Matcha
Finely ground green tea from shaded tea plants. Before harvest the bushes are covered for two to three weeks; the leaves are then steamed and dried without rolling, and milled to a fine powder. Because the powder is whisked into water, you drink the whole leaf.
Taste
Bright green, rich and full of umami
How to brew
For usucha (thin tea): about 2 g of matcha with 60 ml of water at around 90 °C, whisked to a light foam with a bamboo whisk (chasen).
Cultural background
Powdered tea came to Japan from China; the monk Eisai is credited with bringing the method around 1191. Matcha is at the heart of the Japanese tea ceremony, where it is whisked with hot water before it is served. It is also used in sweets, ice cream and lattes.
Where to drink it
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Sources
For everything above except our personal notes.