{"id":65219,"date":"2019-09-19T06:34:37","date_gmt":"2019-09-19T10:34:37","guid":{"rendered":"https:\/\/effectsofanxiety.net\/?p=65219"},"modified":"2019-09-19T16:24:49","modified_gmt":"2019-09-19T20:24:49","slug":"65219","status":"publish","type":"post","link":"https:\/\/effectsofanxiety.net\/archives\/65219","title":{"rendered":"Matcha or maccha (\u62b9\u8336, Japanese: [mat.t\u0255a], English or )"},"content":{"rendered":"Matcha or maccha (\u62b9\u8336, Japanese: [mat.t\u0255a], English or ) is finely ground powder of specially grown and processed green tea leaves. It is special in two aspects of farming and processing; the green tea plants for matcha are shade-grown for three to four weeks before harvest, and the stems and veins are removed during processing.\r\nDuring shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags and is suspended in a liquid, typically water or milk.\r\nThe traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea, and embodies a meditative spiritual style. In modern times, matcha has also come to be used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery.\r\nMatcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha is referred to as culinary-grade, but no standard industry definition or requirements exist for either.\r\nBlends of matcha are given poetic names known as chai (“tea names”) either by the producing plantation, shop, or creator of the blend or by the grandmaster of a particular tea tradition. When a blend is named by the grandmaster of a tea ceremony lineage, it becomes known as the master’s Konomi.\r\n\r\nsee more at Wikipedia<\/a>\r\n\r\n