Once produced mainly for the tea ceremony, Matcha has found a much broader audience today due to its high antioxidant content and its versatility as an ingredient that can be added to fruit smoothies at breakfast or ice-cream at dessert. Perfect for making matcha lattes!
Bruce Richardson says "If I'm feeling a bit lethargic during the day, I often shake a teaspoon of matcha with a bottle of water for a quick pick-me-up. This potent tea contains the amino acid L-theanine which combines with caffeine to keep me both focused and alert."
Always buy fresh matcha and in small amounts. Keep it sealed tightly because it will oxidize quickly if left exposed to air.
Hot tea brewing method: Bring filtered or freshly drawn water to less than a boil and let cool to roughly 160°F. Place 1/2 teaspoon of Matcha in your cup. Infuse with 8oz, water, whisk briskly, and enjoy.
Iced matcha latte brewing methods: Use 1/2 tsp. (1g) per 8oz. (225ml) serving. Add 1/2 tsp. (1g) to the base of the cup and add 2oz. of hot water & mix vigorously to make a smooth paste-like liquid. Top with freshly steamed milk and sweeten to taste. Cool for 30-60 minutes and pour over ice.
Slow brewed Iced Matcha: Place 3 level teaspoons of Matcha into a glass pitcher. Fill pitcher with ice and let sit on the counter. After a few hours, ice will have melted. Stir vigorously to ensure the Matcha goes into suspension. Pour over ice and enjoy! Sweeten with a bit of honey if you like.