Matcha, the superstar of the green teas, heralded in Asia as one of the pinnacle pillars of health promotion that results in them having the most centenarians in the world.
It comes as a vividly green fine powder which you mix directly with your chosen liquid so that you’re actually drinking the leaves as opposed to infusing them as you would with a regular tea.
Matcha is rich in antioxidants including epigallocatechin gallate (EGCG) which is one of the most evidenced for its anti-cancer properties. Matcha also boosts metabolic function, provides a wakeful energy but without stressing the adrenal system as caffeinated coffee would, supports cognition, aids detoxification and is rich in vitamins, fibre and chlorophyll.
I personally love the slight bitterness of the tea and do not use milk in mine as I find it unnecessary. The addition of the coconut butter adds that silky creaminess and perfect foam, whilst also sustaining a steady release of energy into the bloodstream.
I would advise you separate your matcha from mealtimes however as like regular tea and coffee it is rich in tannins which will affect the absorption of minerals, especially iron.
- 1 heaped teaspoon ceremonial grade matcha (the powder should be vividly green, if it’s not then you’ve not got a particular high quality matcha)
- 1/2 teaspoon organic coconut butter
- 350-400ml boiling water that has been left to cool for a few minutes (don’t use water directly from the kettle as it will burn the tea and make it bitter)
Place all the ingredients in a high speed blender and whizz until fabulously foamy. Serve immediately or leave to cool and have iced (use within a day to keep it at its best and I personally don’t reheat mine, I think it changes in flavour).