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 best quality Matcha is grown and processed in Japan. The leaves of the Camellia sinensis plant 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.
Culinary Grade Matcha is less nuanced than ceremonial grade matcha, making it perfect to use in lattes, cocktails, and for cooking and baking. But you can still drink culinary grade matcha on its own and prepare it as you would a ceremonial grade matcha.
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 incorporate with a hand-held frothing wand. For a latte, you can add your favorite sweetener and top with frothed milk.
