Matcha is a green powder made from ground green tea leaves.
This tea variety is produced in East Asia.
What are the characteristics of a good matcha?
When buying matcha, there are a few things you should pay attention to.
Due to the hype surrounding this product and its relatively high price, there are cheaper variants on the market, but these are often poor in quality and have a bitter taste.
The higher price of this product is due to the production process. Roughly three weeks before they bud, the tealeaves are covered with a tarp. This ensures that they retain their green color, create fewer bitters and preserve their antioxidants. So if you want a good quality matcha that does not taste bitter, you better opt for a more expensive version.
If you want to buy a more expensive version, it is important to check the country of origin. Good quality matcha comes from Japan.
The color is also an important characteristic of this product: the greener it is, the higher its quality.
How do I use matcha?
Aside from buying qualitative matcha, the correct preparation of this tea is equally important. When pouring boiling water over it, bitter substances are released immediately. The temperature of the water is therefore very important, namely about sixty to seventy degrees. When you prepare this tea for the first time, we advise you to add some milk.
This is my favorite recipe:
1 small teaspoon of matcha
300 ml milk of your choice
300 ml coconut milk (the creamy variant)
This matchalatte is a perfect complement to a healthy breakfast.
Why is Matcha so healthy?
A cup of matchacontains five times more antioxidants than any other tea.
In addition, matchaproduces a calming effect due to the amino acid L-theanine that is naturally present in the tealeaves.
Matcha also boosts your metabolism and helps your body burn fat faster than usual. Before I go to the gym I always stir some matchapowder in my water for extra energy and fat burning.
And finally, matcha is full of calcium, chlorophyll, vitamins A and C, potassium, iron and proteins.