Matcha bears

On this Wikipedia the language links are at the top of the page across from the article title. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. When a blend is named by the grand master of a tea ceremony lineage, matcha bears becomes known as the master’s konomi. The tea was prepared by roasting and pulverizing the tea, decocting the resulting tea powder in hot water, and then adding salt.

Preparation and consumption of powdered tea was formed into a ritual by Chan Buddhists. Zen Buddhism and methods of preparing powdered tea were brought to Japan by Eisai in 1191. In Japan, it became an important item at Zen monasteries, and from the 14th through the 16th centuries, it was highly appreciated by members of the upper echelons of society. Matcha is made from shade-grown tea leaves that also are used to make gyokuro. The preparation of matcha starts several weeks before harvest and may last up to 20 days, when the tea bushes are covered to prevent direct sunlight. Then, tencha may be deveined, destemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha. Grinding the leaves is a slow process because the mill stones must not get too warm, lest the aroma of the leaves be altered.

Up to one hour may be needed to grind 30 grams of matcha. The flavour of matcha is dominated by its amino acids. The highest grades of matcha have a more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year. Tencha refers to green tea leaves that have not yet been ground into fine powder as matcha, as the leaves are instead left to dry rather than be kneaded.