Matcha – But Not Traditionally

Matcha is an interesting and somewhat different type of tea that you may encounter. Derived from Japan, matcha is green tea powder.  Traditionally it has been used in the Japanese Tea Ceremony for years, and continues to be to this day.

In present times the popularity of this tea with the rest of the world has skyrocketed, with matcha being well-distributed amongst many other world-famous teas in both tea houses and markets. However, its current popularity can be seen most clearly at its origin in Japan, which has spawned an entire selection of matcha-related and flavoured products. Matcha has been put into all sorts of things, the least of which is featured below:

Macaroons

Pound Cake

Pancakes

Ice-cream

KitKats

Matcha is very interesting, as you can mix it into just about anything to give the food a different flavour, and not to mention a health boost. If you’ve already discovered the wonders of combining matcha with food, why not tell us what you made, and what you thought of it?

The Rarest and the Finest

Few teas reach the level of rarity as Japan’s Gyokuro (玉露 “pearl dew”), which makes up less than 1% of all tea produced within the country. It’s rarity, however, is bolstered by its price; it also earns its name by being one of the most expensive teas in the world. Three regions currently produce gyokuro: Joyoshi, Okabe (Shizuoka), and Yame (Kyushu).

Gyokuro is derived from the yabukita tea leaf only when the leaf buds are at their youngest, right at the beginning of the spring harvest. It’s processing is both involved and intensive, but as it is revered as one of Japan’s best green teas, its preparation is well-worth the labour. After picking, the leaves are to be lightly steamed in order to prevent oxidation. After performing an initial roll on the result and air-drying the leaves, they are rolled again in order to produce the raw tea known as aracha. The finest grades of aracha are then selected to become gyokuro, and are rolled and dried a large number of times in order to produce gyokuro’s needle-like shape. At the end of this extensive process, it is given at least a week to mature.