Brad Lichtenstein Brad Lichtenstein

AC Perch's Thehandel - Copenhagen

What a delight to have the chance to visit one of the oldest teahouses in Europe, A.C. Perch’s Thehandel in the Christianhavn neighborhood of Copenhagen today. Named after his son, Niels Brock Perch opened his store back in 1835, and according to their brochure, not much, other than the lightening and staff, have changed since then. Perch owned the shop until until it was purchased by the Hincheldey family in 1894. However, the shop has remained in their family. I have no picture of inside this small and adorable space, since each time I walked in, the place was packed with people buying loose leaf tea. You will just have to go and see for yourself. 

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Upstairs from the street level you will find the recently added tea room, opened in 2006, where you can purchase a pot of tea from their generous collection, along with food items standard in traditional tea service - scones, cakes, petite four, cheeses, tea sandwiches, and the like, and I did not find much on the menu in the way of gluten and dairy free options. Still, the atmosphere here was warm and inviting, and much less formal than Mariage Freres in Paris. Here the staff was so welcoming and friendly, pleasantly answering all my numerous questions. 

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The selection of black (red) teas is generous, with teas harvested from Africa, China, India, Indonesia and Sri Lanka. On the green tea front, the choices come from places from India, Korea, Taiwan, Tanzania, with the most harvested in China and Japan, naturally. Since two matchas were on the menu, one ceremonial and the other a lesser grade, I had to see how their preparation and presentation style. My server mentioned that matcha is not a commonly ordered but is increasing of late. When the matcha arrived it was in a lovely bowl, although not one of the classic and beautiful chawan they had for sale. The bowl was filled to the top, suggesting too much water had been added.  The color was a lovely vibrant green, the aroma was fresh and grassy, and the water temperature was perfect, not too hot to burn the tea. The tea was too watered down, even for usucha, and I could not detect any hint of umami flavor at all. Luckily there was no bitterness. With less water I imagine this would have been a good bowl of matcha. 

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I then moved on to ordered a pot of their organic gyokuro, and I was not disappointed. It has a great rich and full bodied taste. Yes this green tea was wonderful even though served in a regular teapot (yes I recognize this is a European teahouse, not a Japanese or Chinese one, so I can appreciate their method of serving tea). 

If I lived here, I would definitely frequent this establishment to meet with friends to spend a cozy afternoon chatting about life over an exquisite pot of tea. When in Copenhagen, give yourself a treat and take an hour or two to visit AC Perch’s Thehandel for afternoon tea. You won’t be disappointed. 

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teahouse, matcha, travel Brad Lichtenstein teahouse, matcha, travel Brad Lichtenstein

On the Hunt for Matcha (and animals) in South Africa

Sunrise at Ezulwini River Lodge

Sunrise at Ezulwini River Lodge

I never dreamt I would travel to South Africa, yet here I am, sipping matcha and sitting on a deck at the Ezulwini Game Lodge in the Balule Nature Reserve (part of the Greater Kruger Nature Reserve) in Limpopo Province, South Africa. Monkeys are playing in the trees within ten feet of where I sit. As is customary for all my travel, foreign or domestic, I carried a supply of tea with me. I worried about taking my bamboo whisk for fear of breaking it, but my issues were resolved when my good friend, in whom I have instilled a newfound addiction, I mean love, for matcha, bought me an electric whisk from DavidsTea (which I think they have now discontinued). While not my favorite whisking method, this electric device is perfect for travel. With a thick cover for easy storage and packing, it also functions as a vessel in which to make your matcha (I simply cannot bring myself to use a synthetic container of any sort, since I believe it destroys the flavor, and I was fortunate to find teacups in every place I stayed). 

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White rhinoceros 

White rhinoceros 

So here I am, drinking matcha, waiting for the sun to rise and listening to the world come to life. My meditation for the past 4 mornings (and evenings) involved sitting for three hour stretches of time in an open-aired Land Rover, as our guide drove us through the bush on the “hunt” for some animals of South Africa. All of this land outside of the Kruger Nature Reserve, according to one of my guides, is private property, and was primarily hunting lodges where people killed big game as trophies. That all changed 2 decades ago when one of the lodge owners wanted to protect the wildlife, and believed another form of tourism could better help the conservation efforts. They asked the neighboring lodges to drop their fences, to end killing and poaching, and to support nature. Most of the people in the area agreed and now these protected animals are beginning to thrive once more. Sadly, poachers still manage to make their way into these protected, usually seeking the endangered black rhinoceros. In many forms of traditional medicine, rhino horn has been touted for numerous medicinal properties, such as healing inflammatory conditions (arthritis, gout, and fever), GI disturbances (nausea, vomiting and food poisoning), but also headaches, anxiety, and hallucinations. Even though 1n 1993 China banned the trade of rhino horn, the demand for rhino horn is still exists. In fact, as I was leaving the lodge I heard of poachers into Greater Kruger killing some rhinoceros.

On these long drives I practiced being as present as possible to this new and extraordinary moment. Breathing in the fresh cool morning air was invigorating. Riding along, often in silence, I observed my breath and reminded myself to breathe in life - to breathe in the life of this particular time and place, to breathe in the energy of the plants and animals (and people) around me and allow their spirit to fill my lungs, becoming a part of me. As I exhaled, I breathed out gratitude and appreciation for this land. If constriction or tightness crept in to my breathing, I returned to my intention - to fully be present and breathe this moment.

These safari drives were also a meditation on my other senses as well. The arid winter landscape with its brittle grass and trees dazzled my eyes as they changed colors throughout the day from sunrise to sunset. And the animals! Although the trackers and guides spotted most of the animals, scanning the horizon and dirt below to detect any signs of movement became an enjoyable, deliberate and focused meditation in and of itself. Once discovered they would drive us as close a possible, often within a few feet, and I would stare, wide-eyed in awe and wonder at these amazing beings in their natural habitat. Watching a den of sleeping lions, engulfed by a herd of cape buffalo, or surrounded by elephants, including a few newborns, was breathtaking, and furthered my sense of wonder and appreciation. 

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Hippocrates said it best!

Hippocrates said it best!

Before going on safari, however, I spent three days in Cape Town, on the "hunt" for something else - a new locale in my never ending pursuit of matcha. We stayed in Bantry Bay and the location included a view diametrically opposite of the one from my deck in the bush. At Bantry Bay, I had a expansive and equally awe inspiring view of the powerful waves of the Atlantic. Nothing is more calming to me than being lulled to sleep by the sound of waves on the shore. I arrived at my lodgings around 11 PM, after a grueling 24 hours of air travel, and tried sleeping to align my internal clocks with the local time. Somewhat successful, I woke the next day hungry for breakfast. I pulled up my handy list I compiled weeks ago of potential matcha-carrying establishments, and surprisingly the first one was a mere 5 minute walk from my apartment. The Scheckter’s Raw restaurant not only delivered on the matcha front, they had a tasty and healthy breakfast. First off, I ordered an organic matcha almond milk latte. This matcha was much lighter and thinner than the matcha lattes I make or have in the states. However, the almond milk was less sweet. I did not get a sense of bitterness and the color was a pale green. I must have enjoyed it since I ordered a second one before I left, and went back the next day for another. They had other matcha-flavored items on the menu, but my ecstasy at seeing matcha pancakes was short lived, when I found out they contained gluten! Sigh…regardless, I was delighted to discover other healthy, whole food, gluten-free options, like the quinoa porridge made with organic peanut butter, strawberries, bananas and a combination of almond and coconut milk, and a touch of vanilla. Like its name, this was hearty and fulfilling. Yes I highly recommend this place.  

Matcha almond milk lattes at Raw Sheckter's

Matcha almond milk lattes at Raw Sheckter's

Quinoa peanut butter porridge 

Quinoa peanut butter porridge 

Matcha coconut ice cream

Matcha coconut ice cream

After a sobering visit to Robben Island, we wandered through the V&A Waterfront in search of food, and stumbled across their Food Market. The very first booth I saw sold ice cream, and had non-dairy, coconut matcha ice cream! I wanted to dive right in, but knew I had to eat something more substantial first to justify getting two scoops (for the second I chose peanut butter coconut ice cream - if you haven’t tried this combination, I highly recommend it). While enticing, I wanted the matcha flavor to be a bit more bold and pronounced, but I recognize this might not be everyone’s cup of tea. 

Original T Bag Designs in V & A Waterfront

Original T Bag Designs in V & A Waterfront

One stop I was certain to make on this trip was to the Original T Bag Designs store in the V & A Waterfront. Initiated by Jill Heyes who moved to South Africa in 1996 with her husband and daughters, she was shocked and overwhelmed by the abject poverty of the people living in settlement of Imizamo Yethu, Hout Bay. Wanting to make a difference, she began teaching the women hand craft skills so they could make something to sell and support themselves financially. Word got out and more and more women came to learn, and the community of woman grew who began teaching one another.  The first attempt at art work involved paper mache items, but that was not as successful. Eventually the idea of using something readily available and abundant - used tea bags emerged. Original T Bag Designs concept is to take recycled teabags, dry, empty, iron and then pain them and turn them into functional art products like stationary, wooden boxes, trays, coasters, dish cloths, bracelets and more. Of course, I purchased several items for myself and for gifts. Who knew that my beloved drink could be used to help women gain some independence and help support themselves or their families? Tea can, indeed, change lives. Please remember that any time you are ready to discard your teabag into the trash (please compost if you can, or better yet, make some art).

The last of my matcha discoveries came the next day when I visited Long Street searching for Lady Bonins Tea shop. The driver found 13 Long Street, so I hoped out of the car, naturally assuming that number 12 was nearby, merely across the street. To my consternation, not only could I not see any numbers on the store fronts, no tea establishment was in sight. After wandering several blocks and crossing a major intersection, I reversed direction, and returned back to my drop off location. I continued in the other direction for several more blocks and decided to give up. Perhaps there is another Long Street, I wondered. Deciding to wander around since I was in the area, a block later I found myself facing a sign for Lady Bonins Tea. I asked the gentleman behind the counter about the address, but he explained that the numbers weren’t necessarily sequential. While that defies my concept of logic, I am just glad I found it. 

Lady Bonins Tea

Lady Bonins Tea

What a find! According to the website, Jessica, aka Lady Bonin, established her business in 2010 as Cape Town’s first food truck and the world’s first Tea Caravan with the mission of bringing organic loose leaf tea, sourced directly from growers who practice sustainable farming and are community driven. Combining her passion for tea and socio-environmental justice fills my heart with such joy. Jessica recognizes that tea can be a significant vehicle for impacting health of individuals, communities, the environment, and the planet!  Hopefully if all of us support biodynamic farming and other sustainability efforts, along with living wages for all, monopolistic tea farming corporations that fail to support the land or the people who harvest their tea will gradually decline. Thank you, Jessica, for making a difference in the lives of some many people.

And let’s not forget the shop! The space is divided into three subsections. When you walk in, the first section is the storefront, with one wall lined with all the teas for purchase. The opposite wall has the menu above the counter where they make your tea. In the middle area is somewhat of a small outdoor patio with streaming sunlight, while in the back is more seating and a tea bar where they offer tea tastings and matcha preparation (sadly I was unaware they needed advanced notice or I would have scheduled it). I adore this space and could envision myself sitting in the back for hours talking with friends over some amazing tea. 

Lady Bonins Tea 

Lady Bonins Tea 

Middle seating area

Middle seating area

Lady Bonins Tea - Tea Bar in the back of the store

Lady Bonins Tea - Tea Bar in the back of the store

Lady Bonins Tea - selection of teacups

Lady Bonins Tea - selection of teacups

Once again, I ordered a matcha latte with almond milk. Even before tasting it, I purchased a container of their organic matcha since I loved the packaging, which shares just a bit about matcha's brief history. I did not ask the gentleman behind the counter about the quality, but I believe this was culinary grade. Organic production of matcha is very difficult on the plant, and keeping the soil rich enough to ensuring a powder that is vibrantly deep green in color without any bitterness is challenging. The color here was a bit flatter greener and I did detect more bitterness even through the almond milk. The label did not mention anything about the grade, and I have yet to open it, so I know more once I return to The States. Still, I want to support Lady Bonin and their efforts to make a difference in the world. I only regret not purchasing more of their tea, like sencha, dragonwell or any of their rooibos teas. Lady Bonin, let me know when you ship to the states or open a store there. I will support you! 

Matcha almond milk lattes at Lady Bonins Tea

Matcha almond milk lattes at Lady Bonins Tea

Matcha Shortbread at Lady Bonins Tea

Matcha Shortbread at Lady Bonins Tea

 

For now, I will drink my ceremonial matcha, prepare for my last day in the bush, give thanks for such an incredible opportunity. 

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Matcha Shiba - Organic Matcha from Japan

Ushucha of Matcha Shiba's Diamond Class

Ushucha of Matcha Shiba's Diamond Class

I am always on the quest for organic matcha, so thank you Matcha Shiba sending me both your Diamond Class and Everyday Class Matcha for tasting. For the record, I may be biased here. I have always wanted a shiba inu dog, so I smile every time I see their logo! 

Matcha Shiba is certified organic in Japan (JAS - Japanese Organic Agricultural Standard, a fairly new certifying body established in 2000) and the US (USDA). The Diamond Matcha is bright green with a very slight, but fresh, vegetal aroma. Whether I made ushucha or koicha, it whisked easily and fully. With more water I could create a lovely thick frothy creama. The koicha had a wonderful consistency. I could detect a subtle umami flavor, but it was lighter than other brands I have had of late. To me, the Diamond Class was a bit more bitter than I prefer, and that note overpowered the umami finish initially. However, a minute or two later, the bitterness faded and a pronounced sweet and savory note came forth. Still, since this was organic matcha, I am pleased by the Diamond Class overall.

Sifting the Diamond Class Matcha

Sifting the Diamond Class Matcha

It is harder for me to critique culinary grades unless an overwhelmingly bitter taste comes forth in the food or lattes. After opening the Everyday Class package, which came in a resealable bag versus the metal, vacuumed sealed tin in which I received the Diamond Class, I was struck instantly by the contrast of color. The Everyday matcha was was flatter, duller and more on the yellowish side of green. The smell was less pronounced as well. After making a latte with pure organic coconut milk (from the can), the bitterness was fortunately minimized, and I will use it for my almond flour, paleo waffles and pancakes, as well as lattes and smoothies.

Everyday Class versus Diamond Class - definite difference in vibrancy, color and smell

Everyday Class versus Diamond Class - definite difference in vibrancy, color and smell

Thank you again, Matcha Shiba. As a daily matcha drinker, I am excited to have more sources of worthy organic matcha from which to choose.. 

Between a koicha and ushucha of the Diamond Class - 4 scoops to 1.5 oz of water

Between a koicha and ushucha of the Diamond Class - 4 scoops to 1.5 oz of water

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Making Matcha - from tools to types to preparation

Modern day matcha making knows no limits. From electric whisks to shaking mason jars, people make matcha in as many ways as creatively possible. However, I wanted to mention some more classical methods to matcha making.

Matcha is different from other types of green tea for the simple fact that you are consuming whole plant material, the actual leaf, rather than steeping leaves to extract flavor and chemical constituents. Simply pouring boiling hot water onto ground up tea powder would yield a clumpy, bitter beverage. Such a creation would more closely resemble the original brew created by Eisai, the Zen monk credited with the invention of matcha. To make a delicious and enticing bowl of matcha, however, requires attention to several factors, regardless of whether you prefer more classical or modern methods. You must pay heed to such details as hardware, water temperature, and of course, matcha quality. While the traditional Way of Tea ceremonies, called chanoyu (茶の湯) or chadō (茶道) in Japanese, outline numerous required steps, what I discuss below is a simplistic take on a rich and complex ritual. 

Let's start with some basic equipment you will need:

  • chawan, or matcha bowl
  • chashaku, or wooden tea scoop/spoon
  • chasen, or bamboo whisk
  • metal sieve or strainer
The setup - matcha, sieve, chashaku, chawan, chasen

The setup - matcha, sieve, chashaku, chawan, chasen

Chawan

Chawan

Chawan 茶碗 or Matcha Bowl


I have written about the chawan in a previous post. Chawan can be found in a wide array of shapes, sizes, colors and materials. My preference leans toward more traditionally shaped clay bowls, but as I experiment more and more with matcha, my interests have expanded. As a chawan collector, I find myself reserving certain chawan for specific situations or occasions. I have a few I will easily use for my daily morning ritual, yet use more expensive and artistically designed chawan when serving friends or guests. I will select some other chawan when I wish to engage in a deeper meditative experiences.

The shape and size of the chawan can also dictate the type of matcha you wish to make as well - thicker or thinner matcha (read below). Regardless, each chawan has its own energy, its own particular way it rests in your hands or distinct way it feels when your lips touch the lip of the bowl. For a complete experience, selection of the chawan is part of the overall process.

Chashaku (茶杓), or Bamboo Tea Scoop

Chashaku

Chashaku

The chashaku (cha - tea; shaku - ladle/scoop) is the wooden scoop used to measure and transfer matcha. In the traditional chado ceremony, matcha is kept in a tea caddy, called a chaki (茶器), and a large chashaku is used to fill it. This chashaku, however, remains unseen by those being served. The chashaku used to scoop the matcha during the ceremony and for our purposes here is smaller, about 18 cm in length, and has about a 48° angled curve at the flatter and slightly wider base. Depending upon the amount of matcha you can place on your chashaku, one scoop is typically about 1/3 - 1/2 tsp of a teaspoon of matcha.

Originally from China, the chashaku was made from ivory, metal or a combination of the two. Between the 14th and 15th centuries, Japanese tea masters began carving their own chashaku, usually from a single piece of bamboo. I had a few glass chashaku, which were extremely delicate, and I broke them within weeks of purchase. Needless to say, I find myself always returning to those made of bamboo.

Chasen (茶筅), or Bamboo Whisk

Chasen and naoshi

Chasen and naoshi

The whisk, or chasen (cha - tea; sen - whisk) is an essential item in the process of making matcha. Simply adding hot water to matcha powder and stirring with a wooden spoon, as was originally done, will yield an elixir that is bitter and full of clumps. Hence the creation of the chasen. Bamboo was used due to its durability (can withstand repeated, daily use), flexibility (retains shape even after all the whisking), and the fact that it does not alter the flavor profile of matcha. 

Carved from a single shoot of bamboo, the typical chasen is about 10 cm in length. On the one end is the handle, which looks like the bamboo shoot, and on the other the curved prongs, ranging from 60 - 240. The process for making a chasen is elaborate, with numerous steps - from harvesting the bamboo during the proper season to boiling the wood to drying it to splitting the tines, and so forth. The curvature of the fine, thin prongs of the chasen allow for it to slide across the base of the chawan in a gentle and easy manner, without causing damage to either whisk or bowl. Due to size and shape of the prongs, the whisk helps suspend the matcha in the water, as well as helps create the creamy texture, thick brothiness, and delicious foam. 

Chasen and naoshi - allowing for proper drying to prevent mold

Chasen and naoshi - allowing for proper drying to prevent mold

Your chasen should be given proper care and attention. Unless following the practices and dictates of tea traditions that require a brand new chasen each time a tea ceremony is performed, most of us will continue to use the same whisk for many matcha preparation. The chasen must be properly dry to prevent mold growth. Made of glazed ceramic, the matcha chasen holder, or naoshi, allows for proper air drying, separating the inner from outer tines for maximum aeration. 

A fairly new trend in matcha preparation involves the electric whisk. If not used properly, as I have learned by accident, you run the risk of having more matcha on your table than in the bowl. Electric whisks are excellent at mixing the matcha with the water, and can create a creaminess to your beverage that is hard to master by hand. To prevent massive spillage, I have found it is best to use smaller chawan without such a wide base, matcha tumblers that are tall and narrow or even mixing the matcha in any taller vessel prevents massive spillage. The more you can suspend the matcha in the water, the creamier and richer the taste, and the less bitter your elixir will be.

That said, as a meditative exercise, I find myself returning to the chasen time and time again, which provides me with more practice. I do not receive the same sense of completion and fulfillment from using the electric whisk. 

Chasens and electric whisk

Chasens and electric whisk

 

Now that we have our tea utensils, it is time to prepare the matcha. But first you have to decide, what type of matcha do you want - thick (濃茶 koicha) or thin (薄茶 usucha)? The difference involves the ratio of matcha and water.

Usucha 薄茶

Usucha, or thin tea, is traditionally served in the Way of Tea ceremonies. Here, more water and less matcha is used than in the preparation of koicha, Typically approximately 1.5 - 2 heaping chashaku scoops (1/2  - 1 tsp or 1 gram) of matcha per 50 - 75 ml (2 - 3 oz) of water is used per chawan. This ratio yields a lighter flavor that tends to be a bit more bitter than koicha. The matcha for preparing usucha usually comes from younger tea plants, meaning less than 30 years old. For this reason, many matcha aficionados have claimed that the matcha used in usucha is of lesser quality. 

A chashaku of matcha

A chashaku of matcha

Many people use a sieve (burui) to strain the matcha into the chawan for both thin and thick preparations. But before doing so, give the chawan a rinse with warm water. Then, press, do not scrape, the powder through the sieve with the flat end of the chashaku to further separate the powder, breaking up any potential clumps and allowing for more thorough whisking. I recommend only pouring a small amount of water into the chawan at first, roughly 25 ml of water, then using the chasen to remove lumps and create a thick paste before adding the remaining water. 

A note about water temperature. Do not use boiling water! This will burn your matcha and extract more of the catechins and caffeine, causing the resulting brew to be bitter and astringent, loosing its natural sweetness. Acceptable temperatures range from 70°C (158°F) to 80°C (176°F), but never above. This range allows more of the umami flavor to be detected (umami is considered one of the five basic tastes and has been described as a savory, brothy or meaty taste). And of course, you want to use clean water sources - filtered or purified water. 

Using the chashaku to press matcha through the sieve

Using the chashaku to press matcha through the sieve

Pressing matcha through the sieve

Pressing matcha through the sieve

Now you are ready to whisk. Whisking, as I have mentioned above, is an art that takes practice. The bottom of the tines of the chasen should never touch the base of the bowl. Instead you are keeping it above, in the water, and move the chasen back and forth in a W or M motion to create a rich, fully, creamy, frothy viscosity. I have read accounts that describe the consistency of an usucha to that of an espresso, but as a life-long non-coffee drinker, this has no significance to me. 

Matcha pressed through a sieve

Matcha pressed through a sieve

1.5 oz of water covering matcha

1.5 oz of water covering matcha

Whisking with the chasen

Whisking with the chasen

The finished prodcut

The finished prodcut

 

Koicha (濃茶)

A koicha is the stronger of the two preparation, and is by far my favorite. Before sitting down for meditation, I like to make a koicha. This is a matcha meditation experience of the highest caliber in my opinion. Here, more matcha and less water is used than in the preparation of usucha. The typical ratio is about 4 (or 5, if you dare) chashaku scoops (~4 grams or 1 1/2 - 2 tsp) to only 30 - 40 ml (1 - 1.5 oz) of water. You still use the chasen, but rather than whisking, you gently, attentively and mindfully knead or massage the matcha. This yields a concentrated elixir with no foam or bubbles, and with the consistency of warm honey or melted chocolate. Due to its concentrated nature, only the highest quality matcha should be used and the flavor should be full, vegetal, sweet and with minimal amounts of bitterness. 

Let the entire process be a meditation for your senses. As you select your chawan, observe it fully. Hand made chawan are never completely smooth, even and symmetrical, so allow your eyes to drink in the contours and colors. Notice the lines. Run your fingers over the texture and feel its weight in your hands.

As you prepare the matcha, notice the intensity of the green. Does the color jump out at you? Is it bright, electric, and vibrant, or flat and dull? What aromas tickle your nose? Can you smell a hint of fresh cut grass or young vegetables, like baby asparagus? 

Transferring the matcha into the sieve with the chashaku is an exercise in balance and patience itself. Why hold your breath and tighten your body? Breathe freely. Using gentle pressing motions, relaxing your shoulders and arms, take your time sifting the powder. You are not in a rush. Slowly pour the water into the chawan without disrupting the matcha and causing it to splash about. Whether making usucha or koicha, hold your chasen lightly in your fingers, never gripping it too tightly. Proceed to whisk or massage the matcha with love, care and intention. Rinse your chasen and return it to its stand, allowing it to rest until its next use.

Find a seat and prepare for the next stage of the experience. Bringing your chawan toward your face, observe once more with eyes and nose. Is the brew before you creamy and rich, fully of frothiness? Are the bubbles of the creama in your usucha small and tiny? Is the consistency of your koicha thick and viscous like melted chocolate? Is the smell even more pronounced now - very fresh and vegetal, not dull and dry? 

And the taste... What are the first notes you detect as the matcha hits your tongue? Are you filled with a rush of sweetness (due to theanine content) or umami (due to theanine and glutamic acid)? Do you note any bitterness (due to caffeine and catechin) or astringency (due to catechin)? Excellent matcha should have a finishing or lasting note that remains on the tongue for 20 - 30 seconds, causing you to smile.

Now sit back and ride the waves of sensations that arises. Unlike the buzz from coffee or even green tea, matcha has less caffeine than those with high levels of theanine, said to increase alpha waves related to states of calm and relaxed focus and attention that can last up to six hours. However, the taste alone can increase your sense of delight.

__________

Matcha can be made in many more ways than I describe here - from lattes to lemonade. But if you are interested in exploring the more classical style of matcha, try these methods I outline. Make both an usucha and a koicha and see what your prefer. Using the same matcha, notice if you can taste the differences between the two preparations - they should have distinct flavor variations. 

What are your favorite ways of making matcha? I would love to hear about them! 

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Chawan 茶碗 - The Matcha Bowl

Similar in color, so distinct in feel!

Similar in color, so distinct in feel!

I love matcha bowls. Each and every one tends to be an exquisite work of art - the textures, the colors, the designs. From sleek and simple to elaborately hand painted, the matcha experience becomes elevated as all your senses are awakened by meditating on the vessel from which you are drinking. 

Matcha bowls, or chawan (茶碗) have evolved over the centuries. The word chawan refers to any tea bowl, or vessel from which tea is consumed, and was not specific for matcha. Like the tea plant itself, the chawan from which the Japanese monks and warriors drank their matcha were initially imported from China to Japan for several centuries, until the end of the Kamakura period, 1185–1333 (鎌倉時代 Kamakura jidai, which ushered in the Japanese feudalism society and the shogun warrior caste system). Until 1333, the Japanese had a zen, pardon the pun, for bowls made from Chinese temples in the Tianmu Mountain region. These chawans, called Tenmoku in Japanese (Jian in Chinese), were made in a variety of shapes, colors, sizes and materials. As the popularity and acceptance for drinking tea grew throughout Japanese culture, artisans in the Seto region of Japan began experimenting with making their own chawans, which unlike the Chinese style, had a distinct tapered shape

The chawan bowls changed a bit during from 1336 to 1573 during the Muromachi period (室町時代 Muromachi jidai), as rice bowls, called Ido chawan, from Korea became the fashion. The Japanese called the Korean produced bowls koraimono. A bit later, during the Edo Period (between 1603 to 1868 - 江戸時代 Edo jidai), Vietnamese rice bowls called Annan ware, with their characteristic blue and white design, gained some popularity as chawans.  However, during the Edo period, more and more chawan bowls were being produced in Japan, and by the late 18th century, specialized Japanese artists began producing their own intricate and unique bowls, which became highly valued in Japanese society. These artisans of chawans were considered some of the most respected and esteemed in the country. 

Chawan were often identified by location (country of origin), type of clay or material, or location of the oven, or kiln, in which they were heated. For example, if the bowl was made in China, the Japanese called them karamono. If from Korea, they were known as koraimono, whereas wamono referred to a chawan made in Japan

Today chawans come in all shapes, sizes, colors and materials. As I prefer the thicker preparation of matcha, koicha, I have developed a new passion for tumblers and smaller matcha bowls. Clay is my material of choice. Not only do I prefer the touch and feel of it in my hands, I believe clay provides the best taste for the matcha. That doesn't mean I refrain from using my glass chawan, like my small glass bowl below from the Matchaeologist or the larger chawan from American Tearoom. With glassware, you can really see the matcha much more clearly, drinking in the vibrant color of the magical elixir and foamy creama, which also creates a wondrous overall experience as well.

Matcha tumblers from Breakaway Matcha

Matcha tumblers from Breakaway Matcha

Glass matcha chawan from the Matchaeologist.

Glass matcha chawan from the Matchaeologist.

In tea drinking cultures (as well as with my matcha-loving friends), specific chawans are assigned for different occasions - one chawan for daily use, another for guests, and yet another for ceremony.  

What is your favorite chawan? I would love to see pictures and hear your stories - where you purchased it and what do you love most about it.  

Amazing collection of chawan for use at O5Tea in Vancouver

Amazing collection of chawan for use at O5Tea in Vancouver

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Tea Consumption & Heart Disease - Medical News from Heart

Heart centered Meditation.jpg

Tea has been touted for centuries to have healing properties. As I have mentioned before in this blog, studies on the healing benefits of tea tend to focus on their polyphenol, or flavonoid, content, and more specifically the catechin epigallocatechin gallate. Unfortunately, some studies had small sample sizes or were not always replicated to verify such claims.  However, on January 11, 2017, the journal, Heart, published online a study to provide more definitive data by using a larger sample size over a greater time frame. Thus from 2004 to 2013, researchers followed 199,293 men and 288,082 women  from across 10 regions in China who ranged in ages from 30 - 79 years. 

Drum roll please - daily tea drinking protects your heart!  While the participants in this study primarily consumed green tea, previous studies have shown cardiovascular benefits from both green and non-tea consumption. Furthermore, researchers acknowledged that the chemical constituents in tea change due to processing of the various types of tea.

Regardless, the take home messages from this study were:

  • People who drank tea daily showed an  8% relative risk reduction in ischemic heart disease and a 10% lower risk of major coronary events when compared to non-tea drinkers.  
  • The longer you have been drinking tea, the less your cardiovascular risk.  Apparently, those who have been drinking tea for more than 30 years, lived in rural areas, and did not have diabetes or had normal or lower body mass index fared better. 

While researchers admitted some possible limitations to the study, this large cohort followed for several years seems to support what most of use tea-aholics already know - tea is a way of life that promotes health.  

Keep on whisking and steeping!

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A Teapot & A Teacup

On Instagram last week, one of the people I follow, Arturo Alvarez, also known as your_pencil, was doing a Teapot Giveaway. The winner was drawn from anyone who reposted one of his photos. I have followed him for a few months now, and adore all of his creations. So in an Instagram instant, I scrolled through his photos and picked this gem to repost, and waited, knowing that the recipient would be announced after the weekend. 

Monday morning I opened IG and was surprised and delighted to learn that I actually won the enchanting yixing and cup below.  In the traditional gong fu tea ceremony (工夫茶), which translates to making tea with skill, pu erh or oolong tea was used, and not green tea. I have no photos of the pot with tea since I cannot decide whether or not I want to use, let alone the type of tea to choose - oolong or pu erh. Decision, decisions!

I am so impressed by the intricacies of the design. I cannot imagine how much focus and control is involved in creating these beautifully delicate and detailed vessels. Studying my new teapot reminds to appreciate all aspects of the meditation on tea, and this include the craftsmanship and artistry of the tea ware.

How much do we take for granted?  How often do we feel isolated and alone? Moreover, how often do we tell ourselves we are strong and independent, without need of help, support or the influence of anyone else? If you are reading this on a phone or a computer, can you appreciate the number of people who have touched your lives in this moment? Did you build your own phone? Did you generate your own electricity to charge it?  Did you even lay down the cables, cords, and wires through which your power and internet run?  Do you even know how to make cables and wires? We flip a switch, press a button or turn a key, and expect magically that lights will appear or machinery will move, and we smile and think we did this ourselves. But how many people are actually involved in every aspect of our lives - from growing our food, transporting it, stocking it, selling it?  When you begin to think about it, in very rare instances do we do anything without help or assistance. 

Thank you, your_pencil, for reminding me to examine the details in life and appreciate our interconnectedness and interdependence.  

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O-My, I Love O-5Tea

A month ago I was invited to speak at the naturopathic medical school in Vancouver, BC about my some of my favorite topic, mind-body medicine & the healing power of the breath. As is typical before any travel I take, I jumped online and googled "teahouses in the Vancouver area". Since neither close to my hotel nor the school, I was resolved to spend my remaining time in Canada drinking in the beauty that O-Five Tea Bar was, before returning to Seattle, and I am oh so glad I did. 

The O5Tea Bar

Being mid-day on a Wednesday, and armed with my gift of parking karma, I found a spot directly in front of the storefront. When I got out of my car, however, I became slightly disoriented when I looked up to see a DavidsTea in front of me. Immediately my heart sank, and I feared that O5Tea had been purchased by the larger company or was put out of business since people might mistaken one tea store for the other. However, looking around I breathed a sigh of relief when I realized that O5Tea was still there. I have nothing against DavidsTea. How could I? A day earlier, I found one of their locations a block from my hotel, and grabbed myself a quick matcha latte before heading to teach. I have visited their establishment on several occasions when traveling, when unable to find a teahouse, or when I am on the go and crave a matcha latte. It is never a replacement for my morning matcha meditation ritual, yet it is still enjoyable. And I can appreciate that DavidsTea and other such chain stores are exposing more and more people to the joy of tea. That said, O5Tea is in another league.

First of all, O5Tea is not your typical shop. It is a teahouse which pays attention to every detail. They are Obsessed with the Origin or source of their tea (the O of O5), and they are passionate about and care deeply about the earth from which the tea is grown as well as the people who farm the tea. Believing in harmony and balance, the 5 stands for the elements - Earth, Water, Fire, Wind and the Void. 

Due to their respect for balance, harmony and the elements, O5Tea encourages the meditative experience of tea. Walking through the door, the calm energy is palpable. The lighting is cool, the colors and materials (wood) are rich and deep. No cold or sterile feeling with bright fluorescent lights at all. This is where you can sit and savor the entire tea experience, and not just grab a paper cup of tea while on the run. 

As a matcha-holic, I felt as if I entered a matcha nirvana. Not only do they have numerous chawans on display, you are able to select the chawan in which you would like your matcha served, which only enhanced the overall experience. Being able to spend time holding, feeling and examining the bowls that called to me initiated the meditative experience.  At first making a selection was daunting since each and every bowl was a stunning work of art. Yet quieting myself, I was drawn to a specific few. Each had its own story and I was please to know others would be standing on this spot, repeating this experience of taking time to be present and examine the vessel in which they will drink their tea.

 

Matcha & Green Tea Menu

 

Of course the chawan was not the most important selection in the overall process.  I still had to choose my matcha. Fortunately my options were not as numerous. With only four on the menu, I still struggled nonetheless. Thankfully with a recommendation from Jacob who was preparing my matcha, and I settled on two - the organic Kirishima and the Okumidori. Then I sat down at the only table by the window, and patiently waited as my elixirs were prepared.

To my table were delivered two intoxicating bowls of thick, rich and vibrant green matcha. Whenever there is organic matcha to be tasted, I must try it, and the Kirishima did not disappoint. It was smooth and creamy with just a slight bitterness, yet it had a lovely sweet vegetal finish which lingered. I loved it. Then I tried the single cultivar Okumidori which whisked into such a rich broth, with a thick creama, and an intense smoothness without any astringency. The finish lasted quite some time and I could feel myself exhaling fully. Of course I couldn't leave Canada without my own supply. I wish I had stayed longer to try the other two matchas on the menu. Were they half as incredible as these... I can't even imagine!

You can select the chawan you want to use for your matcha. Each are a work of art.

The Process

Kirishima & Okumidori Matcha

 

Of course O5Tea serves more than just matcha. They carries a selection of greens, senchas, oolongs, blacks, pu erhs, and even kombucha. And of course, they know the land on which all the teas were grown, and the farms cared for it. Since I fell in love with the Kirishima matcha, I did decide to purchase a few grams of the Kanyamidori sencha from the same farm as well without even tasting it. Once at home, I made a pot and was intoxicated by its subtle aroma and sweet and earthy refined taste. 

I appreciate all that O5Tea has to offer.  If you are a tea drinker of any variety, when in Vancouver, you must visit this place. I promise you won't be disappointed. You can also order online which I plan to do soon as my supply is dwindling.  

 

Pu erh Selection

Making the Kirishima Matcha at Home

What I love about high quality matcha is not just the unique, incredible, and layered flavor profile, but also the way I feel mentally, emotionally and physically after a few sips. As the Zen monks, samurai and shogun have all recognized, matcha brings clarity to the mind-body. The entire process, from selecting the chawan, to drinking the matcha was an act of mindful attention. The matchas from O5 were incredible, and I with each sip I could feel my entire mind-body respond, as if exhaling completely and fully, releasing any tension and tightness. My mind clears and I am focused. This is not to say such clarity is absent the rest of the day; it is just enhanced. 

An important point about daily meditation practice, which includes my matcha ritual, is that it trains and re-wires the mind-body to respond in a particular way. If you want to cultivate peace of mind, mindful presence or even compassion, you must practice. As I sit here writing this, all my years of practice enable me to recall that sensation of release, even without tea, allowing me to settle a bit more.

One breath practice I often use to further that release of tension is to imagine the breath like a healing wave, traveling throughout my mind-body to the places that require attention. I envision my tension (physical, mental or emotional) as the seashore riddled with footprints, seaweed or small shells. This healing breath washes over those places of tension, wipes them clean, then carries any debris out to the vast eternal ocean and transforms it to peace. Thus with each inhale, I invite in healing and peace, and with each exhale, my mind-body softens and soothes.

Walking into O5Tea was like breathing in the healing wave. My mind-body calmed, I settled, and I enjoyed the experience.  The next time you sit down with your bowl of matcha or cup of tea, my you find peace and tranquility in the moment. 

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Taking off with Matcha Flights from Breakaway Matcha

In my quest to try various brands, I was ecstatic that Breakaway Matcha offers matcha “flights” - a long, narrow box containing 4 different varieties of their matchas. Eager to experiment and taste, I ordered 2 flights, allowing me to sample 8 different varieties. 

On his website and in interviews, founder Eric Gower says he created Breakaway after being unable, back in 2010, to find high quality matcha in the States, and I am glad he did.

How to best start my tasting experience? I almost sat down and tried all 8 blends when they landed on my doorstep, but I thought that might not be the best thing for my nervous system, so I settled to try two per day. Breakaway offers what they call Hyperpremium Blends supplied from various growers in Japan who are passionate about their matcha. The blends are either numbered (94, 95, 97 98. 99. and 100) or have names. Wanting to test the veracity of their website’s claim that the matcha becomes sweeter with a longer and more umami finish as the numbers increase, I purchased the top 4 numbered blends to compare (97, 98, 99, & 100). Selecting the second flight was a bit more daunting as I wanted to try them all. However, I knew I wanted to try their Hyperpremium Oganic Blend, so that left me with three other choices. Once I realized that I can always order another flight, I settled upon the blends called Rikyu, Hikari, and SE Blends.

Gower likens his matchas to purchasing top of the line wine from award winning vineyards whose premier bottles might sell for hundreds of dollars. While those same wineries may also produce more affordable blends for those who will spend no more than $20 to share with friends a meal, nothing can compare to those of higher quality. After tasting all of the blends in my flights, I agree. These are not your run of the mill, every day, grocery store, pseudo-ceremonial matcha blends, but something special.

I decided to breakaway from my traditional way of making matcha and follow Gower's suggestions - namely, using an electric whisk. I purchased one several months ago and have never been too fond of it. I now believe this has to do with the fact that I use my larger chawan (matcha bowls). Breakaway recommends (and sells) matcha tumblers, which are exquisitely stunning (and I am trying to hold back from purchasing all of them). Gower favors koicha, or thicker matcha, for consuming these blends, which I prefer. I believe the flavor is amplified and the experience is heightened. Making koicha with an electric whisk in my typical wide chawans is not very functional, so for these tasting experiences, I found a narrower bowl, and I lo and behold, the electric whisk worked. For each blend, I used about 1 - 2 grams of matcha for about 1 - 1.5 ounces of water. 

Overall, these matchas are all visually enticing. As described on the website, they were all a bright, “hallucinogenic” green. Seeing that shock of bright color starts me salivating, knowing I am in for a quality experience. Nothing is more disappointing than opening a package of matcha to find a dull, flat green or yellowish-brown powder. Such blends never have anything but a pronounced bitter, astringent taste. Using my electric whisk created a nice, rich, thick creama for all of them. I experimented with different vessels and now believe that with an electric whisk, the width makes the difference: the wider the vessel, the more froth and foam with larger bubbles; the narrower the vessel, the more foamlike with sparser bubbles.

 I enjoyed the lack of even the slightest astringency with any of the numbered blends, but notice a trace of it with the Hyperpremium Organic, yet I found it delicious. Each had a slight variations in umami, where it hit my tongue, intensity or amount of time of the finish. The mid-notes varied for each,and the sweetness, present in all, was in different levels of intensity. Still, all were excellent.

Choosing a favorite is challenging. Overall, what stands out to me regarding all the blends I sampled was how utterly smooth and creamy they were. Their aromas were light and not overpowering at all. Unfortunately, price point is a factor in matcha selection. Many of the blends are far more expensive than most higher quality matchas on the market. Since taste preference is a subjective and personal matter, cost does not always equate with quality or taste. However, of the numbered blends, I would select #100 ($109 per 30 grams) hands down due to its delightful creamy smoothness and absence of bitterness. The smell was fresh and grassy, with that chlorophyll scent that makes me think of a quiet, unhurried, and lazy summer afternoon. The finish lasted longer, and the umami taste was more in the front of my tongue than the lower numbers. While close in quality, they were less impressive to me only in comparison to Blend 100. I have yet to try Blends 95 ($59), 94 ($49) or 93 ($39), so I cannot speak to those (perhaps that is my next flight). 

As for the other blends, a 30 grams tin range in price from $169 for Hikari to $149 for SE and $129 for Rikyu. My favorite, based on my small sampling was SE for its intense bright color, thickness, and creamy umami taste.

I plan to reserve Blend 100 and SE for special occasions or times I plan on deeper meditation, while the Hyperpremium Organic I will use for daily consumption.

The most affordable of those I tried was the Hyperpremium Organic at $59 for a 30 gram tin. Not as smooth as the others, and with a slight bitterness, I would definitely recommend this since it is still smoother and less astringent than many matchas I have tried that were close in price point. Hyperpremium is a great choice, especially for those who demand organic.  

Since I only had the small jar flights, I wasn’t able to experiment with contrasting koichas with ushucha with each blend, however I had just was able to do with a few. Now all my jars are empty, so I am currently grounded for now.  Once I order more, and yes, I will be ordering more, I hope to take off again. 

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History & Health Benefits of Matcha

抹茶 - matcha

Perhaps you are new to the world of matcha, or tea, or you simply are curious and want to ask,  Why matcha? 

As I have written about before, I have never been a coffee drinker, despite living in the land of Starbucks where coffeehouses are found on every corner. Nor do I consume alcohol. Since starting medical school and discovering Teahouse Kuan Yin, tea is not only my favorite beverage, tea reflects a way of life. You don’t hurry with tea, you sit, you reflect, you converse, you meditate. Matcha takes this to another level. 

By many accounts, the Zen Monk, Myoan Eisai/Yosai (栄西 ), commonly known as Eisai (1141 - 1251), the founder of the Rinzai sect of Zen Buddhism, is credited with the origins of matcha, although tea itself had been in Japan for quite some time before this. Born in Japan, Eisai, a Buddhist monk, grew displeased by the practices of his order, so he set off to discover new teachings in China. Upon his return from one such trip in 1191 from the Sung-dynasty in China, he brought home with him the seedlings of a new type of tea plant, Camellia sinensis, which he planted throughout the grounds of his Buddhist temple. Camellia sinensis is in the family of flowering plants called TheaceaeCamellia is the genus, or generic name, in the binomial nomenclature, while sinensis is the specific species of the plant. This can be further broken down into varieties or cultivars. A cultivar is variety of the plant reproduced asexually (cloned) to ensure the qualities and characteristics of the mother plant are maintained and pass along, which is beneficial for mass production. The most common cultivars of Camellia sinensis are sinensis and assamica. Sinensis typically refers to cultivars grown in China, Taiwan and Japan, and is smaller in stature and leaf. Assamica, on the other hand, are the cultivars traditionally found in India, which are studier and larger in size, both in height of plant and size of leaf.  As any gardener knows, tending to plants is a meditative act. When Eisai took the tender leaves of his tea plants (of the sinensis cultivar), and rather than steeping them as was tradition, he ground them into a powder and added boiling water, matcha was born. The word itself, matcha, 抹茶, is derived from the words ma, which means powder, and cha, which means tea - hence, powder tea. Eisai shared his new drink with his fellow monks, extolling its healing and meditative properties, and it soon became a staple in the promotion of meditation.  In 1211, he wrote his two volume book on the health benefits of tea, entitled Kissa Yojoki (喫茶養生記 ) - How to Stay Healthy by Drinking Tea.  According to Eisai, Tea is the elixir of life... Tea the ultimate mental and medical and medical remedy and has the ability to make one’s life more full and complete.  In 1214, Eisai presented his book to the shogun warrior, Minmoto no Sanetomo, after hearing how he was suffering from ill effects of nightly consumption of alcohol.  Reading about the positive health effects of tea, and how it can reverse the effects of alcohol on the vital organs, improve mental clarity and cognitive function, and prevent fatigue, both the Shogun and Samurai soon adopted tea as part of their customs and ritual. 

The matcha of Eisai's time has changed significantly compared with the matcha of today. One of the most vital steps in the matcha process is shading, which began somewhere between the 15th and 16th century as a way to prevent frost damage in the months of February and March, before the tender spouts appear. Originally the shading structures were constructed using reeds and covered with straw, but now various material are used to shade the plants from sunlight. Today, shading occurs once shoots appear, not before. For the highest grade of matcha, the tea plants must be shaded for at around three weeks. When grown in low light, chlorophyll production is stimulated, polyphenol content is reduced (responsible for the bitterness and astringency of tea) and the breakdown of the amino acid L-theanine is interrupted (which creates matcha's mellow taste), although these were not the initial reason for shading.

In early to mid-May, the first flush of young leaves are picked by hand. The leaves are first given a “light" or "shallow steam,” known as asumushi (the word mushi in Japanese means to steam) for about 15 - 20 seconds (longer steaming methods are used for other tea preparation, some lasting 90 seconds or longer). After the steaming, the leaves are dried. At this point, the leaves are called aracha, but the process is only half way complete. 

Next, the veins and stems are removed from every single leaf, a methodical and labor intensive process done by hand. Dried once more, the remaining leaves are now called tencha. At this point, the tea master often tastes the tencha to ensure quality before proceeding to the final step, which involves grounding the leaves. While machines have been used by some companies to create the powder, the traditional process involves stone grounding at a very low temperature. If the process creates excessive heat, the color and chemical constituents of the tencha will be effected, and quality will be lost. The resulting powder tea, or matcha, is extremely fine, often under 10 microns. The entire process can take up to an hour to ground as little as 30 grams of matcha. Talk about a meditation practice!

These steps outline here are required for ceremonial grade matcha, which should be microfine and vibrant green in color. Numerous grades of matcha exist, yet lesser grades can contain veins and stems, could be ground at higher temperatures or might not be finely ground. These, according to purist, such as myself, are unfit for drinking, as the result leaves a bitter and astringent taste. Since matcha is sensitive to the elements, it is best stored in an airtight container and away from light, heat and air. Thus refrigeration is suggested, provided the container is firmly sealed. Furthermore, matcha is best consumed the year it was picked since it is easily degraded and oxidized by air, light, and heat. 

While the health benefits of matcha are numerous, one fact about matcha that resonates with my naturopathic sensibilities is the fact that drinkers of this elixir are consuming the actual leaf. While extracts, tinctures, teas and tisanes all have healing properties and carry the energetics of the plants, I find something truly powerful about ingesting the leaf material itself. Consuming the plant material increases the health benefits. Tea contains several polyphenols, known as flavonoids, which contain antioxidants. One group of flavonoids found in tea are called flavanols, of which epigallocatechin gallate (EGCG) is often the most studied for its antioxidant properties. Of all the various catechins found in the green tea leaves, EGCG (also found in fruits, vegetables and nuts) comprises around 60% of them.  A recent article in Frontiers in Endocrinology in May 2014, called Effects of Physiological Levels of the Green Tea Extract Epigallocatechin-3-Gallate on Breast Cancer cells, demonstrated that low levels of EGCG, around 1 - 7 μm (microns), was sufficient enough to not only prevented growth of breast cancer cells, it could also lead to cancer cell apoptosis (cell death).  However, healthy cells were unaffected. Green tea has 2 - 3 times more EGCG and antioxidants than black tea, and matcha is significantly higher than green tea. While some people tout how matcha contains 137 times more epigallocatechin than green tea, this may erroneously be based on a 2003 study, Determination of catechins in matcha green tea by micellar electrokinetic chromatography, which compared the EGCG levels found in matcha powder with that of China Green Tip teabags from the Tazo® Company. The researchers found that Tazo® China Green Tips tea contained only 0.42 mg of EGCG / 1 gram, while matcha powder contained a whopping 57.4 mg of EGCG / 1 g of matcha. Thus matcha contained 137 times more EGCG. However, compared to other quality green teas studied matcha contained only 3 times more EGCG. Nevertheless, matcha is high in antioxidants.

L-theanine is a naturally occurring amino acid found only in tea, some forms of fungi (the mushroom Boletus badius), and one of three holly trees, Guayusa, that contain caffeine and sometimes used to make tisane. As mentioned above, the L-theanine level increases when the tea plant is grown in shaded conditions, and is responsible for the sweet, grassy, vegetal flavor, also known as umami. Unlike other forms of green tea, the L-theanine content of matcha remains very high, up to five times higher than regular sencha (20 mg compared to 4 mg).  L-theanine impacts the nervous system by stimulating GABA levels, which down regulates the sympathetic, or fight or flight, system. L-theanine has also been show to increase serotonin and dopamine levels, which elevate mood and the sense of wellbeing. Since L-theanine can lead to an increase in alpha brain waves, matcha drinkers benefit from an increase in focus and concentration. Furthermore, matcha has been praised for its ability to reduce blood pressure, however, this may have more to do with the caffeine and L-theanine combination which is said to burn fat and increase immune functioning. Regardless, in some studies, drinkers of matcha have been shown to have a reduction in hypertension. Finally, matcha drinkers often do not experience the same caffeine crashes seen with coffee or other types of tea. This is due, once again, to L-theanine content. Keeping all of this in mind, no wonder Eisai suggested monks drink matcha before sitting for hours in focused silent meditation.

But when it comes right down to it, the ultimate reason I love matcha is for the experience of it. From preparing the matcha (something I will cover in another post) to savoring that intense sweet, umami flavor to the after effects of clarity of mind, matcha is a meditation in patience and presence. 

 

 

Want to join me for a bowl? 

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Jeffery in the Lake Forest Park Tasting Studio

Jeffery in the Lake Forest Park Tasting Studio

About a month ago, I spent a delightfully meditative Saturday morning in the Lake Forest Park tea tasting studio of Jeffrey McIntosh of MyTeabook. Although they focus on quality Chinese tea rather than matcha, the entire experience was pure heaven emphasizing what I love most - rich conversation of a cup (or many) of tea. What could be better on a gray Seattle morning? I left several hours later enlivened and relaxed (with a lighter wallet carrying home a bounty of new tea). 

Jeffrey is an engaging and gracious host, ready to share his depth of tea knowledge. Knowing my love for Japanese greens, he suggested we start with some intoxicating greens from the Hunan Providence. The first was Xiang Ming (Honey Sweet Green, from Yueyang), which we followed with a green Mao Jian (Green Tip from Changde).

 

Green Mao Jian (Green Tip from Changde) and Xiang Ming (Honey Sweet Green from Yueyang)

Green Mao Jian (Green Tip from Changde) and Xiang Ming (Honey Sweet Green from Yueyang)

 

The Honey Sweet Green caught me off guard. I did not detect much aroma from the dry leaf, yet once wet the scent blossomed to a bright floral, reminding me of an oolong rather than green. The taste was sweet and demanded a quick steep. The Mao Jian had a more vegetal scent with savory notes when steeped.  Both were exceptional and delicious (as I am writing this, I am alternating between drinking BOTH). 

I stopped drinking red (black) tea over two decades ago finding them too astringent for my digestive system, but Jeffrey offered a few to sample, and I eagerly agreed. These teas were so smooth, and not at all too tannic. Needless to say, I purchased several grams of the Jin Jun Mei from Wuyi Mountain, Fujian. 

We ended our time by tasting a two pu-erhs. I was fascinated by pu-erh for quiet some time, but in retrospect, I don’t believe I had tasted top quality pu-erhs until I that morning.  So smooth, complex, warming and earthy - I, of course, added both a raw and a sunji ripe pu-erh to my purchases. 

Upon returning home, I steeping some Honey Sweet Green and then logged on to MyTeabook and signed up for a monthly tea subscription which included a double-walled glass travel tea tumbler. With each subscription you receive a monthly delivery of a  combination of 3 - 4 different various high-quality teas pre-portioned into 17 single packets, each containing the perfect amount of tea (2 grams/packet) for the 9.5 ounce travel tumbler. In my first box, I received 4 different teas: a Lv Hao Ya (Green Bud), a Shou Mei (Old White Tea), a Bai Hao (Oriental Beauty - delicious, and a Dian Hong (Wild Black Tea). It also included one extra packet of a special collection tea of Da Hong Pao (Big Red Robe). All were exceptional. 

The website states that the teas provided are meant to handle longer steeping times, but I found that the greens and oolongs could become a bit bitter if left in the tumbler for long periods of time. The environmentalist in me cringes a bit with the extra material and packaging, yet the frequent traveler, who works at 4 different locations in Seattle, adores the easy of these packets. Since I usually have access to hot water, carrying the tumbler and 2 or 3 packets ensures I am never without tea. Another plus - the tumbler is made of glass so you are not steeping your hot beverages in material that leech toxins. The tumbler does not have an annoying tea basket to remove after the steeping time, but it does have a filter so when you drink your tea, you don’t get leaves in your mouth. Furthermore if you have a cup or mug available, you can simply steep the tea in the tumbler and then pour it out into the mug.  Very easy. 

If you love quality Chinese teas, I suggest you visit MyTeabook now. If you want to taste before you buy, or are simply looking for a way to spend a a few hours with a friend, schedule a tasting with Jeffery at his Lake Forest Park studio. I cannot imagine you would be disappointed. 

The leaves of most of the teas we tasted

The leaves of most of the teas we tasted

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Striking matcha "(pink)gold" in San Diego - Holy Matcha!

 

One of the major downsides of traveling for me is not having access to good quality tea, let alone matcha. Never knowing what the “tea scene” will be at any given destination, I make certain to carry an ample supply of premium Japanese sencha and a strainer with me at all times. After all, how can one survive on a diet of teabag tea, right? That said, one of the most enjoyable parts of travel for me is the discovery of new teahouses. I love to see the myriad of ways people present and serve tea, the physical design and layout of the space, the beautiful teaware, and the array of menu of options and ways to infuse tea in food. To brace myself from disappointment, I never expect to find establishments that serve matcha, and remain ecstatic if I can simply find a place that carries quality loose leaf tea. Why put myself through such distress?  

Ceremonial matcha in pink chawan

Ceremonial matcha in pink chawan

That all changed last week when I traveled to San Diego for a behavioral medicine conference where I presented (twice - once about naturopathic medicine and the other on determining the appropriate mind-body medicine approach that works best for the individual - the meditation portion of this blog). In preparation, I did my research and read about the newly opened store focused not on loose leaf tea, but…yes…MATCHA!!! I couldn’t wait to try it out. And try it out I did. Luckily, my colleague, Cyndi, a current resident of San Diego with whom I presented willingly indulged my obsession and drove us to the North Park neighborhood to Holy Matcha, and as we parked and faced the storefront, we were greeted by a splash of bright pink. Happily, I am a fan of millennial pink (yes, that is a thing. My friend shared this NewYorkTimes article about it), since you cannot escape the color. From the wall tiles, to the matcha bowls, to the plates, to the menus, to the roses on the table - all is pink. Against a contrast of vibrant floral wall paper, I get a very South Beach/Art Deco vibe. And yes, I love the pink chawan (although I forgot to purchase one when there). The deep rich green of the matcha filling the pink bowl takes me back to one of my favorite preppie color schemes of the 80s.

The matcha counter where the magic happens

The matcha counter where the magic happens

Matcha donuts - they were all gone a day later!

Matcha donuts - they were all gone a day later!

We wanted to sample everything on the menu, and of the course of two visits, we did. I started at the top - their highest quality ceremonial matcha, whisked to a full bodied froth and presented in one of those bright pink chawan. While I tend to be personally a bit heavier handed with my matcha scoops, this was delicious - the right flavor combination, not bitter, with a lovely umami. Within the next couple of hours, we consumes matcha lattes with almond milk, gluten free matcha donuts (not very paleo of me, but I had to!), matcha chia seed pudding with coconut milk, almond milk yogurt with berries and matcha, and finally a special of the week - matcha flavored horchata. All gluten and dairy free, and all amazing. I would have liked more of a pronounced matcha flavor in the yogurt, but still it was delicious. Returning the next day we tried their premium grade matcha (less expensive price point than the ceremonial, and yet equally lovely), followed by their matcha lemonade. This was the only item with which I was less than thrilled. The flavors were a bit off to me, and I found myself comparing it to some very lovely matcha lemonade I had here in Seattle at Remedy Tea. However, I loved everything else, particularly appreciative of being able to find a place that serves quality matcha in a chawan whisked by hand with a real bamboo chasen. Heaven! Atop several of the food items, you would find powdered matcha words, such as Holy or Matcha!, which were poured through a stencil. I love this finishing touch (probably because I got to consume some straight matcha powder off my plate or mix it in with my yogurt). 

Matcha lemonade, premium matcha, and matcha lemonade

Matcha lemonade, premium matcha, and matcha lemonade

Gluten free- dairy free matcha donut - paleo and keto diets be damned!

Gluten free- dairy free matcha donut - paleo and keto diets be damned!

The first day we showed up around a 3 PM on a Thursday afternoon and the entire space was packed with groups of people. This was not a place at this time of single customers sitting alone working or consuming matcha. I couldn’t get a sense of how many were locals or visitors, who, like myself, read about this interesting new place. I also wonder how many were there specifically for matcha. Most were on their phones, taking selfies or snapping images of the matcha, food, wallpaper or neon sign. I began to worry that this might be seen as the new hip destination spot from which to add posts to your Instagram account, overlooking the quality of the matcha and food. During our first visit, one particular group of 4 young women all sitting around the same table didn’t speak or look at one another for more than 15 - 20 minutes (yes I was observing this phenomenon), all with their faces glued to the screens. Of course they were not the only group displaying this behavior.  The next day we returned around the same time and it was a bit more mellow, yet almost every seat was taken. Now before you call me a hypocrite, let me state my case: I was there truly for the matcha, and to share my love of matcha with my friend (and the world). The entire visit was an experience. With each photo taken, Cyndi and I would review them, discuss them and hence, engage with one another. After the moment of picture gathering had past, we put our phones away to direct our attention to the matcha, food and one another. 

Another added bonus was talking with owner and founder, Geraldine Ridaura. She was eager to share her inspiration for Holy Matcha, and her ideas about various items on the menu.  She is sweet and helpful, but we may have actually bonded over our photos of our furry babies - our cats! Equally helpful, making us feel so welcomed and at home was Taylor. Despite running around, whisking up bowls of precious elixir, and severing all the customers, she made a point to repeatedly check in with us and solicit our opinions about each items we were tasting. Cyndi and I offered to be sample tasters for any new items they are considering adding to their menu (strong suggestion #1 - keep the matcha horchata). I’m available, and it would give me incentive to return to San Diego with more regularity! 

Thank you Holy Matcha for being my matcha haven in a southern Californian tea desert, and exposing more people to one of my loves - matcha. I appreciate the gluten and dairy free offerings to round out the experience. I will be back, if not just to purchase a pink chawan! 

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