Matcha

also ground tea, or Matcha tea, is a traditional Japanese ground tea. It is most often made from special varieties of green tea. Matcha has been used for hundreds of years in Zen Buddhist ceremonies. Records say that green tea seeds were brought to China by a Japanese ambassador during the Tang dynasty. It was used by the nobility as a tonic. However, in 1191, a revolution in the use of green tea came. The Japanese Zen master Eisai returned from China and brought a new way of drinking green tea. He mixed not the leaves, but the crushed powder in water and drank it as a drink, not as a medicine. This spread very quickly to the emperor and his closest friends. Later, the samurai also took up this habit. These warriors, committed to protecting the monarch, brought a little peace to their otherwise dangerous lives. This gave rise to the green tea ritual, which has survived to this day. However, Matcha is now used for many other things - for example, in gastronomy, as an ingredient in food. Tea has several unique facts that we will learn about.

MAKING MATCHA TEA

Matcha is quite difficult to prepare. In addition, we need several tools to make it, without which it would not be possible. The first is the Chashaku, which is practically a tea bowl. The next tool, the chasenu, is a bamboo whisk used to whisk the tea. We should not use tap water. Hard water will not provide such a good basis for the taste of the tea. So we should have soft mineral water, preferably from the store. At this point, we have everything we need. In the first step, we should pour hot water into a bowl to heat it. Then pour the water out and dry the bowl. In the next step, sift one teaspoon of Matcha through a stainless steel sieve to fluff it up. Pour a little water at a temperature of 80 degrees Celsius into the poured Matcha. Take a chasen whisk and gently knead the Matcha, which will combine it. Then pour in the rest of the water at the same temperature. The next step is critical for the preparation - take the chasen and whisk the tea with quick, fast and jerky movements. It is necessary that the movements are directed from the center towards the sides. This whisking takes several tens of seconds. Don't forget to pull the whisk out very carefully so as not to break the foam that was created during the whisking. The tea is now ready to drink. How does it taste and look?

INFECTION AND FLAVOR

Classic green teas are often a little yellowish. This is not a problem with Matcha. Since it is ground on stones, it does not burn and thus retains its green color. The infusion is therefore emerald green. Due to its origin from Japan, the tea is sweet and very smooth, which is caused by the L-theanone amino acids and plant fiber.

MATCHA TEA FOR WEIGHT LOSS

Many people are looking for a weight loss aid these days. Matcha does not cause weight loss, but it can indirectly help with it. This is mainly due to the content of theophylline and other substances. It increases heart activity, speeds up metabolism and increases thermogenesis. This provides better conditions for weight loss. But the main part is up to us. We must adopt a balanced and healthy diet supplemented with the necessary exercise. Matcha is just a supplement.