{"id":4491,"date":"2025-04-14T09:35:17","date_gmt":"2025-04-14T07:35:17","guid":{"rendered":"https:\/\/www.camurri.it\/cms\/?p=4491"},"modified":"2025-04-14T10:01:24","modified_gmt":"2025-04-14T08:01:24","slug":"from-art-to-machine-matcha-interpreted-in-three-extractions","status":"publish","type":"post","link":"https:\/\/www.camurri.it\/en\/case-histories\/from-art-to-machine-matcha-interpreted-in-three-extractions\/","title":{"rendered":"From Art to Machine: Matcha Interpreted in Three Extractions"},"content":{"rendered":"\n

Il t\u00e8 matcha in foglia intera non esiste come prodotto finito, perch\u00e9 il matcha \u00e8 una polvere ottenuta dalla macinazione finissima di un tipo specifico di t\u00e8 verde chiamato tencha.<\/p>\n\n\n\n

Tuttavia, puoi trovare foglie di tencha<\/strong> prima che vengano macinate. Il tencha si ottiene da piante di t\u00e8 ombreggiate per alcune settimane prima del raccolto (come il gyokuro), ed \u00e8 questo processo che conferisce al matcha il suo sapore umami e la ricchezza di amminoacidi.<\/p>\n\n\n\n

Se hai foglie di tencha, potresti prepararle per infusione come un normale t\u00e8 verde, ma non otterrai la stessa esperienza del matcha, perch\u00e9 con l’infusione non ingerisci la foglia intera (come accade con la polvere di matcha in sospensione).<\/p>\n\n\n\n

Origins of matcha<\/strong><\/h2>\n\n\n\n

Origins in China (Tang Dynasty, 7th\u201310th Century)<\/strong><\/p>\n\n\n\n

The consumption of powdered tea began in China during the Tang Dynasty (618\u2013907).
Tea leaves were steamed, pressed into bricks, and then ground into powder before being mixed with hot water and salt.
During the Song Dynasty (960\u20131279), the method evolved: the tea was whisked in hot water, anticipating the modern preparation of matcha.<\/p>\n\n\n\n

Spread to Japan (12th Century)<\/strong><\/p>\n\n\n\n

The Buddhist monk Eisai introduced powdered tea to Japan in 1191 after a journey to China.
He regarded it as a beneficial beverage for meditation, as it helped monks remain alert and focused.<\/p>\n\n\n\n

Birth of the Tea Ceremony (15th\u201316th Century)<\/strong><\/p>\n\n\n\n

In the 15th century, tea master Murata Juk\u014d developed the concept of wabi-cha<\/em>, a minimalist and spiritual style of tea ceremony.
In the 16th century, Sen no Riky\u016b refined the practice, turning it into a philosophical ritual based on harmony, respect, purity, and tranquility.<\/p>\n\n\n\n

Matcha Today<\/strong><\/p>\n\n\n\n

Once reserved for monks and samurai, matcha is now popular worldwide, used in drinks, desserts, and innovative dishes.
It remains a symbol of Japanese culture and a prized ingredient for its health benefits and unique flavor.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Tea-making tools<\/strong><\/h2>\n\n\n\n

To prepare a classic cup of traditional matcha, a few essential tools are needed\u2014used in the Japanese tea ceremony:<\/p>\n\n\n\n

    \n
  1. Chawan (\u8336\u7897) \u2013 Matcha Bowl<\/strong>
    A wide and deep bowl that allows for proper whisking of the matcha without splashing.<\/li>\n\n\n\n
  2. Chasen (\u8336\u7b45) \u2013 Bamboo Whisk<\/strong>
    A fundamental tool for mixing matcha with water and creating the signature foam.
    Its fine bristles help emulsify the powder without leaving lumps.<\/li>\n\n\n\n
  3. Chashaku (\u8336\u6753) \u2013 Bamboo Scoop<\/strong>
    A traditional matcha scoop used to measure the right amount of powder (about 1\u20132 grams per cup).<\/li>\n\n\n\n
  4. Matcha Sifter (optional)<\/strong>
    Useful for sifting the powder before mixing it with water, helping to avoid clumps.<\/li>\n\n\n\n
  5. Water Kettle (Yuzamashi or Electric)<\/strong>
    The water should be heated to about 80\u00b0C (never boiling, as that would spoil the matcha\u2019s flavor).
    The Camurri kettle is perfect for reaching the precise temperature.<\/li>\n<\/ol>\n\n\n\n

    Measuring Spoon or Scale (optional)<\/strong><\/p>\n\n\n\n

    Preparation and drinks<\/strong><\/h2>\n\n\n\n

    To accurately measure the amount of matcha if you’re not using a chashaku:<\/p>\n\n\n\n

      \n
    • Heat the water to 80\u00b0C using the kettle.<\/li>\n\n\n\n
    • Sift the matcha (1\u20132 teaspoons) into the bowl.<\/li>\n\n\n\n
    • Pour the water (about 70\u2013100 ml) into the bowl.<\/li>\n\n\n\n
    • Whisk with the chasen using a rapid \u201cW\u201d motion until a light foam appears.<\/li>\n\n\n\n
    • Drink immediately, directly from the bowl.<\/li>\n<\/ul>\n\n\n\n

      The most popular matcha-based drinks today are:<\/p>\n\n\n\n

      Traditional Matcha<\/strong>
      Use the Camurri kettle to heat the water to 80\u00b0C.
      Prepare matcha in a cup using the traditional method (sift the powder, add a small amount of hot water, whisk with the chasen).
      Perfect for an audience that appreciates the tea ceremony.<\/p>\n\n\n\n

      Matcha Chocolate<\/strong>
      Use the kettle to prepare a hot chocolate base.
      Add the sifted matcha and stir well for a smooth, velvety cream.
      You can garnish with dark chocolate shavings or a dusting of cocoa powder.<\/p>\n\n\n\n

      Matcha Latte (Hot) \/ Iced Matcha Latte (Cold)<\/strong>
      For the hot version, heat the milk with the kettle (if it supports liquids other than water) or separately.
      Prepare the matcha with hot water and mix it with the milk.
      For the cold version, pour the matcha and milk into a glass with ice and serve from the cold beverage dispenser.
      You can use cow’s milk or plant-based alternatives such as soy, oat, or almond milk.<\/p>\n\n\n\n

      Watch the video to discover the features and full Camurri line.<\/p>\n\n\n\n