Talk:Matcha

message: Is there any evidence for pre-Japanese use of matcha as a sacrament in Chan buddhism?  Alexwoods 12:14, 12 June 2007 (UTC)
replies: text: I'm afraid I don't have any industrial-grade references on had, but everybody seems to pretty much agree that matcha didn't exist in Japan before Zen monk Eisai brought it in from China, which would seem to imply that Zen (Chan) monks in China were using it before.  The "sacrament" wording is likely inappropriate though, so I've excised that bit. Jpatokal 13:54, 18 June 2007 (UTC)
replies: text: Thanks.  I don't dispute that it was brought to Japan by Eisai, that is well documented.  My issue is with the claim that it was used ritually in Chan Buddhism in China at all.  Everything I've read on the origins of the tea ceremony, including the Wikipedia page, indicated that it developed in Japan.  Alexwoods 14:09, 18 June 2007 (UTC)
thread_title:  Pre-Japanese Ritual Use? 

message: When written in hiragana, its まっちゃ, which when rominized, is maccha. Can someone explain this??  THROUGH FIRE  JUSTICE IS SERVED! 21:50, 19 October 2007 (UTC)
replies: text: When written in hiragana, its まっちゃ Yes indeed. / which when rominized, is maccha. No. Or anyway not when it's romanized in this way, which for better or worse is the way used within en:WP. And if Japanese weren't romanized in this way, the only obvious alternative would be to romanize it in this way (or a minor variant thereof), which for this word would result not in "maccha" but in mattya. -- Hoary 23:11, 19 October 2007 (UTC)

text: Sigh. There is no version of any standardized system under which まっちゃ is romanized "maccha". Jpatokal (talk) 10:21, 6 April 2008 (UTC)

text: We won't budge on the issue. Even if we would, we would ask you to prove Wikipedia:Reliable sources which *explicitly* say that maccha is used instead of matcha. We beg ourselves to the US LOC system. WhisperToMe (talk) 03:49, 9 April 2008 (UTC)

text: This non-issue is dead, as explained here. And a redirect from "maccha" to "matcha" fixes everything. -- Hoary (talk) 23:46, 6 April 2008 (UTC)

text: The Japanese Language Division, you say?  Care to share the phone number? Jpatokal (talk) 07:20, 30 April 2008 (UTC)
replies: text: Oh wow... :D TomorrowTime (talk) 08:25, 30 April 2008 (UTC)

text: Hey, that's Monbukagakusho's switchboard.  I'm almost, but not quite, tempted to try! Jpatokal (talk) 13:52, 30 April 2008 (UTC)
replies: text: It's also worth noting that Goatea's sole contributions have been to this discussion.  Perhaps s/he's simply a new manifestation of the last objector?  Exploding Boy (talk) 17:47, 30 April 2008 (UTC)

text: This non-issue has been done to death, Goatea. Enough. -- Hoary (talk) 12:22, 2 May 2008 (UTC)

text: → Hepburn romanization. Jpatokal (talk) 10:31, 17 March 2011 (UTC)
thread_title:  Why is it spelled "matcha"? 

message: Large parts of this article have been copy pasted from http://www.afternoonteaparty.com/2006/12/08/matcha-green-tea/
--Rektide (talk) 19:01, 26 February 2008 (UTC)
replies: text: Or maybe you're being too rash. That blog entry states this article as one of its sources... TomorrowTime (talk) 20:30, 26 February 2008 (UTC)

text: I agree with TomorrowTime. Also look at the date the article was received on afternoonteaparty.com (it says December 8, 2006). Then go to the Wikipedia article Matcha (not the Talk page) and click History. Scroll down to the last version before that and click it to see what was on Wikipedia before it was on afternoonteaparty. I think you'll agree the copying and pasting went the other way. Fg2 (talk) 20:39, 26 February 2008 (UTC)
thread_title:  Stolen Article 

message: Powdered green tea appears to be used in some Korean products. What is the Korean name? Badagnani (talk) 03:22, 19 March 2008 (UTC)
replies: text: Probably it's the Korean pronunciation of 抹茶.  However I'm not sure we need to include it - whatever it is - in the article as it's not clear how that would be relevant.  I don't think matcha is particularly popular in Korea and I note that there doesn't seem to be a Korean-language Wikipedia page for it.  —Preceding unsigned comment added by Alexwoods (talk • contribs) 13:41, 19 March 2008 (UTC)

text: Good detective work, but I don't see how this is relevant to the article.  There is no page for 말차 in the Korean wiki, and only 29,000 google hits, most of which seem to be referring to the Japanese product.  By way of contrast, the English term gets over 900,000 hits and the kanji / hanzi over 7 million.  The most I would say about that is that Japanese matcha appears to be known in Korea, which is not really information that should be in the article, unless you want to start a section of countries in which matcha is known to exist.  It's clearly not a popular drink in Korea the way green tea is.  If you feel like putting some energy into this subject, I for one would love to see more info on Wikipedia about native Korean green teas.  Alexwoods (talk) 20:27, 19 March 2008 (UTC)
thread_title:  Korean name 

message: One section states: "Also, as a result of chlorophyll's relationship to tannin, younger growth is greener and more vibrant in colour, while more developed leaves further down the plant have had their chlorophyll convert gradually into tannin[citation needed], giving a more bitter flavour and duller brown-green colour profile."
Granted, it has "citation needed," but you will never find a citation for this statement because chlorophylls and tannins are not chemically related. As a chemist, I would recommend removing this statement until somebody produces a scientific reference for this assertion (i.e. not one from some guy selling tea).
138.162.0.44 (talk) 19:46, 13 January 2009 (UTC)
replies: text: Sounds sensible. The "chlorophyll convert gradually into tannin" thing was odd news to me too, so I've deleted this line per the "Zero information is preferred to misleading or false information" doctrine and http://www.ansci.cornell.edu/plants/toxicagents/tannin.html 62.147.27.134 (talk) 12:55, 11 November 2009 (UTC)
thread_title:  Chlorophyll and tannins 

message: The only source for the measurements given in the usucha/koicha recipes is the Yahoo Encyclopedia in Japanese, which is not ideal sourcing. I found one good how-to page in English that has all the good data and could serve as a secondary footnote to backup the Japanese-language ones: http://www.yuuki-cha.com/matcha_green_tea_powder.php
Obviously, it's hosted on a commercial website (I'm unrelated to them) and I have just scrubbed the article from 4 spammy links (because they added no value per WP:EL or were plain wrong), so I don't want to look like I'm adding this one instead. But I really think it is good enough for sourcing the recipes, so I suggest that you look at it and decide whether to use it as a second source for that section. 62.147.27.134 (talk) 13:10, 11 November 2009 (UTC)
thread_title:  Additional English source 

message: The article rather casually claims that "matcha outside Japan is often exploded" (as opposed to stone ground).  What does this mean, and can it possibly be correct?  75.156.6.118 (talk) 06:34, 17 April 2010 (UTC)
replies: text: It was incomprehensible. I removed it. Thank you for pointing that out. Oda Mari (talk) 15:36, 17 April 2010 (UTC)
thread_title: "Exploded"?

message: The article says -
Usucha, or thin tea, is prepared with approximately 1.75 grams[9] (amounting to 1.5 heaping chashaku scoop, or about half a teaspoon i.e. level teaspoon) of matcha... 
and
Koicha, or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams[10] (amounting to 3 heaping chashaku scoops, or about one teaspoon i.e. full teaspoon) of matcha...
It's entirely unclear what is meant by the teaspoon portion of this.  A teaspoon is a fairly exact unit of measurement.  "Half a teaspoon" is half a teaspoon.  I have one in my kitchen, when I fill it with something, leveled off, that is half a teaspoon ... it is not a "level teaspoon" - a teaspoon is a "level teaspoon".  Then Koicha goes on to say it is "about one teaspoon", but Usucha is a "level teaspoon" and Koicha is supposed to be roughly double ... and "i.e. full teaspoon" doesn't help any ... what does that mean?  A heaping teaspoon (which is not an exact measurement and should probably be avoided)?  If Usucha is made with one level teaspoon and Koicha is made with double, it should be two level teaspoons, a.k.a. "two teaspoons" ...
Could someone please provide some clarification so this can be cleaned up?  — Preceding unsigned comment added by Polaris75 (talk • contribs) 16:29, 4 October 2011 (UTC)
replies: text: Based on the conversions here , the initial amounts (half teaspoon for usucha, full for koicha) seem correct.  Fixing article now. Jpatokal (talk) 21:40, 4 October 2011 (UTC)
thread_title: Preparation quantities?

message: Seeking a reliable source for the water temperature in the article.  It currently reads 80°C -- this sounds far too hot for matcha.  But if it can be referenced, then so be it.  --Ds13 (talk) 02:57, 7 November 2011 (UTC)
replies: text: One of the major matcha producers in Japan recommends 75-85°C in winter and 70-80°C in summer, so 80°C sounds right in the ball park.  Jpatokal (talk) 11:07, 7 November 2011 (UTC)
thread_title: Temperature

message: Could anyone offer any clarification on this sentence
"This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids."
All plants are constantly producing amino acids regardless of growth rate so I imagine the author is indicating some amino acids in particular which are not normally produced. I cannot seem to find which they may be though  Lady of the dead (talk) 15:43, 30 April 2013 (UTC)
thread_title: Production

message: In the history, it says the origin is Chinese, but the origin on the matcha information on the side says it is Japan.  — Preceding unsigned comment added by Fatman210 (talk • contribs) 05:05, 10 June 2013 (UTC)
thread_title:  Origin? 

message: Could you add some rough commercial information, such as "x% (0000 Tm) of the world matcha is produced in China, y% in Japan".
"n% of the production is consumed in Japan",...
Thank you.
--Error (talk) 17:59, 26 June 2017 (UTC)
thread_title:  Commercial information 

message: :Matcha is also a very healthy alternative to regular green tea.
I can believe that this is true. And ditto for  water, herb tea, coffee, and more. 
But I'm no expert. Maybe matcha is somehow healthier than the others. If so, let's see reliable, disinterested sources for this. -- Hoary (talk) 13:16, 17 February 2019 (UTC)
thread_title: A very healthy alternative

message: There are several facts that are not supported by reliable resources.
The links that are available for an article/website do work. 
Health benefits of drinking matcha can be added.Shonoac (talk) 22:27, 1 April 2019 (UTC)
thread_title:  A few points 

message: "Shading results in an increase in caffeine, total free amino acids, including theanine, but also reduces the accumulation of flavonoids (catechins) in leaves".
What does "total free amino acids" mean?
ICE77 (talk) 07:09, 17 June 2021 (UTC)
thread_title:  Total free amino acids 

message: The definition of Matcha is listed and based on the Japanese Consumer Affairs Agency. Please do not delete the article without permission. If there is any other official definition, please introduce it here.--薔薇騎士団 (talk) 06:23, 25 January 2024 (UTC)
thread_title:  The definition of matcha 

message: According to this article, matcha that japan first imported from China is of brown color. Japanese developed the cultivation and production process so it result in a bright green, sweet matcha that we mostly uses today. So i think it's proper to recognize Japan as the origin of matcha Dungnd212 (talk) 05:10, 25 February 2024 (UTC)
replies: text: The original matcha is still from China, this is more of a sidenote as to where the current and popular variation is from (Japan). Since matcha's first existence was in China and not Japan, the origin is still China. However this is something that definitely should be moved into the article text, but it already exists several times. In fact the second paragraph of the entire article is about this. Jtchen26 (talk) 05:45, 25 February 2024 (UTC)

text: If you make matcha by roasting according to Eisai's book of the 13th century, it will be brown. Today's matcha is shade grown and not roasted, so a green color is achieved. So, while the direct origin of today's matcha is in Japan, the origin of powdered tea is in China and should be attributed to China. 薔薇騎士団 (talk) 06:43, 25 February 2024 (UTC)
thread_title:  About the origin of matcha