Matcha What It Is and How to Use It

A few years ago, matcha started popping up everywhere . While I’ll never say no to a today I want to focus on the simplest way to enjoy it: by whisking it into hot water to create a frothy, nourishing tea. I’ve loved drinking matcha this way since Jack and I took our first trip to Japan years ago, and I still make myself a cup almost every morning. To me, it’s the perfect way to start the day. It’s energizing and calming both at once, and above all else, it’s delicious.

What is Matcha? vegetal taste and a vibrant green color that results from the leaves’ high chlorophyll levels. It’s been the cornerstone of traditional Japanese tea ceremonies for centuries, but it recently became popular in the US because of its health benefits.

Regular green tea is already touted as an antioxidant powerhouse, but matcha has even more benefits. 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 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.

So what about caffeine? Well, matcha does contain more caffeine than regular green tea, but it doesn’t give you a buzzy rush like coffee. It leaves me feeling energized and focused, but still calm.

Helpful Tips

Not all matcha is created equal. Buying matcha for the first time can be confusing – there are so many brands, and they vary widely in quality. I always advocate looking for one with no added sugar. Beyond that, the most significant distinction is between ceremonial and culinary grade matcha. The ceremonial kind will be pricier – it’s made from the youngest tea leaves and has a mellow flavor. Choose it if you plan to drink your matcha with just water. I like the Ippodo and Jade Leaf brands. Otherwise, less expensive culinary matcha should do the trick. Its flavor is more bitter, which balances well in lattes or desserts. My go-to choice is Aiya – it’s great quality, but it’s still affordable.
It doesn’t last forever. Matcha doesn’t have a particularly long shelf life. Once you open it, use it within 2 months for the best color and flavor. I recommend buying it in small quantities and storing it in the fridge to preserve freshness.
You might want a matcha whisk. If you make matcha often, I recommend investing in a bamboo whisk called a chasen (pictured here). Its special design breaks up clumps and creates a frothy layer of foam on top of the tea. If you don’t have one, use a regular whisk or an electric milk frother instead. Whisking or stirring with a fork or spoon will not work here.
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. You also might want to sweeten your tea if your matcha powder is particularly bitter.

How to Make Matcha Green Tea

You’ll find my full matcha green tea recipe and measurements below, but because there are a few tricks to making matcha, I wanted to break it down step by step. Here’s what you need to do:

First, sift it into a small bowl or mug. Matcha clumps very easily, so I always recommend sifting it before you add any water. Otherwise, it will be difficult to get the tea to disperse evenly in the liquid, and your drink will be lumpy.

Ashwagandha सोंच से भी ज्यादा फायदेमंद लेकिन सावधान / कौन खाये और कौन न खाये