Matcha
A finely ground powder of shaded, steamed green tea leaves that is consumed whole.
For matcha, the tea plants are shaded for several weeks before harvest. The picked leaves are steamed, dried, freed of stems and veins and ground into a very fine powder. With matcha you therefore drink the whole leaf and not just the infusion.
The powder is whisked into a froth with hot, not boiling, water using a bamboo whisk. The taste is green, umami-forward and slightly astringent. Matcha plays a central role in the Japanese tea ceremony and is today also used in milk drinks and baked goods.