Our love affair with matcha began many, MANY moons ago. Matcha is a powdered form of green tea that was originally created by zen monks in Japan who used it to help them stay awake and focused during long periods of meditation. Now, matcha is used in cooking to flavour pastries and ice cream as well as enjoyed on its own.
What makes matcha so good for you is the fact that you are actually ingesting the entire tea leaf that has been ground up, instead of just steeping and infusing the hot water.
Imagine taking your earl grey tea bag and eating it. That's matcha but TASTEY. This makes it equivalent to approximately ten cups of regularly steeped green tea, and contains almost 135 times more EGCG antioxidants (whoa).
Matcha has also been known to do the following:
The magic happens when the amino acid L-theanine in matcha binds with caffeine to slow its breakdown in the bloodstream producing a sustainable, non-jittery energy without the crash. This duality of L-theanine naturally promotes relaxation while heightening concentration.
The other thing that makes this magic emerald green powder is it's versatility: you cn make it traditionally with a whisk and hot water, in a latte, iced, add it to smoothies, in a face mask (more on this later!!!), or cook with it! The possibilities are endless...and so are the benefits!
Next time I'll talk a little more about the different types of matcha quality!
Questions? Comments? Collaboration ideas? Let's chat!
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