Matcha Ice Cream, Matcha Late, Matcha Tea… what’s so good about Matcha? Regular green tea is already touted as an antioxidant Storehouse, but matcha has even more health benefits because it is more like 4 cups of tea in one. Here’s why: when you make other forms of green tea, you steep the leaves in hot water and then discard them. When you make matcha, you whisk the powder into hot water and or milk. As a result, you actually consume the entire tea leaf when you drink it! The antioxidants it contains may lower blood pressure, reduce your risk of heart disease, and even boost your metabolism.
Matcha is very similar to other green teas, however, it is grown slightly different. Matcha contains nutrients from the whole tea leaf as opposed to just a part of the tea leaf, and this results in increased caffeine levels, nutrients, and benefits. Matcha is made from green tea leaves. It can be traced back to 8th century China. It is a method in which you utilize green tea leaves to make powdered tea, which is then mixed with hot water to create tea. It eventually became popularized in the 12th century, used in the Japanese tea ceremonies.
Today, the Matcha flavor is popular in lattes, ice cream, and other delicious drinks and desserts. Storehouse Organic Ceremonial Matcha is a type of powdered green tea made of Tencha – a specially treated shade-grown tea that is high in chlorophyll and low in tannins, from the Zhejiang Province, China. When Tencha tea leaves are de-veined, de-stemmed, and ground into emerald-green, talc-like powder, the product is known as Matcha. The taste is slightly bitter taste with a vibrant green color that results from the leaves’ high chlorophyll levels.
How To Make Matcha
100% Organic stone ground Ceremonial Matcha Green tea. Zhejiang Province, China.
- 1/4 – 1/2 teaspoon Matcha powder
- 2 ounces of below boiling water
- 4 ounces additional below boiling water or for a latte add steamed milk of choice, almond milk, coconut milk, dairy milk, oat milk, etc.
- Maple syrup, honey, optional
Take a 1/4 -1/2 teaspoon of Organic Matcha powder and add to your bowl, pour 2 oz of hot water into tea and vigorously whisking from side to side to create a frothy, nourishing tea, Add the remaining 6 ounces below boiling water or steamed milk and whisk again until foamy. Sweeten to taste, if desired. Matcha is energizing, calming and delicious.
- Using a bamboo matcha whisk is recommended. If you make matcha often, I recommend investing in a bamboo whisk called a chasen. Tiny prongs closely spaced together break up clumps and create a frothy layer of foam on top of the tea. If you don’t have one, use a regular whisk or an electric milk frothier instead. Forks do not work well in breaking up clumps.
- Sweeten to taste. Matcha’s grassy, umami flavor can be an acquired taste. If you’re new to making it, don’t hesitate to add a few drops of maple syrup or honey. Finally, top it off with more hot water or steamed milk for a latte. Enjoy!
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