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{{Use dmy dates|date=May 2019}}
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{{Infobox Tea
| Tea_name   = Matcha
| Tea_type   = [[Green tea|Green]]
| Tea_color  = Green
| Tea_image  = [[File:Grüner Tee, Matcha.jpg|thumb|Matcha Tea]]
| Tea_origin = [[China]]
| Tea_names  = [[wikt:抹茶|抹茶]], "fine powder tea"
| Tea_quick  = Stone ground Japanese style green tea
}}
'''Matcha''' (pronounce: "MA-cha"), from Japanese (抹茶), is a fine, powdered [[green tea]] used in [[Japanese tea ceremony]] as well as for [[dye|dying]] and foods such as [[Mochi (food)|mochi]] and [[soba]] [[noodle]]s, green tea [[ice cream]] and different types of ''[[wagashi]]'' (Japanese confectionery). The most famous Matcha-producing regions are [[Uji]] in [[Kyoto]] (tea from this region is called "Ujicha"), [[Nishio]] in [[Aichi]] (tea from this region is called "Nishiocha") both on the main island of [[Honshū]]; [[Shizuoka Prefecture|Shizuoka]], and [[Kyushu]].

Matcha costs more money than other kinds of tea. Its price depends on its quality (how good it is). It can be hard to find outside Japan, and also the special things that are used to make it and drink it.

== History ==
[[File:Powderedgreentea.jpg|thumb|right|250px|A bowl of matcha on a black lacquered tray with a traditional sweet]]

Powdered tea, stored and traded as [[tea brick]]s, seems to have been invented in [[China]] during the [[Song Dynasty]] (960-1279). Making and drinking powdered tea was formed into a [[ritual]] (special ceremony) by the [[Chan]] Buddhists. These Buddhists use to drink from the same bowl as a [[sacrament]].
Chan Buddhism (also known in Japanese as [[Zen]]), and powdered tea, were brought to Japan in 1191 by the monk [[Eisai]]. Powdered tea was slowly forgotten in China, but the 16th century tea master [[Sen no Rikyu]] made the rules of the [[Japanese tea ceremony]]. He said that ''matcha'' was the correct tea to use.

== Production ==
The preparation of ''matcha'' starts several weeks before [[harvest]]. At that time, the tea bushes are covered so that they do not get direct sunlight. This makes it grow slower and turns the leaves a darker shade of green. It also causes [[amino acid]]s to be made, and these make the tea taste sweeter.

After harvesting, if the leaves are rolled out before drying as usual, the result will be ''[[gyokuro]]'' (jewel dew) tea. However, if the leaves are laid out flat to dry, they will crumble and become known as ''tencha'' ({{lang|ja|展茶}}). ''Tencha'' can then be de-veined, de-stemmed, and ground (pressed) with a stone until it becomes the fine, bright green, talc-like powder known as ''matcha''.

Only ground ''tencha'' can be called ''matcha'': other powdered teas are known as ''konacha'' ({{lang|ja|粉茶}}, lit. "powdered tea").

Nearly all the flavour of matcha comes from the [[amino acids]]. The best matcha has more sweetness and a deeper flavour than the normal grades of tea harvested later in the year.

== Grades ==
The way that matcha is graded depends on several things:

=== Location on the green tea tree ===
Leaves that are going to be made into tencha have to come from certain parts of the tree.

The very top of the tree has developing leaves that are soft and supple. This gives a finer [[texture]] to higher grades. More developed leaves are harder, giving lower grades a sandy texture. The better flavour is due to the tree sending all its [[nutrient]]s to the growing leaves.

[[Chlorophyll]]'s relationship to [[tannin]] is also important. Younger growth is greener and stronger in colour, while more developed leaves farther down the plant have had their chlorophyll changed gradually into tannin, which gives a more bitter flavour and duller brown-green colour.

=== Treatment before processing ===
Tencha leaves are traditionally dried outside in the shade and are always kept away from direct sunlight. However, these days, drying has mostly moved indoors. Quality matcha is very green because of this treatment.

=== Stone grinding ===
Stone grinding is quite difficult to do well. Without the right tools and [[Skill|technique]], matcha can become "burnt" and is not such good quality.

=== Oxidation ===
Matcha must be kept away from [[oxygen]]. [[Oxidation]] smells like hay and affects colour and texture.

== Preparation ==
[[File:Chasen-top oblique-fs PNr°0500.jpg|thumb|right|250px|Bamboo whisk ("''chasen''"), used for whisking matcha]]

Before it is served, the matcha is often forced through a [[sieve]] in order to break up clumps. There are special sieves available for this purpose. These sieves are usually made of stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden [[spatula]] is used to force the tea through the sieve, or a small, smooth stone may be put on top of the sieve and shaken gently.

If the sieved matcha is to be served at a [[Japanese tea ceremony]], then it will be put into a small tea caddy called a [[chaki]]. Otherwise, it can be poured directly from the sieve into a [[tea bowl]].

A small amount of matcha is placed into the bowl, traditionally using a [[bamboo]] scoop called a ''chashaku'', and a small amount of hot (not boiling) water is added. The mixture is then whisked until it is all the same consistency (thickness). This is traditionally done with a special kind of whisk made of bamboo known as a ''chasen''. There must be no lumps left in the liquid. Ideally no ground tea should remain on the sides of the bowl.

''Usucha'', or thin tea, is prepared with half a teaspoon of matcha and about 75 ml (2.5&nbsp;oz) of hot water. Some drinkers (and [[Schools of Japanese tea ceremony|schools of tea ceremony]]) prefer to whip the mixture to produce a light frothy "head," while others prefer as little foam as possible. Schools also vary on the amount of water and matcha. ''Usucha'' makes a lighter and slightly more bitter tea.

''Koicha'', or thick tea, needs much more matcha, as many as six teaspoons to 3/4 cup of water. Because the mixture is much thicker, blending it needs a slower, stirring movement which does not produce [[foam]]. Koicha produces a sweeter tea, and is almost always only served as part of Japanese tea ceremonies. Special chasen made for this purpose are often used.

Because matcha can be bitter, it is traditionally served with [[wagashi|a small Japanese sweet]].

== Other uses ==
Matcha is now a common ingredient in sweets. It is used in [[Kasutera|castella]], [[manju (confection)|manju]], and [[monaka]]; as a topping for [[kakigori]]; mixed with milk and sugar as a drink; and mixed with salt and used to flavour [[tempura]] in a mixture known as matcha-jio. It is also used as flavouring in many Western-style chocolates, candy, and desserts, such as cakes and pastries (including [[Swiss roll]]s and [[cheesecake]]), [[cookies]], [[pudding]], [[mousse]], and [[green tea ice cream|ice cream]]. Even the Japanese snack [[Pocky]] has a matcha-flavoured version.

The use of matcha in modern drinks has also spread to North American café culture. Here, as in Japan, it is put into [[latté]]s, iced drinks, [[milkshake]]s, and [[smoothie]]s, as well as alcoholic drinks.

People now realize that green tea and matcha are good for the health. This is why in North America it can be found in a lot of health food products such as cereal and energy bars.

In 2003, researchers at the University of Colorado found that the concentration of the antioxidant EGCG contained in matcha is 3 times higher than in other commercially available green teas.

== References ==
{{reflist}}
{{Commonscat|Matcha}}

[[Category:Tea]]