Book Description

Matcha Green Tea Guide for Beginners revered variety of tea that has its origins deeply embedded in Japanese culture and tradition. What sets matcha apart from other teas is its production process, consumption method, and vibrant green hue. At its essence, matcha is a finely powdered form of specially grown and processed green tea leaves. The meticulous cultivation, harvesting, and preparation of matcha contribute to its distinct flavor, texture, and health benefits. To understand matcha, it's crucial to comprehend its production journey. Matcha begins as tencha, a type of green tea grown in shade-covered fields. The shading process, usually lasting around 3-4 weeks before harvest, stimulates the production of chlorophyll and amino acids, particularly L-theanine. This gives matcha its vivid green color and unique, umami-rich taste profile. Upon harvesting, the leaves undergo steaming to prevent fermentation and preserve their vibrant green color. They're then dried and deveined, leaving only the precious leaf flesh, known as "tencha." This tencha is stone-ground into a fine, talc-like powder, resulting in matcha. The preparation of matcha involves whisking the powder with hot water using a bamboo whisk (chasen) until a frothy, smooth consistency is achieved. Unlike steeped teas, where leaves are infused and removed, matcha incorporates the entire leaf, providing a concentrated dose of nutrients, antioxidants, and flavor in every sip. Matcha boasts a unique combination of caffeine and L-theanine, resulting in a calm, focused energy without the jitteriness often associated with coffee. This blend of compounds offers mental clarity, relaxation, and an extended sense of alertness. GRAB YOUR COPY!!!