Matcha green tea has become so mainstream, right? If you haven’t heard of a “Matcha Latte” by now, you might be living under a rather heavy rock! But, as with anything that goes mainstream, the quality and the information goes downhill. So, I took a trip to meet Alissa of The Matcha Box in Los Angeles to discuss Matcha Green Tea. We had a blast, and I hope that those of you who saw the show, enjoyed it.
Here are the show notes:
Matcha Tea is the whole green tea leaf, which is ground up. It has 137x more antioxidants than regular brewed green tea. It is anti-aging, and might even help to boost your metabolism.
Matcha tea comes in different grades. What you pay for is flavor profile, not nutrients. Young leaves, plucked early in the harvest, produce delicate and vegetal flavors. Mature leaves contain more coarse matter from stems and veins and taste more astringent.
A Few Matcha Tips:
1 ) Matcha comes in different grades. Choose an early harvest for tea with water. Choose a later harvest for blending
2) Sift matcha tea powder with a small sieve to avoid clumping
3) Use water under a boil as heat will bring our the bitter notes in the tea
4) Keep matcha tea in the fridge, not your cupboard
And finally… there is no right or wrong way to prepare Matcha. You can enjoy it hold, cold, sweet or savory. Find the way that works for you and make it part of your everyday!
Here are some great Matcha recipes.