Matcha is a concentrated green tea powder that is made from whole tea leaves. Due to the way it is prepared, matcha has a higher content of beneficial substances such as antioxidants and catechins than other types of green tea.
How matcha tea is made
Steaming freshly harvested leaves that have been stored for no more than 20 hours are steamed for 20-25 seconds to prevent oxidation (fermentation). Therefore, matcha tea has a bright green (emerald) color and a fresh, pleasant taste. After steaming, the leaves become more fragile, after brewing they turn into gruel.
What is the most delicious matcha
The taste can be affected by the quality. Ceremonial matcha tends to be sweeter with less bitterness, while culinary variety is less sweet and more nutty. The flavor of matcha can also become more bitter over time when exposed to oxygen.
How to whisk matcha tea
The drink can be prepared immediately in the tyavan: add tea and pour boiling water over it. After that, take a chasen (bamboo whisk) and beat the matcha until the liquid becomes homogeneous and foam appears.
What kind of milk makes matcha the best
If the texture is thick, the taste of the matcha is also at risk of being lost. Optimally - light or medium-thick. This characteristic does not correspond to buckwheat, oat, and sheep milk. Which fluffs up well.
