Matcha (“malcha” in Korean) means powdered tea.
Though there are powdered forms of all types of tea (white, oolong, partially oxidized, black), matcha refers specifically to powdered green tea.
There is is no set rule, but the term “matcha” usually refers to high quality powdered green tea. Discerning quality comes down to two main factors – the grade of the tea leaf used and how well it foams when whisked.
Hankook Tea’s founder and CEO Yang Won Suh has received recognition by the Korean government as the 34th Grand Master of Traditional Korean Foods (or Myung-In) for his superior production of Matcha and Hwang Cha.
The tea leaves shaded for a short period of time to produce a brighter color and slightly sweeter taste. The shading is only done for a short time in order to retain the “natural” green tea taste, as well as to retain higher levels of tannin and lower levels of caffeine.
Like a great latte, fine foam is an important part of matcha (see example in photo above: bowl on top, right shows whisked matcha topped with fine foam) In order to get great foam, technique and much practice is needed. But more importantly, the powder needs to be very fine. The best method found to date is by using a stone mill, which keeps all the nutrient intact while getting the leaves down to a soft, fine powder. Using a grinding machine is also common for powdered green tea (not matcha grade), but it cannot get the powder ground down as finely without destroying the nutrients or flavor of the tea leaf.
Gamnong Matcha – 30g
Luxuriously smooth and slightly sweet in taste, the bright green liquor has a light grassy aroma.