When you drink matcha you consume the leaves. Matcha powder contains more health benefits by volume than brewed teas.
There are 2 types of matcha teas-koicha and usucha. These are Japanese Tea Ceremony terms and literally translate as "thick" and "thin" tea. Usucha comes from the leaves of tea plants thatare less than 30 years old. Koicha comes from the first harvest of plants that are a minimum of 30 years old.
In Tea Ceremony koicha is brewed with lesswater than usucha. Koicha has a naturally mellower and sweeter taste and the tea is made thicker for that reason.
Matcha preparation is personal, andthere are no rules outside of Tea Ceremony. Well, there is one rule- don't use boiling water. That's all! If you are new to matcha it may take you 2 or 3attempts to find the concentration that is right for you. Koicha when prepared in tea ceremony is very thick, like syrup. If you whisk usucha like this thetea would be somewhat bitter.
Most customers do not prepare matcha to the syrupy thickness of Tea Ceremony koicha. While there is a qualitative differencebetween them (thick tea is composed of the highest quality leaves) there is also a significant difference in cost. If you have not tried matcha before werecommend that you purchase our inexpensive usucha first to see if you like matcha.
This wonderful tea comes from tencha- gyokuro leaves that have beensteamed and dried. All stems and veins are removed. The pure dried leaves are then stone ground into a super-fine powder. Matcha is uniquely Japanese.
Leer documento completo
Regístrate para leer el documento completo.