Matcha (pronounce: “MA-cha” 抹茶) is fine ground green tea powder.
You may wonder: What’s the major difference between matcha and regular loose-leaf japanese green tea?
Matcha is a very finely ground green tea powder, that is the first and major difference from the other loose-leaf green tea. And the tea plantations that grow for matcha are shaded for about 3 weeks before harvest to prevent the tea bushes grow from direct sunlight which slows down the growth.This shade-grown method causes the amino acid, in particularly L-theanine in the tea leaves to increase and result as a sweet flavor and unique aroma. We all know L-theanine has amazing calming effect on our nerves. In this shade-grown process,also stimulates an increase in chilorophyll levels, turns the leaves a darker shade of green. In the drying process of tea leaves for Matcha are laid out flat to dry; compare to rolled out before drying as in the production of other loose-leaf green tea, like sencha.
Bear in mind that, the tea leave used for making matcha, are only those finest tea buds are hand-picked, the finest.
Also the steeping method in matcha and loose-leaf green tea are different since matcha is a form of powder green tea, that it dissolved in a liquid, typically water or milk. Unlike other loose-leaf green tea which is steeping with warm water, and the infusion being consumed while the leaves being deserted after steeping. Since matcha is fully absorbed when you drinking, that means your body get more and full tea leaves healthy benefits from just drinking the infusion released within other loose-leaf green tea.