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Matcha, made by grinding green tea leaves into a powder, has become almost as popular in the States as English Breakfast and chamomile. Starbucks and Dunkin' sell it. The supermarket has it. It's practically everywhere
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However, the ingredient has become so ubiquitous that often it's purchased and prepared without acknowledging its cultural roots. Despite being a "trend" in the U.S., the tea has been sipped and served in Japan, China, and Korea since the twelfth century. Elaborate matcha tea ceremonies are still common in these countries; this truly is a very special tea
Even if you aren't going to have an elaborate tea ceremony at home, there is a very specific way to make matcha that not only honors its roots, but ensures it truly tastes how it's supposed to. What follows is a brief history of the tea and tips for making it at home
Classically trained chef and Kintsugi Wellness ($23) author Candice Kumai has studied matcha with monks in Kagoshima, Japan (and other parts of the country) to learn more about the tea's deep cultural and spiritual roots. "Thousands of years ago, monks from Japan went to China and they tasted delicious green tea," Kumai says. She says the monks took the tea back with them to Japan and ground up the leaves to make matcha. In fact, sipping matcha reportedly enriched the monks' meditation process, as one benefit of matcha is mental clarity and alertness from its caffeine content
In addition to bringing matcha to Japan, Kumai says Buddhist monks were the ones who originally produced the tea as well. She explains that the traditional matcha-making process is very ritualistic and sacred because its roots are connected to Zen Buddism. "[Matcha is produced] by taking the shade-grown tea leaves, steaming them, and drying them. The grinding is done using a special stone," she says. The stone is called mikage-ishi, and Kumai says this traditional Japanese stone milling process is much slower than industrial methods. The slower milling process minimizes heat and friction that can destroy the nutrients in the leaves
Consuming matcha has equally been as done mindfully as it has been made. Traditionally, matcha is served during an elaborate tea ceremony. "Tea master Sen no Rikyū (1522–91) is best known for perfecting the art of the matcha tea ceremony and making the Japanese tea ceremony more accessible to the Japanese. He made the tea ceremony into an art form," Kumai says. "We still honor his work and matcha tea ceremony ways in Japan to this day. It is our duty to respect and carry on the traditions of this beautiful practice."
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