Art Creation Theory 22 "Matcha"
What is Matcha? The essence of powdered green tea cultivated in Japan
In recent years, matcha has become familiar overseas as "MATCHA" and is enjoyed in various forms such as sweets and drinks. However, among the things called "matcha," there are many powdered teas in circulation that are actually made without going through "Ohishita cultivation" or "non-kneading method." In this article, we will take a closer look at how the original matcha is defined, what characteristics it has , and its cultivation method and historical background.
Chapter 1: The definition of matcha ── "Ohishita cultivation" and "non-kneading manufacturing method" are essential
What is matcha? When answering this question, the two most important things are "Oishita cultivation" and "non-rolling manufacturing method". According to the "Green Tea Labeling Standards" established by the Japan Tea Association, matcha must meet the following conditions.
- Use tea leaves grown under conditions that block sunlight (Ohishita cultivation)
- The raw material is "tencha," which is made by steaming tea leaves and then drying them without rolling them.
- The tencha is ground into fine powder using a stone mill or grinder.
When the sunlight is blocked, the tea leaves "suppress the production of catechins, which are the source of bitterness," and "amino acids such as theanine, which are the source of sweetness and umami, accumulate in abundance." Another characteristic is that the amount of chlorophyll in the tea leaves increases with Ohishita cultivation, giving them a beautiful dark green color .
This is also clearly stated in the ISO international standards.
Furthermore, the International Organization for Standardization (ISO) definition issued in 2023 also defined matcha as "powdered green tea made by grinding tencha tea that is grown in the shade from Chinese tea plants (Camellia sinensis var. sinensis), steamed, and then dried without rolling."
In other words, even from a global perspective, it is once again recognized that the essential conditions for matcha are "shade cultivation + steaming + drying without rolling (tencha) + fine grinding."
Chapter 2: The difference between original matcha and other "powdered green tea"
How to make matcha: Made by steaming and drying "tencha" tea leaves grown in the shade using a method called ooi (covering ) , then grinding them finely in a stone mill or grinder. It is characterized by the absence of a rolling process. Taste, aroma, and color: It has a strong umami flavor, vibrant green color, and a unique seaweed-like aroma (covered aroma). It has a mellow taste with little astringency. Uses: It is used in the tea ceremony, as well as in sweets and drinks. Key points: Matcha is a high-quality powdered green tea made using special growing and processing methods.
Powdered tea (Funmatsucha) Recipe: This is made by grinding the rolled tea leaves as they are during the process of making Sencha or Gyokuro. Taste: As it often contains uncovered tea leaves, it tends to have a bitter and astringent taste compared to matcha. Uses: It is sometimes used as a substitute for matcha in making sweets. Key points: It is easier to make than matcha, and the price is relatively low.
How to make Konacha (powdered tea) : This is made by collecting the fine tea leaves (powdered parts) that fall during the process of making Sencha or Gyokuro. Usage: It is often brewed in a teapot and drunk, and is often used as "agari" at sushi restaurants. Points: It is a sort of by-product of Sencha and Gyokuro, and is relatively inexpensive.
Instant tea recipe: The liquid from which ingredients are extracted from tea leaves is concentrated, dried, and then solidified again. Features: It dissolves easily in water, making it easy to drink. Key points: It is easy to drink, just pour in hot water. The taste and aroma are inferior to other products.
"Original Matcha" is the highest quality powdered green tea made using a special method
Among these powdered green teas, the one called "original matcha" is made using a special, time-consuming manufacturing process, and as such, has outstanding taste, aroma, and color. In other words, matcha is a special drink that is completely different from other powdered green teas.
Chapter 3: How Matcha is Born: The Cultivation and Manufacturing Process
The process of making matcha can be roughly divided into four steps: Ohishita cultivation → steaming of raw leaves → Tencha production → stone grinding. Each step requires time and skill, so the higher the quality of the matcha, the more expensive it tends to be.
1. Ohishita cultivation
- Period : 2 to 3 weeks before harvesting of new shoots
- Method : Cover the tea fields with cheesecloth, straw, or bamboo to block out more than 95% of the light (by covering the shelves, etc.).
- Effect : Increased chlorophyll makes the green color more vivid, and more amino acids (flavorful components) such as theanine remain.
2. Steam Heat
Freshly picked leaves are immediately steamed to inactivate the oxidizing enzymes and prevent the tea leaves from fermenting, while also removing any greenness and preserving the color and aroma.
- Steaming time : 10 to 15 seconds (approximate)
3. Tencha tea production
The steamed tea leaves are quickly cooled and dispersed, and then dried in a tenchaki machine.
- Drying without rolling : The leaves are dried in an unrolled state, making it easier to remove veins and stems by sorting.
- Completion of Tencha : At this stage, the shape of the leaf is still retained.
4. Stone-milling and crushing
In the final process, only the soft fleshy parts of the tencha leaves are selected and ground in a stone mill into a fine powder.
- Millstone rotation speed : Very slow, about 50 times per minute
- Particle size : 5 to 20 microns, with a smooth texture
- Effect of heat : By grinding slowly while minimizing frictional heat, the aroma and flavor are not lost.
The final product, which has gone through these processes, is "original matcha."
Chapter 4: The secrets of matcha's taste, aroma, and color
Taste: A harmony of savory and sweet
The deliciousness of matcha comes from the overlapping of umami and sweetness. In particular, tea leaves grown under the Ohishita method (a cultivation method in which the tea leaves are covered to block sunlight) accumulate a wealth of amino acids, suppressing the bitterness and highlighting the sweet, mellow umami. With high-quality matcha, you can barely detect the astringency. To put it in perspective, high-quality matcha has a deep flavor, like sweet dashi stock or seaweed tsukudani.
Fragrance: Oika
The unique aroma that rises when matcha is brewed, resembling nori seaweed or green laver, is called "oika." This is derived from ingredients such as dimethyl sulfide, and is a refreshing, cool aroma that is unique to matcha. This aroma further enhances the flavor of matcha.
Color: Bright dark green
Ohishita cultivation increases the amount of chlorophyll in the tea leaves, making the color of matcha deeper and richer. The higher the quality of matcha, the more lustrous, vivid and beautiful the green color will be. The green color of matcha symbolizes vitality and freshness, and its appearance also conveys its deliciousness.
Chapter 5: The history of matcha tea - its unique evolution in Japan along with the tea ceremony
The roots of matcha can be traced back to the "Matcha (mocha)" of ancient China from the Tang to Song dynasties. However, after the Ming dynasty in China, the style of drinking tea by boiling loose tea (leaves) became mainstream, and Matcha went into decline. Meanwhile, in Japan, the monk Eisai brought back tea seeds and, in his search for a unique manufacturing method, developed "tencha," and before long the culture of stone-ground matcha took root.
- Muromachi period … Ohishita cultivation gradually established
- Azuchi-Momoyama period : Sen no Rikyu's idea of wabicha spread, and the tea ceremony of thick and thin tea was systematized.
- During the Edo period , tea was presented to the Shogunate and various feudal lords during the "Ocha Tsubo Dochu" tour, and tea established its status as a high-quality product.
In the Meiji era, tea culture from overseas was introduced, but in Japan, matcha, which is linked to the spirituality of the tea ceremony, remained deeply loved, and in the 21st century, it has begun to attract attention from all over the world.
Chapter 6: Modern Matcha: Diversifying Uses and International Reputation
1. There are many ways to enjoy matcha beyond just the tea ceremony
- Beverages and sweets : Matcha latte, matcha ice cream, matcha chocolate, etc.
- Cuisine : Matcha salt, tempura with matcha batter, colorful pasta sauce, etc.
- Cocktails and liqueurs : Matcha cocktails made at the bar using a bamboo whisk are also popular.
Combined with the growing global health consciousness and the boom in Japanese food, the word "MATCHA" continues to spread in the international market.
2. Movement towards international standardization
In reality, there are products that are distributed as "powdered tea" without going through the Ohishita cultivation or steaming process, and the problem of the name "matcha" being used ambiguously has become apparent. Therefore, Japanese tea industry associations and the National Agriculture and Food Research Organization (NARO) have taken the lead in clarifying the definition and quality standards of matcha in the ISO international standard . It is expected that this movement will properly recognize the value of "original matcha" and make the market healthy.
summary
Matcha is not simply "powdered green tea," but a special product born from a painstaking process of grinding "tencha," which has been cultivated under the Ohishita method and made using a non-kneading method, with a stone mill or grinder.
- Sweet and mellow theanine is stored through Ohishita cultivation.
- Steaming and drying without kneading bring out the unique aroma and flavor of matcha
- Stone-ground to achieve a smooth texture and deep flavor
Only after going through such strict manufacturing methods can it be called "matcha," so there is a big difference between real matcha and "just powdered green tea." If you compare the two, you will be amazed by the beautiful flavor, aroma, and color. Matcha has also had a history of forming a unique Japanese culture while being linked to the spirituality of the tea ceremony, and is now highly regarded as a "premium tea from Japan" that is widely supported across borders.
If you want to enjoy matcha more, first try to understand its original definition and production method. In addition to lattes and sweets, try traditional "thin tea" and "thick tea", or buy stone-ground matcha and make it yourself. You will be able to feel the depth of each cup of matcha even more. Please take your time to enjoy the essence of "matcha", which Japan is proud of around the world.