Matcha, the vibrant green powdered tea, has captivated enthusiasts with its myriad of health benefits, prominent among them being its rich antioxidant content and potential cognitive enhancements.
This Japanese tea is gaining popularity as a coffee alternative, thanks in part to its higher caffeine levels.
Given its deep-rooted history, many are left questioning when matcha will transition from a trendy beverage into a staple within coffee shops, firmly establishing its status as a classic.
Sarah Mason, a social media influencer and New York native, expresses her delight about matcha’s rise in popularity but stresses the importance of recognizing its rich heritage.
Originating from Japan in the 12th century, matcha was brought to the country by a Zen Buddhist monk and was initially used in traditional tea ceremonies.
During these ceremonies, tea masters would carefully prepare matcha using a chawan tea bowl alongside a bamboo scoop and whisk—a practice that remains unchanged today.
In Uji, Japan, matcha is meticulously cultivated from shaded Camellia sinensis plants, which are then steamed, sifted, and stone-ground to become the matcha sold in grocery stores.
Mason has been a dedicated matcha fan since she first tried it at age 14, and her passion for the beverage only grew when she moved to Boston for college.
Her quest began with popular chains like Blank Street Coffee but soon evolved into exploring local cafes known for their matcha offerings.
After two years of taste testing, she compiled an impressive list of 40 matcha spots, spanning both New England and beyond.
While many cafes serve a variety of matcha concoctions, Mason and her friend Magno both agree that the matcha latte reigns supreme.
This delightful beverage pairs matcha with milk and a choice of syrup, allowing for individual customization.
Mason’s top pick is Greystone, a café in Boston’s South End celebrated for its homemade almond milk, which she believes complements the matcha beautifully.
On the other hand, Magno champions Phinista Cafe, a French-Vietnamese cafe, where she enjoys their well-balanced matcha latte, along with a matcha Einspänner topped with sweet cream and a Pandan matcha latte, evoking memories of her favorite Filipino dessert.
When discussing preferences, Mason emphasizes her desire for a well-balanced matcha-to-milk ratio rather than focusing on sweetness.
To achieve her ideal matcha at home, Magno uses whole milk and agave nectar to highlight matcha’s umami notes, mixing it with two tablespoons of matcha.
When selecting matcha for home preparation, consumers often choose between ceremonial grade and culinary grade, the former being higher quality and better for drinking, while the latter works well as an ingredient due to its more bitter profile.
This grading distinction can vary from brand to brand, but visually inspecting the matcha can provide hints about quality.
Ceremonial grade matches a vivid green color, indicative of its younger age and sweetness, whereas culinary grade appears more muted and boasts a bolder taste.
Magno observes that while the difference is notable when drinking matcha on its own, it isn’t as pronounced when enjoyed with milk and sweeteners.
Despite her appreciation for culinary grade matcha, she acknowledges that it serves as a budget-friendly entry into the world of matcha.
The preparation method also differentiates the two types of matcha.
Traditionally, matcha is sifted through a fine mesh strainer into a bowl, whisked with a small amount of hot water using a bamboo whisk until frothy, then combined with more hot water or milk and sweeteners.
While some have turned to pre-packaged matcha tubes for convenience, Magno asserts that the traditional preparation process yields a superior taste.
For those wishing to skip the richness of a matcha latte, a variety of alternatives are available, including matcha lemonades, seltzers, and sparkling waters, all offering a refreshing taste and caffeine boost.
Matcha’s versatility extends beyond beverages to desserts, with options like matcha mochi, soft serve, cheesecake, and cookies proving its adaptability in various forms.
Mason even enjoys using matcha to make Rice Krispies Treats, showcasing its potential in dessert applications.
However, amid the burgeoning array of matcha products, both Mason and Magno have observed a decline in quality at some establishments.
Mason acknowledges the benefits of accessibility and innovation but believes not all coffee shops are equipped to serve quality matcha, citing instances where she was left disappointed.
Magno concurs, often finding herself paying a premium for subpar matcha lattes that ultimately taste too milky.
Despite potential downsides associated with the beverage’s rising popularity, the two are thrilled to see matcha receiving the recognition it deserves.
Mason, who has Filipino heritage, appreciates the broader representation of Asian culture in social media platforms.
Magno similarly feels excited about the increased awareness surrounding proper matcha preparation methods.
In her words, “If you’re going to honor a culture, honor it correctly.”
For her, it fundamentally comes down to the correct use of the bamboo whisk.
image source from：bostonglobe
