Matcha Health Benefits!
Energy + Calm
Matcha is unique because its process of shading and harvesting increases the content of L-Theanine, an amino acid that helps balance the caffeine. While matcha may contain the same caffeine as other types of tea, the L-Theanine is known to create calmness without drowsiness.
Another benefit to Matcha is the high concentration of antioxidants. One study found that Matcha has 137 times the polyphenols (notably, epigallocatechin gallate (EGCG)) than regular green tea. In fact, this type of green tea contains over 60x the antioxidants of spinach and 7x the antioxidants of high quality dark chocolate.
EGCG, found in high concentrations in Matcha, has been shown to increase the rate of burning stored fat as energy, as well as decreasing the formation of new fat cells. Other studies have shown that the catechins in Matcha increase the body’s rate of calorie burning each day and offered additional fat burning benefit during exercise.
The L-Theanine in green tea is known to help stimulate alpha brain waves. These waves are known for their ability to help increase focus and concentration.
The same antioxidants that make green tea protective, including epigallocatechin gallate (EGCG), may also help support skin health by reducing inflammation and free radicals that accelerate skin aging.
Matcha tea is usually made in two forms: Usucha and Koicha
Usucha translates to "thin tea" and is the most common preparation that cafes and restaurants serve using standard or culinary grade matcha. It is made with twice the amount of water and half the amount of matcha powder as koicha.
Koicha is "thick tea" and is usually prepared during traditional tea ceremonies using the highest ceremonial grade of matcha. The tea is gently kneaded using the chasen or bamboo whisk. The result is a very thick (paint texture) tea.
Matcha Tools are an essential part of the Japanese tea ceremony experience and key to making great matcha tea.
Chawan is a tea bowl that is used to make and drink matcha.
Chashaku is a traditional bamboo tea spoon used to scoop the matcha into the chawan.
Chasen is a Japanese bamboo whisk used to make a froth.
How To Make Matcha
TRADITIONAL WAY: Warm up the chawan by running it under hot water. Using a chasaku, scoop then sift matcha powder into a chawan. Gently pour in four ounces of 165°F/74°C water. Whisk using a chasen in an MW/zig-zag motion until frothy.
NON-TRADITIONAL WAY: Use any wide-mouth cup, a regular teaspoon to scoop matcha powder and an electric frother to easily whisk the matcha and water together. The result is a hot, frothy concoction that is all at once sweet and grassy, occasionally with a hint of bitterness.
The flavor of matcha depends on the quality of powder used and the region from which it comes. Some prefer matcha that is a touch sweeter; others might prefer a more umami-rich matcha. There are clear distinctions between good and bad quality matcha (powder that tastes unpleasantly bitter), but it’s primarily about personal taste preference.
In addition to drinking matcha both warm and cold, there is no shortage of creative uses for this powder; infused into cocktails, whipped into lattes, dusted atop savory dishes and mixed into any number of sweets from cheesecakes, cookies and ice cream. The naturally sweet, grassy notes adapt well to food and drinks making it a memorable flavor to showcase in a wide range of creations. Get you FREE Quick and Easy Matcha Recipes ebook here.
For Cafe Grade Organic Matcha, try Brave New Tea's Mighty Matcha Elixir.