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WHAT IS MATCHA?
Matcha or macha (抹茶, Japanese: [mat.tɕa], English /ˈmætʃə/[1] or /ˈmɑːtʃə/[i]) is finely ground powder of specially grown and processed green tea leaves.
The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea, and embodies a meditative spiritual style. In modern times, matcha has also come to be used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery.
Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha is referred to as culinary-grade, but no standard industry definition or requirements exist for either.
WHAT IS OCHA?
Ocha (おちゃ) is the Japanese word for tea. Japanese tea is important to the Japanese culture. It serves many important functions. Sometimes ocha (おちゃ) is served for the purpose of relaxation, sometimes for ceremony, and at other times it can serve as a source of treatment for one’s health.
Japan is well known for its love of tea and the beverage plays an important role in Japanese food culture. Green tea is by far the most commonly produced and consumed variety and ocha, the Japanese word for tea, is almost exclusively used to refer to the “green” variety.