Matcha Green Tea Powder
 Mathca is a fine, powdered green tea that is traditionally used in Japanesse tea ceremonies but is also used as a food coloring for noodles, mochi, and ice cream. Uji, Kyoto, Nishio, and Aichi are the most famous matcha producing regions in all of Japan.
Matcha, of powdered tea, was invented by the Chinese during the Song Dynesty(960-1279)
The production of matcha actually starts a few weeks before the leaves are even harvested. The tea bushes are covered to prevent direct sunlight, which in turn slows down the growth, makes the leaves a darker shade of green, and causes amino acids to be produced. These factors result in the tea being sweeter and full flavored.
 The leaves are laid out flat to dry and are allowed to somewhat crumble. The crumbled leaves are then stone ground to a fine powder resulting in Matcha powder.
Depending on when the leaves are harvested will determine the sweetness and overall flavor of the matcha. Tea that is harvested later in the year will have less flavor and sweetness as opposed to harvesting the highest grade matcha earlier in the year.
There are two ways to prepare matcha:
- Usucha; or thin tea, is prepared with half a teaspoon of matcha and about 2.5 oz of fresh hot water which can be whisked for frothiness. Usucha is lighter and slightly more bitter.
- Koicha, or thick tea, requires as many as 6 teaspoons of matcha powder and 3/4 cup water. Koicha requires a slower stirring motion which does not produce the foam. Koicha is a sweeter tea.
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