Matcha
| Maccha | |
|---|---|
 | |
| Type | Green |
| Other names | 抹茶, 'Rubbed Tea' |
| Origin | Japan |
| Quick description | Well-known powdery tea, generally expensive. |
Matcha (抹茶), sometimes spelled maccha, is a fine, powdered green tea used in Japanese tea ceremony and to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The most famous Maccha-producing regions are Uji in Kyoto (tea from this region is called "Ujicha"), Shizuoka, Northern Kyushu, and Nishio in Aichi on the main island of Honshū (tea from this region is called Nishiocha).
Maccha is generally expensive compared to other forms of tea, although its price depends on its quality. It can be hard to find outside Japan, as can the implements traditionally used to prepare and consume it.
History
Powdered tea seems to have been invented in China during the Song Dynasty (960-1279). Preparation and consumption of powdered tea was formed into a ritual by the Chan Buddhists, who drank from a single bowl as a sacrament.
Chan Buddhism (also known in Japanese as Zen), and powdered tea along with it, were brought to Japan in 1191 by the monk Eisai. Powdered tea was slowly forgotten in China, but 16th century tea master Sen no Rikyu formulated the rules of Japanese tea ceremony, specifying maccha as the correct tea to use.
Production
The preparation of maccha starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids that make the resulting tea sweeter.
After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (展茶). Tencha can then be stone ground to the fine, bright green, talc-like powder known as maccha.
Note that only ground tencha qualifies as maccha, and other powdered teas are known as konacha (粉茶, lit. "powdered tea"). The high level of Catechin it contains is a consequence of the very small particle size of the processed leaf.
The flavour of maccha is dominated by its amino acids. The highest grades of maccha have more intense sweetness & deeper flavour than the standard or coarser grades of tea harvested later in the year.
Spelling
See Romanization of Japanese for a detailed explanation of the different systems used.
Is it spelled maccha or matcha? Macha? The answer is not definitive. First and foremost, "macha" is incorrect. This is never the spelling, merely a mistake made by some. The other two spellings, one with the "double c" (more visible in Japanese supermarkets) and one with the "tc" (more common with North American companies) form the debate. The debate forms around the "sokuon", what linguists call a guttural stop, found in the middle of the word (more commonly referred to as a "small tsu" by those studying Japanese). The ideographs making up maccha are matsu (ground) and cha (tea). When written together, the Japanese language splices them with a slight pause, called a "sokuon". The "double c" is arguably more appropriate and reflects the transliteration method officially recognized by the Japanese government, but it comes less naturally to English speakers.
Preparation
Prior to serving, the maccha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved maccha is to be served at a Japanese tea ceremony, then it will be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl.
A small amount of maccha is placed into the bowl, traditionally using a bamboo scoop called a chashaku, and a modicum of hot (not boiling) water is added. The mixture is then whisked to a uniform consistency, traditionally using a special kind of whisk made of bamboo known as a chasen. There must be no lumps left in the liquid, and ideally no ground tea should remain on the sides of the bowl.
Usucha, or thin tea, is prepared with half a teaspoon of maccha and approximately 75 ml (2.5 oz) of hot water. Some drinkers (and schools of tea ceremony) prefer to whip the mixture to produce a light frothy "head," while others prefer as little foam as possible. Schools also vary on the amount of water and maccha. Usucha creates a lighter and slightly more bitter tea.
Koicha, or thick tea, requires significantly more maccha, as many as six teaspoons to 3/4 cup of water. Because the resulting mixture is significantly thicker, blending it requires a slower, stirring motion which does not produce foam. Koicha produces a sweeter tea, and is served almost exclusively as part of Japanese tea ceremonies. Special chasen designed for this purpose are often employed.
Because maccha is slightly bitter, it is traditionally served with a small sweet.
Other uses
Maccha is now a common ingredient in sweets. It is used in castella, manju, and monaka; as a topping for kakigori; mixed with milk and sugar as a drink; and mixed with salt and used to flavour tempura in a mixture known as maccha-jio. It is also used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including Swiss rolls and cheesecake), cookies, pudding, mousse, and ice cream. Even the Japanese snack Pocky has a maccha-flavoured version.
The use of maccha in modern drinks has also spread to North American café culture where, as in Japan, it has become integrated into lattés, iced drinks, milkshakes, and smoothies, as well as alcoholic beverages.
The health benefits of green tea and maccha have also raised significant interest in North America. Consequently, it can now be found in numerous health food products ranging from cereal to energy bars.