The Right Way to Flavour your Matcha
You can't buy happiness, but you can buy matcha. Matcha began to appear in lattes, ice cream, smoothies, icing, and other products a few years ago. " Say hello to Matcha if you thought green tea was the king of the tea world. What began as a Japanese tea ritual has now made its way into the global market, where it has become the darling of many tea connoisseurs. This Japanese green tea is full of nutrients and is considered the healthiest of all teas. Matcha tea is created by grinding young tea leaves into a bright green powder.Matcha is unquestionably the modern-day superfood. It's perfect for making refreshing smoothies, luxurious shakes, and delectable lattes thanks to its sweet, delicate aroma.
What is Matcha?
Matcha is a Japanese green tea powder made from finely powdered dried tea leaves if you're not familiar with it. It has a slightly bitter, vegetal flavor and a vibrant green color due to the high chlorophyll content of the leaves. For centuries, it has been a staple of traditional Japanese tea ceremonies, but it has only recently gained popularity in the United States due to its health benefits.
Green tea is already known for being high in antioxidants, but matcha tea has even more. The reason for this is that in other types of green tea, the leaves are steeped in hot water and then discarded. Matcha is made by whisking the powder into hot water or milk. As a result, when you drink the tea, you consume the entire leaf! Antioxidants in it may help to lower blood pressure, reduce your risk of heart disease, and even boost your metabolism.
So, how about that caffeine? Although matcha contains more caffeine than regular green tea, it does not provide the same buzz as coffee. It makes me feel energized and focused while remaining calm.
Did you know that?
In terms of nutritional content, 1 cup of Matcha is equivalent to 10 cups of brewed Green tea, implying that Matcha contains up to 137 times more antioxidants than the average variety of Green tea. As a result, this tea just perfectly justifies its ever-growing popularity, doesn’t it?
The right way to flavour your Matcha
Adding Flavor to the Water
The first method is to infuse a fruit, herb, or flower into the water that will be used to make hot Matcha. Because hot Matcha must be prepared at 170 F/75 C, you can boil the water, infuse the flavoring ingredient for about 5 minutes, strain, and use the infused water to make Matcha. The water temperature must have dropped by then, and it should be ready to use for making Matcha.
This method will give your Matcha a subtle but noticeable flavor boost. I like to steep the fruit/herb/flower in a glass measuring cup so that I can pour the flavored water directly into the Matcha and strain it at the same time.
Orange/tangerine Matcha is my favorite choice for something subtle and delicate. Here's how to go about it:
- Wash a tangerine thoroughly.
- Peel, set aside, and bring water to a boil.
- When the water is boiling, put 2-3 medium tangerine peel pieces in a glass measuring cup (or any cup) and pour 1 cup boiling water over them.
- Allow 5 minutes for the tangerine peel to steep before straining.
- Use the tangerine water to prepare hot Matcha as usual.
This is a delicious way to flavor Matcha without adding sugar. I recommend that you experiment with this method and try out different options. Other suggestions include:
- Rose Petals
- Cacao Shells
- Mint leaves
- Jasmine Green Tea (steep for 2-3 minutes at 180°F/80°C)
Adding Flavored Simple Syrup to the Mix
This is yet another way to flavor Matcha, but it will also sweeten it. You can make the syrup with 1 part water and 1 part sugar, or 1 part water and 2 parts sugar for a thicker (and sweeter) syrup. For iced Matcha, this method is ideal!
Mint Matcha Latte
- 1 to 1/4 cup milk (non-dairy)
- 1 cup of water
- 2 tsp high quality matcha green tea – like The Tea Shelf’s Ceremonial Matcha.
- 1 tbsp peppermint extract (approximately 1/8 tsp).
- Sweeten to taste with the sweetener of your choice.
- In a small saucepan or tea kettle, slowly bring water to a boil. Fill the blender halfway with water. Blend at low speed while adding the matcha and peppermint to the blender.
- Non-dairy milk warmed. A small sauce pot or microwave can be used. When at all possible, I prefer not to microwave the matcha.
- In a blender, add the warmed non-dairy milk. To taste, add sweetener – I usually use 1-2 tsp agave syrup. Blend for a few minutes to incorporate air into the latte and assist in the formation of a delicate foam.
- Fill a serving mug or a matcha bowl halfway with the blended liquid. Drink while it's still hot, frothy, and steamy.
Matcha with Chocolate
Matcha and chocolate compliment each other in unexpected ways. Dark chocolate's bittersweet flavor helps to bring out the deep, complex, and savory elements of matcha tea when consumed before it.
- Matcha and chocolate can also be combined in a variety of exciting ways.
- Before your daily bowl of matcha, you can have a bite of chocolate.
- You can make your matcha chocolate bar with matcha nuggets inside.
- You might even wonder what happens when "Ceremonial Cacao" and "Ceremonial Matcha" collide.
Both matcha green tea and chocolate have been used ceremonially for centuries, if not millennia. Both are high in antioxidants, neuroactive compounds, and bold flavors – which are gleefully in contrast to one another here.
Enjoyment and sensory pleasure are at the heart of the tea-drinking experience. Bitter tea isn't an option. To make better green teas, adjust the brewing temperature and choose high-quality tea. If that doesn't improve the flavor of your green tea, try adding some of these sweeteners to balance out the bitter notes. Follow these steps to make a cup of matcha or a cup of green tea.Also Read: Matcha for a healthier you!