Growing up in Nara, Japan, surrounded by tea plantations, matcha has always been a part of my life, and the rich aroma and deep bitter-sweet umami flavor of this vibrant green tea is something I feel very nostalgic about.
In high school, I started taking formal tea ceremony lessons, which became the highlight of my week. Our tea ceremony teacher always gifted me and my classmates with delicious seasonal Japanese sweets and flowers, and invited us to observe and help with tea ceremonies at famous temples in Kyoto.
I still regularly practice chado, the traditional Japanese tea ceremony of preparing green tea, and although I stopped for a while after moving to the US, resuming it here in New York has given me a valuable sense of community.
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More than anything, matcha is linked to the wisdom of the elders: my 99-year-old aunt and my 98-year-old master, who I call Papa, have been making matcha themselves for most of their lives, and I have inherited some of their matcha bowls and utensils.
For me, matcha is the best drink for longevity and I drink it every day.
Here I give tea ceremonies and talks to the Beacon, NY community.
Photo: Michiko Tomioka
Health benefits of matcha
Delicious vegan matcha cupcakes.
Photo: Michiko Tomioka
Studies have also shown that matcha may reduce the risk of cardiovascular disease and improve gut health.
There are many different ways to consume matcha, including in sweet treats such as cakes, cookies, chia pudding and mochi.
How to drink matcha the traditional way
If you have the opportunity to attend a tea ceremony or drink tea at a formal occasion, there are some rules you should follow. Below are some of the most important rules:
Once you have received the tea, say “Otemae itadakimasu,” which means “Thank you for serving me the tea.” Then pick up the tea bowl, hold it with both hands, and take a moment to enjoy its color.
I drink matcha tea every day from my 99-year-old aunt's tea bowl.
Photo: Michiko Tomioka
Once you have finished eating, look at the bowl again, hold it carefully with both hands, and return the bowl to its original place.
The most important thing is to express gratitude, relax and enjoy the moment.
How to brew matcha every day
My day begins with a prayer to my ancestors and an offering of a cup of matcha tea. I then prepare a cup of matcha for myself and my son before I leave for work as a physical therapist. This daily ritual of practicing the tea ceremony gives me a sense of peace.
Here are the steps I take:
Boil about 2 ounces of water. Pour half a cup of hot water into a bowl and stir the water several times with a chasen (bamboo tea whisk) to clean the utensils. My hometown, Takayama Village in Nara, is famous for making chasen. Drain the water and then wipe everything with a clean cloth or paper towel. Measure out 2 grams of green matcha powder with a chashaku (traditional bamboo tea scoop) and place it at the bottom of the bowl. Slowly pour about 60ml of hot water over the powder and enjoy the aroma that rises. Carefully hold the bowl with your left hand and stir for about 20 seconds while keeping the chasen vertical. I call this the “gift of a Zen moment.”
In Japan, I make my own tea scoops at Tango Tanimura's in Takayama, Nara Prefecture. The Tanimura family has been making tea whisks for about 500 years.
Photo: Michiko Tomioka
During the summer, I sometimes transfer the brewed tea into a portable thermos flask and add about a half cup of crushed ice to carry around as a refreshing, cold snack.
One of my favorite matcha makers is Ippodo Tea Factory, based in Kyoto and in business since the 1700s. I also recommend using a bamboo chasen, which are commonly found in Asian grocery stores and online.
If you're just starting out, a small kitchen whisk or even a mason jar with a lid will work, but don't use a blender as matcha powder is very delicate.
I always leave this meditation routine feeling a little lighter. Simply put, healed.
Michiko Tomioka, MBA, RDN, is a certified dietitian and longevity expert. Born and raised in Nara, Japan, she has a plant-based approach to nutrition. She has worked as a nutritionist in addiction recovery centers, charter schools, and food banks. Follow her on Instagram: @michian_rd.
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