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The Matcha Village factory specializes exclusively in growing special varieties of tea for making matcha. The assortment of this factory includes more than 10 varieties of matcha.
Matcha is Japanese green tea ground into a powder. This tea is traditionally used in the Japanese tea ceremony.
In Japanese it is called matya, and in our transcription it is matcha. They harvest only once a year. And an important feature is that two weeks before harvesting, the leaves are covered to protect them from sunlight. Therefore, the tea remains fresh, and the leaves have a rich dark green color. At the same time, the leaves are saturated with amino acids, and the tea acquires a sweet taste.
After harvesting, tea leaves are processed in two ways. In the first case, they are twisted and dried, so gekuro tea is obtained. In the second leaf, they are dried straight and ground, and tentyu tea is obtained.
The taste of matcha tea depends on the presence of amino acids in it. Higher varieties, which are harvested first, have a deeper rich aroma and sweet taste than lower varieties, which are harvested later.
Beneficial properties of matcha tea
Matcha is one of the most useful types of tea, as it contains a very large amount of useful substances, vitamins and trace elements. It increases immunity, improves brain activity, slows down the aging process of the body. It is a good prevention of cardiovascular diseases, reduces the level of bad cholesterol in the blood. Prevents the appearance of stones in the kidneys and gall bladder. Matcha tea is one of the strongest antioxidants in nature.
How to brew matcha tea
Matcha tea is brewed in two ways: strong (kotyga) and weak (dobu).
Preparing koyt
To prepare strong tea, take a heated dry dish, pour 4 g of powder into it. For this amount of brewing, 50 ml of water is taken. The mixture is stirred with slow movements. Koitya should be thick and chewy with a sweet-tart taste. Koitya is traditionally brewed during a tea ceremony.
Cooking without
In order to avoid it, take 2 g of brew and 80 ml of water. Dishes must be warmed up and dried. The mixture is beaten with a whisk until the lumps are broken. It tastes bitter, has a rich green color and a thin consistency. There is drinking without special formalities in the circle of friends.
For any type of brewing, matcha tea is drunk together with brewing, which enhances its beneficial effect on the body.
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