Matcha is an herbal tea that is believed to boost the immune system

Posted by Ajinkya on February 9th, 2021

Matcha green tea has been one of the most popular ingredients in Japanese green tea blends for many years. It has a rich green color that many people find attractive, as well as a unique flavor that some enjoy more than others. Matcha can be used for flavoring tea and also for cooking purposes,

What is so special about this type of tea? In two regards, it's superior in two areas of processing and farming: the tea plants grown for batch usage are shade-grown for up to three months before harvest, and all the leaves and stems are eliminated during processing. That means there are no leaves to break down, and no fibrous matter to be filtered. That leads to a higher concentration of good-quality amino acids in the matcha leaves, which gives matcha its matcha green color.

One of the first uses for matcha was in the Japanese tea ceremony. The leaves would be steamed for a long time until they reached a certain point of clarity and then taken through a sieve to separate the white and black teas. The result was a highly concentrated form of green tea, often used as an ingredient in sweets, or as a drink. Matcha is used today in the same capacity as it was centuries ago, for preserving food. Moreover, it can be used to flavor jellies, or sauces, or make vegetable dishes spiced with it. It mixes really well with other ingredients and really doesn't have a distinct taste of its own.

There also come matcha grade which is not used only in Japan but around the world in high-end restaurants as a special ingredient. This leaves it expensive, sometimes prohibitively expensive, but that has always been the case with Japanese food, traditionally.

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