This post first appeared on Piping Rock. All content is theirs.
Move over java, make room for matcha!
This week we not-so-secretly switched our co-workers over to Matcha Green Tea. Though some of the coffee clutch and traditional tea devotees were reluctant to give up their favorite fix, they soon found matcha boasts a boost of its own.
Matcha literally means “powdered tea.” When you drink regular green tea, the tea leaves are infused in water and discarded. With matcha, the leaves themselves are dried and crushed into powder which dissolves in the water, making it much more potent, not to mention tasty! A good source of sustainable energy, matcha contains antioxidants, amino acids and other healthful vitamins, making it the perfect morning beverage or pick-me-up for the afternoon slump.
What makes matcha so potent? The matcha leaves are grown only in Japan and are shielded from sunlight for several weeks. This process causes an increase in chlorophyll levels which gives the leaves a richer green color and also provides higher levels of amino acids than other forms of tea.
We’ve been enjoying it both hot and iced around the office, with our favorites being matcha mint iced tea–flavored with a few sprigs of fresh mint or drops of Ingestible Peppermint Oil—and the ever popular matcha latte. We’ve also added it to chia pudding, to our smoothies and made a big batch of matcha ice cream!
Want to make a Matcha Latte of your own? This super smooth drink is as easy to make as it is delicious and healthy!
- Bring ¾ cup of almond milk to a simmer on the stovetop or microwave.
- Meanwhile, place 1 teaspoon of matcha powder in your favorite mug, slowly whisking in ¼ cup boiling water.
- Top it with the almond milk, and sweeten if you like with honey, agave, coconut sugar or your favorite sweetener.
- Serve and enjoy!
- Some people might find that hand-mixing the matcha powder isn’t enough. If you would like a frothier drink, throw the ingredients in a bullet or blender and pulse for a few seconds!