Things to know about matcha (sometimes spelled as maccha or macha).

Catalog of Organic Matcha & Powdered Green Tea

Matcha is a type of powdered green tea grown in the shade like gyokuro and which is traditionally used in the Japanese tea ceremony. These days, it is not uncommon to see it used in untraditional ways such as in matcha lattes and other green tea recipes. It is highly valued for it's rich supply of antioxidants and green tea benefits. Traditionally, structures of bamboo covered with rice straw are erected over the tea plants, blocking off 90 percent of the light for 3 weeks. Once harvested, the leaves that will eventually become matcha are steamed in the normal way green tea are, however they are not rolled but instead dried the then put into a wind tunnel type of machine which breaks the inner parts of the leaf away from the veins, resulting in a product known as tencha.

Tencha in a stone grinder, with the resulting powdered green tea

Types of Matcha

It is important to know that there are many grades of matcha, from food grade used in various recipes to a large number of ceremonial grades, the everything in between. Some are very cheap, others can be extremely expensive. However, matcha can be broken down into two basic types - the normal "thin" type known as usucha, the a less-often encountered "thick" type known as koicha. The main differences between these are as follows:

• Thin Matcha (Usucha): This is your typical matcha. It's not really "thin" per se, only when compared against the thick type. Many confuse "thin" with meaning weaker, however just the opposite is true - thin matcha is more strongly astringent than koicha.
  
  
• Thick Matcha (Koicha): Grown from older plants typically at least thirty years old, it has a milder taste. Because of that, the amount used can be doubled without giving a bitter taste, giving the matcha a much thicker consistency when brewed. Koicha is almost always more expensive than usucha.
  
  

Other Considerations

• Growing location: Uji matcha is generally considered the best, although this is not always the case.
  
  
• Grinding Method: The traditional and most expensive matcha is stone ground.
  
  
• Expiration: Typically, matcha expires six months from date of manufacture. This can be extended provided that the product is kept under constant refrigeration. As with any green tea, the fresher the better.

About O-Cha.com Matcha

• With the exception of our two organic matcha, O-Cha.com's matcha comes from Uji, Japan.
  
  
• All orders from O-Cha.com will have been manufactured and packaged very close to the date you place the order.