Matcha is captivating both wellness enthusiasts and gastronomy lovers around the World. Whether you are curious about its benefits, keen to understand the difference between its grades, or eager to learn how to choose the right one, this article will guide you step by step into the world of Matcha, where tradition meets modernity.
What is Matcha?
Matcha is a powdered green tea made by grinding shade-grown tea leaves, shade growing increases their chlorophyll content and gives them their characteristic emerald-green hue. This technique, rooted in Japanese tradition, also encourages tea’s essential nutrients like catechins and L-theanine, known for their benefits to both body and mind.
What Are the Benefits of Matcha?
Matcha offers a unique blend of energy and calm. The caffeine it contains, moderated by L-theanine, provides a sustained boost without the jitters. Its powerful antioxidants, such as catechins, support cellular health, and other compounds may help with stress management and inflammation. When incorporated into a balanced diet, Matcha can promote focus, a feeling of well-being, and steady physical energy.
Is Ceremonial Matcha Healthier Than Culinary Matcha?
The answer may surprise you: culinary-grade Matcha is not necessarily lower in antioxidants than ceremonial Matcha. In fact, the mature leaves used for culinary grades can sometimes contain slightly higher levels of certain beneficial compounds. However, the choice between the two ultimately depends on the intended use and the sensory experience desired.
How to Choose the Right Matcha?
Understanding the different grades and uses of Matcha is key to selecting the right one. Each type of Matcha has specific characteristics that influence its flavour, texture, and application. Here’s a guide to help you navigate the many options available:
1. Culinary Matcha: Ideal for Lattés and Recipes
Culinary Matcha is designed to be used in recipes, whether for desserts, smoothies, or lattes. Their robust flavours, which are a little more intense, hold up well to heat and mixing. Less expensive than ceremonial grades, they allow for culinary experimentation without compromising on taste. While perfect for cooking, they can also be enjoyed in the traditional way, offering a bolder and slightly more bitter experience.
Recommendation:
- Matcha Camellia: A high culinary grade from a Japanese producer with whom we have worked for many years. Produced in the Shizuoka region, it is ideal for making lattes, smoothies and pastries. Prepared as a latte, it reveals notes of cookie dough and white chocolate, perfectly complementing its lively vegetal flavour.
- Matcha Sora: A high-grade culinary Matcha with grassy and umami notes, ideal for baking, lattes, and other recipes. Its rich flavour and smooth texture make it a staple for your creations.
2. Ceremonial Grade Matcha: For Pure Enjoyment
Ceremonial Matcha is made from the youngest and tenderest leaves, resulting in a velvety texture and a subtle flavour without excessive bitterness. Traditionally consumed with only hot water, it reveals its full aromatic complexity and represents the essence of Japanese tea artistry.
Recommendations :
- Matcha Uji: Grown in Ujitawara, this Matcha offers a velvety texture with notes of fresh grass, sugar snap peas, and a hint of umami.
- Matcha Fuka Midori: This blend of Gokou, Yabukita, and Sayamakaori reveals indulgent notes of cocoa and almond milk, complemented by a hint of vegetal freshness and a subtle finish of sunflower seeds.
- Matcha Yume: Its creamy froth reveals notes of milk chocolate. On the palate, vegetal flavours (chicory) precede a delicately fruity finish with tropical notes.
How to Identify Quality Matcha?
Colour: High-quality Matcha displays a vibrant green, almost emerald hue. A yellowish or dull green colour may indicate lower quality or age.
Aroma: The finest Matcha exudes fresh and complex aromas, sometimes slightly marine, with notes of cacao or red fruits.
Texture and Flavour: Ceremonial Matcha is distinguished by its fine texture and smooth, rounded taste, while culinary Matcha offers a more robust and slightly bitter profile.