Almost everybody has been raging about Matcha Green Tea. There is a variant flavor of Matcha Green Tea for lattes, milk teas, frappes, desserts, and other beverages.
Green Matcha Tea is rich in natural antioxidants, explicitly protecting the liver from toxins. It is known to boost brain function as to why students love to drink it during an all-nighter. It also prevents heart problems, can help you lose weight, and this drink is effortless to make.
Origin of Matcha Tea
Matcha is a milled green tea powder, and its fine grounds are then sped with warm water. It was originally made from the land of the rising sun, Japan. Matcha is a conventional tea made by the Japanese since the 12th century, and it was made by a ritual or as meditation back then. The best Matcha leaves come from their regions, mainly the Uji, Nishio, Kyushu, and Shizuoka.
Matcha tea leaves are then covered away from the sun twenty days before their harvest. After that, it will be handpicked, poached, let them wither, and then its other parts will be removed because only the leaves will be used.
Right now, the leaves are only left behind is what they call Tencha. The Tencha will now be then pounded into a very delicate powder, and only experts know how to do this process accurately. As of today, there are machines invented to powder up Matcha in larger volumes for a shorter time.
There are two types of Matcha; the first one is called Usucha and is translated as thin tea and is widely used by cafes and establishments. On the other hand, Koicha is translated as thick tea, prepared with a higher amount of matcha powder and a little water.