The Wonderful Health Benefits of Drinking Matcha Green Tea
Discover the many health benefits of matcha green tea and the reason for its increased global consumption…
What is Matcha?
Matcha powder is grounded powder of a more concentrated, specific, and specialised form of green tea, attained from the plant Camellia Sinensis. Once an undiscovered gem regularly enjoyed in East Asia, this beverage is now a global sensation due to the attached health benefits that are gained from its consumption.
Matcha is produced from tea leaves that have grown in the shade. The production of matcha begins several weeks prior to harvest, during which tea bushes are kept in the shade. This process lasts 20 days. As a result of inhibition of direct sunlight, plant growth slows and an increase of chlorophyll is produced, causing the green tea leaves to become a darker green shade. After harvesting, where only the finest tea buds are selected, the leaves are rolled out and dried. The grinding process is arduous, as it must be ensured that the mill does not overheat, in order to prevent the altering of the flavour. Consequently, it can take up to an hour.
Different categories of matcha indicate different levels of quality. Drinkers introduced to matcha may initially be unaware of the differences between categories and types of the famous tea. Characterisation of matcha batches are done so according to flavour, colour, and texture.
- Ceremonial grade — is typically used for tea ceremonies and in Buddhist temples. Tea ceremonies are conducted using Koicha (translated as ‘thick tea’), created with a higher proportion of ceremonial grade matcha powder to water.
- Premium grade — high quality matcha that is created using the young leaves from the top leaves of the plant. This grade is fine for daily consumption and the flavour tends to be more subtle, therefore being a good choice for those new to matcha as well as regular drinkers
- Culinary grade — the cheapest quality matcha, suitable for culinary uses. This grade tends to be more bitter as the powder was harvested from the lower leaves of the plant as well as differentiating production process and differing time of harvest.
So, why drink matcha?
- For the antioxidants
Matcha is packed full of natural antioxidants, which serve as protection against harmful free radicals which damage cells.
2. To help the body filter out toxins
Some studies have shown that consumption of matcha correlates to decreased risk of liver damage. However, it is still important to remember that more research is needed in order to truly validate this belief.
3. For improved metabolism
For those who wish to lose weight, drinking matcha would be a good choice as matcha and green tea is believed to aid with weight loss. Results gathered from many studies showed that fat burning increased if green tea extract was taken during moderate exercise and that the consumption of green tea extract helps to increase metabolism and lose weight. Green tea and matcha are gathered from the same plants and therefore these results can be applied to matcha also.
4. For improved heart health
Various studies have produced results that correlate reduced risk of heart disease and stroke with drinking green tea. Green tea has been shown to reduce cholesterol levels which in turn helps to maintain good heart health.
5. To reduce acne
The antioxidants present in matcha help to suppress inflammation, therefore lessening any further damage caused by potential acne. In addition to this, oil and sebum can undergo oxidization which worsens acne which feeds the bacteria that contributes to acne. Drinking matcha can help to reduce the damage caused by the oxidation of the excess sebum.
How to make it:
There are two methods for preparing matcha tea: the thin (usucha) method and the thick (koicha) method. The following tools are required for both methods: a mini hand whisk (chasen), a sieve, and a small bowl. The thin method (non traditional method) is the recommended option of matcha preparation for the daily drinker.
The non-traditional method (thin method) of preparation is as follows:
1. Sift your matcha into the bowl, the quantity depending on the preferred strength of your drink.
2. Pour in some of the boiling water into the bowl. Proceed to whisk in a zigzag ‘w’ shaped motion. The whisking needs to be done at a very fast pace, until the matcha powder has dissolved. Once it is ready, a foam on top will appear.
3. Once no lumps remain, pour in the remaining boiling water whilst moving the whisk in a slower ‘w’ shaped motion.
If tradition is more your style, the koicha method of matcha preparation which is used during tea ceremonies can be found here. In addition to this, the conduction of a Japanese Chado matcha green tea ceremony can be found here.
Can’t get enough? A few other ways to enjoy matcha include:
References:
