Matcha matcha is a traditional Japanese green tea specially grown from the leaves of the plant Camellia sinensis. Matcha tea leaves are specially grown under the shade for about 20-25 days before they are harvested. It is under this shade that the plant Camellia sinensis produces more theanine, which is a naturally occurring stress-relieving amino acid and generally contains about 35 mg of caffeine. This is because chlorophyll levels are increased in production that causes the leaves to be in darker shade of green. The stems and veins are removed in processing.
Matcha matsu is unique as it is produced in powder form by grinding the leaves using grinding stones whereas traditional tea are produced by infusing whole tea leaves. It is believed that when match tea leaves are grind, the tea leaves release more nutrients into the tea during preparation unlike the infusion method. Matcha green tea powder dissolves in water or milk or sweetener as it has grassy and bitter taste. These nutrients include many essential minerals, vitamins and the antioxidant EGCG. They make Matcha matsu green tea into a natural remedy that benefits our body in more ways than one. One claim is that the combination of chemicals in matcha matsu has been considered to account for the calm energy people might feel from drinking matcha.
Preparing matcha green tea is like any other traditional Chinese or Japanese tea ceremonies. It embodies a meditative spiritual style. Known as matcha matsu, this tea is referred to as ceremonial-grade matcha. Modern day cuisine explores variety of flavor fusion. The culinary-grade Matcha also has come to be used in smoothies and baking in variety of Japanese wagashi confectionery. It is also used in dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes. However there is no predefined industry standard on its proper usage.