For many, 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. However in fact, matcha has become one of many new trends for not only the and beauty-conscious, but in the general market as well. Its appearance such popular cafes as Starbucks, with the brand new Matcha Latte, is further proof its increasing popularity. Tea bags be careful, there’s a fresh means of drinking the green antioxidant beverage and it doesn’t involve steeping.
Matcha has its origins in ancient Japan, being the popular drink of the famous geisha tea houses. The original serving of matcha is really a learned art of the geisha culture and tourists in cities such as for instance Kyoto can pay costly amounts to attend shows where they watch these beautiful matcha latte, doll-like women serve the tea in its traditional ceremony. Or they are able to spend much more to actually visit a traditional tea houses and be served a cup of matcha with some sweet traditional Japanese pastries.
So just what is matcha and why all of the fuss? In other words, matcha could be the green tea of all green teas. It’s the initial harvesting of the young green tea leaves and the pulverizing of them into a fine green powder which can be then stored in small tins and sold in the fine tea shops all over Japan. A little bit of this powder is then mixed (using a unique wooden mixer which somewhat resembles a tiny egg beater) with a little bit of warm (but certainly not boiling as this destroys the properties of the tea) in a tiny bowl, until creating almost a frothy liquid. The mixture is then included with the rest of warm water and voila– matcha! https://www.bonsaicha.com/
Traditionally the tea isn’t served with sugar, but with a sweet treat or chocolate. It may result quite bitter and almost fishy to some first-timers, since the taste is surely an acquired pleasure. Adding to some foreigners’ shock may be the round, white sweet bean-filled pastries traditionally served with matcha in Kyoto. But, actually, matcha is definitely a developed pleasure and after having a few servings, the flavor definitely is acquired.
In Japan, matcha is as common a quality as chocolate or strawberry. In supermarkets it is common to see the dark green powder as a topping or flavor for everything from ice cream to cakes to chocolate bars (ever try a 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?
To discover the solution, take a look at certainly one of the local tea and coffee specialty stores. Chances are they have tins of matcha on their shelves. And odds are they are top sellers, regardless of the high cost (even in Japan these little tins aren’t cheap, about five times the cost of green tea sold in bags). And for more proof, browse the web sites which are specialized in the sales of matcha overseas…there are many! What’s it about matcha that’s foreigners scooping it into their mugs as well?
Perhaps it is the truth that matcha has some double the antioxidants of green tea in bags. Or the truth that Japanese women swear by its skin-rejuvenating powers. Or simply 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 fresh tea in town.