Matcha or Mat-cha is a powdered Sencha tea from the Uji region and used for the Japanese tea ceremony. Matcha tea has a beautiful bright emerald green colour. Matcha has an astringent and almost seaweed-like flavour that takes getting used to. However, matcha is believed to be full of many excellent health properties and be packed full of antioxidants.   Matcha tea is made very differently from normal green teas, being mixed into the warm water and drunk within the tea itself, rather than strained out. In a nutshell, match is made with cooled water at 70 - 80oC (158 - 175oF) and whisked into the water; use about 2 g per cup.
Matcha can also be used as an unusual flavouring for baking and in puddings, so matcha cupcakes and ice cream are amusing novelties or you can use matcha as a superfood and add into your morning smoothie.
- Water: 80oC (175oF)
- Immediately beat the tea using the matcha whisk (chasen)
- Dattner, C. (2007) The Taste of Tea, Flammarion. ISBN 9782080300225.