Literally translated, matcha means “tea powder.” Moya Matcha is a high-grade tea variety cultivated in Japan. Its extra-ordinary characteristics, including the distinctive, vivid colour, stem from carefully respected traditional production methods.
Matcha appeared in Japan 1,000 years ago as a basic element of the tea ceremony. Today, it is part of the Japanese culinary culture, not only as a component of hot and cold drinks, but also bakery products. Drunk as a cold energising drink from a can or bottle, matcha is an example of how tradition smoothly flows into modernity.
Since the beginning of the 21st century, matcha has become increasingly popular among the people advocating conscious lifestyles around the world and has a reputation of one of the healthiest ways to supplement your daily diet. The unique qualities of this tea have been gaining popularity in Europe as well. It is part of a broader phenomenon referred to as “slow life” – the search for a different pace of life that is not oriented towards effectiveness, but towards experiencing and contemplation. Slow tea tasting brings serenity, makes it possible to experience a moment away from the everyday life, to get closer to exotic cultures. On the basis of the statistics on the growing sales of teas and increasing consumer awareness, among other things in the US, the commentators of cultural and civilisational changes predict that this drink will revolutionise the market of quality food and over time will become an alternative to coffee.
What is the difference between matcha and the usual green tea?
When drinking matcha, we consume whole leaves of Tencha green tea, and this way we supply the body with all the nutrients contained in tea (amino acids, minerals, vitamins, fibre and antioxidants). In the case of a normal tea brew, only 10-20% of these components are absorbed by the body (depending on the type of tea) because most of them are not soluble. This is the fundamental difference between matcha and all other teas.
Matcha is a green tea in its purest form. Leave shading techniques are used for matcha crops: plantations of plants for pulverisation are covered with bamboo mats. This technique results in an increased content of chlorophyll in the harvest. After picking, the leaves are steamed and dried before they go to traditional stone mills. The resulting fine powder with a diameter of pollen is tightly packaged to avoid exposure to light, which may result in the loss of the unique properties of the tea.