Matcha is a powdered green tea that was brought to Japan from China by Zen Monks around the seventh century. Buddhist monks used matcha for their Japanese tea ceremony, Cha No Yu, which the people of Japan still perform daily. Harmony, respect, purity, and serenity define the principles of the Cha No Yu.
Matcha is derived by grinding green tea leaves in a stone mill to form a fine powder. Powerful and concentrated, Matcha is rich in vitamin C. Somewhat bitter, with a slight aftertaste of spinach, Matcha is traditionally served with something sweet just prior to drinking the tea.
Brewing Matcha Tea
- 1 teaspoon matcha powder
- 8 oz of water, heated to 175°
- place matcha powder in bowl
- pour in warm water
- whisk slowly, at first, and then faster, in a ‘W’ formation until tea is frothy (about 1 minute)
I like to drink Matcha in the early afternoon as a quick all-natural energy boost.