Matcha, One of Green Tea.
Macha is a kind of green tea, which is very popular as souvenir in Japan. The tea leaves are the same species, Camellia sinensis, however, the way to grow is different to normal green tea. What is the difference? They cover the leaves and shield them from strong sun lights. Then, the tea leaves become softer and have good flavor more than the ones exposed strong sun light. Matcha is powdered such tea leaves. It is harder to make matcha so it is more expensive.
Whole Nutrition of Matcha Leaves
When you drink matcha, you dissolve in hot water or milk. That means you can take whole of the nutrition of tea leaves.
As we already showed at the article “Green Tea is Food?!” Tea leaves contain water-soluble and fat-soluble nutrition and fat- soluble one normally leaves in the tea grounds. Therefore, people thought if they eat leaves, they will intake all of the nutrition and they started to Shokucha. This is actually the same way to have matcha.
The eating ways are the same, but matcha is the tea grown by the different way so the nutrition is also different. Match has more theanine and Sencha, common green tea has more catechin.
Matcha, Traditionally Loved.
People have loved matcha. For example, “Sado” is a Japanese traditional culture serving guests following traditional rules. They enjoy “Wabi-Sabi” spirit.
Sado nowadays, becomes a kind of arts win Japan but matcha is more daily-used thing. Not only drinking but also using for making sweets such as manju, a Japanese bun, red bean paste with matcha, mixed in dough of cake and cookies. Also good with ice cream or pudding. Matcha-jio, salt with matcha, is the best with tempura. Matcha is also good in milk or soy milk.