Matcha - Wake up with a cup of Antioxidants

As the weather turns to frosty mornings I find myself more compelled then ever to whip up a cup of something warm to kick start my morning.  While coffee is often the obvious choice, I prefer something with less acidity as well as causes less stress on my body.  Lately that kick start has been my Matcha Latte.   I must confess, I’m in love with this drink.  Not only does it get me moving, but the taste is one that my body now craves.  

Matcha is a type of powdered green tea grown in the shade like gyokuro and which is traditionally used in the Japanese tea ceremony. These days, it is not uncommon to see it used in untraditional ways such as in matcha lattes and other green tea recipes. It is highly valued for it’s rich supply of antioxidants and green tea benefits. Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases. Traditionally, structures of bamboo covered with rice straw are erected over the tea plants, blocking off 90 percent of the light for 3 weeks. Once harvested, the leaves that will eventually become matcha are steamed in the normal way green tea are, however they are not rolled but instead dried the then put into a wind tunnel type of machine which breaks the inner parts of the leaf away from the veins, resulting in a product known as tencha.

Try this recipe:

1-2 tsp. Matcha whipped with a bit of hot water

2 ounces of almond milk

8 ounces hot water

½ - 1 tsp. of agave syrup

Whip together and enjoy

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