Matcha (matcha) is a fine powder of quality tencha green tea. According to tradition, a portion of the tea leaf is ground on millstones immediately before tea drinking. He ground, brewed and drank. Although not everything is so simple. “He brewed and drank” - this is purely European - on the go and in a hurry.

Matcha tea is a traditional drink for tea ceremonies. And this, as you probably already heard, is a whole action that does not tolerate fuss and haste. We cannot repeat this, and we should not even try to portray the Japanese at the tea ceremony.

But, nevertheless, information about the super-usefulness of matcha tea (matcha) has spread to all countries and continents, and a great many have appeared who want to benefit from this outlandish green drink. The Japanese have established the industrial production of tea and supply it in vacuum packaging to supermarkets around the world - drink, get healthy.

How to brew matcha to get the most out of it?

To brew matcha means to mix or beat it well in hot water. You can make tea in a light or more concentrated form. Weakly brewed matcha is called "usucha" in Japan, and strong matcha is called "koicha" - it all depends on the amount of water and tea leaves.

Dishes for brewing matcha (matcha):

Measuring cup to accurately measure the amount of water

A bowl for brewing tea - tyavan (let it be ceramic or porcelain)

A measuring bamboo powder spoon, called chasaku, in which 1 g of tea powder is placed. You can also take a teaspoon, but keep in mind that two measured bamboo chasaku are equivalent to one teaspoon.

A strainer through which tea powder is sifted to remove lumps. You can use a chasaku (measuring spoon) to grind powder lumps in a strainer.

Bamboo whisk - chasen (required, otherwise the match will not work)

Preparation of usucha (weak tea):

Pour 2 g (two measured spoons) of tea leaves into a pre-warmed and wiped dry bowl and add 70-80 ml of hot water (80 ° C).

Mix thoroughly with a whisk so that there are no lumps and tea leaves on the walls of the bowl. You can whip into foam, you can not beat - at will or in accordance with a certain tea tradition.

Usutya - bitter in taste, bright green in color, not thick in texture. This is a democratic tea, it is usually drunk without strict formalities in the circle of family or friends (as part of everyday tea culture).

Preparation of koycha (strong tea):

The dishes are heated, as for any brewing, but the tea vessel must be dry.

The powder is taken twice as much - 4 g (4 scoops or a full teaspoon).

Water will need 50 ml.

The mixture must be stirred with slow rotational movements. If the technology is maintained, the koitha will turn out to be thick and viscous with a sweetish-tart taste, with a beautiful, rich green foam on top. Koicha is the drink of tea ceremonies.

Since matcha (matcha) is not common in taste - with bitterness, astringency, it is customary to serve national sweets - wagashi for tea. They are eaten before tea.

With any type of matcha (matcha) brewing, tea is drunk along with ground tea leaves, which is the key to its usefulness.

For more information, watch the video - How to Brew Matcha Tea Properly

In today's world, many people are ditching coffee in favor of various teas. Especially popular are varieties that can not only improve mood, add vitality, strength, but also speed up the digestive processes of the body. In addition, they must be tasty and fragrant. In this regard, matcha tea, grown according to a special technique and brewed in various ways, is very popular among the Japanese. By the number of useful properties, valuable qualities and help in losing weight, matcha drink is the leader among green teas.

For the first time, a green drink was used by Buddhist monks in China during meditation, lasting several hours. The second name is matcha tea. When brewed, it is a bright green liquid. You will not find tea leaves in a cup, because they are ground into powder, from which an elite drink is brewed. The matcha variety is grown on special plantations, the number of which the Japanese lack.

It is possible to get a crop of the right quality only on the right soil, sandstone will provide a beautiful color, but the taste of matcha will lose. Red earth will contribute to obtaining an excellent aroma, but there will be no rich green tint. Excellent leaves are grown on the island of Kyushu, in the areas of Shizuoka (provide 40% of the total crop), Uji, Nishio. Scientists noted that the inhabitants of these regions have excellent good health. Matcha is collected once a year.

For two weeks, green tea is hidden from direct sunlight, covered with a special mesh. As a result, photosynthesis slows down, chlorophyll, amino acids, antioxidants accumulate, due to which matcha leaves become dark green in color, acquire juiciness, sweet oily taste. Only young leaves growing on top of the bushes are harvested, which are then steamed and dried, continuing to hide from the sun's rays. In addition, the supply of oxygen to the crop is limited, blocking oxidation, which spoils the color of the matcha.

Then the stems and veins are removed from the matcha leaves, grinding the plates into powder. Initially, this was done by hand, it took one hour of time for one person to get 30 g of tea. Modern industries refuse to use manual labor, using special mills with granite millstones for grinding. The mechanized process becomes more efficient, happens faster.

From one bush, you can collect different types of matcha, which differ in the way they are processed. Their pre-rolled and then dried leaves make gyokuro tea, which means “pearl dew” in translation. If the drying of matcha was carried out in expanded form, the tea is called tencha (tencha). Varieties of Japanese matcha are named after the plantations where tea bushes were grown: asahi, kamakage (has bright green leaves, weak aroma), samidori (has a yellowish tint, pronounced smell).

Compound

1. Vitamin C. Helps strengthen the immune system, improves the condition of the skin, slowing down the aging process.
2. Iron. It has a beneficial effect on the state of the whole organism as a whole, increases the hemoglobin index in the blood.
3. Calcium. Strengthens tooth enamel, bones, improves metabolism.
4. Squirrels. They are the main participant in the processes of cellular structure.
5. Potassium. Responsible for the proper functioning of the muscle system, supports the processes of digestion.
6. fibers. They are an important component of metabolic processes.

In addition, matcha contains beta-carotene, the amount of which is much higher than in the fruits of carrots and spinach. The useful qualities of the drink are also considered due to vitamins A, B1, B2, B6, E, P and such trace elements as magnesium, zinc, iodine, fluorine. One of the important advantages of green matcha over other types of tea is the increased content of epigallocatechin (60%), the strongest antioxidant among 4 tea catechins.

Beneficial features

The whole benefit of matcha lies in the way it is prepared. Most types of green tea are brewed in the form of leaves, where many useful substances remain after drinking. Matcha is a powdered green raw material that is completely dissolved and drunk. So, all the qualities of the drink are preserved and completely enter the body. It is worth noting that a cup of matcha is much healthier than a serving of regular green tea. The positive properties are as follows:

1. Promotes activation of brain activity. Relieving stress, helps to concentrate, concentrate, better perceive information during intense mental work.
2. Strengthens the immune system, increasing the body's resistance to disease. Contain a large amount of vitamins C, A, is considered a natural antibiotic.
3. Normalizes blood cholesterol levels in people who regularly drink matcha.
4. It surpasses blueberries, blackberries, cabbage, broccoli by several positions - natural antioxidants.
5. Increases the body's heat exchange processes, burning fats. Promotes weight loss without harm to health.
6. Prevents the effects of free radicals on the skin, protects against ultraviolet rays, contains a lot of antioxidants, polyphenols, due to which it is considered the drink of youth.
7. Reduces the risk of cardiovascular disease by 11%.
8. Increases stamina thanks to L-Theanine, releases pure energy without increasing pressure, nervous excitability.
9. Being an antioxidant, it gently cleanses the body of toxins, preventing the appearance of stones, sand in the kidneys.
10. The L-theanine contained in the matcha promotes the production of serotonin, dopamine, which fight stress, cheer up.

How to brew matcha tea

Powdered matcha tea is brewed in a specific way, different from the procedure for other drinks. If you decide to purchase and cook matcha yourself, prepare the following equipment: a measuring cup, a strainer, a wide porcelain cup (jiawan), a bamboo spoon (chasaku) with a volume of 1 g, a whisk for whipping (chasen). Be sure to follow a clear sequence of the procedure, control the temperature of the water (it should not be very hot) to get tasty and fragrant Japanese tea of ​​good quality.

The Japanese arrange a whole tea ceremony; they don’t have a “grind - cooked - drank” scheme. Having chosen the desired drink, brew it according to the recipe and drink slowly. Take a small amount of liquid in your mouth, pause, feel the depth of taste, let the tea reveal all its qualities. Matcha goes well with lemon, ginger, mint, linden, fruit juices.

Usutya

Usuchya is a light, weak drink with a bitter aftertaste. There is no need to whip the foam with a whisk, but tea fans always do it. When using it, it is not necessary to follow special formalities; the ceremony of such a tea party is simple, democratic. You can prepare usucha in this way:

1. Pour green matcha powder (2 scoops) into a heated dry cup.
2. Then pour 80 ml of water, temperature not higher than 800.
3. Next, mix the drink with a whisk, breaking up lumps, bringing to uniformity.

Koitya

Any method of preparing a drink involves the use of dry heated dishes, green tea powder must also be dry. It is believed that high-quality koitha is obtained only from old plantations older than 30 years. For him, they take more matcha, and add less water, so the drink becomes strong, thick, with a consistency resembling thick honey. Since it has an exquisite bitterness and astringency, it is traditionally served with national sweets - wagashi. Classic koycha is prepared according to the following recipe:

1. Pour 4 scoops (4 g) of green tea leaves into a jiawan.
2. Pour 50 ml of hot water (not boiling water).
3. Beat the drink with a whisk (if no one sees, you can use a blender, mixer).

This recipe produces a delicious matcha latte with a creamy taste and a light green color. Such a drink can be served even cold by adding a couple of ice cubes. The traditional way does not involve the use of sweeteners, so as not to interrupt the original taste of tea. If you want to try matcha latte, prepare a drink using this technology:

1. Pour 1 scoop of matcha into 70 ml of non-hot water, constantly whisking with a whisk until a homogeneous mass is obtained.
2. Boil 150-200 ml of milk, beat with a mixer until foam forms.
3. Pour the milk in a thin stream into the tea, add milk foam on top of each serving, combining it with the tea. The calorie content of the drink will depend on the fat content of milk.
4. Add sugar (honey), cinnamon to taste. Sprinkle matcha powder on top.

With coffee

Most people cannot imagine their morning without a cup of aromatic strong coffee. If you think you are like that, try brewing coffee matcha, with it your daily ceremony will take on new notes. The drink recipe is as follows:

1. Boil a glass of water, let cool for 7-8 minutes.
2. Separately, mix 3 g of matcha and 2 g of instant coffee.
3. Pour water into the mixture in a thin stream, whisking constantly.
4. Add sugar to the drink if you like.

Matcha cream frappe

Fans of sweet cold desserts will love matcha crème frappe. The drink is served in many Japanese cafes and restaurants. The recipe is not complicated and quite capable of cooking at home:

1. Take a glass of cold milk of any fat content, put 3-4 pieces of ice.
2. Pour 6 g of matcha, sugar to taste, beat the mass with a mixer.
3. Garnish the creamy drink on top with a scoop of ice cream (preferably vanilla), whipped cream.

Contraindications and harm of matcha tea

Matcha green tea is a drink that fully releases its healing properties during consumption. They significantly exceed the negative qualities, but there are still contraindications to the use of matcha:

1. The presence of caffeine. The substance does not have an aggressive effect on the body through increased pressure, increased heart rate, nervous excitement, thus differing from other products containing caffeine. Still, it is worth refusing to use green matcha 4-5 hours before going to bed.
2. Tea leaves grown in Japan, China include lead absorbed from the environment. Other varieties of green tea, unlike matcha, are not fully consumed, so most of the harmful substance remains in them. Matcha enters the body along with all the lead. Still, you should not withdraw from this drink, just limit the amount to a maximum of 2 cups per day.
1. Pay attention to the color of the product, real matcha has a beautiful rich bright green hue.
2. A cheap product does not promise quality. Often, sellers offer to buy crushed sencha leaves under the guise of matcha. Real quality green tea has a decent price.
3. Get to know the country where the matcha plantations were grown. This quality product is made in Japan, where the conditions are better for this.
4. Carefully study the composition of the matcha, it must be organic, without the content of chemicals, additives.

Video

Matcha, or matcha as it is called, is a powder made from specially grown green tea leaves that is brewed into a bright green drink. You can find matcha on restaurant menus more and more often, Instagram is full of photos of pale green latte, and healthy lifestyle adherents sing odes to the many healing properties of this tea. We figure out what kind of tea it is, how to prepare it and how matcha is really useful.

Is it Japanese tea?

Matcha is primarily associated with Japan, but in fact this tea comes from China. It is possible to trace the history of the match since the Song Dynasty - it was then that the Buddhists began to make powdered tea from leaves grown in the shade. After steaming and drying, the leaves were ground into a powder to obtain green tea powder.
Only in 1191, the monk Eisai brought matcha to Japan, and it immediately took root in Japanese culture and became part of the rituals of Zen Buddhism. Over time, matcha lost popularity in its native China, and in Japan, on the contrary, fell in love with the upper class and became an integral part of the tea ceremony.

How to get a match

Matcha is obtained from the top leaves of evergreen tea trees. 20 days before harvest, the bushes are placed in the shade, hiding the tea leaves from direct sunlight. Low light slows down the growth process of the leaves, making them darker due to the higher level of chlorophyll (green pigment) and amino acids. This growing process creates a special biochemical composition that provides matcha with many beneficial substances. Then the tea leaves are harvested by hand, steamed, thereby stopping the fermentation. After processing, the leaves are dried - this is how the raw material for tench powder is obtained. This, in turn, is ground into a fine powder, which is called matcha.

Varieties

Ceremonial grade

For the manufacture of ceremonial matcha, the youngest and most tender leaves of the bush are used. It is this variety that is used in Buddhist ceremonies, and lovers say that the ceremonial matcha has a touch of umami in the taste.

premium grade

Premium matcha tea is not as sweet as ceremonial tea, but not as intense as culinary tea. This variety is also rich in all nutrients, but the leaves for it will be harvested a little later, so the taste is more intense and more bitter than the ceremonial.

culinary grade

Leaves for the cooking match are also collected from the top of the bush, but this is the last thing. The taste of this variety is more pronounced and tart, which is why it is most often used in baking, making desserts and smoothies.

Beneficial features

Because matcha is made with whole leaves, tea powder is high in polyphenols (strong antioxidants), flavonoids with a range of health benefits ranging from cardiovascular health to anti-inflammatory benefits, amino acids and phytonutrients, and catechins.

Matcha is also quite high in caffeine, but due to L-theanine, caffeine is absorbed more slowly, so the energy effect is achieved gradually, without provoking a sharp rise in pressure.

How to make matcha tea

To prepare a traditional matcha, you will need a chawan (chawan) - a bowl for Japanese tea drinking, a measuring spoon and a special whisk - chasen, made of bamboo, with which tea is whipped into foam. As well as 2 grams of matcha tea and 70 milliliters of water.

Pour boiling water into the chawan and beat it with a whisk. This is necessary in order to heat the dishes in which you will prepare the matcha.

Wipe the dishes dry.

Pour in two scoops of matcha. This is approximately 2 grams of tea per serving of matcha. You can also sift the powder through a sieve to make it easier to whip.

Japanese matcha green tea (matcha) is a vivid example of the fact that not only the world of trade makes spirituality and cultural achievements of mankind a bargaining chip, but the reverse process is also happening. What used to be a way to preserve a commodity has become an element of religious philosophy. What is special about these Chinese camellia leaves? Yes, absolutely nothing. Matcha tea (in our country it is incorrectly transcribed as matcha) is made special by the method of cultivation, the collection of leaves and the technology of their processing. And, of course, brewing, because the traditional Japanese tea ceremony is inconceivable without matcha. This variety is as popular in the Land of the Rising Sun as Sencha. In this article, we will give complete information about the matcha and tell you about several ways to brew it. You will also be interested to know about the beneficial properties of this type of tea. What do matcha and Zen Buddhism have in common? Find out if you read the information below.

Variety history

In the modern world, the opinion has taken root that matcha is Japanese tea. In fact, his homeland is China. During the Tang Dynasty (7th-10th centuries), tea merchants used steam to preserve the leaves and pressed them into briquettes. The drink in those days was prepared as follows: they toasted a piece of tile, ground it into powder and poured it with hot water, adding mint and salt. During the Song Dynasty (10th-13th centuries), merchants themselves crushed tea leaves. The resulting powder was pressed into briquettes. Tea was prepared in the following way. The powder was poured into a cup, poured with boiling water, insisted and whipped with a special whisk until foam appeared. For Zen Buddhists, this whitish hat that appears and quickly disappears has become a symbol of the perishability of our world. The religion made its way from China to Japan in the late 12th century. And when they began to forget matcha in their homeland, the tea variety was so fond of on the islands that they began to use it not only for the sake of spiritual meditations.

Growing technology

The raw material for the drink comes from a Chinese camellia bush. But to say that matcha (or matcha) is Japanese powdered tea is like saying nothing. After all, there are also gunpowder, sentya (better known to us as sencha) and other varieties crushed into powder. And for making matcha such a delightful, amino acid-enriched drink, we have the Japanese tea plantation owners in Uji Province to thank. It was they who, from the 14th to the 16th centuries, improved the technology of growing, harvesting and producing powder. Unlike other varieties of tea, for matcha, the bush is covered with a very fine mesh, which prevents the penetration of sunlight. For two weeks, the leaves remain shaded, which allows them to maintain their dark green hue. Thus, only two types of tea are grown: Gyokuro and Tencha. "But what about the match?" - you ask. And this already applies to the technology of processing leaves.

Gyokuro, tencha and matcha: what's the difference?

So, the leaves, which were shaded for two weeks before harvesting, are torn off. If they are twisted into flagella and dried in this way, the variety "Pearl Dew" (gyekuro) is obtained. In the case where the leaves remain straight and then ground into a powder, tencha comes out. Matcha is made from the latest grade of tea. But in order for the more democratic tencha to turn into an aristocratic powder, all stems and even veins are carefully removed from the leaves. When such raw material dries, it is ground very finely. Puda turns out to be similar in consistency to talc, only bright green. Japanese matcha tea stands apart from its powdered relatives. Those, including tenchu, are defined by one term - konatya. Translated, it simply means "powdered tea". But only tencha is the raw material for matches. So: this is a leaf grown in the shade, devoid of veins and stems, dried straight and ground to a state of fine powder.

Varieties of matches

Surprisingly, the inventive Japanese managed to create diversity here as well. Of course, like wine, Japanese matcha green tea differs in terroir (the location of the plantations). The best "appellations" are Uji (near Kyoto), the northernmost part of Kyushu, Nishio and Shizuoka. But, in addition to terroir, matcha is also classified according to its location on the tea bush. Young upper leaves are most valued. They are tender, and the plant sends all its nutrients to them. The lower leaves have a more rigid structure, which affects the taste and properties of the drink. The time of harvest also matters. When the grid is removed, the bush is not completely robbed. Leaves collected later that year are of the lowest grade matcha. The age of the tea bushes themselves also matters. Plants that are more than thirty years old are most valued. And finally, processing, especially grinding. This is an art that not everyone can do. A good matcha should resemble fine talcum powder. Such a powder is very susceptible to oxidation. It must be stored in closed containers. Fermented matcha has an unpleasant brownish color and a hay smell.

How to brew this tea

We have already mentioned the traditional way of preparing a drink by Zen Buddhists. In Japan's secular culture (which is never completely secular), tea is brewed in two ways. The resulting drinks are called differently. Stronger matcha (Japanese tea) is called koicha. It's dark and sweet, even if we didn't add sugar. A weaker drink is called usutya. It is slightly lighter and slightly bitter in taste. But before anything is brewed from matches, a special ceremony must be held. In Japan, special sieves are produced, to which a container is attached. Matcha is placed in small cells and the powder is pushed inside with a special wooden spatula. So the compressed lumps break up. During the tea ceremony, matcha is served in a tyaki, a small container. All participants put the matcha into their cups - chawans with a bamboo spoon chashaku.

Method of brewing koit

In any case, whether we want to make the drink strong or, conversely, weak, not boiling water is used. Water must be cooled to 80 degrees. Strong Japanese matcha tea is brewed as follows: 4 grams of powder (which equals four chashaku or one European spoon with a slide) is poured into a chawan. Water is poured 50 milliliters. This mixture is whipped with a tyasen - a special bamboo whisk - until a homogeneous consistency. It is important to break up possible lumps and create a light foam on the surface of the drink. Thickness should not settle on the edges of the tyavan. Koicha is usually brewed during the traditional tea ceremony. This drink is thick (like honey in consistency) and slightly sweet.

Usutya brewing method

Weak Japanese matcha tea is prepared in the same way as strong tea. Only the proportions of powder and water are different. For usutya, they take two chasyaku or half a teaspoon of emerald powder. And more water is added - not 50, but seventy milliliters. Usutya drink in a more homely atmosphere, as they say, without ceremony. Therefore, such tea is often not whipped until foam is formed, but simply mixed well. But since usucha, unlike koicha, is bitter, it is mandatory to serve wagashi sweets to it. They should be eaten before drinking tea. And, of course, no sugar, no lemon, no milk is put in the drink.

Japanese matcha tea: properties

A drink from this emerald powder (if it is brewed correctly) is very tasty, delicate, refreshing. Everyone knows about the benefits of green tea. And we will not repeat ourselves here. Let us only note that if in other teas we drink the infusion and leave the leaves, then in the matcha we also absorb the thick. And, therefore, we use 135 times more antioxidant substances, which prolong youth, energize the body and stimulate brain activity. Matcha (Japanese tea) contains as much caffeine as a black drink made from ground Arabica. But emerald powder is also rich in l-theanine, a substance that reduces nervousness and helps with concentration. And the energy given by coffee is often impulsive. No wonder matcha was used by Zen Buddhists for meditation. This powdered tea, more than coffee, is good for the stomach. Unlike espresso, which is considered acidic, matcha is alkaline. Coffee excites the nerves, and green tea helps to calm down and cope with stress. It is both relaxing and energizing at the same time.

What's the harm?

But there are undeniable advantages of the match and disadvantages. But they are available only for the tea that is grown in China. The leaves of the bush have the ability to absorb harmful substances from the environment. And since things are not very good in China with the ecological situation, scientists find lead in the teas there. This metal remains in the tea leaves. So, drinking ordinary tea, we do not consume lead. But the match is different. After all, we eat thick, and, consequently, harmful impurities. Also, we should not forget that matcha, like other green teas, has a lot of caffeine. Therefore, it should not be drunk less than six hours before bedtime.

Japanese matcha tea: reviews

The beautiful half of humanity in the Land of the Rising Sun has long appreciated the benefits of this powder. It is often included in creams, lotions, and other beauty products. After all, matcha is not only a storehouse of vitamins. This type of tea contains a huge amount of antioxidants that bind free radicals, thereby slowing down the aging process. In Japan, this powder is used both in cosmetology and in cooking, mixing it with desserts, cookies and ice cream. Those who often use Japanese matcha tea powder say in their reviews that the drink successfully helps to fight extra pounds. After all, it speeds up metabolism and cleanses the body of harmful toxins.

Matcha tea will be a great find for those who are looking for something that can improve mood, speed up metabolic processes in the body, recharge with strength and energy. This is a green variety of tea, which, unlike its "relatives", differs both in the method of cultivation and processing and in the way of use.

What is a matcha?

This is the name of the tencha leaves that grew in the shade. This type of tea among the Japanese is one of the most common and sought after.

The crushed foxes of this tea are used as an additive in cosmetics, desserts and various dishes.

What does matcha powder look like?

This variety of green tea is highly valued among the Japanese. They are confident that it is he who gives them the opportunity to stay healthy and young for a long time.

Collection and processing

Tea leaves begin to be harvested 90 days after the first day of spring. Pr first collection you can get the youngest leaves. It is generally accepted that it is from them that you can get the highest quality drink. Fans of this tea can easily distinguish tea from the first leaves by taste, smell and color.

Collection and production of matcha tea

After the castings have been collected, they are steamed so that all antioxidants are preserved and there is no oxidative process. After that, the stems are very carefully removed. Tea is dried in a room that is well ventilated. The leaves are then used for grinding into powder.

The tea has a delicate, rich taste, the aftertaste is slightly sweet. If you purchased this tea and it gives off even a little bit of bitterness, then this indicates two things - either very hot water was used for brewing, or you chose a poor quality product.

Beneficial features

Due to the fact that tea leaves completely dissolve in water, green tea saturates the body with a large charge of strength. That is, when you completely absorb the tea leaf, and do not throw away the tea leaves. Your body is fully absorbing the beneficial antioxidant components.

Studies have been conducted in which it was found that this drink contains 7 times more antioxidants than dark chocolate, 60 times more than spinach.

Composition of matcha tea compared to green tea

You can list the beneficial properties of this tea for a very long time.

• Prevents the development of cancer. The composition of this tea contains catechins, the most powerful antioxidant components that successfully fight free radicals. The strongest catechin is epigallocatechin gallate. If you drink a cup of matcha, you will get 130 times more of this component than when drinking plain green tea.
• Slows down the aging process. Surely everyone knows that among the Japanese there are a large number of centenarians. It is worth noting that the average life expectancy of people who live in the place where this tea grows is much higher than in other regions of Japan. This is due to the regular intake of matcha.
• Prevents the development of heart disease. Recent studies have shown that regular consumption of a green drink can significantly reduce the amount of bad cholesterol in the bloodstream.
• Provides weight loss. With regular intake of green tea, the process of thermogenesis is accelerated. This means that the rate of energy burning increases. A study was also conducted that found that if you drink this drink before starting a workout, it will ensure fat burning by about 30%.
• Acts as a detoxifier. Since this variety of tea grows in the shade, it contains a significantly higher concentration of chlorophyll than other varieties. This component provides detoxification of the body. That is, this component is able to cleanse the body of dioxins, complex metabolites and other bad substances.
• Eliminates stress, improves brain activity. This tea contains much more (5 times) L-theanine than regular green tea. This amino acid has a psychoactive effect. It eliminates stress and provides relaxation, while reducing blood pressure.
• Source of energy and dietary fiber. The leaves of this tea contain a large amount of fiber, which is very easily absorbed by the body. Dietary fibers provide cleansing of the body of toxins, they also stabilize the level of sugar in the bloodstream.
• Skin benefits. The polyphenols and antioxidants found in this drink increase the skin's ability to fight environmental damage, reduce UV sensitivity, and neutralize free radicals.

How to choose the right matcha?

When purchasing matcha powdered teas, there are a few factors you need to pay attention to.

1. Choose a product that was not grown in China, but in Japan. Matcha from Japan is a very high quality product that grows in more suitable conditions.
2. Do not be fooled not a cheap product. If the matcha is real and of high quality, then it cannot be cheap. Often on the shelves you can see crushed sencha leaves, which are sold under the guise of matches. And it is much cheaper.
3. Choose an organic product that has been grown without the addition of any chemicals.
4. The color of real tea is bright green.

Contraindications for use

• Although green tea has a lot of useful properties, and matcha as well, you need to remember that all drinks that contain caffeine should not be consumed 4 hours before bedtime. As for the tea variety in question, there is a certain problem. Studies have shown that the composition of the leaves, expressed without the addition of chemicals, contains lead. This is especially true for tea, which grew in China.
• It is there that the level of air pollution is much higher than in Japan. The leaves of this tea absorb lead from the air. If you brew a different kind of tea, then most of the lead remains in the leaves, which you simply throw away after brewing. And when you use this type of tea, lead enters your body, along with the leaves.

How to brew and cook?

In order to properly brew matcha and get all the benefits from this drink, you need to be able to brew it correctly.

So, first you need to get a dish. A measuring cup is required to help determine the exact amount of water. You also need a bowl of tyavan, directly for the brewing itself. It must be chosen either porcelain or ceramic.

You will also need a measuring spoon to stir the powder. It is made of bamboo and has the name - tyasaka. In this spoon you need to put the powder in the amount of 1 g. A teaspoon is also suitable, but be aware that 2 measuring spoons of bamboo is 1 tsp.

Also, from the “tools” you will need a strainer, through which you will sift the tea powder to rid it of various lumps. Also a mandatory attribute is chasen - that is, such a broom made of bamboo, without which you will not be able to make tea.

• Preparing weak tea. It has the name usutya. Take tea leaves in the amount of 2 g (these are 2 measuring spoons), pour into a bowl, warmed up earlier and well wiped from moisture. Fill it all with hot water (not boiling water). Mix everything with a whisk to get a completely homogeneous mass. Weakly brewed tea can be slightly bitter, the color is light green. The consistency is thick.
• Preparing strong tea. First you need to heat the dishes, wipe the vessel. Take 4 scoops of the powder and add 50 ml of water. Stir the mixture with a rotating motion, slowly. If you did everything right, then the koitha will come out tart-sweet, it will be a viscous and thick mixture, with foam on top.

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