I love my matcha tea in the morning or after lunch when I need to focus on my work and productivity in the office. It’s a beautiful, smooth and energising drink.
While it has taken me a bit of time and patience to master the art of perfecting the best ways to enjoy it, I can now share my favourite ways to have this amazing tea!
MY SECRETS TO USING MATCHA
My secrets to using matcha rely on three things. The first is not to be too heavy handed with matcha. It has a distinctive and strong taste, especially if you use an organic ceremonial grade matcha like ours that’s more potent with antioxidants.
The second secret is to combine matcha with ingredients that complement its earthy and complex flavour – which will achieve a magnificent taste experience. The third secret is to keep it simple... like all my recipes on my website and in my books, the best and healthiest cooking comes from simplicity, as well as the purity of the ingredients you use.
The entire process of making matcha tea is very therapeutic, and I respect and wholeheartedly understand the ritual and ceremonies surrounding the simple task of making tea. Throughout history, monks, samurai warriors, and Japanese royalty have enjoyed Matcha as part of their daily routines.
Buddhist monks, for example, have used matcha for centuries to help keep them mentally focused, and to give them a mild, long-lasting energy boost during long periods of meditation.
One of the greatest things about matcha tea is that it’s not just for lattes. You can actually incorporate matcha tea powder into all sorts of recipes, such as smoothies, cakes, cookies, muffins, pancakes, soup, dukkah and so much more.
Matcha tea is very high in antioxidants, amino acids, and chlorophyll, which is responsible for its beautiful bright green colour. Of the amino acids contained in matcha tea, L-theanine is the most prevalent and is known to have a relaxing effect on the mind and body, hence why traditionally monks would sip matcha tea to help ease their mind for meditation.
Unlike normal teas, you’re actually drinking the entire matcha tea leaf, not just the steeped green leaves. This is one of many reasons why matcha tea is much more nutrient dense than a standard green tea.
We store our matcha tea in foil, free from light and oxygen to prevent oxidation of the ingredient that preserves the antioxidants and natural earthy flavour.
1. THE PERFECT MATCHA TEA
For me, having a generous amount of foam on the top is a must and the traditional way of making matcha. You can use hot water or your choice of hot milk. A bamboo whisk mixes it perfectly, so you don’t have any lumps. Sweeten with a little honey, organic maple syrup or stevia.
½ cup hot water
½ cup dairy-free milk such as coconut or almond milk or just water if you don’t want it too creamy.
½ teaspoon Organic Ceremonial Grade Matcha Tea
1 teaspoon honey, maple syrup or a little stevia (optional)
SPOON the matcha tea into a generous mug or bowl.
ADD hot water and whisk briefly to mix in the matcha.
ADD the other ½ cup of water or your choice of hot milk.
USE the bamboo whisk in a constant mixing motion to create a layer of foam on top.
SWEETEN if desired, sip slowly, and become one with nature.
2. MATCHA FROSTING
1 avocado, seed removed
handful baby spinach
75 g (1/2 cup) frozen mango
1/2 lime, juiced
1 tablespoon maple syrup
2 tablespoons coconut yoghurt or cream
1 teaspoon organic matcha powder
60 (1/4 cup) cold-pressed coconut oil, solid state
COMBINE frosting ingredients into a high-speed blender for 1-2 minutes until smooth and creamy. The addition of coconut oil will make it set in the fridge.
USE to frost on top of my Matcha Tea Cake - a new recipe in my new book, HEALTHY BAKING - or on top of vegan muffins!
3. MATCHA PUMPKIN SEED MILK
1 cup pumpkin seeds (soaked)
1 teaspoon organic matcha green tea powder
6 cups filtered water
4 fresh pitted dates or 1 tablespoon raw honey or a little stevia
2 tablespoons Coconut butter….you can also use tahini
1 teaspoon vanilla extract
1/2 teaspoon sea salt
COMBINE pumpkin seeds, matcha, water, dates, coconut butter, vanilla and salt.
BLEND well for 30 seconds to 1 minutes until milk is creamy and blended.
STRAIN through a nut milk bag or a piece of muslin cloth or fine sieve.
POUR into a glass jug and store in the fridge until needed.
HALVE the recipe if you need to make a smaller amount.
KEEPS in the fridge for 4 days.