MATCH TEA, GREEN GOLD
Herbaceous, bitter and with a sweet aftertaste, it is the best green tea in the world.
This bright greenish-colored powder tea is all the rage in the West. And yet, it is a millennial product of China (its cradle) and, later, hosted by Japan, where it would be perpetuated. A premium and exclusive variety of green tea for its delicate crop: typical of the Japanese zones of Kyoto and Aichi, the plants are covered with fabrics to delay their growth and give them a deeper flavor.
After harvesting, always by hand and after a slow drying on a flat surface, only the leaves of the tea (without stems already) are aged in order to achieve more pronounced flavors and nuances. Once it has reached the right degree, it is milled until a very fine powder texture is achieved. Its preparation is also different and requires a careful ritual away from traditional infusions. As a first step, a hand-made bamboo spoon (chashaku) is needed to measure the amount of tea (from 1 gram to 4, for a cup) that once used should be wiped with a dry cloth. The chasen, also of bamboo, to beat (it has 80 fine rods) and a special bowl, the chawan, of a characteristic size so that it does not overflow: in it the dose of matcha tea chosen with water at 85 degrees will be vigorously beaten, until there are no lumps, it is creamy and there is a fine foam on its surface. Finally sneaks.
Matcha tea has always been expensive due to its long and delicate manufacture, although it can be found in different prices and classes, even of organic origin. Considered the most powerful tea in the world, its flavor is very special: herbaceous, bitter and with a sweet aftertaste. Among all green teas, the best without doubt.
This bright greenish-colored powder tea is all the rage in the West. And yet, it is a millennial product of China (its cradle) and, later, hosted by Japan, where it would be perpetuated. A premium and exclusive variety of green tea for its delicate crop: typical of the Japanese zones of Kyoto and Aichi, the plants are covered with fabrics to delay their growth and give them a deeper flavor.
After harvesting, always by hand and after a slow drying on a flat surface, only the leaves of the tea (without stems already) are aged in order to achieve more pronounced flavors and nuances. Once it has reached the right degree, it is milled until a very fine powder texture is achieved. Its preparation is also different and requires a careful ritual away from traditional infusions. As a first step, a hand-made bamboo spoon (chashaku) is needed to measure the amount of tea (from 1 gram to 4, for a cup) that once used should be wiped with a dry cloth. The chasen, also of bamboo, to beat (it has 80 fine rods) and a special bowl, the chawan, of a characteristic size so that it does not overflow: in it the dose of matcha tea chosen with water at 85 degrees will be vigorously beaten, until there are no lumps, it is creamy and there is a fine foam on its surface. Finally sneaks.
Matcha tea has always been expensive due to its long and delicate manufacture, although it can be found in different prices and classes, even of organic origin. Considered the most powerful tea in the world, its flavor is very special: herbaceous, bitter and with a sweet aftertaste. Among all green teas, the best without doubt.
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