A Matcha Love Letter
Matcha – it's like a little cup of magic. Not just because it's so delicious (seriously, it's creamy and velvety and just plain delicious), but it's also incredibly good for you. Here's my love letter to Matcha.
What's Matcha, Anyway? Matcha is like the superhero of green tea. It comes from the same plant as regular green tea, but it's grown, harvested, and processed differently. This superhero plant's leaves are covered with mats or tarp for a few weeks before harvest, which boosts their chlorophyll content and gives Matcha its vibrant green color.
Why's Matcha So Bright? The secret to Matcha's intense green hue is this special pre-harvest cover-up and the way it's processed. After being harvested, the leaves are steamed and air-dried, then turned into "tencha." And when you grind tencha, voilà, you have Matcha.
What's the Right Matcha for You? If you want the best health benefits, go for ceremonial grade or hyper-premium Matcha. These are ground slowly with stone mills, preserving tons of nutrients. Lower-grade Matcha, like the culinary one, can taste bitter.
The Taste of Matcha: Matcha has an umami taste, which is like a rich, savory flavor. It's quite different from other teas, and it's super delicious.
Why Try Matcha? Matcha gives you a different kind of energy compared to coffee. It's a calm, focused energy without the jittery rush. Plus, Matcha has a special amino acid called L-theanine that helps reduce anxiety and keeps your energy up for longer.
More Goodies in Matcha: One cup of Matcha is like having the benefits of 10-20 cups of regular green tea. It's loaded with epigallocatechin gallate (EGCG), which can help prevent cell degeneration, boost metabolism, and keep you feeling youthful and energized!
Whipping up a Perfect Cup: To make a great cup, get the best quality Matcha from Japan I love a brand called Encha. Add a teaspoon of Matcha to a tea strainer and sift into a Matcha bowl (or a large mug) to remove any lumps. Add hot (NOT boiling) water, about an inch or so, and use your chasen (bamboo whisk) in a back and forth, side to side action, until you have a foamy, creamy consistency. You can either leave it here and enjoy, or add a splash of foamed plant milk. I love it with a little (homemade!) almond milk. If needed, add a drop or two of stevia to sweeten. It's also super yummy iced.
A Word of Advice: Don't let your first Matcha experience be from just any cafe. Unless you know they are using best quality Matcha the taste could be terrible. Believe me, I’ve had some AWFUL cups over the years! Try it at home, the traditional way, with just water. Then, if you like, add some steamed plant dairy milk and perhaps a touch of sweetener.
So, go ahead and savor the magic of Matcha – it's delicious, nutritious, and oh-so-fabulous!
