Seeing green
More than just nutritional, matcha is adding some colour to our culinary-scape, writes
GREEN. For many people, it’s the least appetising food colour by virtue of its associations. As a child, I used to avoid it like the plague. Of course, we all know that most green-coloured food are known to contain health benefits and packed with nutritional values.
However, not all nutritional greens are leafy. Take matcha, for example. Simply translated as powdered tea, this super food is recognisable by its emerald green hue and earthy bitter taste.
Matcha is the only tea that you can actually eat. Just a teaspoon of this potent powder will give you an energy boost that’s equivalent to a cup of espresso, a quick inner body cleanse and a sense of mental calm.
Matcha procures its dark green shade and powerful properties through a carefully regulated growing method. Its leaves are grown under highly shaded areas which slows down the photosynthesis process, eventually slowing its growth as well. To ensure premium quality and for it to retain its powerful healing properties, only the youngest and smallest of leaves are handpicked and then ground into powder, using the traditional pestle and mortar.
Matcha has been enjoying a prominent presence lately, particularly in the food and beverage industry, with health gurus and hipster yuppies singing its praises. But its historical roots are as old as China’s past. The very first seeds were brought to Japan from China by monk Eisai in 1191 AD. These seeds were then planted in his temple garden in Kyoto, southwest of Tokyo.
Traditionally, matcha was used as an aid to ailments. It would be diluted in hot water and then whisked using a wooden spoon. This was practised by the monks and later incorporated into the ritualised Japanese tea ceremonies that were served only to dignitaries and the Japanese monarchy.
At present, Kyoto is unrivalled for producing the best quality green tea and premium grade matcha. Many of what you can find in the market today originates from this famed province. So it’s hardly surprising that Kyoto’s culinary landscape began to creatively incorporate the use of matcha in their cuisines, mostly in sweet treats and drinks.