Matcha: health benefits and history

What is Matcha?  

Once the first flushes of leaf growth have emerged, the tea plants are hidden from direct sunlight for twenty to thirty days before they are harvested.

In the shade, the leaves grow slowly allowing increased levels of chlorophyll to develop, turning them a darker shade of green.

The leaves are laid out to dry until they crumble, before their veins and stems are removed. The leaves are ground up into a soft, velvety powder which is consumed whole, unlike other kinds of green tea where the leaves infuse their antioxidants and flavours into water.

Mill stones are used to grind the leaves, which takes a long time because if the stones get too hot the aroma becomes unbalanced. This is why grinding just thirty grams of matcha powder takes around half an hour. 

What does Matcha taste like?

Our Premium Matcha Tea should be whisked into hot water until a delicate layer of froth forms on the surface. Enjoy the umami flavour of Matcha with light aromas of with freshly-cut grass and spinach.

Matcha’s naturally sweet yet savoury flavour and creamy texture is thanks to its high amino acid content, which is higher than that found in traditional green tea.

Higher grades of matcha powder contain more amino acids, which make them taste sweeter, headier and deeper than lower, culinary-grade matcha. 

For a superior cup of matcha tea, try using our Premium-Grade matcha powder, which has a light, lasting and sweet aftertaste. 

A brief history of Matcha

In China during the twelfth century, a Buddhist monk named Myoan Eisai became the first to produce matcha powder, and used its effects for Zen meditation.

He noted how the alertness that can be felt from drinking matcha has an element of calm, yet provides an energised focus that’s prolonged compared with that felt from traditional green tea or coffee.

Monk Eisai took his new skill to Japan where the ritual of matcha was soon popularly used for meditation and casual drinking, especially by the upper echelons of society.

By the fourteenth century the tradition of drinking matcha in Zen monasteries had become prevalent.

The health benefits of Matcha

These are some health benefits that might convince you to switch from your daily coffee to a cup of matcha.

1. Gives you an energy boost

Matcha powder contains a rare amino acid called L-theanine, which allows its caffeine to be released slowly, providing long lasting, non-jittery energy that’ll leave you in a state of invigorated yet relaxed wellbeing.

2. Helps with weight management

When consumed on its own with water, matcha tea is almost calorie free, and can speed up the metabolism and fat-burning process by up to four times to support your weight management goals. However, you should also consider a healthy diet.

3. Detoxifies the body

Switch to matcha for a spring clean; when drinking matcha tea, whole leaves are consumed rather than being steeped in water and removed. This allows a higher concentration of nutrients to be absorbed by the body to help detoxify it.

4. Helps protect from free radicals

Matcha powder contains catechins, powerful antioxidants which help protect the body from free radicals that supplement ageing and disease.

Matcha is five times higher in chlorophyll than other kinds of green tea, while its protein, vitamin, fiber and mineral content are high enough for it to be considered a superfood. 

Here’s another reason to turn your caffeine green: unlike coffee and other teas, matcha doesn’t cause tooth staining.

So why not try a cup of matcha in the morning before a busy day, and see how you feel?

Learn more about teas and their health benefits

How to prepare Matcha?

To prepare traditional matcha tea, use two grams of matcha powder per 200 ml of boiled water, cooled to 70 degrees. Add the powder to a bowl with a little water andstir until you get a paste-like consistency. Next, add the rest of the water and whisk until a delicate layer of froth forms on the surface.

Any available whisk will do, but ideally you’d use a Chasen, which is a whisk designed especially for matcha to produce faultless froth. 

Chasens are traditionally made of bamboo and have more prongs than other whisks so that the matcha powder separates quickly without clumping.

The best bowl for whisking matcha is a Chawan, which means ‘tea bowl’ in Chinese. This ceramic bowl is durable enough to sustain the fast whisk that’ll create the smoothest foam for your perfect cup of matcha.

You may also use a Chashaku; a curved spoon-like utensil that looks a bit like a ski and is fashioned to scoop precise portions of powder into your Chawan. Chashakus are usually made of bamboo but they were originally carved from ivory.

Tea bowl and Shifuku (drawstring pouch), lead-glazed earthenware, gold lacquer, silk brocade, Japan, Edo Period, 17^th-18^th century. This chawan or tea bowl is known as Red raku, a style of pottery made with red clays that originated in the former Japanese capital of Kyoto. Via The Chitra Collection. 

The ritual of Matcha in Japan 

In Japan, drinking matcha is a spiritual custom; during tea ceremonies the meditative preparation, serving and drinking of matcha tea are practiced to induce a state of mindfulness.

These ceremonies, traditionally led by Zen monks, are usually held by tea masters who are trained in ‘the art of tea,’ which takes years to perfect and is why there are schools dedicated to tea training in Japan.

Formal tea ceremonies, known as ‘chaji,’ are led by tea masters or monks and last for up to 4 hours, while informal gatherings, called ‘chakai,’ can be hosted by anyone who knows the basics, and last for around 45 minutes. 

During the ceremonies, a bond of inner-peace is created between the host and the guests. Attendees wear kimonos and sit on woven tatami mats to receive a meal followed by sweets, and of course matcha tea. 

The host serves in silence and prepares the tea in front of the equally silent guests, but doesn’t consume any of the delicacies as a sign of respect.

These events are customarily held in tea houses, which are thoroughly cleaned and carefully decorated with Zen artwork and flowers in preparation.

Once the tea has been consumed, conversation is encouraged but topic is limited to the ceremony itself; matcha tea and the curious utensils used to make it, along with seasonal changes are discussed.

Hira-Natsume, wood, lacquer and gilding, Japan, Meiji Period, 1868 - 1912. Japanese natsume caddies exist in a wide variety of shapes and sizes, and this particular form is known as hira-natsume distinguished by its short, wide body and flattened lid. Via The Chitra Collection. 

The customs preformed in traditional tea ceremonies change slightly with the seasons, which are divided into two: the ‘sunken earth season’ from November till April, and the ‘brazier season’ from May to October.

In celebration of the ritual of matcha and the arrival of spring, why not share tranquillity and treats amongst pleasant company for a soothing afternoon in honour of all things fine and green?

Arrange a luxurious spread of beautiful snacks and seasonal bouquets for your loved ones to discuss springtime hopes and aspirations over cups of matcha tea.

Be sure to source premium matcha powder, an ornate bowl and a dainty whisk to put on an elegant display for your guests.