PERFECT MATCH-A!

This month we’re in the mood for matcha, winter’s stand-out superfood

- SJAAN VAN DER PLOEG

Not all tea is created equal. And if you need proof, try a cup of matcha.

This Japanese tea is made using whole green tea leaves, which have been dried and ground to a high-quality tea powder.

With a history as rich as its flavour, matcha dates back to the ninth century. The ritual around preparing and serving this delicate tea is a precious cultural practice. Matcha tea ceremonies reflect the Japanese principles of harmony, respect, purity and tranquillity, and accompany local celebrations and special events.

Making traditional matcha

Three weeks before harvest, matcha bushes are shaded from the sun, either with handwoven reed sheets (traditionally) or with plastic (more commercial). The shade protects the leaves from the heat, keeping them bright, green and flavourful.

Only the youngest leaves are picked and then immediately steamed to prevent oxidation (if this took place, it would create black tea). After steaming, the leaves are cooled and dried in furnaces.