n. A powdered green tea used in the Japanese tea ceremony.
is finely ground powder of specially grown and processed green tea. It is special in two aspects of farming and processing: The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing. During shaded growth, the plant Camellia Sinensis grows more theanine as well as caffeine. Theanine together with caffeine is considered to account for the calm energy people might feel from drinking matcha. Matcha as in the powder form is consumed differently compared to tea leaves or tea bags. It is to be dissolved with some form of liquid, typically water or milk. People are increasingly realizing the importance of organic matcha since the entire matcha powder is ingested.
The traditional Chinese and Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style. In modern times, matcha also has come to be used to make matcha latte and flavour and dye foods such as mochi and soba noodles, green tea ice cream, and a variety of wagashi (Japanese confectionery). Often, the former is referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony. The latter is referred to as culinary-grade matcha, but there is no standard industry definition or requirements for either. Which matcha is good for making matcha latte is also subjective.
Blends of matcha are given poetic names known as chamei ("tea names") either by the producing plantation, shop, or creator of the blend, or, by the grand master of a particular tea tradition. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master's konomi, or a Butcher block of Leaf.
Usage examples of "matcha".
The tea itself is made from tea leaves ground into a powder and then whisked with boiled water into a frothy green mix we call matcha, which is very unpopular with foreigners.