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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
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PRODUCT: Matcha Tea

Matcha, the tea revered in the ancient Japanese tea ceremony (cha no yu), was brought from China to Japan by Zen Buddhist monks in the 12th century.

Unlike other green teas, matcha is made from leaves that are shielded from direct sunlight. The tea plant is covered with reed screens three weeks before harvest, resulting in a high concentration of chlorophyll and a deep dark green leaf. This gives matcha ten times as many antioxidants as regular green tea (it also has about half the amount of caffeine found in a comparably sized cup of coffee).

What makes matcha different is that no leaves are steeped (brewed). Instead, tea powder is frothed.

The dried leaves are deveined and destemmed, then ground into a fine powder — almost the consistency of talc. A spoonful of tea is then whisked into hot water with a bamboo tea whisk (chasen). The result is a foamy green drink with a fresh, vegetal sweetness.


It’s easy to make matcha at home.
Photo courtesy Republic Of Tea.


Making Matcha Is Easy
1. Heat fresh water just short of boiling (filtered water or spring water is ideal).
2. Add 1/2 to 1 teaspoon of matcha powder to the bowl or cup.
3. Pour in 6 ounces hot water.
4. Using a tea whisk, whisk briskly for a minute or two until the matcha forms a nice green colored foam. If you don’t have a tea whisk, use a small kitchen whisk or a battery-operated frother. It isn’t “official,” but it works.

There’s no need to strain; just take a moment from your day and enjoy the calming drink.

You can purchase matcha at a tea store, an Asian market or online; in tins and in individual portion packets. You can also treat yourself to a complete matcha tea set.

Thanks to the Republic Of Tea for inspiring this post.

Learn all about tea in our Tea Glossary.


Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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