Characteristics of Matcha

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  • HARAGUCHI Kenji
    Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center Tea Industry Research Division

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  • 抹茶の特徴
  • マッチャ ノ トクチョウ

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<p>Matcha (powdered green tea), which originated in China, was introduced to Japan approximately 800 years ago. It has developed in Japan in a unique manner, and the Japanese tea ceremony gave it cultural significance and made it more than just a drink. Improvement in production methods has also been made to achieve perfection, two such innovations being the use of covering culture and the tencha dryer. The characteristic aroma of matcha is due to the covering culture process, which increases the amount of amino acids and carotenoids in the leaves. These substances then become the precursors for ionone series compounds as well as dimethyl sulfide that make up the characteristic odor profile. Matcha has a pleasant aromatic flavor, and in recent times, it has become more in demand both within and outside Japan as an ingredient in processed food.</p>

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