Matcha – The particular Green Tea of most Green Teas.
For a few, the idea of drinking a dark green beverage that’s been mixed from the powder-like substance and tastes somewhat fishy, isn’t particularly appealing. In fact, matcha is now among the new trends for not merely the and beauty-conscious, but in the general market as well. Its appearance in such popular cafes as Starbucks, with the brand new Matcha Latte, is further proof its increasing popularity. Tea bags be careful, there’s a brand new method of drinking the green antioxidant beverage and it doesn’t involve steeping.
Matcha has its origins in ancient Japan, being the most popular drink of the famous geisha tea houses. The original serving of matcha is a learned art of the geisha culture and tourists in cities such as for example Kyoto can pay costly amounts to attend shows where they watch these beautiful, doll-like women serve the tea in its traditional ceremony. Or they could spend even more to truly go to a traditional tea houses and be served a cup of matcha with some sweet traditional Japanese pastries.
So what precisely is matcha and why most of the fuss? To put it simply, matcha is the green tea extract of all green teas. It’s the earliest harvesting of the young green tea extract leaves and the pulverizing of these right into a fine green powder that will be then stored in small tins and sold in the fine tea shops around Japan Best Japanese Green Tea. A little bit of this powder is then mixed (using a particular wooden mixer which somewhat resembles a tiny egg beater) with a little bit of warm (but definitely not boiling as this destroys the properties of the tea) in a tiny bowl, until creating almost a frothy liquid. The mixture is then added to the remaining of tepid to warm water and voila– matcha!
Traditionally the tea isn’t served with sugar, but with a sweet treat or chocolate. It might result quite bitter and almost fishy with a first-timers, while the taste is definitely an acquired pleasure. Adding with a foreigners’ shock may be the round, white sweet bean-filled pastries traditionally served with matcha in Kyoto. But, in fact, matcha is definitely a developed pleasure and after a few servings, the flavor definitely is acquired https://www.bonsaicha.com/.
In Japan, matcha is as common a quality as chocolate or strawberry. In supermarkets it is common to start to see the dark green powder as a topping or flavor for sets from ice cream to cakes to chocolate bars (ever here is another matcha flavored Kit Kat bar?) In Japanese Starbucks, it is common to see young girls drinking Matcha Frappuchinos or businessmen ordering a matcha latte. But will the remaining world be susceptible to the powdery green tea extract?
To find out the clear answer, have a look at one of your local tea and coffee specialty stores. Chances are they already have tins of matcha on their shelves. And chances are they’re top sellers, despite the high cost (even in Japan these little tins are not cheap, about five times the cost of green tea extract sold in bags). And for more proof, check out the websites that are specialized in the sales of matcha overseas…there are many! What’s it about matcha that’s foreigners scooping it within their mugs as well?
Perhaps it is the truth that matcha has some double the antioxidants of green tea extract in bags. Or the truth that Japanese women swear by its skin-rejuvenating powers. Or just the trendiness of drinking tea out of a charming little metallic tin with a flowered Japanese design on it. Regardless of the reason, little paper tea bag beware…there’s a brand new tea in town.