Matcha was brought to Japan in the 12th century by Buddhist Monks, and it was revered for its meditative and invigorating properties. It is still used in Japanese tea ceremonies today and has become a popular tea world-wide due to its versatility and healthful properties.
The highest quality matcha is grown in Japan. The leaves are picked in the early spring, taking only the small new leaves and buds on the plants. The stems and veins are removed from the leaves and are slowly stone ground to preserve the unique flavor profile. Grinding tea in this way takes careful skill so the leaves are not heated and oxidized.
Because this tea is high-quality, it is perfect to use in tea ceremonies (hence the name), and good for drinking alone, without any added flavors. To create an authentic cup of matcha you can use a matcha bowl (chawan) and bamboo whisk (chasen) to combine the powder and water. Or it’s simple to shake up in a mason jar or with a hand-held frothing wand or kitchen whisk.
