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Chlorophyll is responsible for a plant’s green color, so Matcha, Japanese powdered ceremonial tea, must contain more of this substance than other teas, and indeed it does.

Matcha starts out as Gyokuro. The tea gardens from which Gyokuro is produced are covered for a few weeks in spring by black, bamboo, or straw curtains or shades. This is done in order to increase chlorophyll in the tea plants. When Gyokuro is finely powdered it becomes Matcha.

Although most people may think of frothy green tea in a bowl, Matcha is actually the most versatile tea I can think of, lending its unique flavor and color to noodles, ice cream, and even scrambled eggs if you like.

The fragrance and color of Matcha are also appreciated in such products as soap and lotion.

Roland Petrov