Matcha, made from Camellia Sinensis which is the plant that grows the green tea leaves, has taken the world by storm. Renowned for improving brain function, detoxification, metabolism and in turn improving skin health.
Originally starting in Tang Dynasty China, spanning from the 7th to 10th century, and becoming even more popular in Japan after the 12th century, sources suggest Matcha was traditionally prepared by roasting and pulverising the leaves, and then brewing the remainder in hot water before adding a pinch of salt. The process to create this universally loved powder today, requires anywhere between a few weeks to a few months.
Four to eight weeks prior to the green tea leaves being harvested and dried, they’re kept away from sunlight to encourage chlorophyll and amino acid production which contributes to the naturally sweet and umami flavour profile that favourable Matcha offers, this is called the shading phase. After being harvested and dried, the leaves are then de-stemmed and de-veined, and any old leaves are removed. Finally, the remainder of the leaves are then placed into a stone mill and ground for 24 hours into the fine powder known as Matcha.
Since becoming popular in the Western World, Matcha has been categorised into multiple divisions, with the umbrella terms being labelled as Ceremonial Grade, the highest grade Matcha using the youngest tea leaves harvested during Spring, and Culinary Grade, a lower grade Matcha which uses older tea leaves harvested after Spring. Whilst in Japan these terms do not exist, there is almost a subjective nature to this due to a lack of monitoring and policing on what can and cannot be labelled as either of the two.
Matcha offers a range of different health benefits. One being the combination of slow-release caffeine with amino acids such as L-theanine which can provide a steady boost of energy whilst improving focus and mental alertness. L-theanine has also reported being beneficial for improving sleep quality and reducing anxiety, which in turn can promote relaxation, the rate in which our skin cells repair and regenerate almost doubles during your sleep, meaning that as we sleep our cells will repair and heal, improving our skin health.
Another benefit derives from being rich in antioxidants, particularly Catechins like EGCG. 4g of Matcha Powder contains around 338mg of EGCG catechins whereas a cup of freshly brewed green tea contains an average of 219mg of EGCG catechins. This antioxidant is known for healing damaged skin cells, reducing aging and inflammation, and even protecting against free radical damage. Alongside this, drinking Matcha may help see a reduction in the risk of heart disease by improving blood pressure and cholesterol levels too.
Another benefit spoken amongst Matcha lovers is from its high levels of Chlorophyll which has been said to improve skin healing and protection against cancer. Chlorophyll is also where Matcha gets it’s vibrant green colour from, with the highest levels of chlorophyll appearing the most vibrant shades of green.
To prepare matcha you will need a bamboo whisk, a matcha bowl, a spoon, a glass, a small sieve and of course, Matcha and hot water.
Step one: Place your whisk inside a glass (handle upwards) then boil the water using either a pan or a kettle and let cool slightly before it pouring into the glass, covering the whisk so the bamboo bristles soften.
Step two: Take about a teaspoon or two of Matcha and sieve into a bowl.
Step three: Pour ¼ of hot water (ideally roughly 80 degrees) into the bowl and whisk in a circular motion until smooth, this should create a thick paste called Koicha.
Step four: Add a little bit more of the warm water and whisk in a 'W' or figure '8' motion, this should create a thin tea called Usucha. Add a milk of your choice.
Some VicoSkin Matcha favourites are,
1. Keiko Uchida – Wabisuke, this Matcha uses the youngest tea leaves from early spring during Japan’s first flush. It’s full bodied, slightly nutty and quite earthy.
2. Yoshi En - Matcha Tea Haruno, from Shizuoka, Japan. Perfect for everyday drinking, naturally sweet and slightly full bodied.
3. Naoki - Superior Blend Matcha, using first flush leaves. Light, a mixture between bitter and sweet.
Vico Skin would recommend drinking these with anti-inflammatory milks, free from seed oils such as coconut milk or organic cow’s milk, be wary when choosing your alternative milk that they don’t include rapeseed oil or sunflower oil. For something a bit more refreshing during summer, we recommend adding tonic water for added hydration.
Love,
VicoSkin