Matcha, also known as the end of tea, originated in the Wei and Jin Dynasties in ancient China. The production method is to collect the tender tea in spring and make it into cake tea for preservation. When eating, first put the cake tea on the fire to bake and dry, then grind it into powder with a natural stone mill. Thirdly, pour it into the tea bowl and flush it with boiling water, stir the tea with a (bamboo) tea whisk in the bowl to make it foam. Finally, you can have a nice cup of matcha. Since ancient times, Chinese literati have left a large number of poems about Matcha. Especially in the Tang Dynasty, literati left a lot of praise poems.
Although ordinary tea contains high nutrients such as tea polyphenols, only 35% of the tea is soluble in water, and a large number of water-insoluble active ingredients are discarded as tea dregs. Experiments show that “eat” tea can absorb more nutrition than “drink” tea. A bowl of Matcha contains more than 30 cups of ordinary green tea, so almost all tea ceremony teachers live a long life. Changing drinking tea into eating tea is not only a reform of eating habits but also the need to adapt to the fast pace of modern life.
Matcha is usually drunk according to the way of tea ceremony, which needs to follow a series of rules. The basic method is to put a small amount of Matcha in the tea bowl, and add a small amount of warm water, then stir it evenly. In the tea ceremony, "strong tea" with 4 grams of Matcha, add 60 ml of boiling water, looks a bit like paste. For "thin tea", use 2 gram Matcha and 60ml boiling water. You can use a (bamboo) tea whisk to brush out a thick foam. It looks very beautiful and tastes refreshing. In the current fast-paced society, Matcha can be used to make all kinds of exquisite food or drink directly. Green Matcha food has become a green flower on the dining table and is sought after and enjoyed by more and more people.
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