How to Make Traditional Matcha

A breath of fresh air can be found in ancient traditions in today's fast-paced world. One of these traditions is preparing and enjoying traditional matcha. Traditional matcha, also known as "koicha" in Japanese, is not just a beverage; it's a reflection of centuries-old customs, craftsmanship, and a unique taste experience. So, let's delve into the world of traditional matcha, understand its essence, and explore what sets it apart from other variations like matcha lattes and ceremonial matcha.

It is made from shade-grown tea leaves that are finely ground and powdered. This vibrant green powder is an essential part of Japanese culture and history, deeply ingrained in the traditional tea ceremonies. It's more than just a drink; it's a ritual, a way to connect with the past while embracing the present.

As a powder, matcha is consumed, unlike regular green tea, which is steeped and discarded after consumption. This not only results in a unique flavor but also infuses your body with a concentrated dose of nutrients and antioxidants.

When you think of matcha, it's not uncommon for your mind to wander to the cozy corners of a café, where matcha lattes have become popular. However, traditional matcha and a matcha latte are two different entities.

Traditional matcha is all about purity and simplicity. The powdered tea is whisked with hot water until it becomes frothy and then sipped slowly. It's a robust and earthy drink with an intense umami flavor. No sweeteners, no frothy milk—just the unadulterated essence of tea.

On the other hand, a matcha latte is a fusion of matcha and steamed milk, often sweetened with sugar or honey. The milk dilutes the strong flavor of matcha, resulting in a creamier, milder taste, making it a favorite for those who prefer a smoother tea experience with a hint of sweetness.

In summary, traditional matcha is a pure, unsweetened, and strong tea, while a matcha latte is a creamier and sweeter variation, making it more approachable for those new to the world of matcha.

When you dive into the world of matcha, you'll often hear about ceremonial matcha. While both traditional and ceremonial matcha are made from the same type of tea leaves, they have differences that reflect their intended use.

Traditional matcha, as mentioned earlier, is a robust and intense green tea matcha. It's typically used in traditional Japanese tea ceremonies and is known for its bold, bitter flavor. It's the kind of matcha that connoisseurs appreciate for its authenticity.

Ceremonial matcha, on the other hand, is a grade above in terms of quality and is intended for use in the Japanese tea ceremony. The flavor profile is milder and sweeter, with a vibrant green color. Ceremonial matcha is often preferred for its smoothness and is a popular choice for daily consumption.

In a nutshell, the key difference lies in their taste and the intended purpose—traditional matcha for its strong, bitter notes and ceremonial matcha for its smoother, sweeter taste.

The creation of traditional matcha is a painstaking process that involves several steps, from the cultivation of the tea leaves to the final grinding.

Here's a simplified breakdown of how it's made:

Shade-Grown Leaves: The process begins with the tea leaves being grown in the shade for about three weeks before harvest. This technique enhances the chlorophyll content in the leaves, contributing to the vibrant green color and unique flavor of matcha.

Harvesting: Matcha leaves are hand-picked to ensure only the youngest, tenderest leaves are used.

Steaming: Immediately after plucking, the leaves are steamed to prevent oxidation and preserve their color and flavor.

Drying: The steamed leaves are then air-dried, creating what's known as "tencha."

Removal of Stems and Veins: The tencha is meticulously processed to remove stems and veins, leaving only the most delicate parts of the leaves.

Stone Grinding: Using granite stone mills, the processed tencha is ground into a fine powder that can take up to an hour per ounce.

This powder is vibrant, green, and full of nutrients thanks to its unique flavor and abundant health benefits. The precision and care taken in each step of the process contribute to the high quality of traditional matcha.

The taste of traditional matcha is a distinctive experience. With a sweet undertone, it has a strong, earthy, and slightly bitter flavor. High-quality matcha has a pleasant bitterness that is often described as pleasant. It's this complexity in taste that makes traditional matcha so intriguing to those who appreciate its uniqueness.

The umami, or savory taste, is another defining feature of traditional matcha. It adds depth to the flavor, making every sip a journey through a multitude of sensations. This complexity in taste is why traditional matcha is highly valued in the world of tea connoisseurs.

In essence, traditional matcha is not your everyday beverage. It's a flavor experience that's both bold and sophisticated, a drink that invites you to slow down, savor each sip, and appreciate the art of tea. Check out Leigh Leaf for more information on traditional matcha.

The temperature at which matcha is served depends on personal preference and the occasion. Traditional matcha is typically prepared as a hot beverage and enjoyed during the Japanese tea ceremony to maintain customs and respect for tradition. Hot matcha has a comforting and soothing quality, perfect for moments of reflection.

However, matcha can also be served cold, especially in the form of iced matcha. Iced matcha is a refreshing and invigorating drink, especially popular in warmer seasons. To make iced matcha, simply whisk the powdered tea with cold water and ice cubes, creating a revitalizing green elixir.

So, whether you choose to enjoy your traditional matcha hot or cold, it's entirely up to you, as matcha is versatile enough to suit a range of preferences and occasions.

Traditional matcha does have a bitter element to its flavor profile, but it's not the kind of bitterness that repels. A bitter taste adds complexity and depth to the taste. This bitterness is known as "umami," a savory quality that is highly prized in Japanese cuisine and contributes to matcha's unique flavor.

The slight bitterness is a hallmark of high-quality matcha and distinguishes it from lower-grade varieties. It's this umami taste that sets traditional matcha apart from other green teas and makes it an acquired taste for some. Over time, as you become accustomed to matcha, you may find that you not only appreciate but also savor its nuanced bitterness.

Traditional matcha is a fascinating and distinctive beverage that invites you to explore the world of Japanese tea culture. Its rich history, complex flavor, and versatility in preparation make it a unique addition to your tea collection. Whether you prefer it hot or cold, sweet or pure, traditional matcha promises a taste experience that transcends the ordinary and invites you to appreciate the beauty of tradition in a modern world.