Matcha Green Tea

Matcha is a traditional Japanese tea, produced from the leaves of the Camellia sinensis, and is mostly available as a finely ground, green-colored powder. Matcha’s unique production includes grinding the leaves into powder using grinding stones, which differs from traditional tea infusions that use whole leaves. The main benefit of this method is that the grinding allows the leaves to release more nutrients into the tea, which are lost in the regular infusion method. These nutrients include many essential minerals, vitamins, and the powerful antioxidant EGCG, and they make Matcha into a natural remedy that benefits our body in several ways. 

Japanese researchers found that Matcha aides in lowering “bad” cholesterol (LDL), stabilizes the glycemic levels in the blood, speeds up the metabolism, and even helps ease anxiety. 

Important: Diabetics and people who take blood thinners should consult with their doctor before consuming Match.

Traditional Japanese Rules for Matcha Powder 

In the traditional Japanese tea ceremony, every guest receives a small bowl of hot water with a quarter of a teaspoon of Matcha powder at the bottom. Each guest whisks his or her bowl using a bamboo whisk and spoon called chasen and chashaku until the tea’s consistency is uniform. 

 

 

Traditional preparation process: 

In a small bowl, add between ¼-⅓ teaspoon of Matcha powder, then pour a small amount of hot water.

 

Do not use boiling water – it’ll remove many of the nutrients. 

 

Mix the powder in until there are no more clumps. Fill the rest of the bowl with hot water.

 

 

 

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