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Here are some uncommon facts you might not already know about this fine elixir.
1. While the Japanese have refined and perfected the production of matcha, the origins of matcha actually date back to the Tang dynasty (618-907) in China.
2. The tea plants are shaded from the sun, either directly on top of the plants or with a canopy, for a few weeks before harvest.
3. In Japan, you will not find matcha described as ceremonial grade. The term is largely western and used as a shortcut to convey quality. Instead of relying on grading systems, look for matcha that is bright green and has a fresh flavor from companies that share origin information.
4. During processing, the veins and stems are removed from the tea leaves. This allows the leaves to be ground into a very fine smooth powder, which becomes matcha.
5. When you drink matcha you are consuming the whole leaf. Because of this, matcha has a much higher caffeine content per 1tsp serving than tea leaves that are steeped in hot water. One teaspoon of matcha will have about the same amount of caffeine in a cup of coffee. However, the high levels of L-theanine in matcha help to give a feeling described as “calm alertness” since L-theanine controls the absorption of caffeine in the bloodstream.
Our No. 7 Matcha makes especially delicious lattes and you can find our recipe here.