Matcha is a powdered green tea.
During production, a special technique is used which means that the bushes are overshadowed. It leads to an increased amount of chlorophyll in the leaves and consequently to an increased amount of antioxidants. When we drink Matcha, we ingest whole leaves of green tea and thanks to that, we add much more nutrients to the body than when we drink ordinary tea decoction. Shortly after harvesting, the leaves are steamed and dried and then ground in traditional mills into a finely divided powder. Its diameter is not larger than that of seed meal.
The matcha effect: relaxation and improved concentration
As early as 800 years ago, matcha was used by Zen Buddhist monks because it ensured that they preserved their calmness and clarity of mind during long periods of meditation. Today we know that this effect is triggered
of a so-called L-theanine, an amino acid found in large quantities in tea leaves used for matcha production. L-theanine increases the production of alpha waves in the human brain which affects our consciousness and gives the feeling of relaxation and better mood. In addition, the tea contains catechins, which have antibiotic properties and strengthen the immune system.
Energy increase and greater endurance
Warrior samurai drank matcha before a campaign as a natural energy drink.
A cup of matcha contains only half as much caffeine as a cup of coffee, but thanks to the L-theanine, it has a significantly longer effect. Matcha perks up and facilitates concentration without the tremors that are sometimes caused by coffee. In addition, catechins such as tea contain antibiotic properties and strengthen our immune system.
Fat burning and cholesterol reduction
Matchate increases our metabolism and fat burning. In contrast to many weight loss methods available on the market, matcha is a natural dietary supplement and does not cause any side effects (such as increased heart rate or increased blood pressure). According to research, people who drink regularly have lower levels of bad cholesterol (LDL) and higher levels of good cholesterol (HDL).
The strongest natural antioxidant
Antioxidants are responsible for neutralizing the negative effects of free radicals. Antioxidants make us feel younger and healthier and they counteract many dangerous diseases. Large amounts of antioxidants are found in fresh fruits and vegetables, but it is matcha that has the highest concentration of antioxidants on the ORAC scale!
Preparation of matcha
The traditional method of preparing matchate comes from the Japanese tea ceremony. You will need the matchawan bowl, the chasen bamboo whisk and the chashaku bamboo teaspoon. Pour two bamboo teaspoons of matcha (1.5 g) into the bowl, fill with 100 ml of hot water (80°C) and stir intensively with the chase. Make movements similar to the letter M until a green, thick foam appears. It takes barely 30 seconds. Then add more water depending on how strong the tea should be.
Preparing matcha with a milk frother is even easier. Pour a standard teaspoon of matcha (1.5 g) into a mug or into a glass,
top up with a small amount (100 ml) of hot water (80°C) and stir thoroughly. Then top up with as much water as you need. One teaspoon is usually enough for 200-250 ml of matcha. With matcha it is the same as with coffee: some people prefer to drink a very thin matcha, while others prefer to take less water to have a more intense taste. Instead of water, you can also take juice or milk.
You can prepare both hot and cold matcha in a shaker. Just pour a portion of matchate into the shaker, screw on the lid and shake well a couple of times. You can even do it in a bottle of mineral water!
Preparation of Matcha Latte:
Mix a teaspoon of matcha with a small amount of hot water. Top up with warm skimmed milk (vegetable or cow's milk). Matcha latte can be extra sweetened with a teaspoon of honey, maple or agave syrup.
