Kyoto | Matcha Tea
The Chado Tea Ceremony & Matcha TeaMatcha is a bright-green, and somewhat bitter tea preparation that is finely ground to a uniform powder. Unlike most tea preparations, with Matcha Tea you will consume the tea itself, as the fine powder totally dissolves after it is whisked into the water. Matcha's distinctive taste is dominated by amino acids caused by intentional slow-growing techniques. Green tea was introduced to Japan in 1189, when a Zen (Chan Buddhist) priest named Eisai brought tea seeds back from China to his home in the Japanese capital of Kyoto. During this period, the powdered matcha tea was consumed only by nobles and priests, while whole-leaf varieties such as the darker colored senjicha tea were used by the common citizenry. 
Ippodo Tea Shop in Kyoto (left), Powdered Matcha Tea in a Traditional Lacquer Box (Chaki) The finest quality Matcha tea comes from the Obuku Valley in Uji-Tawaracho, in Kyoto Prefecture and Kagoshima Prefecture, and Uji-Tawara is known as the birthplace of Japanese green tea. Uji Tawara is also known for its shincha, gyokuro, and sencha teas. 
Powdered Matcha Tea (left), Tea Jars at Kyoto tea-shop (right) Matcha tea is somewhat of an acquired tast, and proper technique with the 'Chasen' bamboo tea-whisk is critical to achieve a uniform film of froth, with no visible air bubbles. 
Bamboo tea-whisk or "Chasen" (left), Matcha Tea preparation (right) Purchasing Powdered Matcha Tea in the U.S.Koicha Matcha Supreme Green Tea Tea Ceremony Bowl and Whisk Set  |
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