Matcha tea: everything you need to know about this beneficial elixir

The Matcha tea, or Matcha tea is a green tea very valuable Japanese.

Grown in Japan, it appears as a fine and fragrant powder, of an intense green.

The best and most valuable matcha comes from the Uji region in the southern outskirts of the city of Kyōto for its particular optimal climatic conditions.

But an excellent quality of Matcha green tea is also grown in the mountainous areas of the prefectures of Kagoshima, Aichi and Shizuoka.

The traditional methods of cultivation and processing which are very ancient are also fundamental.

The method of preparazione-te-matcha">preparation of matcha tea is also very ancient, which does not take place by infusion, as for all the other common teas, but for suspension.

The powder is dissolved directly in hot water in a large bowl using traditional tools.

This way of drinking tea was born in China and dates back more than 2000 years. Even today in Japan this "ceremonial" is performed for thepreparazione-te-matcha">preparation of Matcha tea, which gives it a greater concentration than the usual infusion.

Where is it grown?

The ideal soil and climate conditions for tea cultivation are essential for obtaining a fine, quality Matcha green tea.

The regions where the finest Matcha tea is grown are:

• Uji in Kyoto Prefecture,
• Kagoshima Prefecture,
• Aichi Prefecture,
• Shizuoka Prefecture.

The type of plantation also varies depending on the cultivation area.

The main plantation varieties are:

• Yabukita,
• Okumidori,
• Samudori,
• Asahi.

Surely the Yabukita is the main plantation variety from which the Matcha tea more valuable and better.

How is Matcha tea grown?

Matcha tea is harvested around mid-May, but in the 15-20 days beforehand by Japanese growers shelter the plantations from the sun.

In ancient times straw was used, but today tents are used whose number gradually increases until harvesting.

This cultivation method preserves all the properties of Matcha tea intact and unaltered.

Sheltering the leaves from the sun means keeping the levels of chlorophyll and theanine high and this is very important to preserve the beneficial properties of this drink.

How is Matcha processed?

Green tea leaves are harvested by hand and with great care by Japanese growers around mid-May.

Only the leaves from the first harvest, the smallest and newly born leaves, are chosen.

This process differentiates Matcha tea into various grades of quality.

The small leaves of the first harvest are treated with steam for about 20 seconds.

In this way the oxidation process isblocked, and it is a typical process for all types of green tea.

Then they are then left to dry.

From this moment the tea takes the name of ARACHA.

At this point the central veins and the hardest parts are removed from these dried leaves to be discarded and they are dried again, taking the name of TENCHA.

Only at this point does the Japanese Tea Master have the task of testing the Tencha coming from different types of plantations and plant varieties.

Finally, the best qualities will be selected which will then be strictly stone ground.

The stone grinding

Once the best product has been selected, the Tencha is stone ground.

This grinding involves a large funnel where the Tencha is placed and at the base there are two stone blocks which at low speed grind the tencha, finally transforming it into the MATCHA.

The color and flavor, as well as all the nutrients present inside, are preserved by this processing method.

In fact the stone blocks rotate very slowly in this way the temperatures do not rise and the properties remain intact.

Only 30 g of Matcha tea are produced in one hour of wheel grinding.

This certainly justifies the high cost of this product.

The 3 grades of Matcha tea

There is a classification in the quality of Matcha teas.

The three different types of Matcha are distinguished based on the quality of the leaves that are harvested and the method of processing.

1. Grade 1 or Ceremonial Grade Matcha Tea
2. Matcha tea grade 2 or Premium Grade
3. Culinary Matcha Tea

1. Grade 1 or Ceremonial Grade Matcha tea.

Grade 1 or Cerimonial Matcha tea is the more valuable.

The plantations are covered for at least 15 days before harvest and only the first shoots, newly born leaves.

A lot of care is taken great care is taken in removing the veins of the leaves.

The grinding is stone-based at low speed, in this way the beneficial properties and nutrients inside are preserved.

It appears as a very fine and intensely green powder.

2. Grade 2 or Premium Grade Matcha tea

Premium Matcha tea is of slightly lower quality.

Leaves of second harvest and the grinding speedcan be higher.

Certainly the powder is less fine and the coloration is less intense than the ceremonial.

3. Culinary Matcha tea.

The quality of culinary matcha is the lowest.

You choose second and third harvest leaves and there is not much care taken in eliminating the veins.

The cost is less high and for this reason it is used in the kitchen, in the preparation of ice cream and desserts and as a natural colourant.

In any case it is important to always choose a Matcha tea that is organic, to be sure that fertilizers and pesticides have not been used on the plants.

Furthermore, the method of preserving matcha tea is important, as it is very sensitive to light it should not be stored in glass jars because the light could change its flavor and colour.

Why consume Matcha tea?

By consuming this Japanese green tea, you will take in 100% of the power of the beneficial properties of green tea leaves.

The suspension mode, and not by infusion like for all other green teas, gives matcha tea a 100% concentration of nutrients.

Matcha tea has properties antioxidants superior to any other good quality green tea, and has high levels of theanine and caffeine.

The importance of Theanine

The theanine is an amino acid that is commonly found in tea.

It is related to glutamine, and can cross the blood-brain barrier. For this reason, it has very important psychoactive properties.

It seems that theanine is able to reduce psychophysical stress, producing a feeling of relaxation.

It would be able to improve the cognitive and character sphere if taken in combination with caffeine.

Theanine produces these effects because increases the production of GABA and dopamine levels in the brain, promoting moods such as calm and happiness.

Contraindications

There are no major contraindications to taking matcha tea.

It may cause side effects if taken in excessive doses.

Containing caffeine, it is advisable not to drink it on an empty stomach because it could cause nausea, especially if you are not used to it.

For those who are sensitive to caffeine, you should not exceed the dosage or drink it very concentrated because it may cause palpitations and tremors, or cause indigestion.