Matcha: The Complete Guide from Maison un air de thé!

In the fascinating world of teas, matcha occupies a special place. It is the symbol of Japanese tradition and refinement, praised for its health benefits and seen as an elixir of youth... Does this tea pique your curiosity? Dive into the depths of this " jade powder " by browsing the complete guide from Maison un air de thé! This month, we explore its thousand-year-old history, its meticulous production methods, and its central role in Japanese ceremony . The tea sommelier blog invites you to discover the subtleties that make matcha much more than a drink, it is an art of living, a philosophy, and a cultural treasure.

1- From Chinese origins to Japanese excellence

1. The age of "powdered tea" in China

Matcha's journey begins in China, the cradle of tea culture. During the Tang Dynasty (618-907), compressed tea in bricks dominated the trade. It wasn't until the Song Dynasty (960-1279) that powdered tea emerged, prized by Buddhist monks for its stimulating properties during long periods of meditation.

2. The introduction of matcha tea to Japan by Buddhist monks

Buddhist monks brought precious powdered green tea back from China. Matcha was introduced to Japan in 1191 by the monk Eisai . By planting tea seeds in the gardens of Kyoto, Eisai unwittingly sowed the seeds of a true cultural revolution. Japan has since perfected the art of tea, elevating it to excellence.

3. The development of matcha tea in Japan, traditional terroirs

Japan has developed unique terroirs for growing matcha, each bringing its own distinctive nuances.

• Uji

Considered the birthplace of Japanese matcha, this region near Kyoto produces teas of exceptional finesse, prized for the most prestigious tea ceremonies.

• Shizuoka

Leading domestic producer. Thanks to its privileged climate, Shizuoka produces approximately 40% of Japanese teas, including a large proportion of high-quality matcha.

• Kagoshima

With its subtropical climate, this southern region is known for its innovative production combining tradition and modern technology.

• Nishio

Responsible for around 25% of national production, Nishio is renowned for its rich soil and favorable microclimate.

2- Matcha tea in Japan, a meticulous and traditional production honored during the tea ceremony, Cha No Yu

1. A difficult and demanding production

Matcha tea production is a process that requires patience, precision, and expertise. To obtain truly high-quality matcha, the following criteria must be met:

• Matcha tea must come from a shaded crop ("Oishita").

The plants are shaded for 20 to 30 days before harvest, stimulating the production of chlorophyll and amino acids, including L-theanine. This step is crucial for developing matcha's characteristic umami flavor.

• Matcha tea must be from a selective harvest

For premium matcha, only the young shoots are picked, usually once a year in spring. This selectivity contributes to the rarity and high cost of so-called "ceremonial" matcha.

• The processing of specially cultivated Tencha tea to make matcha teas

The leaves are quickly steamed to preserve their green color and then precisely dried and de-veined to become Tencha tea.

• Matcha tea is produced by grinding with a stone mill

Tencha is ground between granite millstones, a slow process that produces approximately 30 to 40 grams of matcha per hour. This method preserves the tea's essential oils and aromatic compounds.

2. A fragile tea that must be stored carefully

High-quality matcha is extremely susceptible to oxidation. Refrigeration in an airtight, light-proof container is essential to preserve its organoleptic qualities. It's crucial to distinguish ceremonial matcha, characterized by its finesse and aromatic complexity, from culinary versions, which are generally less nuanced.

3. The tea ceremony or the apotheosis of matcha

The Japanese tea ceremony, or Cha No Yu, is the ultimate expression of cultural refinement around matcha. It comes in two main forms:

• "Chakai": shorter ceremony, often practiced for initiations.
• "Chaji": a ceremony that can last several hours, embodying the essence of Japanese hospitality.

During these ceremonies, two matcha preparations are common:

• Koicha is a thick tea prepared with a higher proportion of powder reserved for the highest quality matcha teas. Its smooth texture and intense flavor make it the pinnacle of the matcha experience.
• "Usucha", a lighter tea, characterized by its fine foam and more accessible flavor.

These ceremonies are often accompanied by " wagashi ," traditional Japanese sweets carefully chosen to complement the flavors of the tea and reflect the season.

Once a month, tea master Senkei Onishi officiates at the Maison de Thé un Air de Thé in Bordeaux. Enjoy a unique experience, a suspended moment.

Book your ceremony here

Photo credit: Dolcescena

3- Choose and prepare your matcha

Selecting and preparing matcha are crucial steps to fully enjoying this exceptional tea. As a tea sommelier, I will guide you through this refined process.

1. The rules for selecting your matcha

• The Origin

Choose Japanese matcha teas from renowned regions like Uji, Nishio, or Shizuoka. Origin is often a guarantee of quality.

• The rank

-Ceremonial, the finest, ideal for pure tasting

-Premium, excellent for daily consumption

-Culinary, suitable for cooking and drinks.

• The appearance

Look for a bright green powder, a sign of freshness and quality.

Photo credit: Dolcescena for a tea atmosphere

• The aromas

A good matcha gives off a fresh and sweet vegetal aroma, without excessive bitterness.

Discover our selection of matcha teas

2. Matcha drinker's accessories

• The "Chawan" (matcha bowl), choose it wide and deep to make it easier to move when you whisk the tea.
• The "Chasen" (the whisk), opt for a whisk with 80-100 strands for optimal mixing.
• The "Naoshi" (whip rest), very useful for taking care of your whip and not deforming it.
• The "Chashaku" (spoon), essential for measuring your matcha.
• The "Furui" (sieve) helps eliminate lumps for a perfect texture
  
  Photo credit: Dolcescena for a tea atmosphere

3. Prepare matcha tea according to the rules of the art to enhance its tasting

Follow this recipe to prepare your matcha:

For usucha (light tea): 1.5g to 2g of matcha for 6cl of water (note the equivalent of a chashaku)

For koicha (thick tea): 3.5 to 4g of matcha for 4cl of water (note the equivalent of 3 chashaku)

Heat your water between 75 and 85°C, too hot water could make your matcha bitter! Preheat your chawan with hot water and wipe it, sift the tea into the chawan to avoid lumps. Add the hot water (about 6cl for an usucha, 4cl for a koicha). Finally, whisk vigorously to create an "M" or "W" shape.

Continue until you obtain a fine, creamy mousse.

1. Take the time to savor

First, appreciate the color and texture of your tea, inhaling the delicate aromas before tasting it. You'll enjoy a light foam and a balanced flavor if you've prepared usucha, unlike koicha, where you'll emphasize the depth of flavor and its creamy texture.

2. Store your matcha tea properly

Store your tea in the refrigerator in an airtight, opaque container. Before preparing your tea, you can remove the required dose and place it in a sealed container for a few minutes to prevent condensation.

To conclude,

Preparing matcha is an art that requires practice and patience. Each step, from selection to tasting, contributes to creating a unique sensory experience. By mastering these techniques, you can fully appreciate the richness and complexity of this exceptional tea, perpetuating a centuries-old tradition while offering yourself a moment suspended between ritual and daily well-being. Exploring the world of matcha reveals not only an exceptional tea, but a philosophy of life centered on harmony, respect, and the pursuit of perfection.