.

To consolidate the information, watch the video - How to brew matcha tea correctly

The drinks of the world are sometimes so amazing that they make an indelible impression on us, such as Japanese matcha tea. These are leaves crushed into powder, which, when brewed, give the drink an unusual green color. Reception of matcha at home is a very beautiful act, but today you can also comprehend it at home.

Matcha is a powdery mass of Japanese green tea. As a result of its brewing, the drink acquires a beautiful bright green color. Matcha is an integral part of the ceremonial tea drinking in the Land of the Rising Sun.

Note! How to say matcha or matcha correctly? The correct name for Japanese mashed tea is "matcha", the stress in this word falls on the second syllable. "Match" is an acceptable colloquial form that can often be heard in Russian today.

From the history

Matcha powder owes its appearance in Japan to Zen Buddhists. In 1191, a monk named Eisai brought the Chinese matcha tea to his country. Over the years, in the Middle Kingdom, matcha was forgotten, but in Japan, on the contrary, it gradually gained popularity. It was especially widespread among different social strata in the 14-16 centuries. It was then that the Japanese tea plantation owners improved the technology for obtaining the highest grades of matcha.

Receiving

The preparatory process of the match begins even before the collection of raw materials: for a while (usually for several weeks), the tea bushes are shaded so that they do not fall on the direct rays of the sun. Such manipulations provide a slowdown in plant growth, a dark color of its leaves and their enrichment with a number of amino acids, which give the tea a sweetish taste.

At the next stage, the base for matcha-tencha is prepared. At the same time, the collected non-swirling tea leaves are dried and then milled. In the direct production of matcha, the prepared base is removed from the stems and veins, and then this mass is ground to obtain a green powder resembling talc.

Taste

The original taste of matcha is determined by the amino acids present in its composition. High quality tea has an intense, slightly sweet taste and rich aroma. Low-quality varieties (harvested later) have more modest taste characteristics, sometimes they are even capable of imparting an unpleasant and strong bitterness to the drink.

Benefits and contraindications

The benefits and harms of matcha for our body are incomparable: this Japanese powder tea is a real treasure of valuable substances.

Beneficial features

Traditional tea of ​​the Land of the Rising Sun has the following beneficial properties:

1. Matcha is rich in antioxidants. By their quantity, this drink occupies a leading position among all other "antioxidant" drinks, berries, fruits, vegetables. Powdered matcha contains more antioxidants than plain green tea, blueberries, prunes, broccoli, etc.
2. Due to antioxidants, it prevents skin aging. Reduces the negative effects of ultraviolet rays on it.
3. It helps to strengthen our immunity.
4. Improves brain activity, ensuring good concentration of attention and increasing the quality of assimilation of a large amount of information. At the same time, it relieves a person from nervous tension. Matcha is a drink that students in Japan are especially fond of when they pass exams.
5. Stimulates the process of losing weight.
6. Helps reduce cholesterol - low density lipoprotein.
7. It is used to prevent diseases of the heart and blood vessels. According to doctors, men are more often exposed to cardiovascular diseases than the beautiful half of humanity, but if they are fans of matcha tea, their risk of such ailments is reduced by 11%.
8. Makes a person more energetic, invigorates. At the same time, it does not increase blood pressure and does not have a negative effect on the activity of the heart. The effect of one cup of matcha can last up to 6 hours. It contains the amino acid L-theanine, which gives you vitality and strength.
9. It is an excellent natural remedy for preventing urolithiasis. Promotes the general cleansing of our body.
10. Reduces the risk of cancer. After all, matcha tea is a source of the strongest antioxidants - catechins (which have a polyphenolic nature).
11. Improves state of mind, fights depression.

The listed provisions are just the basic properties of matcha. He also possesses other valuable qualities, thanks to which his fans prolong their life.

Contraindications

Matcha tea has both beneficial properties and contraindications. The latter are primarily due to the presence of caffeine in the drink, which, however, has a milder effect on our body than other caffeine drinks. However, matcha tea should be used very carefully in people who are not allowed to use caffeine.

Also, the leaves of the tea bush can contain significant amounts of lead. When drinking powdered green tea, this heavy metal also penetrates into our body. Therefore, you should not neglect the "doses": it is enough to drink 1-2 cups of matcha a day.

How to brew

Today, matcha brewing options are not limited to traditional methods. Let's consider some recipes and algorithms for preparing this unique drink.

Classic recipe

There are two main ways to brew matcha according to the classic recipe, one of which involves preparing a strong drink (koitya), and the other - a weak one (usutia).

Before brewing, it is advisable to pass powdered tea through a special sieve, for example, using a traditional wooden spatula to prevent the appearance of lumps.

The correct way to brew matcha tea is as follows:

1. A small amount of matcha is placed in a cup, according to custom, using a chayaku (bamboo spoon).
2. Water is added to the powder. Its temperature should not exceed 80 ° C - this is a strict rule.
3. The resulting mass is whipped until smooth, using a traditional matcha whisk (chasen), also made of bamboo.

Note! The prepared drink should be free of lumps and tea leaves on the surface of the cup. According to the classic recipe, no milk or sugar is added to tea. To "bring down" the possible bitterness of the drink, you can eat the traditional sweetness (wagashi) before drinking it.

Usucha, weak matcha, properly cook in the proportion: 2 g of tea (2 tablespoons of chayaku or 1 tsp without a slide) to 70 ml of water. This amount of ingredients is taken for 1 cup. This tea can be drunk with or without foam. What is the taste and color of usut? It has a lighter shade and more bitterness than a strong match.

The concentration of powder in the koitya is much higher. It is prepared in the proportion: 4 g of tea (4 tablespoons of chasyaku or 1 tsp with a slide) to 50 ml of water. It turns out a mass of dense consistency, which should be mixed slowly so that no foam forms.

It is interesting! For strong matcha, as a rule, expensive raw materials are used, collected from the oldest bushes (their age reaches 30 and more years). As a result, this tea becomes softer and sweeter than weak matcha.

You can make matcha tea at home. In this case, it is important to acquire the powder itself and the necessary tools. To learn how tea is brewed according to the classic recipe, see this video:

How to brew without a whisk

You should brew real matcha tea at home using the devices listed above. But, if you don't have a special whisk or sieve at hand, you can resort to some tricks.

The following brewing method has been known for a long time. Sift the tea powder using a regular strainer. Pour a small amount of water heated to 80 ° C into a container with tea, lightly beat the mass with a spoon. Then pour the mixture into a vessel with a well-closing lid, add the remaining volume of water (about 120 ml in total) and shake it all up (just like a cocktail). Of course, this recipe is far from traditional, but you can still feel the taste of matcha, reminiscent of the real one.

Matcha with milk, or matcha latte

Matcha latte tea is a popular milk drink today. To prepare it according to one of the recipes, you will need (1 serving):

• water - 1 tbsp.;
• almond or plain milk - 1 tbsp.;
• matcha powder - 2 tablespoons;
• coconut oil - about 2 tablespoons;
• vanilla extract - 1 tablespoon;
• honey (to taste) - 1-2 tablespoons

After boiling, the water is left for 5 minutes. for easy cooling. The milk is warmed up. Using a blender, tea powder, coconut oil, vanilla extract are mixed. Water and milk are added to the resulting mixture, and once again everything is slightly mixed. Honey is added to the finished drink. Then matcha tea with milk (latte) is poured into a beautiful cup and drunk with absolute pleasure.

Some rules for using a match

This Japanese drink, prepared according to the classic recipe, is bitter, so you can eat a non-cloying sweetness before drinking tea. Also, matcha tea should be drunk immediately after preparation: if it is left for a while, a precipitate may form. Drink matcha slowly, taking small sips.

Note! If you feel fine particles in your mouth when drinking this frothy tea, then the matcha was not whipped well enough.

Matcha during pregnancy

Drinking matcha tea during pregnancy is not prohibited. However, due to the presence of caffeine in it, expectant mothers should do this with extreme caution and better after consulting a doctor. A weak matcha will definitely not harm pregnant women if you drink it no more than 2-3 times a week, one cup a day.

Slimming

According to nutritionists, matcha is a great drink that can be included in a person's diet for weight loss. This tea helps to speed up metabolism, regulate cholesterol levels and, as a result, treat obesity.

Those wishing to correct their figure can prepare matcha tea as follows: 0.5-1 tsp. powder brewing is sifted into a container through a strainer, then 100-150 ml of heated boiled water (80 ° C) is poured into the tea, then everything is well mixed and infused for about half a minute. The calorie content of this tea is approximately 1 kcal per 100 g of powder (i.e. if one serving contains 2 g of matcha and 70 ml of water, then the drink will contain 0.02 kcal or 20 calories).

What is the Difference Between Mate and Matcha

The names "mate" and "matcha" are similar, but they are completely different teas. considered a tonic drink, it is especially rich in caffeine. The raw material for this tea is the leaves from the shoots of the Paraguayan holly tree. Mate is an ethnic tea that is an integral part of Argentine and other South American cultures.

How to choose

1. Look at the matcha color before purchasing. The bright green powder is one of the proofs of the good quality of this tea.
2. Choose organic matcha.
3. Do not seek to buy green powder tea at a low price, its quality types have a high price on the market. It varies depending on the store, variety, quality and country of production (except for Japan, matcha is obtained in Korea, China) and averages 700 rubles. for 100 g. Japanese premium tea is sold for about 850 rubles. for 50 g.

Useful information! You can buy this unique tea in shops specializing in the sale of tea products, in stores with Japanese goods, or through the Internet.

Blue match

Matcha blue tea is obtained from dried Klitoria (butterfly pea) flowers, ground to a powder. The country of its production is Thailand. This tea is similar to traditional Japanese matcha in that it is also a powder and is prepared with a bamboo whisk.

Interesting! To change the color of the flower drink to purple, you can add a drop of lemon juice to it.

Matcha green tea chocolate

Today, this powder is often used in cooking, for example, you can make cookies with matcha tea or buy ice cream with it. The most popular is chocolate with green matcha tea - Okasi. It is made from white chocolate with premium Japanese tea powder. It is a green chocolate bar. It goes well not only with green tea, but also with matchalate and coffee. You can buy such a chocolate bar for 200 rubles or more.

Various recipes with matcha tea for realizing your own culinary fantasies are easily searched on the Internet.