Japanese Tea Powder

China is the origin of the Japanese tea powder. As we, all know that it was in China where the tea was invented. The monks who went to china for their studies carried the tea powder along with them when they returned to China. It was where China where they learnt about the tea when they were first introduced to it and then later when they brought it to Japan they used the same as the medicinal herbs. Initially it was only used by the aristocrats and the monks. After them, the Samurai then later got a hang of this drink.

The Evolution of the Japanese Tea Powder

This practice went on for centuries and then finally some people carried the tea seeds from China to Japan. This facilitated the cultivation of tealeaves in Japan itself. This meant that now even the common people can get to taste the drink as earlier it could only be afforded by the rich people as the imports rendered it costly. From here on the Japanese tea power, truly evolved.

The Spread of the Japanese Tea Powder

As there was local production of the Japanese tea powder, it soon reached the corners of Japan rapidly. More than a beverage, it was used as a medicinal herb. For the people who were fighting to lose weight to them the tea powder was more than a boon. It was during this period that the tea powder was experiment as a remedy on other major disorders of health and the studies revealed vital information and the multiple benefits of the tea as a medicinal herb. This further contributed to the revolution of the Japanese tea powder. It was also seen that the health benefits were not limited it expanded to given utilities even to the dermatologists, and then it even came to be used in the cosmetics.

The Making of the Japanese Tea Powder

In order to make the Japanese tea powder sweeter and aromatic here are the things that are done. Before the tealeaves can be harvested, they are protected against the exposure of direct sunlight. This further slows down the growing of the plant. This ultimately results in the amino acids production. The amino acids are very useful components for the aroma and the taste in the Japanese tea powder.

The leaves are then allowed to dry after which they can be crushed into powder. Tencha is what they called such leaves. Enough measures are taken to make sure that they are not exposed to the sun they are then turned into powder. The Japanese tea powder is commonly called as the matcha.