Matcha is a Japanese tea in the form of fine powder, like talcum powder, bright light green in color, this color is obtained as a result of grinding "Tencha" which is a green tea processed in a special way because the selected tea plants are placed in the shade (with straw or cloth roofs) for 3 to 4 weeks before harvesting, once this time the leaves are collected by hand and the ribs and stems are removed, they are processed without rolling, so they remain as dark green flakes. This tea must be extremely careful (from light, heat and handling).

When it is to be processed as Matcha, Tencha is slowly introduced into marble or granite mills that rotate at a certain speed so as not to overheat the Tea during the grinding process.

The result is a very fine powder that we eat when we prepare it in water or add it to some food. It has a very short shelf life, so it should be stored in opaque, airtight containers, preferably in the refrigerator. The Japanese recommend consuming it within a maximum of 6 months.

Its performance is very high since only 2-3 gr are used to prepare an 8-10 oz cup.

It can also be used to prepare food, pastries, sweets, ice creams, etc. Although in this case it is recommended to use food grade Matcha. For these uses too, very little product is used.

This tea is considered the healthiest because we are eating the entire tea leaf and its special process gives it more chlorophyll and antioxidants than other green teas, which is why it is considered a “super food.”

Olivia Medina
Tea Master, EURO TEA