I don’t know about you all but I love me some Matcha. I drink it, bake with it and even cook with it because you can and it is delicious!
I was introduced to the green powder a few years ago and have been a fan since. I know it is not for everyone, similar to cilantro (although I still can’t imagine how anyone doesn’t like cilantro but that’s for another post).
So, let me help you understand everything you need to know from what to look for, where to buy and how to use before you say yay or neh to the green tea goddess.
Matcha is a Japanese green tea that has been ground into a powder. It is known for it’s rich flavor and vibrant green color as I’m sure you all have seen. It is typically drank as a tea with hot water but has also made it’s debut into the culinary, baking, cocktail and even beauty world with soaps, creams and masks. There are matcha donuts, macaroons and ice cream… YUM! You can make it savory and have it over pasta (try this recipe, I promise you will be surprised how great it is). Of course, it’s most traditional form is liquid, drinking matcha as tea, lattes and smoothies.
Other benefits beside the delicious taste and gorgeous color:
1. It can alleviate stress.
Matcha contains an amino compound called L-theanine, which studies have shown creates a calming, relaxing effect. We all need more relaxation in our lives, am I right?
2. Helps boost your energy.
One cup of Matcha is the equivalent of a strong cup of coffee. Woohoo for all those non coffee drinkers, like myself, that need a pick up.
3. It has many health benefits and loaded with antioxidants.
In fact some relate the long lifespan of the monks to their steady diet of Matcha. (not sure if that one is true but I’d say the monks have it figured out)
What to Look For:
Location - The more specifics about the area the tea is from the better. The best growing areas are in the Uji, Nishio, and Yame regions of Japan. Matcha from Japan will be at a higher price point but this is because it will be higher quality and richer taste.
Grade - Technically there are three grades of Matcha, cooking grade, ceremonial grade and premium ceremonial grade that is for more experienced Matcha drinkers. You can use ceremonial grade for cooking but you don’t want to make tea out of the cooking Matcha.
Expiration Date - Matcha does have an expiration date. It doesn’t necessarily go bad but it does loos it’s freshness and flavor.
Ingredients - Look for straight matcha. You want to avoid powders that are mixed with sugar and milk. Also make sure it is a bright green color as darker colors tend to be aged and lighter colors tend to have other ingredients mixed in.
How to make:
Heat your water and remember what water you use is important after all it is half the ingredients. Also pay attention to your temperature. Matcha brewed at lower temps actually taste sweeter then higher temps.
Measure out your Matcha. Use 1 teaspoon of Matcha to 1 cup of water.
Whisk the tea and water. This is a very important step that most people skip. Whisking allows the powder to fully dissolve into the water producing that perfect velvet texture with a nice foamy top layer.
When whisking it is better to go in a zig-zag pattern instead of circles. You want to incorporate as much air as you can. The best whisk for matcha is a bamboo whisk called a chosen.
Blog post by We Are Domestic - https://www.wearedomestic.com/style-and-decor-2/2019/1/14/how-i-keep-my-space-tidy-lhz6n-8rsab-ln8ty-tnjgm-ttyh4-zx9t6