The peculiarity of matcha tea is that it is powder in consistency. Therefore, its preparation differs from the usual brewing method.
Matcha is obtained from leaves, the growth of which is specially suspended. Some time before collecting the leaves, the bushes are covered from the sun. Due to this, the future tea gets a sweetish-tart taste. Next, the collected leaves are dried and ground until flour is obtained.
How to brew.
- The tea powder must be sifted through a strainer, breaking the lumps with a wooden spoon.
- Then you need to pour it into a cup and fill it with water heated to 80 ° C.
- Next, you need to mix well and beat until a homogeneous green mass and foam are obtained.
- A special bamboo whisk is suitable for whipping.
This tea has two preparation options:
- Strong, for this you need to take 1 tsp of powder and combine with 50 ml of water. Stir the resulting mass slowly. The taste will be sweet with bitterness, and the tea will be fragrant.
- Lightweight, for this you need to take 0.5 tsp of powder and combine with 75 ml of water. Beat the resulting mass quickly. The taste will be more bitter and the tea itself will be weaker.
Matcha has bactericidal properties; vasodilating action; strengthens the immune system; has a high content of catechin, which helps in the fight against cancer.
Excellent green powder can be used to make more than just tea. Desserts are made from it, added to mousses, cookies, ice cream, cakes, and various cocktails. Additionally, it can be mixed with other types of tea and coffee.
