Matcha Tea

What is Matcha Tea?

Matcha is a special form of green tea that is highly sought after outside of Japan due to its unique flavor. Unlike loose-leaf green tea, where the leaves are steeped and then removed, Matcha involves grinding the entire tea leaf into a fine powder and whisking it into water.

History and Origin

The word "Matcha" literally translates to "抹茶; ground tea" - a fitting description for this unique, noble, green tea.

The Buddhist monk Myoan Eisai brought both tea and Zen from China to Japan in the 12th century, spreading what is now so familiarly Japanese. For almost 1000 years, drinking a bowl of Matcha tea has been part of Buddhist Zen meditation in Japan.

The first green tea of this kind was grown in the Uji region near Kyoto. Matcha tea from producers in this region is still considered particularly high quality today. Another important growing region is the southernmost peninsula of Japan, Kagoshima. On these Japanese fields, the tea is grown before being ground into the finest powder.

A few sips of Matcha tea help to keep the mind awake and attentive for long meditation sessions and were originally drunk ritually in front of sacred statues. Today, temple residents distribute tea bowls along with a small sweet (Wagashi) to each participant after a Zen meditation. Matcha expresses the essence of Zen: aesthetics of simplicity, celebration of the moment, and security in stillness. This also led to the Japanese tea ceremony in the 16th century.

Cultivation and Harvest

The production of high-quality Matcha tea is an art in itself, requiring great care from the tea masters. The process begins about 20-30 days before the harvest of the tea leaves, when the tea plants are covered with bamboo mats or shade cloths. This shading reduces sunlight exposure by up to 90%, which has several positive effects:

1. The plants produce more chlorophyll, resulting in a more intense green color of the leaves.
2. The amino acid L-theanine is produced more strongly, which enhances the characteristic umami flavor and the calming effect of Matcha.
3. Growth is slowed down, making the leaves more tender and aromatic.

The harvest is done by hand, picking only the youngest and tenderest leaves, also called "first flush". These are then gently steamed to stop oxidation and preserve the bright green color. The leaves are then dried and freed from stems and leaf veins before being ground into the characteristic fine powder in special stone mills. This leaf tissue (without ribs and veins), which comes from fully shaded tea plants, is called Tencha and is the raw material for the production of traditional Matcha.

This elaborate process explains why high-quality Matcha tea has a price - it is the result of traditional craftsmanship and years of experience.

Ingredients and Nutritional Value

Matcha is not only a pleasure for the senses, but also a true powerhouse of nutrients. Since you consume the entire tea leaf when drinking, you ingest a higher concentration of nutrients than with loose-leaf green tea. Here is an overview of the most important nutrients:

• Cell-protective antioxidants: The powder is particularly rich in catechins, especially epigallocatechin gallate (EGCG). These antioxidants can neutralize free radicals and thus reduce oxidative stress in the body. In addition, the very high ORAC value of good quality Matcha could be mentioned. ORAC stands for Oxygen Radical Absorption Capacity. This is a measurement method from the USA that, simply put, determines the antioxidant capacity of natural substances.
• L-Theanine: This amino acid promotes the production of alpha waves in the brain, leading to a state of relaxed alertness. L-theanine can promote well-being, balance, and relaxation.
• Caffeine: Matcha contains about 25-35 mg of caffeine per gram, which is roughly comparable to a cup of coffee. However, due to the contained L-theanine, the caffeine is released more slowly and evenly, leading to a gentler and longer-lasting energy boost and is generally better tolerated. It is definitely stimulating, so moderate consumption is certainly the best recipe.
• Chlorophyll: The high chlorophyll content, which is responsible for the intense green color, is often praised for its potential detoxifying properties, as it can help bind toxins in the body and support detoxification processes in the body.
• Vitamins and minerals: Vitamin A, beta carotene, vitamin B1, B2, B3, vitamin E and vitamin K as well as minerals such as potassium, calcium and iron. These nutrients contribute to overall health and support various bodily functions.
• Fiber: One gram of Matcha contains about 300-400 mg of fiber, which can help support digestion and promote a feeling of fullness. The exact content can vary depending on the variety.

This unique combination of ingredients makes Matcha a true superfood that offers not only enjoyment but also a variety of health benefits.

For more information on the health benefits and effects, please visit here.

Preparation of Matcha Tea

Traditional Preparation

Traditional Japanese Matcha tea is prepared in a special tea ceremony. For particularly high-quality Matcha, the fine powder is mixed with hot water (about 90-100 °C) and whisked to a velvety consistency with a bamboo whisk, called a Chasen. The resulting tea has an intense green color and a complex, slightly bittersweet taste with a pleasant umami note. At this temperature, the aroma unfolds particularly well, and the tea shows its full flavor variety. There are also Matcha varieties for which a water temperature of 75-85 °C is recommended, as the tea would otherwise contain too many bitter substances.

You can find more information about the traditional preparation

Modern Variation

The ground tea is now also very popular outside of the Japanese tea ceremony. This is partly due to the intense green color, which gives foods a fascinating appearance. Matcha tea can be found in numerous modern drinks and foods:

• Matcha Latte: A popular variant, combined with frothed milk. This results in a creamy, slightly sweet drink that is a wonderful alternative to coffee.
• Iced Strawberry Matcha: a delicious refreshment on hot summer days, refined with pureed strawberries, ice cubes, and fresh milk.
• Matcha Smoothies: not only gives smoothies a beautiful green color, but also an energy boost and numerous health benefits.
• In the kitchen: From ice cream to pastries to noodles - the ground green tea finds a variety of uses in modern cuisine. Try this delicious recipe.

Can Matcha also be prepared with cold water?

Matcha tea is also excellent for a refreshing summer preparation. The powder can be stirred with lower temperature water or even with cold water. While the foam is slightly less intense with this method, the vitamins contained are completely preserved, and the taste is also pleasantly noticeable at a cooler drinking temperature.

What does Matcha actually taste like?

Matcha is, like all other foods, a matter of taste. The characteristic umami taste is reminiscent of a distinctive, sweet, slightly fruity and sometimes nutty aroma. An important factor that determines the Matcha note is the right dosage and the type of preparation. Depending on the intensity or preparation method, the taste varies from sweet and mild creamy to highly aromatic and full-bodied. The quality of the tea powder also determines the taste experience. This is determined by the variety, origin, and processing of the tea leaves. Our ORYOKI Matcha come from BIO-certified tea farms and are classified between high quality and the highest quality category Ceremonial Grade. Only the finest, young leaves of the Sencha plant are ground into powder to guarantee a unique taste.

A rough rule of thumb says: The cheaper the Matcha, the harsher and more bitter the aroma can be. A sustainable and gentle production process is reflected in the quality of the tea, which in turn justifies its higher price. Especially tea newcomers prefer a fine, mild Matcha with a fruity, floral note. Since there are now countless varieties and individual tastes vary, it takes some experimentation to find the "tastiest Matcha" for yourself.

Which Matcha Tea is the Best?

There's no one-size-fits-all answer to this question. Personal preferences play a crucial role when it comes to judging Matcha. Experienced tea drinkers, in particular, know their preferences and which variety suits them best for which preparation. Each variety has its own unique character.

While full-bodied varieties are often used for traditional Matcha enjoyment, more intense powders are increasingly used in the preparation of food. The health benefits of the ingredients and the intense green color help to perfectly round off any creation. When baking and cooking, where the delicate flavor of Matcha often competes with other ingredients, it is particularly important that the Matcha retains its flavor. Our Bio Matcha Mainichi, Premium Grade, is ideal for these applications, as it also comes into its own in combination with dominant ingredients such as flour, sugar, and cream. The choice of the right Matcha should depend on the preparation method, your own taste preferences, and the desired result.

Organic Matcha Tea from ORYOKI

Our range includes carefully selected premium organic Matcha teas that meet the highest quality standards. Each of our varieties is handpicked and processed by experienced tea masters in the renowned growing region of Kagoshima in Japan. It is characterized by its bright green color, the characteristic sweet-grassy aroma, and a velvety-fine texture, and guarantees not only the highest quality but also an incomparable taste:

• Bio Matcha Jikaku, Ceremonial Grade, Super-Premium: belongs to our top three Matchas in the highest quality category Ceremonial Grade. Its aroma is characterized by a joyful freshness with a slight, noble bitterness.
• Bio Matcha Shinayaka, Ceremonial Grade, Super-Premium: the highest quality category Ceremonial Grade, as it is drunk in demanding tea ceremonies. It tastes mild, is supple, creamy, and free of bitterness and astringency.
• Bio Matcha Hananokaori, Ceremonial Grade, Super-Premium: excellent, highest quality category Ceremonial Grade, as it is drunk in demanding Japanese tea ceremonies. It is full-bodied with a deep umami taste and has a unique, fine plant aroma.
• Bio Matcha Mainichi, Premium Grade: Quality category Premium Grade. A fine Matcha of the second quality level with a pleasant bitter-sweet note reminiscent of traditional varieties. An excellent ingredient for dishes or Matcha latte.

All our Matcha varieties are vacuum-packed after grinding and delivered in light-proof, airtight containers to preserve freshness and quality. They are grown and processed according to traditional methods and the highest quality standards. Whether you enjoy our powder traditionally as a tea, prepare a creamy Matcha latte, or use it in your favorite recipes - it will convince you with its taste and quality.

Matcha-Sets