I looooove matcha! It’s the tea I have almost every morning with my homemade almond or hemp seed milk. It’s so deliciously healthy.
Matcha is a premium Japanese green tea that is very unique. Instead of being infused, the whole leaf is ground into a powder. By consuming the whole leaf, you get a higher concentration of vitamins, minerals, fiber and antioxidants. Did you know that matcha tea has about 20 times more antioxidants than blueberries? And that one cup of matcha is the equivalent to about 10 cups of regular green tea? This is mainly because the whole leaf is consumed rather than just the brewed water. Pretty cool, eh?
Matcha tea is an energy booster, a calorie burner, a cancer-fighter, and it supports the immune system and the detoxification of the body. Matcha also helps to reduce blood cholesterol levels and balance blood sugar. Because matcha contains the amino acid L-Theanine, matcha promotes a state of relaxation and well-being, as well as increase concentration and memory. Nutritionally speaking, matcha provides vitamin A and C, as well as minerals magnesium, potassium, selenium and iron.
Matcha is moderate in caffeine, containing about 70 mg of caffeine per teaspoon (which makes about a cup). It’s lower in caffeine than coffee, but higher than a bag of green tea since the whole leaf is consumed. The caffeine is slowly released into the body, which makes it a good stimulant but also a relaxant, and provides energy for the day without giving a caffeine crash.
The powder is very fine and the color is rich and vibrant, but depending on the quality of the tea, the texture, the color and the taste may vary. The tea is normally made by pouring hot water into a bowl and whisking the powder with a bamboo whisk. Milk or non-dairy milk, as well as a natural sweetener, can be added. (I don’t recommend dairy products so I like to use nondairy milk). The result is a creamy, delicious, and smooth green tea. The powder is not only used to make teas and lattes, but to also make smoothies, ice creams, cakes, and other desserts.
Matcha is a tea that is highly susceptible to light, humidity, and oxygen, so to preserve the quality of your Matcha, always keep your tea in a sealed tin, stored in a cool dark place.
How to make matcha tea:
- In a Matcha bowl, add 1 teaspoon of Matcha. Pour about 2 ounces (60 ml) of hot water (175F) and make a paste.
- Add more water (4-6 ounces) of the same temperature and whisk rapidly in a W or M motion, until a fine foam appears on the surface.
- Add more water, or nondairy milk if desired, natural sweetener if needed, and enjoy.