🍃 Do You Matcha? 🍃

I get many questions about Matcha. What is Matcha? How does it taste? How do you make it?

I can tell you that I've tasted a LOT of Matcha over the years, and they are not all equal.

So, if you say you've tasted Matcha and don't like it, I'd still encourage you to try my Matcha.

I carry Organic Everyday Matcha, which is used more for cooking and baking (culinary) than drinking. I also carry Organic Ceremonial Matcha, which is specifically designed for drinking.

What's the difference, you might ask?

It's the taste. Ceremonial Matcha is much sweeter than Culinary (Everyday) Matcha.

I also offer Organic Matcha, which I sell by the ounce. In terms of flavor, it falls between Ceremonial and Everyday Matcha. If you are unsure about the right amount of Matcha for a great cup of tea, I recommend using the Perfect Cup of Matcha Measuring Spoon, so no more guessing at the correct amount to use.

Organic Genmaicha Matcha is another great option. It combines full green tea leaves, Matcha, and toasted rice.

This tea is a good place to start if you want to try Matcha or if you've tasted Matcha but don't care much for it. The toasted rice in this tea adds a smoky sweetness that people really like.

I recently came across an article by Sharyn Johnston, the Head of Education for the World Tea Academy.

I thought I'd share it since it answers the most commonly asked questions and contains a lot of good info.

Matcha is one of the oldest types of tea in Japan, but it is rapidly gaining popularity worldwide, both for drinking and for culinary use.

Matcha is a vividly colored green tea made from tea leaves finely ground into a powder. Once water is added, it provides a strong umami flavor (a savory taste) with a beautiful, rich aroma.

Unfortunately, "matcha" is a loosely used word; every type of green tea powder is often called "matcha." The fact is that most tea referred to as "matcha" is green tea ground into a powder form that has NOT been grown, harvested, or manufactured using traditional matcha manufacturing methods.

To be considered true Matcha, the tea plants have to be covered with shade cloth for approximately three weeks before harvesting. Traditionally, the tea bushes would be shaded using bamboo or straw mats, but now shade cloth is often used as it is easier to place over the plants and to remove before harvest.

The shading of the tea plant increases the chlorophyll in the leaves, which is one reason for Matcha's vibrant color. The shading of the leaves also boosts the production of amino acids, particularly L-theanine, which helps give a unique sweet flavor.

Matcha contains less caffeine than coffee, and many people report that it provides a feel-good, uplifting sensation without the jitters sometimes felt with coffee.

The difference between Matcha and traditional green tea styles is that the entire leaf is consumed, which provides a concentrated source of nutrients and antioxidants.

Good-quality Matcha only contains the finest and youngest leaves taken from the top of the plant. These leaves are quickly steamed to prevent oxidization, which helps preserve the beautiful green color and helps to retain their health benefits.

The steamed leaves are then air dried by blowing them into a large tunnel, and the stems and veins are removed. This process results in a pure leaf, which is called tencha. The quality of tencha helps define the quality of Matcha ("tencha" translates to "mortar tea" or "tea for grinding" in Japanese).

The next step is grinding the leaf into fine powder. The traditional method is to use a manual granite stone mill. Modern mills in large factories can be electric and continuously fed automatically. However, the traditional method produces the highest quality matcha.

Although there are no hard rules on defining Matcha to differentiate between ceremonial grade and culinary, everyday, or barista grade, Matcha is often graded using the following criteria:

• Origin and Farm: Know the farm location;
• Vibrancy of color: A bright, vivid green;
• Flavor: Umami, vegetal with a hint of sweetness;
• Aroma: Rich and fresh, grassy and pleasant;
• Texture: Like fine talcum powder;
• Matcha is traditionally served using a whisking process and a bowl.

There are two types of Matcha. The first is koicha, which has a more intense flavor. It is a thicker style of Matcha that uses less water and more powder.

The other style of Matcha is usucha, which is lighter because you use less powder.

Matcha is served traditionally with a bamboo whisk called a chasen and a bowl known as a chawan. As a guide, you can use 1 teaspoon of Matcha whisked with 3-4 ounces of water at 175°F.

Matcha can also be used to create delicious culinary delights; it pairs well with small sweets, is excellent iced, and is also a sophisticated addition to cocktails. Baristas often create designs using the crema of a matcha latte.

It is no wonder matcha is taking the world by storm!

I hope this demystifies Matcha.

In case you're wondering, I use Matcha almost daily in my smoothies. I take the easy way and use my pre-measured Premium Organic Single Serve Matcha Sticks. I just open the stick and pour it into my smoothie mixture. It turns my drink into a beautiful green color. Along with all the other goodies I put in my smoothie, I know that by adding Matcha, I'm adding a nice helping of antioxidants to boost my overall health.

Do you have any questions or need a tea suggestion? Feel free to reply to this email, call, or text. We're here to assist you every step of the way!

I hope you'll give my Organic Matcha teas a try,

~Dani

Disclaimer: This newsletter is for informational purposes only and is not intended to diagnose or treat any medical condition. It is not to replace the advice of a qualified healthcare or medical professional.