Essay On Matcha Tea

Enjoying a bowl of matcha tea in the kitchen is a nice way to blend some of the formal elements of tea ceremony with the everyday casualness of a kitchen visit. Matcha Powder form of green tea found mostly in Japan, is usually associated with intricate tea ceremonies where the tea is whisked and served in a special tatami-floored teahouse.

It's a beautiful tradition but it has also kept many people from enjoying this delicious, creamy, slightly bitter/sweet beverage. It is possible to enjoy a bowl of whisk matcha in your own kitchen using just a few key ingredients and utensils and a little less formality. Read on for instructions and a short little video I made showing how to whisk the tea.

I recently visited the kitchen of Scott McDougall, a tea teacher who has studied formal tea ceremony for over 25 years. Scott explained

The leaves are harvested 66 days after the vernal equinox when only the first three leaves of each branch are picked by hand. Often the plants are shaded when they begin to bud so they are not exposed to direct sunlight.

It is possible to find the good match in some of the better tea shops that are popping up around the United States or if you live in a city with a large Japanese community, you can find it in tea and sweet shops, especially if they sell mochi. And of course, you can look for it online. Scott recommends using a company that has a high turnover, as freshness is absolutely critical. He uses Marukyu-Koyamaen.

It's important that the tea comes in a reusable, well-sealed canister and that once it's opened, it is consumed as quickly as possible. It can be refrigerated for a few days to extend its shelf life, and in the freezer even longer, but be sure to bring the canister to room temperature before opening. This may sound fussy, but matcha is delicate and your care will be greatly rewarded.