Matcha Ceremony Tea and Cooking Applications

Japan — introduced from Song China by Zen Buddhist monk Eisai in 1191; ceremony (chado) codified by Sen no Rikyu in the 16th century; Uji in Kyoto and Nishio in Aichi as primary production centers

Matcha (抹茶) — shade-grown, stone-ground, powdered green tea — occupies a unique position as both a ceremonial beverage at the center of Japanese culture and one of the most versatile flavouring ingredients in Japanese and international pastry and cooking. Ceremonial-grade matcha (used in chado tea ceremony) is made from the highest-quality tencha leaves (shade-grown 3–4 weeks before harvest) stone-ground to a powder that, when whisked with hot water, produces a vivid green froth of extraordinary depth — vegetal, oceanic, slightly bitter, with a profound umami character from the L-theanine amino acid concentrated by shading. Culinary-grade matcha (lower grade, slightly more bitter) is used in: matcha ice cream (green tea ice cream), matcha wagashi (dorayaki, mochi, yokan), matcha soba noodles (cha soba), matcha salt for tempura dipping, and in savoury applications as a seasoning.

Vegetal, oceanic, slightly bitter, with a remarkable umami depth from L-theanine; an inherent creaminess from the fine powder suspension; the finish lingers with a clean, mineral character