Matcha: History, Production & Health Benefits

 

 

 

Matcha 

/ˈmætʃə, ˈmɑːtʃə/, 抹茶;

 

a finely ground powder derived from the specially cultivated and processed Camellia Sinensis leaf, known as Tencha. Matcha boasts numerous health benefits and carries a rich history that spans centuries and continents.

 

 

 

Matcha is not just another beverage; it is full of history, culture, and health benefits.

 

Originally from China and later refined and perfected in Japan, this meticulously cultivated and processed finely ground green tea, known as matcha, has gained worldwide attention in recent years. Its vibrant color, distinctive flavor, and impressive nutritional profile have captivated many. In this article we'll explore everything you need to know about matcha—from its rich historical background and intricate production methods to its numerous health benefits and contemporary uses. Whether you're an avid matcha enthusiast or just beginning to explore it, this article offers valuable insights into the fascinating world of matcha.

 

 

The Rich History of Matcha

 

Matcha boasts a rich history that spans more than a thousand years, with its origins rooted in ancient China. The story of matcha begins during the Tang Dynasty (618–907 AD), a time when tea culture was flourishing. During this period, tea leaves were steamed and compressed into rounded disk-shaped bricks, a method that made the tea easy to transport and trade. These compressed bricks were often ground into powder and mixed with water, laying the groundwork for what would eventually evolve into matcha.

The evolution of powdered tea into a cultural symbol began during the Song Dynasty (960–1279 AD) in China, where the practice of whisking finely ground tea leaves into a frothy beverage became a popular method of preparation. This technique not only set the stage for what we now recognize as matcha, but also played an important role in the cultural and social rituals of the time. In imperial courts and among the elite, tea was not just a beverage; it was a symbol of refinement, aesthetic appreciation, and even philosophical contemplation.

In 1391, during the Ming Dynasty (1368–1644 CE), the first Ming Emperor banned the production of compressed tea due to the excessive time involved in its manufacture, allowing only loose-leaf tea to be produced. This led to the decline of powdered tea consumption in China, while Japan continued to refine and develop it. By the 15th century, the Japanese innovation of shaded cultivation methods transformed matcha from its original brown color to the vibrant green tea known today.

 

 

History of Matcha in Japan

 

Matcha's journey from China to Japan is closely connected with the expansion of Zen Buddhism. In the late 12th century, Japanese Zen monks, including the well-known monk Eisai, traveled to China in pursuit of deeper spiritual understanding. During their travels, they not only brought back tea seeds but also introduced the tradition of preparing and consuming powdered tea. This practice became a central part of their Zen Buddhist rituals, as the tea's simplicity and the mindfulness required to prepare and consume it resonated with their teachings.

At first, matcha was highly regarded for its ability to support meditation, aiding monks in staying alert and focused during extended meditation sessions. The meditative aspect of matcha preparation, combined with its calming effects, played a significant role in enhancing the spiritual practices of the time.

Over time, matcha became more than just a monastic ritual. It evolved into a symbol of Japanese culture, particularly through the Japanese tea ceremony, or 'chanoyu'. This ceremonial practice was formalized during the Muromachi period (1336–1573) under the guidance of the legendary tea master Sen no Rikyū. Rikyū’s influence was pivotal in shaping the tea ceremony into an art form, emphasizing simplicity, mindfulness, and the deep connection between host and guest. Through chanoyu, matcha transcended its origins, becoming a profound expression of Japanese aesthetics and philosophy.

While modern Japanese matcha shares its origins with ancient Chinese powdered tea, it has undergone substantial changes over the centuries. The cultivation techniques, ceremonial preparation, and even the flavor profile of matcha have been refined in Japan, creating a unique product with its own characteristics and cultural value. Today’s Japanese matcha is celebrated for its vibrant green color, smooth texture, and rich, umami flavor, standing in contrast to the powdered teas that once flourished in ancient China.

 

 

How Matcha is Made

 

Understanding how matcha is crafted and produced is key to appreciating its quality and flavor. The production of matcha involves several carefully controlled steps:

 

1. Cultivation and Terroir: Terroir refers to the unique combination of factors like climate, soil, topography, and cultivation practices in a specific region that influence the characteristics of agricultural products, including tea. Each terroir will impart its characteristics to the tea plants such as flavor and aroma, nutritional composition and color and texture. This is why terroir is important for the unique flavor profile of high-grade matcha.
2. Selection of cultivars: The journey to producing high-quality matcha starts with the careful selection of tea cultivars. Varieties such as Asahi, Uji-Hikari, Saemidori, Samidori, Okumidori, among others, are often favored for their flavor profiles and vibrant green hue. These cultivars are specifically bred to thrive in shaded environments, a critical aspect of tencha cultivation. Choosing the right cultivar is essential to achieving the perfect balance that characterizes premium matcha.
3. Shade-Growing the Tea Plants: About three to four weeks before harvest, the tea plants are shaded to block out direct sunlight. This process increases chlorophyll production, giving matcha its vibrant green color, and boosts the production of amino acids, particularly L-theanine, which contributes to its unique umami flavor and ooika aroma. For machine-harvested conventional matcha, synthetic materials are used to cover the tea plants directly. In contrast, only a small percentage of matcha is hand-picked and shaded using natural materials like straw and bamboo scaffolding. This traditional method, known as 'Honzu', is labor-intensive and reserved for only the highest quality matcha.
4. Harvesting: The finest matcha is made from the youngest and most tender leaves of the Camelia Sinensis plant, harvested during Spring, the first flush of the season. Only the highest-grade matcha is carefully handpicked, a labor-intensive process reserved for a select group of tea buds and leaves. This traditional method, applied to a very small percentage of matcha production, ensures the finest quality and preserves the delicate flavor profiles that are characteristic of premium matcha.
5. Steaming: Immediately after harvesting, the tea leaves are steamed to halt oxidation, preserving their green color and rich nutritional content. This steaming process is crucial for maintaining the freshness and flavor of the tea. After steaming, the leaf is not rolled, as in the case of gyokuro or sencha, but it is left open, this will ensure that all the characteristic and flavours are kept within the leaf.
6. Drying: The steamed leaves are then air dried and cooled. This step is crucial to maintaining the leaves’ freshness and preventing spoilage. Here it becomes aracha-tencha. Later the dried tencha leaves are stripped of stems and veins one by one by hand, leaving behind only the pure leaf material, then is stored in ceramic air-tight jars for approximately 6 months to let it mature before is stone grounded into its powder form, matcha.
7. Grinding: Finally, after the 6 months curation period the tencha is grounded into a fine powder to 1 to 20 microns in size using traditional granite stone mills. The grinding process is slow and deliberate to ensure a smooth, fine consistency that defines high-quality matcha. It usually takes an hour to produce approximately only 30 grams of matcha.

 

 

Cultural Significance of Matcha in Japan

 

Matcha holds profound cultural significance in Japan, deeply intertwined with both tradition and modern life. Its importance is most prominently reflected in the tea ceremony, or "chanoyu", a highly ritualized practice that is much more than just the act of drinking tea. The tea ceremony embodies the core principles of Japanese aesthetics and philosophy: 和敬清寂- harmony (和wa), respect (敬kei), purity (清sei), and tranquility (寂jaku). Every movement and gesture within the ceremony is deliberate and imbued with meaning, from the precise preparation and presentation of the tea to the serene and mindful act of its consumption. This ritualized practice is a spiritual journey that fosters a connection to nature and encourages a state of mindfulness and peace.

Beyond the tea ceremony, matcha’s influence permeates various aspects of Japanese culture and craftsmanship. The artistry involved in creating the tools and accessories for matcha is a testament to its cultural value. Pottery artisans meticulously craft tea bowls (chawan), while skilled bamboo artisans fashion the whisks (chasen) and scoops (chashaku). Iron artisans contribute by forging cast iron kettles (chagama), and calligraphers and artists create the kakejiku scrolls that adorn tea rooms. Each of these elements plays a vital role in the tea ceremony, enhancing the experience through their craftsmanship and beauty.

Matcha also holds a prominent place in Japanese culinary arts. It is a key ingredient in traditional sweets, such as wagashi and mochi, where its distinct flavor complements the delicate sweetness of these confections. In contemporary cuisine, matcha has inspired a range of innovative creations, from matcha-flavored ice creams and lattes to an array of desserts that marry traditional and modern tastes. The vibrant green hue and rich flavor of matcha contribute to its widespread appeal, symbolizing balance, harmony, and the essence of Japanese aesthetics.

The global popularity of matcha has further extended its cultural reach. It has become a versatile ingredient in international culinary traditions, appearing in everything from pastries and smoothies to sophisticated dishes in high-end restaurants. Matcha’s introduction into the world of mixology, where it is used to craft modern cocktails, showcases its adaptability and universal appeal. This global embrace of matcha underscores its significance as a cultural bridge, transcending boundaries and disciplines while maintaining its deep-rooted connection to Japanese heritage.

 

 

Health Benefits of Matcha

 

Matcha is celebrated for its numerous health benefits, which are attributed to its high concentration of nutrients and antioxidants. Here are some of the key health benefits of consuming matcha:

 

1. Rich in Antioxidants: Matcha is packed with antioxidants, particularly catechins, which help fight free radicals in the body. The most potent catechin in matcha, epigallocatechin gallate (EGCG), has been linked to reduced inflammation, improved heart health, and even cancer prevention.
2. Boosts Mental Clarity and Focus: Matcha contains L-theanine, an amino acid that promotes relaxation and enhances focus. Combined with the moderate caffeine content in matcha, L-theanine provides a calm, sustained and longer lasting energy boost without the jitteriness associated with coffee.
3. Supports Weight Loss and Metabolism: Matcha has been shown to increase metabolism and help the body burn fat more efficiently. The catechins in matcha promote fat oxidation, making it a popular choice for those looking to manage their weight.
4. Detoxifies the Body: The chlorophyll in matcha acts as a natural detoxifier, helping to cleanse the body of heavy metals and toxins. Regular consumption of matcha can aid in overall detoxification and improve liver health.
5. Improves Skin Health: Thanks to its anti-inflammatory properties and high antioxidant content, matcha can improve skin health. It is often used in skincare products to reduce redness, prevent acne, and protect the skin from environmental damage.

 

 

Contemporary Applications of Matcha in Food, Beauty, and Wellness

 

The versatility of matcha extends far beyond traditional tea drinking. In recent years, matcha has become a popular ingredient in various aspects of modern life:

 

1. Culinary Innovations: Matcha is used in a wide range of culinary applications, from matcha lattes and smoothies to matcha-flavored desserts like macarons, cakes, and chocolates. Its unique flavor profile makes it a versatile ingredient that can be incorporated into both sweet and savory dishes and drinks adding a unique flavor and vibrant color. The global popularity of matcha has led to its fusion with various international cuisines. Chefs and food enthusiasts experiment with matcha in innovative ways, creating dishes that blend traditional Japanese elements with contemporary culinary techniques.
2. Beauty Products: Matcha’s high antioxidant content has made it a popular ingredient in skincare and beauty products. You’ll find matcha in face masks, cleansers, and moisturizers, all designed to rejuvenate and protect the skin. Its anti-inflammatory properties make it especially beneficial for those with sensitive or acne-prone skin. Its presence in wellness products reflects a growing trend towards natural and functional ingredients in personal care.
3. Wellness Trends: Matcha has found a place in the wellness industry as a superfood. It’s often included in health supplements, protein powders, and wellness teas aimed at promoting overall health, boosting energy levels, and enhancing mental clarity.

 

 

 

In summary, matcha is a unique and powerful tea that offers a rich blend of history, culture, and health benefits. From its origins in ancient Japan to its central role in Japanese culture and its modern applications in food, beauty, and wellness, matcha continues to captivate people around the world. As interest in matcha grows, so does our understanding of its many benefits and uses. Whether you’re drinking it in a traditional Japanese tea ceremony or enjoying it in a casual way at home or a cafe, matcha remains a symbol of harmony, health, and tradition.

By exploring the origins, production, and benefits of matcha, you can better appreciate why this tea has become a global phenomenon. Incorporating matcha into your daily diet and routine, can offer a range of health benefits while connecting you to a rich cultural tradition that has stood the test of time.