Mówi się, iż matcha to coś więcej niż herbata – to japoński rytuał, który pobudza ciało, wycisza umysł i zachwyca smakiem. Poznajmy zielony proszek o wielowiekowej historii i niezwykłych adekwatnościach z teksty Nicoli Momot, który ukaże się w letnim numerze AimHigh Magazine.
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The Power of Matcha!
As you have probably noticed, matcha has really been catching on lately. But what exactly is it and where did it come from?
Matcha is a Japanese green tea in the form of finely ground powder, made from high-quality tea bush leaves. Before harvesting, the plants are shaded, which gives the leaves a more intense green colour and a milder flavour. After picking, only the young leaves are selected, then steamed, dried, and cleaned of stems. The processed leaves, called sencha, are ground into a very fine powder using stone mills – and that powder is what we call matcha.
Its history dates back to the 9th century when many aspects of Japanese culture were shaped by the Chinese influence. At the time, the Japanese Buddhist monks studied various methods in China and brought them back to the Land of the Rising Sun. Among the things they brought was the tea, which they discovered as a medicinal herb.
As Buddhism spread in Japan, knowledge about green tea also began to grow. Japanese green tea has been refined over many centuries by Japanese culture and has become deeply rooted within it. As tea became easier to prepare at home, the culture of enjoying tea during meals began to take hold among the people.
But have you ever wondered while drinking it if it has any benefits beyond its wonderful taste? Well, it does. Matcha has a stimulating effect, providing natural energy and improving concentration, but at the same time, it calms you down and helps you relax, supports the cleansing of the body from toxins, helps speed up metabolism and supports fat burning, strengthens immunity thanks to the content of vitamins and minerals, and also improves mood and helps deal with stress, thanks to which we can feel better every day.
However, it’s important to remember that matcha is not prepared like ordinary green tea. It’s a whole ritual designed to bring out all its flavour and health benefits. Matcha should be made from high-quality powder, preferably ceremonial grade, which is characterized by an intense flavour and vibrant green colour. Before brewing, it’s worth sifting one or two teaspoons of matcha through a fine sieve to avoid clumps. The water used should be heated to about 70–80 degrees, as water that is too hot can cause a bitter taste. Matcha is whisked vigorously with a bamboo whisk, using quick motions in the shape of a “W” or “M” until a thick foam forms on the surface.
So, whenever you want to relax, just play calm music, sit comfortably in your room with a cup of matcha and enjoy!
Nicola Momot (1a)
