Matcha 101

Let’s geek out, shall we.

Matcha is a shade grown green tea from Japan that is ground into a fine powder.  The higher the quality, the brighter the color. Grinding the leaves into a fine powder allows us to ingest all the antioxidants, such as vitamin C and many other minerals. Most  are left behind in the loose leaf version. It contains 15 times more nutrients than loose leaf tea. Matcha contains caffeine. In my studies, I found that the caffeine level of matcha verses coffee is somewhat equal. I also found that the amount of caffeine can vary due to the type and quality of your matcha. This recipe I have been making gives me the energy of one cup of coffee without the spike, crash and burn feature of a freshly brewed cup of drip.

Matcha is a ceremonial tea and an ancient tradition in Japan. It is a very quiet celebration of precise hand movements performed with grace and beauty. It is presented with a bamboo whisk and a ceramic bowl. It is passed around the table and sipped by each guest.

This tea is considered a bonding experience of mindfulness, respect and focus on the present.

uhm, yes please.

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Matcha 101

This recipe is my ratio for a perfect cup of matcha. Of course it can be tweaked to your liking of intensity and sweetness. I buy Epic Matcha epicmatcha.com or Numi Organic Ceremonial Matcha which can be found in your local health food store. Try to buy good quality organic.

Course Breakfast, Drinks

Total Time 10 minutes

Servings 1

Ingredients

• 1 tsp Green Matcha Powder I try to buy Epic matcha epicmatcha.com or Numi organic ceremonial matcha. When I open it I store in a tightly sealed mason jar and store in a dark cupboard.
• 3/4 cup Just- boiled water
• 1/4 cup unsweetened Almond milk, or whole milk
• 1 Bamboo matcha whisk so easy to find at your local tea or coffee shop. I bought mine at Cost plus World market
• 1 dollop Honey Optional, maple syrup is good too.

Instructions

1. Add the matcha powder into a bowl-like mug ( or a bowl itself) and whisk the powder with your bamboo whisk to loosen any lumps.

2. Boil water. I use a small saucepan. 

3. Pour the boiled water over the powdered whisk vigorously until well combined and a little foamy.

4. Add the milk and whisk well until frothy. If you have an emersion blender or steamer I would use it here. Return back to the saucepan to warm and continue to whisk or blend.

    

5. Add a dollop of good honey or maple syrup if you need a little sweetness. Serve hot directly from the bowl or large mug.