groundtea

Groundtea refers to a form of tea produced by grinding whole tea leaves into a fine powder or meal. Unlike conventional tea infusions, where dried leaves are steeped in water and then removed, groundtea is designed to be dispersed in liquid to create a drink with the suspension of leaf particles. The term can describe blends that use Camellia sinensis leaves processed similarly to traditional green or black teas and then milled to a powder.

Production and preparation: After harvesting and processing, tea leaves are reduced to a fine particle size using mills such as impact or jet mills. The resulting powder is typically whisked, shaken, or blended into hot or cold water, milk, or broth until evenly dispersed and, in some preparations, frothy. Particle size, moisture content, and oxidation level influence solubility, mouthfeel, and flavor. Some groundteas are designed to form a smooth suspension with minimal sediment, while others intentionally include a visible leaf residue.

Flavor and applications: Groundtea commonly imparts a stronger, more immediate tea character than poured infusions and can carry green, floral, malty, or astringent notes depending on the base leaf. It is used in beverages, smoothies, desserts, and culinary applications such as sauces or custards, where a vivid tea aroma is desired.

History and distribution: Groundtea has no single origin and spans several tea traditions that grind leaves for direct consumption. It is most closely associated with practices akin to matcha in East Asia and with modern instant-tea products in various markets.

Storage and safety: Store in a cool, dry, opaque container to limit oxidation and moisture uptake. Consume before the expiration date, and be mindful of caffeine content.