The antioxidant benefits of fluorescent iced matcha lattes may be trending today. But for over 1,000 years, some green tea plants were cultivated in the shade, and then their tender leaves were carefully harvested, dried, and ground into a fine, bright green powder to be whisked into ceremonial tea. Matcha preparation traveled from China to Japan, where it became part of tea ceremonies and eventually was exported around the world as a coffee substitute, health and wellness product, and culinary ingredient. Cara Brezina walks us through the fascinating history, science, and economics of this storied substance that's now a major commodity that sells billions a year. She also shares recipes to prepare matcha traditionally or in a milky suspension, as well as recipes that use matcha in desserts and savory dishes. Read to expand your enjoyment, learn to source better quality tea, and marvel at the workings of an interconnected world.
