Rich in antioxidants, detoxifying properties, Instagram-worthy vibrant green color, and rich umami flavor have transformed matcha from the cornerstone of traditional Japanese tea ceremonies to a trendy health-boosting beverage worldwide.
What Are the Unique Characteristics of Matcha?
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Matcha’s unique preparation and rich nutritional profile distinguish it from other green teas. Matcha, ryokucha (green tea), and sencha are all products of the same plant, Camellia sinensis, but differ in cultivation, processing, and preparation.
Matcha is shade-grown for two to four weeks before harvest, which increases its chlorophyll and amino acid levels and gives it a vibrant green color and smooth umami flavor. The leaves are then steamed, dried, and then stone-ground into a fine powder, allowing the entire leaf to be consumed. This makes matcha richer in nutrients, caffeine, and antioxidants. Its creamy texture contrasts with the lighter, grassy flavor of sencha, which is grown in sunlight and contains more tannins.
Where Does Matcha Come From?
Japanese tea culture is believed to have started during the early Heian period (794–1185) when the revered monks Saicho and Kukai, founders of the Tendai and Shingon Buddhist sects, introduced tea to Japan after their travels to Tang China.
At the time, tea was considered a rare and valuable beverage, reserved exclusively for a select few, including monks and members of the aristocracy. Historical records also mention attempts to cultivate tea at the foot of Mount Hiei, near the Enryaku-ji Temple, to adapt it to Japan’s environment. These early cultivation attempts were short-lived. The limited demand for tea, coupled with the fall of the Tang Dynasty, slowed further progress in tea production. As a result, tea culture in Japan remained relatively undeveloped for some time.
Despite this, the characteristics and benefits of matcha were already described in detail in the “Kocha Yoseiki”, a book published in 1211 that detailed various types of tea and their effects, helping to introduce matcha to a broader audience.
During the Muromachi period (1336–1573), Uji in Kyoto rose to prominence as a center for tea production, thanks to the patronage of Ashikaga Yoshimitsu, the third shogun (military general). This special attention fostered the growth of tea plantations in Uji, which became famous for its high-quality tea.
From Uji, tea cultivation gradually expanded to regions like Iga and Ise. Simultaneously, the practice of drinking tea became increasingly popular among the general population. During this era, samurai, in particular, embraced tea culture, and it became a widespread trend among warriors, showcasing its influence on Japanese society at the time.
During the Edo period (1603–1868), matcha evolved from a ceremonial and elite drink into a more widely consumed beverage, reflecting changes in Japanese society. Tea houses flourished, and matcha was incorporated into formal ceremonies and casual social gatherings. Tea cultivation also made substantial progress during this period, with farmers focusing on improving the quality of tea leaves to meet growing demand.
Matcha Today
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Today matcha has transitioned from being a staple of traditional tea ceremonies to a versatile ingredient found in cafés and restaurants. It’s enjoyed in various forms, mixed with milk, sugar, or even sparkling water.
Its popularity has also cemented it as a classic flavor in desserts like ice cream and cakes. Globally, matcha is experiencing soaring demand, particularly in North America, Asia, and Europe. This growth is fueled by the rising appreciation for Japanese cuisine and matcha’s reputation for offering exceptional health benefits.
The Traditional Way to Drink Matcha
Sado (茶道), meaning “The Way of Tea,” is the traditional Japanese practice of preparing, serving, and drinking matcha based on a specific ritual and aesthetics. Rooted in Zen Buddhism, it embodies harmony (wa), respect (kei), purity (sei), and tranquility (jaku). These guiding principles extend beyond tea preparation to daily life and interpersonal relationships.
The practice involves meticulous steps, from arranging utensils to serving tea, performed in a serene setting, usually inside a traditional teahouse with tatami, designed to inspire calm and reflection. Over centuries, various schools of tea have developed, each emphasizing unique aspects of Sado: one of them, for example, is Wabicha, which emphasizes simplicity, rustic beauty, and a focus on spiritual refinement.
Sado integrates several Japanese cultural elements, such as ceramics, calligraphy, flower arrangement (ikebana), and architecture. It reflects the broader philosophical ideals of wabi-sabi, the appreciation of imperfection, transience, and simplicity.
Beyond drinking tea, Sado is a meditative and social practice and, at the same time, a philosophy of life connecting participants through shared moments of mindfulness.
Matcha as a Timeless Connection Between Tradition and Modernity
Matcha’s journey from an elite beverage in ancient Japan to a globally celebrated drink highlights its timeless appeal and cultural significance. Whether enjoyed through the traditional practice of Sado or as a trendy ingredient in modern cuisine, matcha continues to bridge the gap between tradition and innovation, offering a taste of Japanese heritage outside Japan.
More reads:
- 6 Must-Try Japanese Matcha Snacks, Perfect for Souvenirs
- Top 5 Japanese Traditions You Must Try
- How to Enjoy Life the Japanese Way
- A Guide To Japanese Tea Ceremony
