Japanese Tea

The Origin of Matcha and Its Introduction to the Western Market Matcha is a powdered green tea originating from China, later refined and popularized within the Japanese tea ceremony.

Is thicker foam better for matcha? No, thicker foam is not necessarily better for matcha. Reasons In traditional Japanese tea ceremonies, the quality of matcha foam is a key criterion for evaluating t...

Why Sift Matcha Powder Before Brewing? Sifting matcha powder before brewing is a crucial step in the Japanese tea ceremony, primarily for the following reasons: Breaking Up Clumps: Matcha powder is e...

What is the Umami in Matcha? Umami is one of the five basic tastes (alongside sweet, sour, bitter, and salty), described as a savory, meaty, or broth-like sensation, similar to the flavors found in se...

Yes, the matcha used in tea ceremonies undergoes special selection. Here are the specific reasons and process: Selection Criteria: For tea ceremonies, matcha must meet strict quality requirements, i...

Definitions of Usucha and Koicha Usucha (Thin Tea) Usucha, known as "薄茶" in Japanese, is a relatively thin matcha beverage in the Japanese tea ceremony.

How to Establish Your Own Matcha Tasting Standards Developing your personal matcha tasting standards requires combining objective knowledge with subjective experience, forming a personalized evaluatio...

Is It a Misconception That Matcha Cannot Be Served Cold? Yes, the belief that matcha cannot be served cold is a common misconception. In reality, matcha is perfectly suitable for cold beverages and is...

No, high-quality matcha does not necessarily come from Japan. While Japan is renowned for producing premium matcha (such as Uji matcha), the quality depends on various factors beyond just origin.

It is not recommended to directly heat or boil matcha. Reasons: High temperatures (above 80°C) destroy nutrients in matcha, such as catechins and amino acids, reducing its antioxidant properties.

Should Matcha Powder Be Sifted? Yes, matcha powder typically needs to be sifted. Here are the detailed reasons and methods: Reasons Remove Clumps: Matcha powder tends to absorb moisture and form clum...

The Historical Connection Between Uji Tea and Matcha The historical connection between Uji tea and matcha dates back to the formative period of Japanese tea culture.

Flavor Differences in Matcha from Different Regions The flavor of matcha is significantly influenced by its origin, primarily due to variations in soil, climate, and processing techniques.

What are the "Five Tastes of Matcha"? The Five Tastes of Matcha refer to the five fundamental flavors experienced when tasting Japanese matcha: sweetness (甘), bitterness (苦), astringency (涩), sourness...

How to Get Started with Matcha If You Dislike Bitterness The bitterness in matcha primarily comes from its high content of catechins and caffeine.

How is Matcha Made from Tea Leaves into Powder? Matcha is a unique Japanese green tea powder with a refined and distinctive production process, primarily involving the following steps: Shade-Growing...

What is "Gyokuro-style Matcha"? Gyokuro-style matcha refers to matcha made from gyokuro tea leaves or produced using cultivation methods similar to those for gyokuro.

Reasons for the Concentration of Japanese Matcha Production in Uji and Nishio The primary production regions for Japanese matcha are concentrated in Uji (Kyoto Prefecture) and Nishio (Aichi Prefecture...

Leaf Age Standards for Matcha Harvesting Matcha is produced from tencha, a tea leaf specifically cultivated for matcha production. Harvesting follows strict standards to ensure tender leaves rich in a...

The following tea plant varieties are primarily used for matcha production, cultivated under shade to enhance chlorophyll content and flavor: Yabukita: The most common tea variety in Japan, accountin...