While this unusual step may seem unorthodox, Matcha grinding represents the latest step in a long tradition of Rooibos innovation. How so? Let‟s take a look.
The needle-like plant, which grows only in South Africa‟s Cederberg district, was discovered by the region‟s early inhabitants more than 300 years ago. They harvested the plant with axes, bruising the leaves with hammers in order to draw out the enzymes present in the leaf. From the very start, they recognized that by roughly handling the leaves in this manner, a beverage could be brewed that invigorated the body and refreshed the mind. And so the years passed.
Next stop, the early 20th century. According to the South African Rooibos council, by that time, the plant had captured the attention of a noted medical doctor named Dr. Le Fras Nortier. He began researching Rooibos‟ medicinal value and studying its feasibility as an agricultural crop. Thankfully, his research and innovative outlook paid off, and Rooibos began life as a commercial crop in the 1930s. By 1984, Rooibos tea was making news in Japan where natural health practitioners believed it had anti-aging properties. By 2006, Rooibos espresso was taking South Africa's coffee shops by storm. Which leads us to the present.
|Product of:||South Africa|
|Makes Great Iced Tea||No|
|Western Method (Amount)||1/2 Teaspoon|
|Western Method (Water Amount)||8.45 fl oz / 250 ml|
|Western Method (Water Temp)||180 F / 82 C|
|Western Method (Time)||Whisk briskly until frothy|
One common misconception people have of Matcha is that it must be brewed according to the strict guidelines of the Cha no yu ceremony. In reality, Matcha can be brewed many different ways.