Powdered green matcha, has a long, storied history. Currently it is enjoying rave status for its healthful properties and unique, vegetal taste. Matcha lattes, matcha energy drinks and other concoctions abound.
Tea first arrived in Japan with Buddhist monks from the Jin Shan area of China in the 800s, but it took until the 1100s for the cultivation and consumption of tea to gain a firm hold on the Japanese nation.
Initially, tea was powdered following the Chinese fashion of that time. It quickly became codified as a ceremonial beverage for the Imperial Court at Kyoto, Japanese monasteries and the noble warrior class, the samurai.
It wasn’t until the mid-seventeenth century that other forms of tea emerged in Japan to satisfy the popular demand for a quicker method of steeping tea. With the advent of this innovative rolled Sencha method, finely powdered matcha became firmly associated with the exquisite Japanese tea ceremony.
Today the focus on matcha has shifted from the tea house to include everyday uses for this intensely vegetal tea with its high levels of chlorophyll, amino acids and other beneficial compounds. Recipes are plentiful for matcha lattes, matcha ice cream, even matcha banana bread. Its powdered form makes it easy to add to almost any dish.
Whether you drink matcha in its purest form or add it to baked goods, ice cream, or iced tea, you are in for a delightful, healthful treat.
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