Chinese matcha tea by Long Man Tea.
Matcha is a powdered green tea that was invented in China during the Tang Dynasty between the 7th and 10th centuries. Between the 10th and 12th centuries it became very popular. Over time, it became so popular that Zen Buddhist monks considered it an essential element of meditation. They believed that it cleared the mind and body.
Over time, the development of the tea industry grew along with the Chinese empire. A huge selection of loose-leaf teas, slowly replaced matcha. In Japan, the matcha brewing ceremony was an indispensable element of the functioning of Zen Buddhist orders, later the ceremony was taken over by the Shogun class.
The difference between Chinese and Japanese matcha:
Chinese has a darker color and a slightly more tart taste. Its aroma is more pronounced.
Japanese matcha is characterized by a lighter color, a more delicate taste and greater sweetness.
Everyone can choose according to their own taste preferences. Chinese matcha is perfect for baking, and with milk.
Brewing method:
Matcha tea (about 3 g per 150-200 ml bowl) is poured with water at a temperature of about 60-70ºC and stirred vigorously, leading to the formation of a homogeneous brew.
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