Ground tea - Hikicha

Japanese: 挽茶 - ひきちゃ
Ground tea - Hikicha
It is also written as hikicha (milled tea) and is also called matcha (matcha). Powdered tea used in the tea ceremony. It is made by steaming high-quality green tea, drying and storing it as is, and grinding it into powder in a tea mill. It is poured over hot water of about 50°C, frothed with a tea whisk, and drunk. It is also used in Japanese sweets. → Thin tea/Thick tea (koicha)
→Related topic: Sencha

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:
碾(ひき)茶とも書き，抹茶(まっちゃ)ともいう。茶の湯で用いる粉茶。良質の緑茶を蒸してそのまま乾燥・貯蔵し，茶臼でひいて粉末にしたもの。50℃くらいの湯を注ぎ，茶筅(せん)であわ立てて飲む。和菓子などにも用いる。→薄茶／濃茶(こいちゃ)
→関連項目煎茶

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