Matcha
Matcha ( ; Japanese: 抹茶) is a finely ground powder of green tea specially processed from shade-grown tea leaves. Shade growing gives matcha its characteristic bright green color and strong umami flavor. Matcha is typically consumed suspended in hot water.
Matcha originated in China, where, during the Muromachi period in the 16th century, Japanese tea farmers developed shade grown cultivation in order to produce a tea leaf called Tencha which is made specifically for milling into Matcha. This innovation constitutes the essential process that defines modern matcha from earlier forms of powdered tea. Most matcha is produced there today. The traditional Japanese tea ceremony, typically known as chanoyu (茶の湯) or sadō/chadō (茶道), centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice.
Matcha is also used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery. For this purpose, matcha made green by color additives instead of expensive shade-grown matcha is often used.
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