Matcha original Japan - green tea, loose powder, min. 5 g

Ceremonial+ tea has a high nutrient content, a distinctive algae flavour and a bright green colour.

A drink of the Japanese Samurai with almost miraculous properties. Unfermented matcha green tea is an antioxidant bomb that contains catechins to prevent fat absorption, just 2 cups of tea a day will ensure a healthy body and a fresh mind.

The origin in green tea cultivation can be traced back to the Tang Dynasty (7th-10th century), when tea was harvested and packaged in the form of tea bricks. These were practical for storage and transportation over long distances.
Initially, tea was processed by roasting and crushing and the resulting powder was brewed with the addition of salt, similar to Turkish coffee.

Preparation

Roughly, we will need 1 gram of matcha for every 100 ml of the resulting drink. To begin, we measure out the amount of tea we need and, using a chashaku, a traditional bamboo tea bowl, sieve it through a tea strainer. Then we can start boiling the water.

Here we must always keep in mind a simple rule: it is absolutely crucial to have the softest possible water ready for the preparation of matcha tea. Soft natural mineral water can be an ideal choice here. If we really have nothing left but plain tap water, at least run it through a filter. If we don't have that either, we will need to get rid of the excess chlorine by boiling it.

Always bring the container of water to the boil. It is then cooled to about 80 degrees, which is the ideal temperature for the actual preparation.

Now put two chashaku spoons in the bowl , if you are measuring with an ordinary teaspoon, one will do. Pour in the prepared hot water, and take the bamboo whisk. Using a wrist-wide motion, whisk the powder quickly from the bottom upwards, so that a green foam forms on the surface of the bowl. It really only takes a few seconds, but you really need to get all the powder mixed in properly. If you have an ice cube handy, add it to the finished drink for a refreshing iced tea.

History

Matcha tea in its current form was not introduced until the Song Dynasty (10th-13th century). The method of making powdered tea by steaming dried tea leaves and preparing the drink by whisking tea powder and warm water in a container became popular in the second half of the 12th century.
The preparation and consumption of powdered tea became a ritual of Zen Buddhists, who cultivated a tea tree called 'sencha', growing in the shade to maximise the therapeutic effects of the green tea called 'matcha'.
The original plant called "Sencha" gave rise over time to a tea growing technique called "tencha". This technique is the basis for the production of the highly prized shade-grown Matcha green tea.

Zen Buddhists are very aware of the meditative benefits of this "Matcha" green tea, which helps them to have a clearer mind and greater peace of mind.
They find that by drinking this tea before their afternoon meditation, they are able to be much more "centered", "centered", and maintain a level of sustained energy throughout the afternoon. A level of energy they had never experienced before. This special green tea eventually became known as "Matcha, the ceremonial tea of the temple priests".
Even the warrior "Shoguns" noticed the remarkable benefits of this "ceremonial" tea, which gave them more energy and mental focus. Matcha tea became their ritual drink before going into battle.
Zen Buddhism, along with the Chinese method of preparing powdered tea, was brought to Japan in 1191 by the monk Eisai. Eisai was famous for his claim that Matcha tea was the "elixir of immortals".
Over time, Matcha tea has been almost forgotten in China but in Japan it remains an important part of the rituals in Zen monasteries.
The tradition of Matcha tea cultivation and production in Japan has not only been maintained but also further developed, perfecting its therapeutic properties.
Matcha was extremely rare and was only produced in small quantities, so only the Shoguns and nobility could afford it. However, in 1738, Sohen Nagatani invented the "uji" method of processing green tea. This method has survived to the present day and has allowed for a much more efficient and effective way of producing 'matcha' tea. This made tea widely available to people previously used only to Bancha (Houjicha), a brown-coloured and bitter-tasting beverage lacking the beauty and deliciousness of the precious green Matcha tea.
Sohen Nagatani thus enabled the general public to benefit from the beneficial effects of Matcha tea but also brought unprecedented development to the Kyoto area of Japan through its cultivation.

So much history. Now it is up to you to take advantage of Sohen Nagatani's "kindness" and taste this now Japanese rarity.

You can read more about the actual growing and processing of the tea on many web portals, but you will only get the right benefit from your own enjoyment of a cup of real Matcha tea.

So why wait ? :-)