Around 2015, independent cafés and coffee shops began serving matcha, a brilliant green beverage praised for its health advantages, and the beverage’s popularity took off. Matcha tea has deep cultural roots in Japan, unlike most fitness fads. This is the reason this centuries-old tea has gained international renown.
Matcha: What Is It?
The leaves of the Camellia sinensis plant, which yields all conventional green teas, are ground into fine powder and used to make matcha. However, its cultivation and processing methods are what set it apart.
Before being harvested, matcha plants are shaded for a few weeks. To avoid oxidation, only the youngest leaves are selected by hand and steam-cooked. It is vivid green because of the increase in phytochemicals and chlorophyll caused by this process. The dried leaves are ground into a fine, colorful powder in traditional stone mills. Compared to steeped teas, the full powdered leaf is consumed, providing richer, more concentrated caffeine and antioxidants.
When a Buddhist monk transported tea seeds from China to Japan in the 1110s, the seeds for matcha’s fame and globalization were sown. The unique flavor and quality of the tea were improved by the new shading technique.
From Iced Lattes to Ceremonial Tea
A ceremonial method is used to prepare ceremonial matcha, usually in one of two styles: koicha or usucha. Higher-quality ceremonial matcha is used to make koicha, or “thick tea,” in traditional chanoyu, or Japanese tea rituals. Only ceremonial-grade matcha is utilized since using culinary-grade matcha produces an unpleasant, bitter taste. However, it’s typically saved for formal events due to its price and quality. Usucha, which translates to “thin tea,” is more frequently used for informal gatherings and socializing.
The matcha is mixed with mineral water heated to approximately 175 degrees Fahrenheit, usually in a circular tea bowl known as a chawan, using a chasen or bamboo whisk. Matcha of ceremonial grade has a naturally sweet, smooth flavor with little bitterness because it is prepared from the youngest, most sensitive tea leaves.
A matcha latte, a creamy, revitalizing concoction of matcha powder, cold milk, and ice, is what comes to mind when you think of the popular two-toned beverage. The purpose of this Western invention was to appeal to contemporary palates, particularly those who might find the characteristically grassy notes of matcha overpowering. It has now developed into a myriad of contemporary forms, frequently utilizing matcha of culinary quality, which has a more potent and robust flavor. It is present in a wide range of products, including popcorn, salad dressings, baked goods, and smoothies.
Savoring Matcha Without Wasting
These contemporary variations have gained popularity thanks to Starbucks and numerous cafés, making matcha broadly available. Modernizing it can have drawbacks, too.
Although matcha is a naturally occurring plant-based product, it is not sustainable to offer it in single-use cups with plastic lids and straws. In the United States alone, some 50 billion coffee cups are discarded every year, and only three of 450 paper recycling factories are set up to handle cups with plastic coatings. There are frequently environmental costs associated with the ease of having your iced matcha latte on the move.
Here are some suggestions for enjoying matcha sustainably if you’re concerned about the environment and your health:
- When buying iced matcha lattes, make sure to bring reusable straws and glasses.
- Use a reusable mug or a conventional bowl to brew it at home.
- Encourage coffee shops to use packaging that is biodegradable or compostable.
- To cut down on packaging waste, purchase ceremonial or culinary-grade matcha in bulk.
Compostable single-use cups have been used by certain coffee establishments in an effort to lessen the increasing amount of beverage waste. Compostable cups, even if they wind up in a landfill, can be added to household compost and decompose more readily than traditional paper cups lined with petroleum-based plastic.
The World Market for Matcha
The popularity of matcha is seen in its thriving worldwide market. Growing interest in sustainable, plant-based diets and health consciousness drove the industry’s 2023 valuation of 4.3 billion. In addition to conventional teas, the market also offers food items and even cosmetics, as well as powdered, liquid, and ready-to-drink products.
Although matcha is still mostly produced and exported from Japan, matcha usage is rapidly increasing in nations like the United States and Canada. Even though output increased by 185% between 2010 and 2023, matcha is still in short supply worldwide. More than half of the green powder is shipped overseas for use in cooking and ceremonies. There are several categories for culinary-grade matcha, including premium, café, ingredient, kitchen, and classic.
The Scientific Basis of Matcha’s Health Advantages
The increasing popularity of matcha is well-earned. Matcha’s catechins have been associated with a reduction in blood pressure and LDL, or bad, cholesterol. Additionally, it includes L-theanine, an amino acid that helps you focus without the jittery crash that comes with coffee by promoting both attentiveness and relaxation at the same time.
Matcha has between 38 and 176 milligrams of caffeine per serving, which is more than regular green tea but less than a cup of coffee for those who enjoy caffeine. Matcha is a favorite among those who want to focus peacefully because of its gradual caffeine release, which gives a mild, long-lasting energy boost.
In a cup, tradition and trend collide.
Matcha is now consumed in a variety of ways outside of its customary preparation. What was formerly only used for religious ceremonies is now accepted globally for its positive effects on health. Even as it develops further, every drink pays homage to its lengthy history and serves as a healthy elixir on-the-go.
SOURCE: ART OF HEALTHY LIVING
