Matcha, Japan’s most iconic green tea that has attained global popularity. | ©PhotoAC
When you think of Japan, matcha (抹茶) or maccha inevitably comes to mind as one of the nation’s most iconic products, but have you ever where matcha comes from? A stone-ground green tea crafted from shade-grown tea leaves celebrated for its vivid green hue, distinct flavour and myriad of health benefits, matcha is an esteemed green tea in powdered form, loved and cherished by the Japanese for centuries.
The History of Matcha
The art of preparing powdered green tea was first brought into Japan during the 12th century. (Image credit: Adobe Stock)
Beyond being merely a trendy beverage, matcha boasts a long and rich history tracing back to the 12th century when it was initially introduced to Japan by Eisai, a Japanese Buddhist monk, who not only brought the tea seeds but also introduced Zen (禅) Buddhist techniques for preparing powdered green tea.
Following their arrival, these seeds found their home in the temple grounds of Kyoto Prefecture (京都府), which served as the residence of the Kamakura Shogun (鎌倉将軍) at the time. During this period, matcha production remained highly restricted, rendering it a symbol of luxury esteemed for its medicinal attributes, particularly by Zen monks and samurai (侍) in their meditative rituals.
Subsequently, as the practice of tea ceremony became more widespread, the integral role of matcha in Japanese culture and its embodiment of Japanese hospitality was established.
The Cultivation of Matcha and Health Benefits
Matcha powder is made from a type of shade-grown tea leaves, also known as tencha. | ©PhotoAC
The production of matcha green tea powder involves shading shade-grown tea leaves known as tencha (碾茶), typically for a minimum of 20 days, to enhance chlorophyll content and l-theanine production. This imparts matcha with its vibrant green colour and rich umami flavour, believed to have calming and invigorating effects, enhancing concentration and sleep quality.
After the shading period, the leaves are harvested, steamed, and dried before being finely ground into powder. This process retains nutrients and antioxidants, providing numerous health benefits, including anti-aging properties and aiding in preventing arteriosclerosis, making matcha immensely popular globally, especially among women.
The Different Grades of Matcha
Matcha is generally being classified into three different grades based on a variety of factors. | ©Adobe Stock
Matcha powder is graded based on several criteria, including its texture, aroma, flavour, and colour. Distinctions in origin also play a significant role in its classification due to varying regional grading systems and factors like climate, soil composition, and other variables that influence tea quality.
Generally, the highest grades of matcha come from the youngest tea leaves or the earliest harvests, prized for their tenderness, vibrant colours, and robust flavour. Conversely, lower grades present a gentler flavour profile while still maintaining their delightful taste.
Overall, matcha is categorised into three main grades:
1. Ceremonial Grade Matcha
The ceremonial grade matcha utilizes the youngest leaves of the first harvests, granting its velvety and delicate texture fitting for a Japanese tea ceremony. | ©PhotoAC
Matcha of the highest grade originates from meticulously nurtured buds and leaves of ichibancha (一番茶) or the first harvests. This grade undergoes meticulous processing to ensure the freshest, most delicate, and smoothest ground matcha. Recognisable by its vibrant green hue and silky smooth texture, ceremonial grade matcha is intended to be savoured on its own, without any additional sweeteners or additives, allowing its pure flavour to be fully appreciated.
2. Culinary Grade Matcha
Nibancha is usually used for the culinary grade matcha, which is perfect for creating beverages such as matcha lattes. | ©Adobe Stock
Possessing a bolder, more assertive flavour allowing it to complement other ingredients it is combined with, culinary grade matcha typically originates from nibancha (二番茶) or second harvest tea leaves. This grade may incorporate ground leaves with remaining stems and veins, resulting in a duller shade of green compared to ceremonial grade matcha. It might also encompass a blend of matcha powders sourced from multiple origins. Despite this, it maintains its characteristic colour as well as its rich and distinctive flavour, making it ideal for blended creations like lattes or cocktails.
3. Ingredient Grade Matcha
Mixed with older tea leaves, the ingredient grade matcha’s thick consistency and strong flavour is perfect for making recipes that contain dairy products such as ice cream. | ©Adobe Stock
Lastly, typically crafted from tea leaves harvested later in the season, this grade of matcha exhibits a more yellowish hue and a distinctively bitter green tea flavour. Positioned as the most budget-friendly option amongst matcha powders, it finds optimal use as an ingredient in food manufacturing or supplements.
While all three grades of matcha boast comparable nutritional profiles, ceremonial grade matcha notably contains elevated levels of l-theanine and caffeine, aiding in energy and focus. Conversely, alternative grades tend to feature higher antioxidant and catechin content. To truly appreciate the nuances, indulge in a personal sensory exploration and discover your favourite matcha grade!
Top 3 Matcha Producing Regions in Japan
As the foremost producer of matcha globally, Japan is renowned for producing high-quality matcha powder throughout the nation, excluding only the northern areas of the country. Delight in exceptional varieties offered by the different regions not only to satiate your palate but also to delve into the rich historical and cultural significance embodied in their unique flavours and aromas.
Let’s take a look at some of the top matcha regions in Japan!
1. Uji, Kyoto Prefecture
Known as the birthplace of matcha, Uji is also famous for the UNESCO World Heritage Site, Byodoin Temple, which was built during the late Heian Period. | ©PhotoAC
Recognised as the birthplace of matcha, Uji City (宇治市), situated in the southern region of Kyoto, stands as one of the foremost areas for matcha cultivation. Renowned as the pinnacle grade of matcha in Japan, Uji matcha is celebrated for its lush aroma and sweet, creamy flavour, accompanied by a subtle bitter undertone. This distinctive profile is attributed to the geographical conditions of its cultivation, benefitting from scorching summers and frosty winters, which create an optimal climate for harvesting the highest quality green tea leaves.
With a tea cultivation legacy tracing back to the 12th century, when Eisai brought tea seeds and the technique for crafting powdered green tea to Kyoto, it is only natural for Uji to emerge as the birthplace of Japanese tea ceremonies. By the mid-14th century, the ritual of daily tea consumption was firmly entrenched, and Uji matcha had attained prestige, and was considered a premium gift served at tea ceremonies hosted by the royal family. Even today, Uji matcha remains highly sought after by tea connoisseurs worldwide.
2. Nishio, Aichi Prefecture
Known for being the only city in Japan specialising in matcha production, Nishio City also boasts its rich history in its magnificently well preserved castle ruins dating back to the Kamakura Period. | ©PhotoAC
Renowned as the second-largest matcha producing hub, Nishio City (西尾市) in Aichi Prefecture (愛知県) contributes to 30% of Japan's matcha production. It boasts a reputation for delivering some of the finest matcha, celebrated for its full-bodied, umami-filled, and velvety flavour profile. As opposed to other matcha-producing regions, Nishio sets itself apart by dedicating over 97% of its tea leaves exclusively to the production of pure matcha or premium matcha-based Japanese confections.
With an illustrious matcha cultivation history spanning nearly 800 years, Nishio matcha flourishes under the warm climate and fertile soil along the banks of the Yahagi River. Similar to Uji, it is said that the seeds of tea were introduced to Nishio in the 13th century by Seiichikokushi, a Buddhist monk, who planted them within the grounds of Jisso-ji Temple (実相寺). It wasn't until the Meiji Period that matcha production in Nishio surged, following the importation of tea seeds and production techniques from Uji in Kyoto.
3. Kagoshima Prefecture
The climate and soils of Kagoshima Prefecture ensures the absolute best quality of its organic tencha, adapting to shifting global demands and creating a new age for matcha. | ©PhotoAC
Situated on the southern island of Kyushu (九州), Kagoshima Prefecture (鹿児島県) ranks second only to Shizuoka Prefecture as Japan's largest green tea producing region. What sets it apart is its innovative approach to producing single-origin matcha, essentially organic matcha. The region's active volcanic terrain, nutrient-rich soils, warm climate, and ample rainfall create optimal conditions for the thriving cultivation of tencha, the tea leaves from which matcha is derived.
Breaking from tradition, Kagoshima's farmers employ innovative techniques and concepts to meet the surging global demand for healthfoods, resulting in the production of robust, bold matcha with a full-bodied yet subtly astringent taste, indicative of the region's fertile soils and favourable geography. Leveraging on its expansive flat terrains, Kagoshima Prefecture stands at the forefront of single-origin matcha production, a rarity in Kyoto Prefecture due to the latter's climatic constraints.
Discover the World of Matcha with JAPAN RAIL CLUB
The possibilities with matcha are endless! | ©PhotoAC
Standing as a cherished symbol of Japanese tea culture, matcha has captivated the palates of a worldwide audience. Whether enjoying ceremonial grade matcha in Uji City or savouring matcha desserts made with Nishio matcha, Japanese matcha tells a story of tradition, innovation, and the artistry of tea cultivation.
Craving for matcha? Delve into the magnificent world of matcha with a tea-themed snack box from Japan! JAPAN RAIL CLUB is delighted to introduce the May 2024 edition of our monthly Omiyage Snack Box, “So Much Matcha”, featuring an enticing selection of snacks made with matcha from Uji and Nishio, along with gyokuro (a premium grade of green tea) from Kyotanabe!
Plus, subscribe by 31 May 2024 and use promo code MAYCHA15 at checkout to enjoy a 15% discount and save up to $80 when you opt for the 12-month plan. Before embarking on your matcha pilgrimage to Japan, unwind and savour our matcha-licious snacks in the comfort of your home!
