Matcha
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See also: Ceremonies_of_Japan
Contents |
Overview
Matcha is a powdered tea that is at the center of Japanese Tea Ceremony, however it can be drank casually and even used in cooking. It is produced by grinding the shade grown Tencha leaf in a stone mill. This process is now automated, but the process of growing tencha and grinding matcha is still extremely labor intensive and matcha fetches high prices.
Preparation
For a detailed description of the tools seen here, see Matcha Gear.
In usucha (thin matcha), the most common form, two to four ounces (c. 60 to 120 ml) of water and matcha powder are whisked in a large bowl until light bubbles cover the entire surface.
In koicha (thick matcha), a much large proportion of matcha is mixed into a bowl, this time using the back of the chashaku to stir the mixture, rather than whisking with the chasen.
Cooking with Matcha
External Links
Matcha, The Gossamer Tea Powder of Japan, The Leaf Magazine, Issue 4
