How I make my Matcha + Health Benefits
Amanda StansfieldMATCHA. How I love thee! Have you tried it yet?? I started drinking matcha about 5 years ago after being a loyal green tea fan. I gave up coffee 27 years ago when I was working as a Makeup Artist as it made my hands shake and there was no way I could evenly outline the models lips.
I came across Matcha by chance, and was immediately hooked after the first sip. Bonus, at the time the naturopath I was seeing told me Matcha is also a prebiotic which supports a healthy gut!
What is matcha?
Matcha is a type of green tea that’s made by taking young tea leaves and grinding them into a beautiful bright green powder. It uses the entire leaf whereas traditional green tea is infused in water before you drink it. Using the entire leaf provides you with maximum benefits! Matcha (and green tea) contain a class of antioxidants called catechins, which have proven to be anti-inflammatory, immune boosting and antimicrobial to the body, in addition to playing a protective role in developing cardiovascular disease.
L-theanine is an amino acid recognized for it’s ability to maintain appropriate levels of dopamine and serotonin in the body – substances that are crucial for well-being, creativity and willingness to take on challenges.
Chlorophyll, the green pigment found in matcha cleanses the body of toxins. The amount of chlorophyll in the leaves increases as a result of a special production method involving shading of tea plants three weeks before harvest.
Where does matcha come from?
The origins of matcha can be traced all the way back to the Tang Dynasty in China during the 7-10th century as a meditation and ritual practice. Drinking matcha aided the meditation efforts of Zen monks and became a means in attaining enlightenment itself. Sacrificing a bowl of matcha to Buddha was part of everyday temple practices.
Tea leaves for matcha are grown primarily in two Japanese regions: Uji and Nishio. They grow in the shade which contributes to its bright color and when blocked from direct sunlight, the plant overproduces chlorophyll and the amino acid L-theanine–both add important benefits, color and flavor to the matcha powder.
Morning Rituals
Matcha has become a big part of my morning ritual. I like to sit in silence and read a book while sipping a warm cup of matcha. I tend to drink it warm even on hot summer days as it’s truly become a ritual for me and one I look forward to every morning. I love to hold my cup in both hands, close my eyes and think what I’m most grateful for in that moment.
Health Benefits
Matcha is a powerful antioxidant which are responsible for neutralising the negative effects of free radicals (disease causing). What I love most about this superfood is that it has an adaptogenic quality—it’s able to provide energy without the jitters you often experience from coffee and it offers a sense of calm when you’re overwhelmed or stressed.
Sadly the majority of the matcha latte’s you order from typical coffee shops are often heavily sweetened and don’t taste like matcha at all. This is why I prefer to make mine at home. If I’m traveling I’ll do a quick google search for the best matcha on the off chance there is an authentic brewer in town. Safe options I know of that offer ceremonial grade matcha (if you are drinking it without milk you’ll thank me for being this picky) are Cha Cha Matcha in LA & NYC, Matchaful in NYC & Atulea in Seattle.
How to prepare matcha?
There are several different ways to prepare matcha, but I prefer the traditional way using a matcha bowl and whisk.
Steps:
- heat up water (I keep it at 174 degrees F, you don’t want to burn your matcha)
- scoop out a teaspoon of match and add to your mug or bowl
- pour about 2 oz hot water in a matcha bowl
- Next, if using a manual whisk, whisk in an “M” motion back and forth very quickly until it starts to foam, removing all the clumps of the powder. Or buy a milk frother which saves your wrist!
- If you are using a manual whisk, add a couple more ounces of hot water and top with your milk of choice. If you have a milk frother, add the milk to create foam and top with more hot water.
- If you want an iced matcha, fill a glass with ice, then halfway with milk and then pour the matcha over the top. That’s it!
I highly recommend to whisk the powder to enjoy without the clumps, and I’ve invested in an electric frother that travels with me.
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