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Line 16: − + − ==Grades== − {{unreferenced-section|date=November 2011}} − Matcha is generally expensive compared to other forms of tea, although its price depends on its quality. Grades of matcha are defined by many factors. − − ===Location on the tea bush=== − Where leaves destined for tencha are picked on the tea (''[[Camellia sinensis]]'') bush is vital. − − The very top should have developing leaves that are soft and supple. This gives a finer texture to higher grades of matcha. More developed leaves are harder, giving lower grades a sandy texture. The better flavour is a result of the plant sending the majority of its nutrients to the growing leaves. Line 40:
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Note that only ground ''tencha'' qualifies as matcha, and other powdered green teas, such as powdered [[sencha]], are known as ''[[konacha]]'', lit. "powder tea").
Note that only ground ''tencha'' qualifies as matcha, and other powdered green teas, such as powdered [[sencha]], are known as ''[[konacha]]'', lit. "powder tea").
The flavour of matcha is dominated by its [[amino acids]].{{fact|date=January 2012}} The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.{{fact|date=January 2012}}
The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.
===Treatment before processing===
===Treatment before processing===
There are two main ways of preparing matcha: koicha and usucha.
There are two main ways of preparing matcha: koicha and usucha.
Prior to use, the matcha is often forced through a [[sieve]] in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden [[spatula]] is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden [[spatula]] is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a [[Japanese tea ceremony]] it will then be placed into a small tea caddy known as a [[chaki]]. Otherwise, it can be scooped directly from the sieve into a [[Chawan]].
If the sieved matcha is to be served at a [[Japanese tea ceremony]] it will then be placed into a small tea caddy known as a [[chaki]]. Otherwise, it can be scooped directly from the sieve into a [[Chawan]].