Ooh, my favorite!

Matcha tea for two
November 1, 2012, 9:22 am
Filed under: Clean, Health, Organic

Forget about coffee in the morning, this is what you should be drinking. It’s probably safe to say that matcha has lost some of its luster. Perhaps due in part to it in ice cream form or maybe from a certain giant coffee company that ruined it with a blended drink containing more sugar than actual matcha. But whatever. Now we can talk about the good stuff.

A fat-burning, antioxidant, amino acid, and mineral rich powder of stone-ground green tea leaves, the anti-cancer properties and health benefits of matcha are higher than basic green tea because you’re consuming the entire tea leaf and not just the brewed water. ORAC (Oxygen Radical Absorbance Capacity) is the scientific method used to determine antioxidant capacity of a particular substance. In testing matcha it has been shown that its antioxidant properties are even higher than those of the mighty acai, pomegranate, and blueberry (which are all amazing in their own rights).

Suffice it to say I really, really, really want you to give this a go.

Frothy, smooth, and comforting, matcha is not bitter like brewed green tea can be (which usually means that it’s been over-steeped and/or scorched with water that’s too hot). With just a few practices making matcha can be as easy as brewing a cup of coffee or steeping a pot of tea. And truly, there’s something so zen about whisking the powder into a proper foam.

Below are links to everything you’ll need. I get all of my tea from Art of Tea online (I’ve written about their Coconut Crème white tea before). They’ve got great stuff and almost everything you’ll need you get here.

organic matcha powderbamboo matcha whisk (chasen)medium sized ceramic bowl / kitchen thermometer / small ceramic cups


How-to: Matcha tea for two

Measure 1/2 teaspoon of matcha powder for two cups of water.

Boil 3+ cups of water: two will be for the tea, the remainder should be used to warm the ceramic bowl,  your two cups, and to dampen the whisk. Just swirl around and then toss.

The water for the matcha should be between 180 – 185-degrees. You’ll want to stay in this range in order to get the most out of the tea. Using the digital kitchen thermometer may seem daunting but it’s super quick and easy and after a few tries you’ll have a routine down. If the water’s too hot, pour into a large liquid measuring cup and let it cool slightly while you warm the bowl and cups. You’ll be surprised at how quickly it cools though.

Add the matcha powder to the warmed bowl and gradually add the hot water while you whisk in a “W” shape. Whisk until you have a nice frothy foam.

Whisking it into a nice foam doesn’t  take long but it took me a few tries to get the perfect topper. Even since this pic last week my technique has improved.

Here’s the trick: once the powder is incorporated whisk more shallowly, skimming the top half of the water.

Gently transfer to your cups and promise to take a moment to feel how the tea affects you. It’s the most tenderly energizing start to the day (or afternoon).


2 Comments so far
Leave a comment

There’s a product called Jade Monk that has some really tasty flavors and mix instantly into cold water.

Comment by Carol

Ooh, thanks for the tip Carol. I just checked it out. Crazy packaging!

Comment by Natira

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