MATCHA!

the matcha tea ceremony originated in china 2000 years ago but was persisted and perfected in japan. as japanese do with almost everything, they took matcha to an artistic and sustainable level.

matcha in it's simplest definition is powdered green tea leaves. but you can't take the green tea in your cabinet and grind it to a powder. matcha is special. about 20-30 days before the tea is harvested, the tea masters shade their plants. this causes the plant to freak out and start producing a lot of chlorophyll and amino acids to keep itself alive. the shade also protects the plant from the sun, so all the nutrients and antioxidants don't get damaged. once the leaves are harvested, they are steamed for 15-20 seconds to stop oxidation then carefully destemmed, deveined and dried until ready to be slowly stone ground in a fine powder. p.s. stay away from "green tea powder" that is NOT matcha

what do i look for when i buy matcha?

• the most important thing is that it is grown in japan. if you can get your hands on some that are specifically from uji, aichi, kyoto, shizuoka - take the opportunity. thats where the best soil is

• there are different grades, ceremonial and culinary. for baking and cooking, culinary grades are fine. but for the best flavor and highest level of nutrients, go for ceremonial grade. the difference in grades comes from short cuts in the making process such as not shading the full 20 days, poor deveining of the tea leaf, speed up grinding process by using machines instead of stones. overall, the highest grade would be higher in nutrients, ground to a very very fine powder and much better for your health

• color matters. this is v.v.v. important. you want your matcha to be bright green. if it is a dull with hints of yellow or brown, you likely have a lower grade matcha with little or no health benefits. see photo difference between my culinary and ceremonial matcha at home
  

• another way of knowing you have a high quality matcha is that the packaging will tell you to refrigerate after opening and consume 1 year after harvest. these suppliers know what they are talking about.

• ask your tea supplier if your matcha is radiation tested, this is very important considering the nuclear disaster at fukushima and the unprecedented amount of radiation into the pacific

• organic matcha is important, since you are consuming the entire leaf, it's important you aren't ingesting any fertilizers or pesticides are sprayed on

• find a local tea shop, they are more likely to ethically source than the big retailers like am*zon. i get mine in toronto from mindset matcha. their matcha is really, really yummy. clean profile, little bitterness and a slight sweetness.

health benefits:

• cognitive performance: like all green tea, matcha has caffeine, 1 gram (half tsp) of good quality matcha contains about 35 mg of caffeine, about the same as coffee. but it also has naturally occurring L-theanine, an amino acid that is said to help ease stress, anxiety and reduce insomnia. so you get a slow releasing energy without the jitters and crash of coffee. *side note: this is why matcha is included in meditation sessions, it calms you and makes you alert at the same time

• high levels of antioxidants & vitamins: because of the shading process and the fact that you are consuming the entire leaf instead of just steeping, you are inherently ingesting a lot more nutrients to protect your cells and help reduce the risk of chronic disease

• weight loss: green tea is known to enhance weight loss, slightly. it isn't a miracle worker but studies have show that it helps speed up metabolism and increase energy expenditure - which will boost fat burn.

ok, im sold. how do i make my macha?

matcha is intimate. just like how everyone likes to take their coffee in different ways, matcha is the same. there is no right way to take it. my sister throws hers in a vitamix with water and plant based milk, it gets frothy and she drinks it cold. personally, i like it warm. go ahead and play with it, add milk, add honey add other spices. make it yours.

personally, i..

• whisk 1.5 tsp of matcha in about 1/4 cup warm water

• in a separate jug, warm and froth 1 cup of oat milk with a heavy drizzle of honey and pour it in the bowl i mixed my matcha in

• top it with cinnamon and drink away

i LOVE cinnamon and matcha, its so warm and comforting and delicious. sometimes when i'm feeling bloated, i add 1/4 tsp of turmeric in my latte. my body loves me.

pictured: matcha that i got excited and drank before i could photograph the whole thing. it was so fresh mmmmmm