Green tea Matcha has got its genealogy from the Tang Dynasty in China. Chinese People steamed the freshly picked leaves, then shaped them into brick forms. These forms made green tea suitable to get sold in the marketplace. During the Song Empire, tea leaves were for the first time put into powder. Tender leaves were being primarily dried out after which they were pulverized. The pulverized variation made green tea easier to process in packages. Pulverized green tea was blended with drinking water in a bowl to turn it into a beverage. During that period, Zen Buddhists began traveling to and from Japan. In 1911, Matcha green tea was introduced to Japan via monk Eisai. Matcha over time did not survive in China; however, continued to gain even more praises in Japan and to date.
Matcha green tea results from just the highest quality tea leaves. The highest buds are harvested from tea plants initially shielded from immediate sunlight. The deficiency of sunlight holds back the development of the tea plant; and the tea leaves, due to this, look dark-colored. The idea is to prevent amino acids from accumulating inside tea leaves; since the scarcity of amino acids produces a sweeter herbal tea. When the buds are harvested, they are kept spread out under less sunlit areas till they run dry. Right after drying out, the leaves go through the process where their veins are removed away and the rest is pulverized (put into powder).
The cost of green tea Matcha depends on the quality. Quality is reliant on many variables including leaves of the tea plant used, how it is processed and how it is turned into powder. The leaves on top of the plant are usually a lot less developed, very much tender and sweeter compared to mature leaves towards the bottom of the shrub. Leaves could very well be either dried up outside in the old fashioned technique or indoors applying innovative approaches. Having said that, be advised that conventional traditional drying out method is a lot more well-liked, compared to present-day advanced technology. The grounding process is crucial as well. There are two ways to get powdered green tea: again, they are the traditional method and the modern techniques. Obviously, the classic or traditional hand pounding is preferred over machine grinding.
When preparing Gree Tea Matcha for drinking, a sieve is necessary. The powdered tea ingredient is at first filtered using the sieve to break it down and get rid of clumps. After the clumps have been taken out you need to mix 1/2 teaspoon (1.75 grams) of tea with 2.5 oz. of water (75. ml of water).