May
It is good to know how to choose and prepare at home our great matcha… and not only as a refreshing drink
Matcha is our new favorite morning drink – and we continue our conversation about it. If you haven’t read all about the incredible and many benefits of matcha, check out our special article on the subject. Today we will talk about how important it is to make an informed choice when buying matcha, why our Matcha Bio is the right one – and the most delicious choice! – and we will give you some great recipes for a complete matcha pleasure at home. Mind you, the recipes are not only for a beverage!
Matcha instead of espresso in the morning
That’s right – matcha is our choice for a wake-up drink. It does contain caffeine like coffee, but in smaller doses. A 240 ml cup of Matcha contains about 70 mg of caffeine. In the same amount of coffee, caffeine is from 70 to 140 mg depending on the coffee. As you know, caffeine in tea is different from that in coffee. We need more time to feel its invigorating effect (about 30 minutes), but then we enjoy it longer. And the amino acid L-theanine in tea calms the mind, relaxes the body and helps the brain focus. Don’t we need just that early in the morning, when thousands of tasks are racing furiously in our heads with worries about whether we will be able to complete them all?!
Imagine that you have time for an energizing and soothing morning ritual. You just need a cup of matcha and a few minutes to sit in peace and quiet. Something like a super-fast yet effective mini tea ceremony. Just for you. We will also explain how to do it, but first let’s talk a little about our Matcha Bio – cultivated and processed to perfect taste in China.
What are the diferences between Japanese and Chinese Matcha?
We will find several differences between the two different traditional methods of growing and processing green tea for matcha in China and Japan.
The rule in Japan is to cover the tea trees and keep then in the shade for at least 20 days before harvest so that the leaves become full of chlorophyll. This process gives matcha its typical, bright green color. In CHine, they do not put under the shade the trees and therefore the Chinese matcha is usually more yellowish in color.
In Japan, the producers prefer a slow and methodical grinding of the dry leaves between automatically driven stone plates. This results in very fine tea matcha powder. In China, they often grind the leaves by hand, so the end result may not be such a fine powder.
The Japanese matcha is usually sweeter in taste, it has almost no bitter notes. Chinese, though, comes with a bitterer taste, as more tannins are formed in the leaves due to the constant exposure to the sun.
Why should we choose organic matcha?
When we drink matcha, we swallow the leaves completely and so it is very important to be sure of the qualities of the tea and to know its origin. The best matcha is organic, such as our “Matcha Bio”. This is especially important if you are buying Japanese green tea, because after the accident at the Fukushima nuclear power plant, tea can also be contaminated with radiation. With our Matcha Bio you will not have such concerns, because it is grown in China, but following the traditional Japanese method of growing and processing matcha.
How and where our Matcha Bio was cultivated?
Our Matcha Bio is grown in the vicinity of Shao Xing City in Zhejiang Province. This is a famous tea-growing province in which tea plantations cover about 1,430,000 hectares. This is three times more than all tea plantations in Japan. 85% of them are processed as green tea, and the remaining 15% are black tea and oolong.
Following the accident at the Japanese Fukushima nuclear power plant in 2011, a large number of high-quality tea producers in the country of the Rising Sun are moving to plantations in Zhejiang. Most of them produce matcha. Why is it so? On the one hand, Camellia sinensis is like a fungus that absorbs everything from the soil. On the other hand – with matcha we consume the whole leave, although ground to a powder.
Zhejiang is home to the world-famous Dragon Well AKA Longjing tea – one of the most expensive, high-quality teas in the world. This is sufficient proof of the skills of local producers. Logically, it was not difficult for them to start growing tea trees according to the traditional Japanese method. And also to follow every step of it, so that we get in the end a 100% organic matcha.
Zhejiang region has many mountains, mild, humid subtropical climate, dominated by rainy and foggy days all year round. Lack of sun is an additional factor in the chlorophyll formation and the preservation of L-theanine in the leaves.
How to prepare matcha at home
We have for you organic matcha with a characteristic fresh pea green color. Attention, if the matcha you bought is, for example, lighter green or yellowish, keep in mind that the tea is not of the highest quality.
The taste of our Matcha Bio is very sweet, with hints of young walnut and fresh peas. It is grown in China, but in the traditional Japanese style. It will immerse you in the traditional tea ceremony.
If you do not have the traditional matcha set of bowl, bamboo spoon and whisk, you can try one of these two ways to prepare your matcha:
Matcha in a bowl or in a cup
Put 1 tsp. matcha (about 2 grams) in a tea cup or bowl. If you wish, you can pass it through a strainer for a finer powder. Pour about 70ml. of hot water. It is recommended that the water temperature does not exceed 80 ° C. Stir well until you have a homogenous liquid.
If you have an electric frappe mixer, you can use it to mix the drink. It will make more foam.
Of course, you can achieve the same effect with a traditional bamboo whisk.
Matcha in a thermos or shaker
You can prepare matcha with warm water and in a thermos. Instead of mixing tea with water, shake the bottle well.
And if you prefer a refreshing cold drink, first pour the matcha tea powder into a shaker. Then add water with room temperature and ice cubes – as many as you wish. Shake well.
Whichever method of preparation you choose, enjoy a moment of happiness, peace and harmony in the middle of everyday life.
How about a matcha latte?
Why not taste matcha in a combination with milk? Choose your favorite milk – cow’s or nut milk, if you prefer vegan beverages. First mixt 1 tsp. matcha with 3 tbsp hot water in a deep glass. If you do not want the taste of your drink to be very strong, mix the matcha powder with 30 ml of hot water (up to 80 degrees). Then heat 200 ml of your preferred milk to a froth. If you want to add some sweetener, mix it with the milk. Then pour the milk over the matcha. You can even decorate the top with a little more of the matcha powder. You can also experiment with different proportions.
And after a month, in sunny June, you can try the recipe with cold milk. Mix in a blender 250 ml of milk – animal or vegan, with one tsp. matcha. Then, just pour into a glass full of ice and enjoy your ice matcha latte.
Unconventional use of matcha – matcha mask for beautiful skin
As we have already told you, matcha is a great skin balm, and not only when you consume it as a tea! If you want your face to look fresh, get rid of unpleasant rosacea or acne, or just enjoy the rejuvenating effect of matcha, try one of these masks.
You will need 1 tsp powder powder and 1 tbsp. honey (for oily skin) or 1 tbsp rose water (for normal or combination skin) or 1 tbsp. hemp seed oil (for dry or sensitive skin). Mix the ingredients well in a bowl. If it looks as if the amount is not enough to cover your entire face, add 1 tbsp. water. Apply on a well-cleansed face and neck, avoiding the area around the eyes. After 10-15 minutes, carefully remove with a damp cloth. Apply moisturizer.
When to drink matcha
When you want, of course! But keep in mind that some tea lovers say that on an empty stomach matcha has too strong an effect. This means that it can irritate your stomach. So, try different options and choose the best one for you. And remember, due to the high caffeine content, it is good to consume match in the morning or in the early afternoon.
How to store matcha
It is recommended to store matcha in a dark and dry place. Thus, the light will not reach the amazing matcha and affect its qualities in any way.
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