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{{short description|Fine powder green tea}}
{{for|the Thai feminist and activist|Matcha Phorn-in}}
 
{{Use dmy dates|date=April 2022}}
{{Infobox Tea
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| rr2 = garucha
| mr2 = karuch'a
}}{{nihongo|'''Matcha'''{{efn|"Matcha", also called fine powder tea or powdered tea, is the most common spelling, and accords with [[Hepburn romanization]] of the [[hiragana]] {{lang|ja|まっちゃ}}. In [[Kunrei-shiki romanization]] (ISO 3602) it is "mattya". "Maccha" is a nonstandard and uncommon spelling.}}|抹茶}} {{IPAc-en|ˈ|m|æ|tʃ|ə|,_|ˈ|m|ɑː|tʃ|ə}}<ref>{{cite web |title=matcha – Definition of matcha in English by Oxford Dictionaries |url=https://en.oxforddictionaries.com/definition/Matcha |archive-url=https://web.archive.org/web/20170904141919/https://en.oxforddictionaries.com/definition/matcha |archive-date=4 September 2017 |access-date=9 September 2017 |website=Oxford Dictionaries – English}}</ref><ref>{{cite Merriam-Webster|matcha|access-date=2021-01-22}}</ref> is a finely ground powder of [[green tea]] madespecially processed from shade-grown tea leaves that have been specially processed.<ref name="ISO3">{{Cite web |title=3 Terms and definitions, 3.18 matcha tea |url=https://www.iso.org/obp/ui/en/#iso:std:75419:en |access-date=March 19, 2024 |work=ISO 20715:2023 Tea — Classification of tea types}}</ref><ref name="QA-food-labeling-standard2">{{Cite web |author=消費者庁 食品表示企画課 |date= |title=食品表示基準Ｑ＆Ａ |url=https://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/assets/food_labeling_cms101_210317_12.pdf |access-date=March 20, 2024 |page=25}}</ref><ref name=":1">{{Cite web |title=緑茶の表示基準 |url=https://www.nihon-cha.or.jp/pdf/hyoujikijyun.pdf |access-date=March 19, 2024 |publisher=公益社団法人日本茶業中央会 |page=21}}</ref> Shade growing gives matcha its characteristic bright green color and increases the amino acid, [[theanine]], which gives it a strong [[umami]] flavor.<ref name="oomori">{{Cite book |author=大森正司 |title=お茶の科学 「色・香り・味」を生み出す茶葉のひみつ |date=May 17, 2017 |publisher=講談社 |isbn=978-4-06-502016-6 |language=ja |section=第一章の『緑茶「非発酵茶」』の節の「(5)抹茶」}}</ref><ref name="haraguchi">{{Cite web |author=原口健司（京都府農林水産技術センター 農林センター 茶業研究所） |title=抹茶の特徴 |url=https://www.jstage.jst.go.jp/article/jao/46/2/46_121/_pdf |access-date=March 20, 2024 |work=におい・かおり環境学会誌 46巻 2 号 ― 特 集 ― お茶の香り |pages=123-124123–124 |language=ja}}</ref> Matcha is typically consumed suspended in hot water.
 
Matcha originated in [[China]] but the production of [[compressed tea]], the raw material for matcha, was banned in China in the 14th century.<ref name="Shen2">{{cite wikisource|title=萬曆野獲編|first=Defu|last=Shen|wslanguage=zh|chapter=補遺一|language=zh|trans-title=Unofficial Gleanings of the Wanli Era|trans-chapter=Addendum 1}}</ref> Shade growing was invented in Japan in the 16th century<ref>{{Cite web |title=抹茶(マッチャ)とは？ 意味や使い方 |url=https://kotobank.jp/word/%E6%8A%B9%E8%8C%B6-136678 |access-date=2024-12-12 |website=コトバンク |language=ja}}</ref> and most matcha is produced there today.<ref name="japan_unique_teas">{{cite book |last1=Heiss |first1=Mary Lou |title=The Story of Tea: A Cultural History and Drinking Guide |last2=Heiss |first2=Robert J. |date=2007 |publisher=Ten Speed Press |isbn=978-1-60774-172-5 |location=New York |chapter=Japan: Unique Teas and Introspective Customs}}</ref>
Matcha is typically consumed in suspension with hot water.
 
The traditional [[Japanese tea ceremony]], typically known as {{Nihongo|chanoyu|茶の湯}} or {{Nihongo|sadō/chadō|茶道}}, centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice.
Matcha originated in [[China]] but the production of [[compressed tea]], the raw material for matcha, was banned in China in the 14th century.<ref name="Shen2">{{cite wikisource|title=萬曆野獲編|first=Defu|last=Shen|wslanguage=zh|chapter=補遺一|language=zh|trans-title=Unofficial Gleanings of the Wanli Era|trans-chapter=Addendum 1}}</ref> Shade growing was invented in Japan in the 16th century<ref>{{Cite web |title=抹茶(マッチャ)とは？ 意味や使い方 |url=https://kotobank.jp/word/%E6%8A%B9%E8%8C%B6-136678 |access-date=2024-12-12 |website=コトバンク |language=ja}}</ref> and most matcha is produced there today.<ref name="japan_unique_teas" />
 
Matcha is also used to flavor and dye foods such as ''[[mochi]]'' and ''[[soba]]'' noodles, [[green tea ice cream]], matcha [[latte]]s and a variety of Japanese ''[[wagashi]]'' confectionery. For this purpose, matcha made green by color additives instead of expensive shade grown matcha is often used.<ref name=":4">{{Cite web |date=2017-02-09 |title=本当の抹茶とそうではない抹茶がある！？抹茶にまつわる知っておきたい豆知識 |url=https://www.ooigawachaen.co.jp/blog/2017/02/09/369 |access-date=2024-12-13 |website=大井川茶園 公式ブログ |language=ja}}</ref>{{Sfn|三木雄||p=40}}
The traditional [[Japanese tea ceremony]], typically known as {{Nihongo|chanoyu|茶の湯}} or {{Nihongo|sadō/chadō|茶道}}, centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality.
 
== Definition ==
Matcha is also used to flavor and dye foods such as ''[[mochi]]'' and ''[[soba]]'' noodles, [[green tea ice cream]], matcha [[Latte|lattes]] and a variety of Japanese ''[[wagashi]]'' confectionery.
Strict definitions of matcha are given by the [[International Organization for Standardization]],<ref name="ISO3" /> ISO 20715:2023 "Tea — Classification of tea types", and the Japanese food labeling standard<ref name="QA-food-labeling-standard2" /> (defined by {{Nihongo|Japan Tea Central Public Interest Incorporated Association|日本茶業中央会}}<ref name=":1" />).
 
== Overview ==
 
=== Definition ===
Strict definitions of matcha are given by the [[International Organization for Standardization]]<ref name="ISO3" />, ISO 20715:2023 "Tea — Classification of tea types", and the Japanese food labeling standard<ref name="QA-food-labeling-standard2" /> (defined by {{Nihongo|Japan Tea Central Public Interest Incorporated Association|日本茶業中央会}}<ref name=":1" />).
 
Both definitions require that matcha must be
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# ground to a fine powder.<ref name="ISO3" /><ref name="QA-food-labeling-standard2" />
 
The Japanese food labeling standard requires the tea leaves to be shaded for 2-32–3 weeks before harvesting using covering materials such as ''yoshizu'',{{efn|covering material made by [[Reed (plant)|reed]]}}, ''komo''{{efn|covering material made by [[Zizania latifolia|manchurian wild rice]]}} or cheesecloth.<ref name="QA-food-labeling-standard2" />. This standardTea identifiesleaves eachafter ofprocessing thesethe first three processing steps asare ''called {{Nihongo|2=碾茶|3=tencha''}} in this standard.<ref name="QA-food-labeling-standard2" />
 
ISO 20715:2023 allows matcha to be made from tender leaves, buds, or shoots<ref name="ISO3" /> but Japanese food labeling standard allows it to be made only from leaves.<ref name="QA-food-labeling-standard2" />
 
{{Anchor|fake matcha}}Inexpensive green tea, {{Nihongo|2=粉末茶|3=[[#hunmatsucha|hunmatsucha]]}}, made by crushing non-shade grown tea leaves, is sometimes sold under the name of "matcha"{{Sfn|三木雄||p=40}} although it does not satisfy the above definitions. Such cheaper alternative is used to flavor and dye foods.
ISO 20715:2023 allows matcha to be made from tender leaves, buds, or shoots<ref name="ISO3" /> but Japanese food labeling standard allows it to be made only from leaves<ref name="QA-food-labeling-standard2" />.
 
=== Characteristics ===
The characteristics of matcha are as follows.
* Flavor: stronge [[umami]] flavor.<ref name="oomori" />
* Flavor : higher grade matcha has stronger [[umami]] flavor<ref name=":2">{{Cite web |title=美味しい抹茶とは｜抹茶を選ぶポイント｜抹茶について｜宇治 茶 山政小山園 一貫した抹茶づくり |url=https://www.yamamasa-koyamaen.co.jp/matcha/point/tasty.html |access-date=2024-12-12 |website=京都 宇治茶 文久元年創業｜山政小山園 |language=ja}}</ref><ref name="oomori" /> and less bitterness<ref name=":2" />
* Color : bright green<ref name{{Sfn|三木||p=":2" /> 73}}
* Smell Aroma: unique aroma called {{Nihongo|2=覆い香|3=ooikou}}, like [[green laver]]<ref>{{Cite web |datelast=2013-11-04静岡県産業部 |title=お茶の香りと働きにつあたらしいて農業技術 |url=httphttps://kyotofurukatsuwww.pref.shizuoka.jp/%E3%81%8A%E8%8C%B6%E3%81%AE%E9%A6%99%E3%82%8A%E3%81%A8%E5%83%8D%E3%81%8D%E3%81%AB%E3%81%A4%E3%81%84%E3%81%A6-1850_res/projects/default_project/_page_/001/025/684/506hihukutya.htmlpdf |access-date=December 14, 2024-12-12 |websitepage=京都宇治茶お茶のことなら【古勝製茶場】宇治茶自園・京都宇治茶の通販 |language=ja3}}</ref>
 
Green tea is more umami oriented than black tea<ref>{{Cite book |author=大森正司 |title=お茶の科学 「色・香り・味」を生み出す茶葉のひみつ |date=May 17, 2017 |publisher=講談社 |isbn=978-4-06-502016-6 |language=ja |section=第四章３節の「緑茶は「味」が勝負」}}</ref> and the matcha form is particularly rich in umami flavor andwith twice as high inthe amino acids (the source of umami) as [[sencha]] greangreen tea.<ref name="oomori" /> The [[amino acid]]s, [[theanine]], [[succinic acid]], [[gallic acid]], and [[theogallin]] are the primary contributors to matcha's [[umami]] flavor.<ref name="Occurrence, biosynthesis and metabo2">{{cite journal |last1=Ashihara |first1=Hiroshi |date=1 May 2015 |title=Occurrence, biosynthesis and metabolism of theanine (γ-glutamyl-L-ethylamide) in plants: a comprehensive review |journal=Natural Product Communications |volume=10 |issue=5 |pages=803–810 |doi=10.1177/1934578X1501000525 |pmid=26058162 |s2cid=6069179 |doi-access=free}}</ref><ref>{{cite journal |last1=Kaneko |first1=S. |last2=Kumazawa |first2=K. |last3=Masuda |first3=H. |last4=Henze |first4=A. |last5=Hofmann |first5=T. |date=5 April 2006 |title=Molecular and sensory studies on the umami taste of Japanese green tea |journal=Journal of Agricultural and Food Chemistry |volume=54 |issue=7 |pages=2688–94 |bibcode=2006JAFC...54.2688K |doi=10.1021/jf0525232 |pmid=16569062}}</ref> Shading increases the amount of caffeine and total free amino acids but also reduces the accumulation of [[catechin]]s in leaves.<ref name="Chemical Components of Matcha and P">{{cite journal |last1=Horie |first1=Hideki |date=20 October 2017 |title=Chemical Components of Matcha and Powdered Green Tea |journal=Journal of Cookery Science of Japan |volume=50 |issue=5 |pages=182–188 |doi=10.11402/cookeryscience.50.182}}</ref><ref name="Occurrence, biosynthesis and metabo">{{cite journal |last1=Ashihara |first1=Hiroshi |title=Occurrence, biosynthesis and metabolism of theanine (γ-glutamyl-L-ethylamide) in plants: a comprehensive review |journal=Natural Product Communications |date=1 May 2015 |volume=10 |issue=5 | pages=803–810 |doi=10.1177/1934578X1501000525 | pmid=26058162 |s2cid=6069179 |doi-access=free }}</ref>
 
Chemically,The theanine,characteristic [[succinicbright acid]],green [[galliccolor acid]],is anddue to the increased [[theogallinchloroplast]]s arethat factorsthe contributingplants need to thecollect [[umami]]-enhancingmore flavorlight ofin matchathe shade.<ref name="Occurrence,oomori" biosynthesis and metabo2"/>{{cite<ref journal |last1name=Ashihara"haraguchi" |first1=Hiroshi/> |date=1The May 2015 |title=Occurrence, biosynthesis and metabolismflavor of theaninematcha (γ-glutamyl-L-ethylamide)is indominated plants:by aits comprehensive[[amino review |journal=Natural Product Communications |volume=10 |issue=5 |pages=803–810 |doi=10acid]]s.1177/1934578X1501000525 |pmid=26058162 |s2cid=6069179 |doi-access=free}}</ref><ref>{{cite journal |last1=Kaneko |first1=S.Shu |last2=Kumazawa |first2=K.Kenji |last3=Masuda |first3=H.Hideki |last4=Henze |first4=A.Andrea |last5=Hofmann |first5=T.Thomas |date=5 AprilMarch 2006 |title=Molecular and sensorySensory studiesStudies on the umamiUmami tasteTaste of Japanese greenGreen teaTea |journal=JournalJ. of Agricultural andAgric. Food ChemistryChem. |volume=54 |issue=7 |pages=2688–942688–2694 |bibcode=2006JAFC...54.2688K |doi=10.1021/jf0525232 |pmid=16569062}}</ref> ShadingThe increases''ooikou'' thearoma amountis ofdue caffeine and total freeto [[Aminodimethyl acid|amino acidssulfide]], including theanine, but also reduces the accumulation of [[Catechin|catechins]] in leaves.<ref name="Chemical Components of Matcha and Pharaguchi" /><ref name="Occurrence, biosynthesis and metabo">{{cite journal |last1=Ashihara |first1=Hiroshi |title=Occurrence, biosynthesis and metabolism of theanine (γ-glutamyl-L-ethylamide) in plants: a comprehensive review |journal=Natural Product Communications |date=1 May 2015 |volume=10 |issue=5 | pages=803–810 |doi=10.1177/1934578X1501000525 | pmid=26058162 |s2cid=6069179 |doi-access=free }}</ref>
 
== Preparation ==
The characteristic bright green color is due to the increased [[Chloroplast|chloroplasts]] the plants need to collect more light in the shade.<ref name="oomori" /><ref name="haraguchi" />. The ''ooikou'' aroma is due to [[dimethyl sulfide]]<ref name="haraguchi" />.
Matcha is consumed by mixing with hot water. There are two kinds of matcha tea &ndash; {{Nihongo|2=濃茶|3=koicha}} and {{Nihongo|2=薄茶|3=usucha}}.<ref>{{Cite web |last=Walloga |first=April |title=Americans are obsessed with matcha tea — but we're drinking it all wrong |url=https://www.businessinsider.com/heres-why-americans-are-drinking-matcha-all-wrong-2015-6 |access-date=2024-02-29 |website=Business Insider |language=en-US}}</ref> Koicha is made by higher-grade matcha<ref>{{Cite book |last=Hall |first=Nick |url=https://www.google.co.jp/books/edition/The_Tea_Industry/Ra2jAgAAQBAJ?hl=ja&gbpv=1&dq=usucha+koicha&pg=RA1-PA67&printsec=frontcover |title=The Tea Industry |date=2000-06-02 |publisher=Elsevier |isbn=978-1-84569-922-2 |page=67 |language=en}}</ref><ref>{{Cite book |last=Gaylard |first=Linda |url=https://books.google.co.jp/books?id=EFQmCAAAQBAJ&newbks=0&printsec=frontcover&pg=PA28&dq=usucha+koicha+grade&hl=ja&source=newbks_fb&redir_esc=y#v=onepage&q=usucha%20koicha%20grade&f=false |title=The Tea Book: Experience the World’s Finest Teas, Qualities, Infusions, Rituals, Recipes |date=2015-07-07 |publisher=Penguin |isbn=978-1-4654-4571-1 |language=en}}</ref> and less hot water with a lower temperature than for usucha.<ref name=":3">{{Cite web |last=橋本城岳（じょうがく） |date=2018-09-06 |title=濃茶と薄茶の違いや入れ方を動画と写真で解説！茶道の抹茶碗の違いも説明 |url=https://hseito.com/macchawan/chigai-koicha-usucha.html |access-date=2024-12-12 |language=ja}}</ref><ref>{{Cite book |last=Snyder |first=Mariza |url=https://www.google.co.jp/books/edition/The_Matcha_Miracle/EOZpCgAAQBAJ?hl=ja&gbpv=1&dq=usucha+koicha&pg=PT11&printsec=frontcover |title=The Matcha Miracle: Boost Energy, Focus and Health with Green Tea Powder |last2=Clum |first2=Lauren |last3=Zulaica |first3=Anna V. |date=2015-08-11 |publisher=Simon and Schuster |isbn=978-1-61243-503-9 |language=en}}</ref> Usucha is foamed to reduce [[Shibui|shibumi]] while koicha is not foamed.<ref name=":3" /><ref>{{Cite book |last=Dennig |first=Jens |url=https://books.google.co.jp/books?id=GrfkDwAAQBAJ&newbks=0&printsec=frontcover&pg=PT51&dq=usucha+koicha+whip&hl=ja&source=newbks_fb&redir_esc=y#v=onepage&q=usucha%20koicha%20whip&f=false |title=Learning by brewing: The easy way to better tea |publisher=JENS DENNIG |language=en}}</ref> Specifically, koicha is made from {{cvt|4|g}} matcha and {{cvt|30|ml}} of hot water at {{cvt|80|C}}, and usucha is made with half matcha in twice the volume of hot water at {{cvt|90|C}}.<ref name=":3" /><ref>{{Cite web |date=2023-09-30 |title=濃茶（こいちゃ）と薄茶（うすちゃ）の違いとは？知られざる抹茶の世界 {{!}} CHANOYU |url=https://www.e-cha.co.jp/contents/koicha/ |access-date=2024-12-12 |website=www.e-cha.co.jp |language=ja}}</ref><ref>{{Cite web |title=基本の薄茶（抹茶） |url=https://www.ippodo-tea.co.jp/blogs/tea-recipe/%E5%9F%BA%E6%9C%AC%E3%81%AE%E8%96%84%E8%8C%B6-%E6%8A%B9%E8%8C%B6 |access-date=2024-12-12 |website=一保堂茶舗 |language=ja}}</ref><ref>{{Cite web |title=基本の濃茶（抹茶） |url=https://www.ippodo-tea.co.jp/blogs/tea-recipe/%E5%9F%BA%E6%9C%AC%E3%81%AE%E6%BF%83%E8%8C%B6-%E6%8A%B9%E8%8C%B6 |access-date=2024-12-12 |website=一保堂茶舗 |language=ja}}</ref> Due to the above differences, koicha has more of an original taste of matcha than usucha.<ref name=":3" />
 
Drinking koicha is considered as the main part of [[Japanese tea ceremony]]<ref>{{Cite book |last=Anderson |first=Jennifer Lea |url=https://www.google.co.jp/books/edition/An_Introduction_to_Japanese_Tea_Ritual/GwUaFBTlm4QC?hl=ja&gbpv=1&dq=koicha&pg=PA187&printsec=frontcover |title=An Introduction to Japanese Tea Ritual |date=1991-01-01 |publisher=SUNY Press |isbn=978-0-7914-0749-3 |pages=187 |language=en}}</ref>, while drinking usucha is considered as a sub part of it.<ref>{{Cite web |date=2020-01-05 |title=濃茶と薄茶の違い {{!}} 公益財団法人 上田流和風堂 |url=https://www.ueda-soukoryu.com/%E8%8C%B6%E9%81%93%E3%81%A8%E3%81%AF%E3%80%81%E3%80%81%E3%80%81/%E6%BF%83%E8%8C%B6%E3%81%A8%E8%96%84%E8%8C%B6%E3%81%AE%E9%81%95%E3%81%84/ |access-date=2024-12-12 |website=www.ueda-soukoryu.com |language=ja}}</ref> Ones drink matcha after finishing (not during) eating sweets in order to allow a prolonged taste of the matcha.<ref>{{Cite web |date=2017-12-17 |title=お抹茶より先にお菓子を頂く理由 |url=https://mikazukisado.localinfo.jp/posts/3406325 |access-date=2024-12-12 |website=三日月茶道教室 |language=ja}}</ref><ref>{{Cite web |last=国立国会図書館 |title=抹茶をいただく時に、先に和菓子を食べるのはなぜですか。 {{!}} レファレンス協同データベース |url=https://crd.ndl.go.jp/reference/entry/index.php?id=1000232146&page=ref_view |archive-url=https://web.archive.org/web/20240320003927/https://crd.ndl.go.jp/reference/entry/index.php?id=1000232146&page=ref_view |archive-date=20 March 2024 |access-date=2024-12-12 |website=レファレンス協同データベース |language=ja |url-status=live }}</ref>
=== How to Drink ===
Matcha is drunk by mixed with hot water. There are two kind of matcha tea, {{Nihongo|2=濃茶|3=koicha}} and {{Nihongo|2=薄茶|3=usucha}}<ref>{{Cite web |last=Walloga |first=April |title=Americans are obsessed with matcha tea — but we're drinking it all wrong |url=https://www.businessinsider.com/heres-why-americans-are-drinking-matcha-all-wrong-2015-6 |access-date=2024-02-29 |website=Business Insider |language=en-US}}</ref>. The former one is made by higher grade matcha and less amount of hot water with lower temperature than the latter one<ref name=":3">{{Cite web |last=橋本城岳（じょうがく） |date=2018-09-06 |title=濃茶と薄茶の違いや入れ方を動画と写真で解説！茶道の抹茶碗の違いも説明 |url=https://hseito.com/macchawan/chigai-koicha-usucha.html |access-date=2024-12-12 |language=ja}}</ref> and the former one is foamed to reduce astringency while the latter one is not<ref name=":3" />. Specifically, the former one is made from 4[[Gram|g]] matcha and 30 [[Milli-|m]][[Litre|l]] hot water of 80 [[Celsius|°C]] and the latter on 2g matcha and 60 ml hot water of 90 °C, for example<ref>{{Cite web |date=2023-09-30 |title=濃茶（こいちゃ）と薄茶（うすちゃ）の違いとは？知られざる抹茶の世界 {{!}} CHANOYU |url=https://www.e-cha.co.jp/contents/koicha/ |access-date=2024-12-12 |website=www.e-cha.co.jp |language=ja}}</ref><ref>{{Cite web |title=基本の薄茶（抹茶） |url=https://www.ippodo-tea.co.jp/blogs/tea-recipe/%E5%9F%BA%E6%9C%AC%E3%81%AE%E8%96%84%E8%8C%B6-%E6%8A%B9%E8%8C%B6 |access-date=2024-12-12 |website=一保堂茶舗 |language=ja}}</ref><ref>{{Cite web |title=基本の濃茶（抹茶） |url=https://www.ippodo-tea.co.jp/blogs/tea-recipe/%E5%9F%BA%E6%9C%AC%E3%81%AE%E6%BF%83%E8%8C%B6-%E6%8A%B9%E8%8C%B6 |access-date=2024-12-12 |website=一保堂茶舗 |language=ja}}</ref><ref name=":3" />. Due to the above difference, koicha has original taste of matcha than usucha<ref name=":3" />.
 
In [[Japanese tea ceremony]], koicha is considered more important than usucha<ref>{{Cite web |date=2020-01-05 |title=濃茶と薄茶の違い {{!}} 公益財団法人 上田流和風堂 |url=https://www.ueda-soukoryu.com/%E8%8C%B6%E9%81%93%E3%81%A8%E3%81%AF%E3%80%81%E3%80%81%E3%80%81/%E6%BF%83%E8%8C%B6%E3%81%A8%E8%96%84%E8%8C%B6%E3%81%AE%E9%81%95%E3%81%84/ |access-date=2024-12-12 |website=www.ueda-soukoryu.com |language=ja}}</ref>. It is common to drink matcha ''after'' ''finishing'' (not during) eating sweets in order to concentrate on the taste of the matcha<ref>{{Cite web |date=2017-12-17 |title=お抹茶より先にお菓子を頂く理由 |url=https://mikazukisado.localinfo.jp/posts/3406325 |access-date=2024-12-12 |website=三日月茶道教室 |language=ja}}</ref><ref>{{Cite web |last=国立国会図書館 |title=抹茶をいただく時に、先に和菓子を食べるのはなぜですか。 {{!}} レファレンス協同データベース |url=https://crd.ndl.go.jp/reference/entry/index.php?id=1000232146&page=ref_view |archive-url=http://web.archive.org/web/20240320003927/https://crd.ndl.go.jp/reference/entry/index.php?id=1000232146&page=ref_view |archive-date=2024-03-20 |access-date=2024-12-12 |website=レファレンス協同データベース |language=ja}}</ref>.
 
<gallery widths="200">
File:Bamboo chasen to whisk koicha (15455038443).jpg|{{Nihongo|2=濃茶|3=koicha}} stirred with {{Nihongo|2=茶筅|3=chasen}} in {{Nihongo|2=茶碗|3=chawan}}.
File:Matcha (5026245674).jpg|alt=koicha (薄茶)|{{Nihongo|2=薄茶|3=usucha}}
</gallery>
 
==== Using Japanese teaware, chaki ====
{{Main|Japanese tea utensils}}
 
In Japanese tea ceremony, matcha is stored and made using special teaware, [[chaki]]. Specifically, matcha for {{Nihongo|2=濃茶|3=koicha}} and {{Nihongo|2=薄茶|3=usucha}} are stored in a special containers, {{Nihongo|2=茶入|3=chaire}} and {{Nihongo|2=棗|3=natsume}} respectively. Prior to use, the matcha can be sifted through a [[sieve]] to reduce clumps.<ref>{{Cite web |date=2024-01-09 |title=Skip The Coffee Shop—Make A Killer Matcha Latte Right At Home |url=https://www.delish.com/cooking/recipe-ideas/a46319402/matcha-latte-recipe/ |access-date=2024-02-29 |website=Delish |language=en-US}}</ref> Matcha is scooped out from these containers by {{Nihongo|2=茶杓|3=chashaku}}. Matcha and hot water are put in {{Nihongo|2=茶碗|3=[[chawan]]}} and stirred with {{Nihongo|2=茶筅|3=chasen}}. It is drunk from the chawan.<gallery widths="200">
File:Aichi Prefectural Ceramic Museum 2018 (009).jpg|{{Nihongo|2=茶入|3=chaire}}
File:Chr natsume.jpg|{{Nihongo|2=棗|3=natsume}}
File:Three piece matcha set.jpg|alt=upper left : chasen (茶筅), upper right : chawan (茶碗), lower right chashaku (茶杓)|upper left : {{Nihongo|2=茶筅|3=chasen}}, upper right : {{Nihongo|2=茶碗|3=chawan}}, lower right {{Nihongo|2=茶杓|3=chashaku}}
File:Outdoor Tea Ceremony.jpg|A hostess prepares matcha during a Japanese outdoor tea ceremony
</gallery>
 
=== Difference from other Japanese green tea ===
{{Anchor|hunmatsucha}}
{{nihongo||煎茶|[[Sencha]]}}, a popular green tea in Japan, involves kneading tea leaves during manufacturing, whereas matcha is not kneaded.
 
There are four types of powdered Japanese green tea and differences of them are as follows.
In the case of ''sencha'', kneading the tea leaves destroys the cells and makes it easier for its ingredients to dissolve in hot water. Matcha, however, does not require kneading because the powder is dissolved directly in hot water. Because of this difference in the production process, in Japan, ''sencha'' and other simply powdered green teas cannot be labeled or sold as matcha. They are called {{nihongo|powdered tea|粉末茶}}<ref name="JTA2019">{{Cite report |url=https://www.nihon-cha.or.jp/pdf/hyoujikijyun.pdf |title=緑茶の表示基準 |trans-title=Green Tea Labeling Standards |author=Japan Tea Central Public Interest Incorporated Association |page=21 |language=ja |year=2019}}</ref> and sold as {{nihongo|powdered green tea|粉末緑茶}}<ref>{{Cite web|title = 粉末緑茶と抹茶の違いとは？ |trans-title = What is the difference between powdered green tea and matcha? |publisher = iiocha.com |url = https://iiocha.com/hunmatu_matya_tigai.htm |access-date=2024-01-25 |language =ja}}</ref> or {{nihongo|[[instant tea]]|インスタント茶}} in Japan.
{| class="wikitable"
 
|+Japanese powderly green tea
When comparing the amount of ''tencha'' and matcha in circulation, it is estimated that two-thirds of the matcha distributed globally does not meet the original definition of matcha.<ref>{{Cite book|last = Kuwabara |first = Hideki |title = お抹茶のすべて |trans-title = All About Matcha |publisher = Seibundo Shinkosha |date = 2015 |isbn = 978-4-416-61530-0 |pages = 12–16 |language = ja}}</ref>
 
{| class="wikitable" style="text-align:center;"
|+
!
!{{Nihongo|2=抹茶|3=matcha}}
!Matcha
!{{Nihongo|2=粉末茶|3=hunmatsucha}}
!Powdered tea
!{{Nihongo|2=粉茶|3=[[konacha]]}}
!Instant tea
!{{nihongo|2=インスタントティー|3=[[instant tea]]}}
|-
!feature<ref name="QA-food-labeling-standard2" />
|Raw material tea
|Tea grown in the shade,steamed and dried without being rolled and ground to a fine powder
|Tencha
|Crushed tea leaves
|Sencha
|Powdered tea sieved during the finishing process
|Sencha
|Water-soluble solid component extracted from green tea, concentrated, dried, and made into powder
|-
!How to drink<ref name=":20">{{Cite web |title=「粉茶」、「粉末茶」、「抹茶」、「インスタントティー」の違いを教えてください。 {{!}} よくいただくご質問 {{!}} お客様相談室 |url=https://www.itoen.jp/customer/faq/38948/ |access-date=2024-03-25 |website=伊藤園 商品情報サイト |language=ja}}</ref>
|Shaded cultivation
| colspan="2" |Drink by mixed with hot water
|Yes
|Drink using a teapot or a tea strainer
|No
|drink tea dissolved in hot water
|No
|-
|Characteristics
|Bright green and sweet
|Green and bitter
|Dried sencha extract
|}
All of the above ones are made from [[Camellia sinensis]] var. ''sinensis'' (Chinese, small-leaf tea).<ref name="QA-food-labeling-standard2" />
 
== Production ==
The majority of matcha today is produced in [[Japan]], where it is highly regarded as part of the [[tea ceremony]] (''chanoyu'') but rarely used otherwise. [[China]] and [[Vietnam]] also produce some matcha intended for export to the Japanese market, but they are regarded as inferior to the Japanese product and typically used in iced beverages, for example.<ref name="japan_unique_teas" />
 
== Other uses ==
Matcha (or [[#hunmatsucha|hunmatsucha]] under the name of "matcha"{{Sfn|三木||p=40}}) is used in ''[[Kasutera|castella]]'', ''[[manjū]]'', and ''[[monaka]]''; as a topping for shaved ice (''[[kakigōri]]''); mixed with milk and sugar as a drink; and mixed with salt and used to flavor [[tempura]] in a mixture known as ''matcha-jio''. It is also used as flavouring in many Western-style [[chocolate]]s, [[candy]], and [[dessert]]s, such as cakes and pastries, including [[Swiss roll]]s and [[cheesecake]], [[cookies]], [[pudding]], [[mousse]], and [[green tea ice cream]]. Matcha [[frozen yogurt]] is sold in shops and can be made at home using [[Greek Yogurt|Greek yogurt]]. The snacks [[Pocky]] and [[Kit Kats in Japan|Kit Kat]] have matcha-flavoured versions in Japan.<ref>{{cite news |author=Rebecca Smithers |date=24 February 2019 |title=The matcha moment: why even KitKats now taste of green tea |url=https://www.theguardian.com/food/shortcuts/2019/feb/24/matcha-moment-kitkats-taste-green-tea |newspaper=[[The Guardian]]}}</ref> It may also be mixed into other forms of tea. For example, it is added to ''[[genmaicha]]'' to form ''matcha-iri genmaicha'' (literally, roasted brown rice and green tea with added matcha).
 
The use of ''matcha'' in modern drinks has also spread to North American cafés, such as [[Starbucks]], which introduced "green tea lattes" and other matcha-flavoured drinks after they became successful in their Japanese store locations.<ref>{{Cite web |date=2016-06-10 |title=Starbucks matcha marches into the Via lineup with new, Japan-exclusive green tea drink mix |url=https://soranews24.com/2016/06/10/starbucks-matcha-marches-into-the-via-lineup-with-new-japan-exclusive-green-tea-drink-mix/ |access-date=2024-02-29 |website=SoraNews24 -Japan News- |language=en-US}}</ref><ref>{{Cite web |date=2006-04-19 |title=Green Tea Joins Starbucks Menu - Queens Gazette |url=https://www.qgazette.com/articles/green-tea-joins-starbucks-menu/ |access-date=2024-02-29 |website=Queens Gazette -}}</ref> As in Japan, it has become integrated into [[latte]]s, iced drinks, [[milkshake]]s, and smoothies.<ref>{{Cite web |date=2023-01-17 |title=The Global Matcha Tea Industry |url=https://globaledge.msu.edu/blog/post/57216/the-global-matcha-tea-industry |access-date=2024-10-28 |website=globaledge.msu.edu |language=en-us}}</ref><ref>{{Cite web |last=Back |first=Alexa |date=2022-07-12 |title=How Matcha Is Challenging the Coffee Market |url=https://www.thestreet.com/investing/matcha-challenges-coffee-industry |access-date=2024-10-28 |website=TheStreet |language=en-us}}</ref> This increase in matcha-based drinks in the U.S. is driven by a rise in consumer interest in healthier beverage options, with many opting for matcha due to its perceived health benefits and lower caffeine content compared to coffee.
 
<gallery widths="150px" heights="150px" mode="packed">
File:Matcha ice cream 001.jpg|[[Matcha ice cream]] at a restaurant in [[Tokyo]]
File:Matcha and Redbean Cake.jpg|Matcha cake
File:Matcha tiramisu.jpg|Matcha [[tiramisu]]
File:Soba sushi w egg crab cucumber.JPG|''Cha-[[soba]] [[sushi]]'' roll
File:2019 Nitro Matcha Cold Brew.jpg|Matcha [[nitro cold brew]] topped with whipped cream
File:Matcha tea latte with rosetta latte art.jpg|Matcha tea [[latte]]
File:Coffee bean Matcha Sarangani1.jpg|[[Coffee bean]] [[chocolate]] matcha in [[Maitum]]
</gallery>
 
== History ==
Line 128 ⟶ 141:
[[File:110601 204646.jpg|thumb|alt=Various types of compressed teas|Various types of compressed teas]]
In [[China]] during the [[Tang dynasty]] (618–907), tea leaves were steamed and formed into [[compressed tea]] (tea bricks) for storage and trade. According to [[Lu Yu]]'s ''[[The Classic of Tea]]'' (760-762), tea was first made by roasting compressed tea in solid form over a fire and then grinding it in a wooden grinder called a ''niǎn'' ({{lang|zh|碾}}, [[Japanese language|Japanese]]: ''[[yagen]]''),
boiling water in a pot, adding salt when it boils, and then adding the tea powder to the boiling water and boiling it until it foamed.<ref name = "Luyu">{{cite wikisource|last=Lu|first=Yu|title=茶經|trans-title = The Classic of Tea |chapter=五之煮|trans-chapter = 5 |wslanguage=zh|language=zh}}</ref><ref>Han Wei, "Tang Dynasty Tea Utensils and Tea Culture: Recent Discoveries at Famen Temple", in ''Chanoyu Quarterly'' no. 74 (1993)</ref> The tea was also sometimes mixed with green onions, ginger, jujubes, mandarin orange peels, ''[[Tetradium ruticarpum]]'', and mint.<ref name = "Luyu" />
 
During the [[Song dynasty]] (960–1279), it became popular to use powdered tea from steamed, dried tea leaves and prepare the beverage by whipping the tea powder and hot water together in a bowl.<ref name="Hiroichi">Tsutsui Hiroichi, "Tea-drinking Customs in Japan", paper in ''Seminar Papers: The 4th International Tea Culture Festival''. Korean Tea Culture Association, 1996.</ref>
 
[[File:Famen Si May 2007 071.jpg|thumb|alt=Niǎn|''Niǎn'', an artifact from [[Famen Temple]]]]
Although the term "matcha" ({{lang|zh|抹茶}}) is not used, powdered tea prepared with a tea whisk is believed to have originated at the latest in the 11th century in China. The most famous references to powdered tea are [[Cai Xiang]]'s ''[[Record of Tea]]'' (1049-1053) and [[Emperor Huizong of Song|Emperor Huizong]]'s ''[[Treatise on Tea]]'' (1107), both from the [[Song dynasty]] (960-1279).<ref name = "Cai">{{cite wikisource|last=Cai|first=Xiang|title=茶錄|trans-title=Record of Tea|wslanguage=zh|language=zh}}</ref><ref name ="Sen1957">{{Cite book |editor-last = Sen | editor-first = Soshitsu |script-title=ja:茶道古典全集 |trans-title = Complete Collection of Tea Ceremony Classics |volume = 1 |publisher = Tankō Shinsha |date = 1957 |url = https://dl.ndl.go.jp/pid/2466376/1/1 |doi = 10.11501/2466376 |language = ja | author1=千宗}}</ref> According to these documents, high-grade [[lump tea]] (compressed tea), as typified by ''Lóngfèng Tuánchá'' ({{lang|zh|龍鳳團茶}}, {{lit|Dragon and Phoenix Lump Tea|lk=yes}}), was ground to powder with a metal ''niǎn'', then sifted, after which the powder was poured into a tea bowl, hot water was poured into the bowl, and the tea was prepared with a tea whisk.
 
According to the ''Record of Tea'', the finer the sieve, the more the tea floats; the coarser the sieve, the more the tea sinks, so it seems that the particles of the powder were larger than those of modern matcha. The tea ceremonies at [[Kennin-ji|Kennin-ji Temple]] in Kyoto and [[Engaku-ji|Engaku-ji Temple]] in Kamakura are examples of the traditions of the Song dynasty.<ref>{{cite journal|last = Fukumochi |first = Masayuki|url= http://www2.meijo.ac.jp/img/s17fukumochi.pdf|title=京都の無形文化財としての建仁寺四頭茶礼|trans-title = Kennin-ji's Yotsugashira Charei as an Intangible Cultural Property of Kyoto|journal="Kankō & Tourism", the journal of the Osaka University of Tourism |access-date=2024-01-27|language=ja}}</ref>
 
The lump tea presented to the emperor was mixed with [[borneol]], which had a strong aroma, and was coated with oil and fat flavoring to make the surface of the lump shiny, to the point that the tea's original aroma was extinguished. Cai Xiang criticized such processing.<ref name = "Cai" /><ref name ="Sen1957" />
 
In addition, the ideal color of tea was considered to be white, rather than green or brown. However, since tea powder could not usually be made white, various processing methods had to be used to make it white. For example, tea buds were plucked when they had just sprouted and repeatedly squeezed, and water was added repeatedly to grind them. There was also a brand of white tea called "water buds" ({{lang|zh|水芽}}), in which the leafy part of the bud was removed and only the veins were used as raw material.<ref name = "Teng1993">{{Cite thesis |last = Téng |first = Jūn |title = 茶文化の思想的背景に関する研究 |trans-title = Study on the ideological background of tea culture |date = 1993 |publisher = 神戸大学 |url = https://dl.ndl.go.jp/pid/3078362/1/45 |doi = 10.11501/3078362 |language = ja}}</ref>
 
The complex manufacturing process of lump tea during the Song dynasty required significant labor and money, and even the slightest error could result in failure. Consequently, it was expensive and inaccessible to the common people. During the [[Tang dynasty]], "bitter when sipped and sweet when swallowed" (''[[The Classic of Tea]]'') was regarded as the true taste of tea. However, during the Song dynasty, this ideal was forcibly replaced by four characteristics: "aroma, sweetness, richness, and smoothness" (''Treatise on Tea'').<ref name = "Teng1993" /> This was an attempt to completely eliminate the bitterness that tea naturally has. As a result, lump tea became an expensive and complicated product during the Song dynasty, and some suggest that this contributed to its rapid decline after the Ming dynasty.<ref name = "Teng1993" />
 
[[File:明太祖画像.jpg|thumb|Emperor Zhu Yuanzhang in his old age, {{circa|1397}}]]
In the [[Ming dynasty]], the first emperor [[Zhu Yuanzhang]] issued a ban on the production of compressed tea in 1391, which led to the abandonment of compressed tea in China, and a method similar to the modern one, in which [[loose tea]] is steeped in hot water and extracted, became the mainstream.
 
In [[Shen Defu]]'s ''Wanli ye huo bian'' (Unofficial Gleanings of the [[Wanli Emperor|Wanli]] Era, {{lang-zh|萬厲野獲編}}), it is recorded that "At the beginning of the Ming Dynasty, teas from all over China were offered to the emperor, of which [[Jianning County|Jianning]] tea and Yángxiàn tea were the most highly valued. At that time, the Song dynasty production method was still in effect, and all the tea offered was ground and kneaded with a medicine grinder into a shape known as a ''Lóngtuán'' ({{lang|zh|龍團}}, {{lit|lump of dragon}}), both large and small. However, in September of the 24th year of Hongwu, the emperor had the production of ''lóngtuán'' discontinued due to the heavy burden on the people's power. Instead, he made them pluck only tea buds and offer them to the emperor."<ref name="ShenShen2">{{cite wikisource|title=萬曆野獲編|first=Defu|last=Shen|wslanguage=zh|chapter=補遺一|language=zh|trans-title=Unofficial Gleanings of the Wanli Era|trans-chapter=Addendum 1}}</ref>{{efn|The original text is "國初四方供茶，以建寧、陽羨茶品為上，時猶仍宋製，所進者俱碾而揉之，為大小龍團。至洪武二十四年九月，上以重勞民力，罷造龍團，惟采茶芽以進."}}
 
With the ban on compressed tea, matcha, a powder made from it, also fell into disuse in China. From then on, matcha was to evolve in Japan based on [[Japanese aesthetics]] and principles.<ref>{{cite book |last1=Heiss |first1=Mary Lou |last2=Heiss |first2=Robert J. |title=The Story of Tea: A Cultural History and Drinking Guide |date=2007 |publisher=Ten Speed Press |location=New York |isbn=978-1-60774-172-5 |chapter=A Brief History of Tea}}</ref>
Line 154 ⟶ 167:
=== Japan ===
[[Image:yagen.jpg|thumb|''Yagen'']]
The first documented evidence of tea in Japan dates to the 9th century. It is found in an entry in the {{transliteration|ja|[[Nihon Kōki]]}} having to do with the [[Bhikkhu|Buddhist monk]] {{nihongo|Eichū|永忠}}, who is thought to have brought some tea back to Japan on his return from China. The entry states that Eichū personally prepared and served {{nihongo||煎茶|sencha}} to [[Emperor Saga]], who was on an excursion in [[Karasaki Station|Karasaki]] (in present [[Shiga Prefecture]]) in 815.<ref name = "Nunome1982" /> This ''sencha'' is thought to be Chinese compressed tea, not ''sencha'' as we know it today, in which tea leaves are steeped in hot water to extract the ingredients.<ref name = "Nunome1982" /> By imperial order in 816, tea plantations were established in the [[Kinki]] region of Japan. However, interest in tea in Japan faded after this.<ref>{{cite encyclopedia |editor1=Kaisen Iguchi |editor2=Sōkō Sue |editor3=Fukutarō Nagashima |encyclopedia=Genshoku Chadō Daijiten |title=Eisai |language=ja |edition=19 |year=2002 |publisher=Tankōsha ([[:ja:淡交社]]) |oclc=62712752}}</ref>
 
{{nihongo|Matcha|抹茶}} is generally believed to have been introduced to Japan from the [[Song dynasty|Song Dynasty]] (China) by [[Zen]] monk [[Eisai]] in 1191, along with tea seeds. He wrote {{nihongo||喫茶養生記|Kissa Yōjōki|{{lit|book of drinking tea for curing|lk=yes}}}} and presented it to [[Minamoto no Sanetomo]], the third shogun of the [[Kamakura shogunate|Kamakura Shogunate]], in 1214. At that time, tea was considered a kind of medicine.
 
The ''Kissa Yōjōki'' describes how tea was made in the Song dynasty as seen by Eisai. It states that tea leaves were plucked in the morning, steamed immediately, and then placed in a roasting rack to roast all night.<ref name ="Sen1958">{{Cite book |editor-last = Sen | editor-first = Soshitsu |script-title=ja:茶道古典全集 |trans-title = Complete Collection of Tea Ceremony Classics |volume = 1 |publisher = Tankō Shinsha |date = 1958 |page = 13 |url = https://dl.ndl.go.jp/pid/2466377/1/19 |doi = 10.11501/2466377 |language = ja | author1 =千宗}}</ref> This process is believed to have been introduced to Japan at that time, but the major difference is that today's matcha production process does not include a long roasting process, except for drying for about 30 minutes. The tea at that time was a brownish-black lump tea, not green like today's matcha.<ref name = "Ikegatani1988">{{cite journal |last = Ikegatani |first = Kenjiro |title = Tea: Especially on Chinese tea |journal = Dietary Scientific Research |volume = 9 |issue = 5 |date = September 1988 | publisher = The Foundation for Dietary Scientific Research |pages = 18–27 |url = https://dl.ndl.go.jp/pid/1841906/1/16 |doi = 10.11501/1841906 |language = ja }}</ref> It is thought that this lump tea was powdered by a grinder and consumed as matcha.<ref name = "Ikegatani1988" />
 
[[File:Unpo iroha shu matcha.jpg|thumb|Characters for {{nihongo||抹茶|matcha}} in the Japanese dictionary ''Unpo Iroha Shū'' (1548)]]
The word {{nihongo||抹茶|matcha}} can be found in neither Chinese literature of the time nor Eisai's book. In Japan, the word "matcha" first appears in the Japanese language dictionary ''[[:ja:運歩色葉集|Unpo Iroha Shū]]'' (1548) compiled in the [[Muromachi period]] (1336-1573).<ref>{{Cite book|last1 = Ueda |first1 = Mannen |last2 = Matsui |first2 = Kanji |title = 大日本国語辞典 |trans-title = Dictionary of the Japanese Language |publisher = Kinkodo Books |date = 1919 |page = 907 |url = https://dl.ndl.go.jp/pid/954648/1/406 |doi = 10.11501/954648 |language = ja}}</ref>
 
The ''Book of Agriculture'' (1313) by [[Wang Zhen (inventor)|Wang Zhen]] ({{floruit}} 1290–1333) of the [[Yuan dynasty]] contains the words {{lang|zh|mòchá}} ({{lang|zh|末茶}}) and {{lang|zh|mòzichá}} ({{lang|zh|末子茶}}), and there is a theory that these words came to be called "matcha" in Japan.<ref name = "Nunome1982">{{Cite journal |last = Nunome |first = Chōfū |title = 抹茶の源流 |trans-title = The Origin of Matcha |journal = Kaitoku |publisher = Kaitoku-do Memorial Association |issue = 51 |date = December 1982 |url = https://dl.ndl.go.jp/pid/7957009/1/13 |pages = 21–27 |doi = 10.11501/7957009 |language = ja}}</ref> However, this book was published about 100 years after Eisai, and no documents have been found to indicate whether those words were introduced to Japan and changed to matcha by the 16th century.
 
Eisai's disciple, the monk [[Myōe]] (1173-1232), received a tea urn containing tea seeds from Eisai, sowed tea seeds in Togano'o, [[Kyoto]], and opened a tea plantation. During the [[Kamakura period]] (1185-1333), Tsugano'o tea was called {{nihongo||本茶|honcha|{{lit|real tea|lk=yes}}}}, while teas from other regions was called {{nihongo||非茶|hicha|{{lit|Non-tea|lk=yes}}}}. Tsugano'o tea gained the highest reputation. He also established tea plantations in [[Uji]], Kyoto. Uji thus became the leading tea production area in Japan.
Line 175 ⟶ 188:
 
[[File:Kiyomizudera Engi Emaki.jpg|thumb|The part of "Making tea" from the ''Picture Scroll of the Origin of Kiyomizu-dera Temple'', 1517]]
It was conventionally believed that the method of growing [[Camellia sinensis|tea plants]] in the shade by covering them with straw or reeds originated in Japan in the late 16th century. For example, the Portuguese missionary [[João Rodrigues Tçuzu]], who came to Japan in 1577, wrote about shaded cultivation in his ''History of the Japanese Church (Historia da Igreja do Japão)'' in 1604. However, recent soil analyses of [[Uji]] tea plantations have revealed that it began in the first half of the 15th century at the latest.<ref>{{Cite journal|last1 = Inoue |first1 = Yuzuru |last2 = Nakao |first2 = Atsushi |last3 = Yauchi |first3 = Junta |last4 = Sase |first4 = Takashi |last5 = Konishi |first5 = Shigeki |title = 京都府宇治市の茶園土壌を用いた覆下栽培の発祥時期の推定 |trans-title = Estimation of the age of establishment of the traditional shaded cultivation system in a tea plantation in Uji, Kyoto, Japan using soil analysis and 14C dating |journal = Japanese Journal of Soil Science and Plant Nutrition |volume = 90 |issue = 6 |publisher = Japanese Society of Soil Science and Plant Nutrition |doi = 10.20710/dojo.90.6_424 |date = 2019 |pages = 424–432 |language = ja}}</ref>
 
This method, which was initiated to protect the sprouts from frost damage, resulted in the development of the unique Japanese matcha (''tencha''), which was bright green, had a unique aroma and flavor, and was of dramatically improved quality.
 
By blocking sunlight, [[photosynthesis]] in tea leaves is inhibited, preventing the transformation of [[theanine]], a component of [[umami]], into [[Tannin|tanninstannin]]s, the source of bitterness and astringency, resulting in the growth of tea leaves with a high umami content.<ref>{{Cite journal|last = Ishigaki |first = Kozo |title = お茶の化学成分，味・香りと茶樹の栽培 |trans-title = Chemical constituents of tea, taste and flavor and cultivation of tea plants |journal = Chemistry and Biology |volume = 19 |issue = 5 |date = 1981 |pages = 278–285 |publisher = The Japanese Society of Agricultural Chemistry |url = https://www.jstage.jst.go.jp/article/kagakutoseibutsu1962/19/5/19_5_278/_pdf |doi = 10.1271/kagakutoseibutsu1962.19.278 |language = ja}}</ref> It has also been reported that shaded cultivation increases the amount of [[chlorophyll]] within tea leaves, resulting in a bright green color.<ref>{{Cite journal|last1 = Yoshida |first1 = Hiroyuki |last2 = Inuzuka |first2 = Masami |last3 = Fuchinoue |first3 = Hiroko |last4 = Shimoda |first4 = Michiko |last5 = Nomura |first5 = Setsuko |last6 = Watanabe |first6 = Hiroshi |title = かぶせ茶の原葉生産に関する基礎的研究(第1報)
|trans-title = Basic Studies on the Production of Covered Tea Leaves (1st Report) |journal = Tea Research ReportJournal |date = 1959 |volume = 1959 |issue = 13 |pages = 30–38 |url = https://www.jstage.jst.go.jp/article/cha1953/1959/13/1959_13_30/_pdf |doi = 10.5979/cha.1959.30 }}</ref> Until then, matcha tea introduced from China had been brown in color, just as brown is described as "the color of tea" ({{lang|ja|茶色}}) in Japan.
 
[[File:Uji Chatsumi Zu.jpg|thumb|[[Ukiyo-e]] depicting tea picking in Uji, Kyoto. By [[Hiroshige III]] (1842-1894).]]
Since the Muromachi period, the term {{nihongo|tea master|茶師|chashi}} has been used to refer to a tea manufacturer and seller. In the [[Edo period]] (1603-1867), the term tea master came to refer specifically to the {{nihongo|official tea masters|御用茶師|goyō chashi}} of Uji, Kyoto, whose status was guaranteed by the [[Tokugawa shogunate]].<ref name = "Anada1971">{{Cite journal |last = Anada |first = Sayoko |title = 江戸時代の宇治茶師 |trans-title = Uji tea master in Edo period |journal = Gakushuin University History |volume = 8 |date = 1971-11-30 |pages = 47–70 |url = https://glim-re.repo.nii.ac.jp/records/1510 |publisher = Gakushuin University Historical Society |language = ja}}</ref> There were three ranks of Uji tea masters: {{nihongo|''gomotsu'' tea masters|御物茶師|gomotsu chashi}}, {{nihongo|''ofukuro'' tea masters|御袋茶師|ofukuro chashi}}, and {{nihongo|''otōri'' tea masters|御通茶師|otōri chashi}}.<ref name = "Anada1971" />
 
Uji tea masters were allowed to use their family names and carry swords at their waists like samurai, and they dealt exclusively with the [[shogun]], the imperial court, and feudal lords, and did not sell tea to the common people.<ref name = "Anada1971" /> The shaded cultivation of tea was allowed only to Uji tea masters, and the production of high-grade matcha and gyokuro (high-grade sencha) was monopolized by the Uji tea masters.<ref name = "Anada1971" />
 
The oldest known brand of matcha is {{Nihongo||祖母昔|Baba Mukashi|{{lit|grandmother's old days|lk=yes}}}}. Grandmother was Myōshūni ({{lang|ja|妙秀尼}}, died 1598), daughter of [[Rokkaku Yoshikata]], who married Kanbayashi Hisashige. She was called "Baba" (grandmother) by [[Tokugawa Ieyasu]].<ref name = "Tokugawa1982">{{Cite magazine |last = Tokugawa |first = Yoshinobu |script-title=ja:二通の徳川家康筆 茶壺覚書 |trans-title = Two letters from Tokugawa Ieyasu: Memorandum about tea jars |magazine = Kobijutsu (Antique) |issue = 64 |publisher = Sansaisha |date = 1982-10-10 |url = https://dl.ndl.go.jp/pid/6063359 |doi = 10.11501/6063359 |pages = 82–89 |language = ja}}</ref> Myōshūni excelled in tea making, and Ieyasu often enjoyed drinking her tea. The matcha made by her method was named ''Baba Mukashi'', and later became the tea offered to the [[Shogun]].<ref name = "Tokugawa1982" /> According to one theory, ''Baba Mukashi'' was named by Ieyasu.<ref name = "Matsuura">{{Cite book|editor = Nihon Suibi Daisen Editorial Department |script-title=ja:日本随筆大成 㐧三期 㐧七卷 |trans-title = Japanese Essay Collection: The Third Period, Volume 7 |publisher = Nihon Zuihitsu Taisei Publishing Association |date = 1930 |url = https://dl.ndl.go.jp/pid/1914201 |doi = 10.11501/1914201 |pages = 204–205 |language = ja |author1 = 日本随筆大成編輯部 編 }}</ref>
 
Other than ''Baba Mukashi'', {{Nihongo||初昔|Hatsu Mukashi|{{lit|first old days|lk=yes}}}} and {{Nihongo||後昔|Ato Mukashi|{{lit|later old days|lk=yes}}}}, which were also presented to the Shogun, were well-known brands of matcha. {{Nihongo||鷹の爪|Taka no Tsume|{{lit|hawk's claw|lk=yes}}}} and {{Nihongo||白|Shiro|{{lit|white|lk=yes}}}} brand teas were also well known.<ref>{{Cite book |script-title=ja:新薩藩叢書 |trans-title = The New Satsuma Domain Series |volume = 4 |publisher = Rekishi Toshosha |date = 1971 |doi = 10.11501/9769745 |url = https://dl.ndl.go.jp/pid/9769745/1/100 |page = 185 |language = ja |author1 = -- }}</ref>
 
At that time, matcha was shipped in tea jars filled with ''tencha'' in its leaf form, which was ground into a powdered form using a tea grinder when drunk. The event of transporting tea jars from Uji, Kyoto to Edo (now Tokyo) to present to the Shogun was called {{Nihongo||御茶壺道中|Ochatsubo Dōchū|{{lit|tea jar journey|lk=yes}}}}, and even the lords had to stand by the road when the procession carrying the tea jars passed through the streets.
 
After the [[Meiji Restoration]] (1868), Uji tea growers, who had monopolized the production of ''tencha'' under shaded cultivation, lost their privileged position. They also lost their business partners, such as the shoguns and feudal lords. On the other hand, shaded cultivation became possible outside of Uji. In the [[Taishō era]] (1912-1926), the invention of the "''tencha'' dryer" promoted the mechanization of tea production.
 
== Production ==
[[File:Iced tencha tea.jpg|thumb|Iced ''tencha'' tea, brewed from the leaves used to make powdered matcha]]
 
Matcha is made from shade-grown tea leaves that also are used to make ''[[gyokuro]]''. The preparation of matcha starts several weeks before harvest and may last up to 20 days, when the [[tea]] bushes are covered to prevent direct sunlight. This slows down growth, stimulates an increase in [[chlorophyll]] levels, turns the leaves a darker shade of green, and causes the production of [[amino acid]]s, in particular [[theanine]]. After harvesting, if the leaves are rolled up before drying as in the production of ''[[sencha]]'' (煎茶), the result will be ''gyokuro'' (jade dew) tea. If the leaves are laid out flat to dry, however, they will crumble somewhat and become known as ''tencha'' ({{lang|ja|碾茶}}). Then, ''tencha'' may be deveined, destemmed, and stone-ground to the fine, bright green, talc-like powder known as ''matcha''.<ref name="japan_unique_teas" />
 
Grinding the leaves is a slow process because the mill stones must not get too warm, lest the aroma of the leaves be altered. Up to one hour may be needed to grind 30&nbsp;grams of matcha.
 
The flavor of matcha is dominated by its [[amino acid]]s.<ref>{{cite journal|last1=Kaneko|first1=Shu|last2=Kumazawa|first2=Kenji|last3=Masuda|first3=Hideki|last4=Henze|first4=Andrea|last5=Hofmann|first5=Thomas|date=March 2006|title=Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea|journal=J. Agric. Food Chem.|volume=54|issue=7|pages=2688–2694|doi=10.1021/jf0525232|pmid=16569062|bibcode=2006JAFC...54.2688K }}</ref> The highest grades of ''matcha'' have a more intense sweetness and deeper flavor than the standard or coarser grades of tea harvested later in the year.
 
The majority of matcha today is produced in [[Japan]], where it is highly regarded as part of the [[tea ceremony]] (''chanoyu'') but rarely used otherwise. [[China]] and [[Vietnam]] also produce some matcha intended for export to the Japanese market, but they are regarded as inferior to the Japanese product and typically used in iced beverages, for example.<ref name="japan_unique_teas">{{cite book |last1=Heiss |first1=Mary Lou |last2=Heiss |first2=Robert J. |title=The Story of Tea: A Cultural History and Drinking Guide |date=2007 |publisher=Ten Speed Press |location=New York |isbn=978-1-60774-172-5 |chapter=Japan: Unique Teas and Introspective Customs}}</ref>
 
== ''Tencha'' ==
 
[[File:Outdoor Tea Ceremony.jpg|thumb|A hostess prepares matcha during a [[tea ceremony]].]]
 
''Tencha'' refers to green tea leaves that have not yet been ground into fine powder as ''matcha'', as the leaves are instead left to dry rather than be kneaded. Since the leaves' cell walls are still intact, brewing tencha tea results in a pale green brew, which has a mellower taste compared to other green tea extracts, and only the highest grade of ''tencha'' leaves can brew to its fullest flavor. ''Tencha'' leaves are half the weight of other tea leaves such as ''sencha'' and ''gyokuro'' so most ''tencha'' brews require double the number of leaves. About an hour is needed to grind 40 to 70&nbsp;g of ''tencha'' leaves into matcha, and matcha does not retain its freshness as long as ''tencha'' in powder form because powder begins to oxidize. Drinking and brewing ''tencha'' is traditionally prohibited by the Japanese tea ceremony.<ref>{{cite web|url=https://www.hibiki-an.com/contents.php/cnID/53|title=Tencha – Pure Elegant Flavor |website=hibiki-an.com |access-date=2021-02-07}}</ref>
 
== Grades ==
Until the Edo period (1603-1867), the production of matcha (''tencha'') was monopolized by tea growers in Uji, Kyoto. The best brands of matcha at that time were {{Nihongo||祖母昔|Baba Mukashi}}, {{Nihongo||初昔|Hatsu Mukashi}}, and {{Nihongo||後昔|Ato Mukashi}}, which were offered to the shogun. Uji tea growers still sell these brands today.<ref>{{Cite web |url = https://shop.shunsho.co.jp/category/matcha |title = 上林春松本店 |trans-title = Kanbayashi Shunsho Main Store |publisher = Kanbayashi Shunsho honten |access-date = 2024-02-28}}</ref> Today, various tea stores sell their own grades of brand-name teas.
 
Although there are no clear standards for matcha grades by the Japanese government or tea industry associations, there is a traditional distinction between {{Nihongo||一番茶|ichiban-cha|{{lit|first tea|lk=yes}}}} and {{Nihongo||二番茶|niban-cha|{{lit|second tea|lk=yes}}}}. ''Ichiban-cha'' is the first tea of the year, plucked in late April to late May. ''Niban-cha'' is the second tea plucked about 45 days after ''ichiban-cha'' is plucked.
 
''Ichiban-cha'' contains more total nitrogen and free amino acids, which contribute to its flavor, while ''niban-cha'' contains more [[tannin]] ([[catechins]]), which is the bitter component.<ref>{{Cite journal |last = Tsuji |first = Masaki |title = The Relationship between Chemical Components and the Quality of Tencha Tea |journal = Tea Research Journal |volume = 2001 |issue = 90 |pages = 1–7 |publisher = Japanese Society of Tea Science and Technology |date = 2001 |doi = 10.5979/cha.2001.1 |url = https://www.jstage.jst.go.jp/article/cha1953/2001/90/2001_90_1/_pdf |language = ja }}</ref>
 
Commercial considerations, especially outside Japan, have increasingly seen matcha marketed according to "grades", indicating quality.<ref name=":0">{{Cite web |last=Charky-Chami |first=Nicole |date=2023-07-26 |title=The Best Matcha Powders for Mixing Iced Green Tea Drinks Like Meghan Markle, Brad Pitt and Other Stars |url=https://www.hollywoodreporter.com/lifestyle/shopping/best-matcha-powders-lattes-1235351770/ |access-date=2023-07-28 |website=The Hollywood Reporter |language=en-US}}</ref>
 
Of the following terms "ceremonial grade" is not recognised in Japan but "food grade" or "culinary grade" are.
* '''Ceremonial grade''' designates tea for its use in tea ceremonies and Buddhist temples. All must be able to be used in koicha (濃茶), a "thick tea" with a high proportion of powder to water used in traditional tea ceremony. Ceremonial is the finest and purest form of matcha.<ref name=":0" />
* '''Premium grade''' is high-quality matcha green tea that contains young tea leaves from the top of the tea plant. Best for daily consumption, it is characterized by a fresh, subtle flavor, usually perfect for both new and everyday matcha drinkers alike.
* '''Cooking/culinary grade''' is the cheapest of all. Suitable for cooking purposes, smoothies etc. It is slightly bitter due to factors such as its production from leaves lower down on the tea plant, [[terroir]], the time of harvest, or the process of its manufacture.<ref name=":0" />
 
In general, matcha is expensive compared to other forms of green tea, although its price depends on its quality. Higher grades are pricier due to the production methods and younger leaves used, and thus they have a more delicate flavor.
 
Blends of matcha are given poetic names known as ''[[chamei]]'' ("tea names") either by the producing plantation, shop, or creator of the blend, or by the grand master of a particular [[Schools of Japanese tea ceremony|tea tradition]]. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master's ''konomi''.
 
[[Catechin]] concentration is highly dependent on leaf age (the leaf bud and the first leaf are richest in [[epigallocatechin]] [[gallate]]), but catechin levels also vary greatly between plant varieties and whether the plants are grown in shade.<ref>{{Cite journal |last1=Graham |first1=Harold N. |title=Green tea composition, consumption, and polyphenol chemistry |journal=Preventive Medicine |date=May 1992 |volume=21 |issue=3 |pages=334–350 |doi=10.1016/0091-7435(92)90041-F |pmid=1614995 }}</ref><ref name="Chemical Components of Matcha and P">{{cite journal |last1=Horie |first1=Hideki |title=Chemical Components of Matcha and Powdered Green Tea |journal=Journal of Cookery Science of Japan |date=20 October 2017 |volume=50 |issue=5 | pages=182–188 |doi=10.11402/cookeryscience.50.182 }}</ref>
 
Chemical compositions of various grades of matcha were studied, with the results showing that the contents of caffeine, free amino acids, theanine, and vitamin C decreased with the decreasing price of matcha.<ref>{{Cite journal |last1=Ikegaya |first1=Kenjiro |last2=Takayanagi |first2=Hirotsugu |last3=Anan |first3=Toyomasa |title=Chemical composition of Mat-cha |journal=Chagyo Kenkyu Hokoku (Tea Research Journal) |date=1 December 1984 |volume=1984 |issue=60 |pages=79–81 |doi=10.5979/cha.1984.60_79 |doi-access=free }}</ref>
 
=== Location on the tea bush ===
Where leaves destined for ''tencha ''are picked on the tea bush is vital for different grades of matcha. The young developing leaves on the top of the plant, that are soft and supple, are used for higher grades of matcha, resulting in a finer texture and flavour. For the lower grades, older more developed leaves are used, giving them a sandy texture and slightly bitter flavour.
 
=== Treatment before processing ===
Traditionally, ''[[sencha]]'' leaves are dried outside in the shade and are never exposed to direct sunlight; however, now drying has mostly moved indoors. Quality matcha is vibrantly green as a result of this treatment.<ref name="Growing and Processing of Matcha">{{cite web|url=http://www.marukyu-koyamaen.co.jp/english/about/process01.html|title=Growing and Processing of Matcha|publisher=Marukyu-Koyamaen|access-date=18 April 2016|archive-url=https://web.archive.org/web/20160430192054/http://www.marukyu-koyamaen.co.jp/english/about/process01.html|archive-date=30 April 2016}}</ref>
 
=== Stone grinding ===
Without the correct equipment and technique, matcha can become "burnt" and suffer degraded quality. Typically, in Japan, it is stone-ground to a fine powder through the use of specially designed granite stone mills.<ref name="Growing and Processing of Matcha" />
 
=== Oxidation ===
[[Oxidation]] is also a factor in determining grade. Matcha exposed to oxygen may easily become compromised. Oxidized matcha has a distinctive hay-like smell, and a dull brownish-green color.
 
== Other uses ==
It is used in ''[[Kasutera|castella]]'', ''[[manjū]]'', and ''[[monaka]]''; as a topping for shaved ice (''[[kakigōri]]''); mixed with milk and sugar as a drink; and mixed with salt and used to flavor [[tempura]] in a mixture known as ''matcha-jio''. It is also used as flavouring in many Western-style [[chocolate]]s, [[candy]], and [[dessert]]s, such as cakes and pastries, including [[Swiss roll]]s and [[cheesecake]], [[cookies]], [[pudding]], [[mousse]], and [[green tea ice cream]]. Matcha [[frozen yogurt]] is sold in shops and can be made at home using [[Greek Yogurt|Greek yogurt]]. The snacks [[Pocky]] and [[Kit Kats in Japan|Kit Kat]] have matcha-flavoured versions in Japan.<ref>{{cite news|title=The matcha moment: why even KitKats now taste of green tea|newspaper=[[The Guardian]]|author=Rebecca Smithers|date=24 February 2019|url=https://www.theguardian.com/food/shortcuts/2019/feb/24/matcha-moment-kitkats-taste-green-tea}}</ref> It may also be mixed into other forms of tea. For example, it is added to ''[[genmaicha]]'' to form ''matcha-iri genmaicha'' (literally, roasted brown rice and green tea with added matcha).
 
The use of ''matcha'' in modern drinks has also spread to North American cafés, such as [[Starbucks]], which introduced "green tea lattes" and other matcha-flavoured drinks after they became successful in their Japanese store locations.<ref>{{Cite web |date=2016-06-10 |title=Starbucks matcha marches into the Via lineup with new, Japan-exclusive green tea drink mix |url=https://soranews24.com/2016/06/10/starbucks-matcha-marches-into-the-via-lineup-with-new-japan-exclusive-green-tea-drink-mix/ |access-date=2024-02-29 |website=SoraNews24 -Japan News- |language=en-US}}</ref><ref>{{Cite web|date=2006-04-19 |title=Green Tea Joins Starbucks Menu - Queens Gazette |url=https://www.qgazette.com/articles/green-tea-joins-starbucks-menu/ |access-date=2024-02-29 |website=Queens Gazette -}}</ref> As in Japan, it has become integrated into [[latte]]s, iced drinks, [[milkshake]]s, and smoothies.<ref>{{Cite web |date=2023-01-17 |title=The Global Matcha Tea Industry |url=https://globaledge.msu.edu/blog/post/57216/the-global-matcha-tea-industry |access-date=2024-10-28 |website=globaledge.msu.edu |language=en-us}}</ref><ref>{{Cite web |last=Back |first=Alexa |date=2022-07-12 |title=How Matcha Is Challenging the Coffee Market |url=https://www.thestreet.com/investing/matcha-challenges-coffee-industry |access-date=2024-10-28 |website=TheStreet |language=en-us}}</ref> This increase in matcha-based drinks in the U.S. is driven by a rise in consumer interest in healthier beverage options, with many opting for matcha due to its perceived health benefits and lower caffeine content compared to coffee.
 
<gallery widths="150px" heights="150px" mode="packed">
File:Matcha ice cream 001.jpg|[[Matcha ice cream]] at a restaurant in [[Tokyo]]
File:Matcha and Redbean Cake.jpg|Matcha cake
File:Matcha tiramisu.jpg|Matcha [[tiramisu]]
File:Soba sushi w egg crab cucumber.JPG|''Cha-[[soba]] [[sushi]]'' roll
File:2019 Nitro Matcha Cold Brew.jpg|Matcha [[nitro cold brew]] topped with whipped cream
File:Matcha tea latte with rosetta latte art.jpg|Matcha tea [[latte]]
File:Coffee bean Matcha Sarangani1.jpg|[[Coffee bean]] [[chocolate]] matcha in [[Maitum]]
</gallery>
:
 
== See also ==
Line 272 ⟶ 218:
== References ==
{{Reflist}}
 
=== General sources ===
 
* {{cite book |last=三木雄 |first=貴秀 |title=おいしいお茶の秘密 旨味や苦味、香り、色に差が出るワケは？ 緑茶・ウーロン茶・紅茶の不思議に迫る |date=March 15, 2019 |publisher=SBクリエイティブ |isbn=978-4-7973-9427-6 |series=サイエンス・アイ新書 }}
* {{cite book |last=正司 |first=大森 |title=お茶の科学 「色・香り・味」を生み出す茶葉のひみつ |date=May 17, 2017 |publisher=講談社 |isbn=978-4-06-502016-6 |ref=omori}}
 
== External links ==
Retrieved from "https://en.wikipedia.org/wiki/Matcha"