Cookbook:Matcha

Matcha
Matcha
Category	Herbs and spices

Matcha is a type of specially-processed green tea.

Production

Matcha tea is made by shading tea plants while they are growing to increase their green color.^[1]^[2] The young leaves are then steamed and dried, and the fibrous stems and veins are removed.^[1] This allows the leaves to be ground into a very fine powder for easy incorporation into liquids.^[1]^[2]

Characteristics

Matcha should be a bright green powder with a very fine texture. It should smell faintly aromatic with a slight grassy component.^[1] The flavor should be like that of other teas, with slight bitterness. High-grade matcha powder intended for drinking may have a slightly sweet flavor.^[3]

Use

Matcha has a variety of uses, especially in beverages and sweet preparations. It is commonly whisked into hot water to prepare a simple cup of brewed tea. This tea may then be mixed with milk, sweeteners, and other flavors to create a variety of drinks.^[3] Matcha is also commonly used to flavor cakes, confections, and other sweet preparations like custards and frostings. It adds an earthy edge to temper the sweetness of these foods.

When working with matcha powder, it's important to incorporate it properly with other ingredients to prevent clumping. When brewing tea, the matcha must be whisked to a paste with a small amount of water before adding the rest.