 |
What's Matcha?
Matcha is the powdered form of the highest grade green tea leaves. It's so healthy,because it can be completely dissolved in water, maximising the nutritional value. Matcha also contains a high concentration of theanine, a natural amino acid which allows the drinker to relax while staying focused. Matcha is especially high in theanine because its leaves are shaded from sunlight a few weeks before they are harvested. Learn more about matcha's unique health benefits here. How is matcha made?The leaves are shaded from sunlight with reeds or straw two or three weeks prior to picking. After the leaves have been steamed they are dried-but are not rolled like other green teas. The leaves veins and stems are then removed, and then the leaves are stone ground into a fine powder.Is it better than other green tea?Other green teas such as Gyokuro are also shaded prior to picking, which means they are also high in antioxidants and vitamins, however the leaves are discarded as with any loose leaf tea. The great thing about matcha is you are able to dissolve the entire leaf, and get all the health benefits. It can also be used to make Macha smoothies, lattes and in cooking - to transform any recipe into something delicious.Do Japanese people drink matcha everyday?Traditionally green tea powder was only used in the Japanese tea ceremony, but today more Japanese people are drinking macha, especially in macha frappes and lattes, which are often on cafe menus. Macha ice cream is also extremely popular and you can find it in any Japanese supermarket.You can also have matcha on its own, - so how do you make it?
YOU NEED:A medium sized bowl.
A bamboo tea whisk/ or an egg whisk
1/2 teaspoon of
matcha green tea (find some here)
2. Warm the bowl, by swishing some hot water around, and then rinse the bowl. 3. Then add 1/2teaspoon of macha green tea into the bowl (you can also put the tea through a tea strainer, as this will make it easier to whisk). 4. Then add 70-80 mls (1/3 cup) of purified water at approx. 90 degrees C to the bowl. 5. Begin whisking up the tea with the whisk. Use a quick, back and forth wrist movement (make a M shape, as you whisk), until the tea is worked into a froth. And there is a light froth across the surface of the tea. 6. Enjoy your macha while its hot.
To subscribe to my green tea blog (no e-mail is needed), right-click on the orange RSS button (see bottom buttons to the left) and then paste the URL into your RSS Reader. Or click on the My Yahoo! button or My MSN or Add to Google button if you keep a personalised page there.
Return home to Japan-Green-Tea.com
|
