Matcha, in Japanese, means “powdered tea.” It is whipped, not steeped, using a whisk made of split bamboo. Its’ origins date back to the Sung Dynasty (960-1279), China, where monks used it in Zen rituals. Visiting Japanese scholars, wanting to continue this Zen ritual at home, carried the first tea seeds to plant in Japan. This tradition would take it’s own form in Japan and evolve into the Japanese Tea Ceremony. Meanwhile, powdered tea dies out in China, being replaced by a new invention: steeping the leaves in a teapot or gaiwan.

Matcha is the heart of the Japanese Tea Ceremony, a four-hour event where the ideals of harmony of man and nature are practiced. You can participate in several versions of the ceremony, ranging from 20 minutes to the full four-hour, depending on how well you sit on your knees. I can’t make it more than an hour, but I think it’s an incredible beautiful experience. Be sure not to wear jeans.

Health Benefits
Matcha is very good for you. Instead of just drinking the steep of tea leaves, you are actually injesting the tea leaves themselves. Matcha contains vitamins A, B-complex, C, E and K. It is known to be rich in catechin polyphenols compounds with high antioxidant activity, said to protect from many kinds of cancer, increase cardiovascular health and slow the aging process. Besides that, it gives you a nice, smiley rush.

Making Matcha
Matcha predates teapots. You will need different tools to make it.

You will need:
teabowl (chawan in Japanese)
bamboo whisk
filtered water (heated to just under boiling)
sifter (optional)

1. Sift matcha powder (this step is optional - but will make a better froth)
2. Warm your teabowl by rinsing it with heated water
3. Dry it with a towel
4. Add 1 to 2 teaspoons of sifted matcha to the center of teabowl
5. Add 3 ounces of heated water
6. Quickly whisk in a back and forth motion (not circular)
7. Drink

In NYC, have it made for you at: Cha-An and Kai by Ito En

Find matcha online at: Matcha Source