Matcha Magic green tea powder is made in a certain way that distinguishes it from other types of tea. The same tea leaves are grown for gyokuro tea but the leaves are rolled prior to drying. When the leaves are laid out and dried the resulting crumbling is what qualifies them as tencha. Only ground tencha meets the criteria for matcha magic green tea powder. The leaves are then de-veined and de-stemmed and stone ground to create matcha. The end product is a bright green finely ground powder.
Growing and Grinding Matcha Magic
However, it is not just the grinding that differentiates this tea from others. Matcha Magic green tea is made using the leaves from bushes that are covered several weeks before harvesting to protect them from direct sunlight. This causes a slowdown in growth and the leaves turn a dark green. The production of amino acids is another result of covering the bushes, which makes the tea sweeter. The bushes from which the leaves are picked for this tea are called Camellia sinensis. matcha wholesale The areas best known for producing the tea bushes for matcha are Nishio in Aichi, northern Kyushu, Shizuoka and Uji in Kyoto.
The location of the leaves on the bush is important. Matcha Magic green tea is made from leaves handpicked from the very top of the bush. Newly developing leaves are the softest and most flexible, which allows higher grades of matcha green tea powder. Leaves that are older give the tea a texture that is more like sand than powder. The plant sends more nutrients to developing leaves and the use of these leaves will influence the flavor of the tea.
While drying the leaves used for making matcha is certainly an important part of the process, the stone grinding is important when it comes to making the tea. The technique used to make true Matcha Magic green tea is considered an art form. Additionally, the equipment used must be the correct type. If not, the matcha will become ‘burnt’ and the quality will be inferior. Often this grinding process can take an hour just to grind 30 grams of matcha green tea powder.
The Origin of Matcha
The origin of matcha has roots in China. In 1191, the monk, Eisai, brought Zen Buddhism and the Chinese technique of making powdered tea to Japan. Once brought to this country, it became very important at the Zen monasteries and was a choice of the high society class from the 14th through the 16th centuries. Today, Matcha Magic has become a highly popular drink in North America. Matcha green tea powder is used in milkshakes, lattes, and smoothies and is even incorporated into liqueurs.
People have been attracted to the health benefits of drinking green tea for years. In addition, there has been a major interest in the benefits of matcha not only in North America but across the world. Research has shown that matcha contains a concentration of the antioxidant, EGCG, which is 137 times more than the amount found in traditional green teas. When consumed on a regular basis it is believed that matcha reduces cholesterol and boosts metabolism.
Matcha Magic utilizes the entire tea leaf which is one of the reasons the tea is accredited with increased health benefits. Other green teas are ‘bagged’ and steeped in hot water when prepared and this decreases the amount of certain antioxidants as well as chlorophyll and catechins. When compared pound-by-pound matcha green tea powder has more antioxidants than orange juice, pomegranates, blueberries or spinach.
Although drinking matcha is the preferred method for receiving the maximum benefits, it is also found in several health food products from energy bars to cereal. Additionally, matcha green tea powder is an ingredient used to flavor many products – desserts such as pastries, cookies, cakes, pudding, and candy – and is even used in ice cream.