Recipes, Ingredients

Matcha Tea Powder: An Overview +Recipes

Matcha is a food high in GABA, which is a molecule made in the brain that increases well-being. More specifically, it relieves anxiety, improves mood, promotes lean muscle growth, stabilizes blood pressure, reduces pain and PMS and helps with concentration and mental clarity.

Matcha is a food high in GABA, which is a molecule made in the brain that increases well-being. More specifically, it relieves anxiety, improves mood, promotes lean muscle growth, stabilizes blood pressure, reduces pain and PMS and helps with concentration and mental clarity.

Matcha Tea Basics +Other Culinary Explorations

Green tea has caffeine with high purity and assimilation in your body, and if you plan on sleeping in a 3-hour window, it most likely will not help you.

IN THIS ARTICLE

The importance of water when making tea;
Matcha sifting you probably won’t do;
Two recipes to make a simple green tea and a matcha latte;

+ other culinary suggestions to try at home.

WATER

Start with the right water for steeping tea.

A simple rule is to bring the water to a boil, lower heat to simmer and remove the lid. Let the water simmer without the lid for 5 minutes - this is how the chlorine evaporates. This water rule applies to all tea-making.

When you buy high quality tea, you want to preserve the taste and the essence of the plants. The quality of the water you use is important - high calcium or chlorine can really dull the whole experience. Boiling the water without a lid removes the chlorine and if you can use filtered water, even better cause you removed the calcium and other impurities as well.

The water temperature to make matcha tea.

It’s best to let the boiled water cool down to about 75C +/- 5. To be more practical just transfer the hot water to a cool cup and let it sit in the cup for about 2-3 minutes.

TEA

You may be that person. Nobody sifts and tempers.

Tempering means to bring your matcha to room temperature by taking it out of the fridge for 30 minutes. An optional step but yields better results.

Sifting the matcha powder helps it blend, dissolve and froth more easily. Just press the amount of matcha powder you will be using through a fine little sieve with a spoon.

Look for a powder that has a bright shade of green, and is refrigerated. This means it is being preserved properly.

Look for a powder that has a bright shade of green, and is refrigerated. This means it is being preserved properly.

Two recipes that are really easy to make.

Basic Matcha Tea

INGREDIENTS

1 tsp matcha powder
80 ml hot water (75C)

METHOD

Wisk the matcha into the water. Drink.

Matcha Latte

INGREDIENTS

1 ¼ tsp matcha powder
60 ml hot water (75C)
180 ml almond or coconut milk, unsweetened
1.5 tsp honey - optional
Pinch of salt - not optional

METHOD

Wisk the matcha powder and salt into the hot water in a cup - keep in mind to use a big enough cup for the milk, add the honey and stir to dissolve.

Warm and froth your almond milk - I recommend using the barista one that makes an amazing froth and does not curdle like the plant-based milks at the grocery store. Pour the warm frothed almond milk into the matcha tea. Drink.

OTHER CULINARY EXPLORATIONS

Matcha Cereal Crispies made with sprouted buckwheat flour at the Chloe Robi Lab for kids to enjoy. Eat them in almond milk.

Matcha Cereal Crispies made with sprouted buckwheat flour at the Chloe Robi Lab for kids to enjoy. Eat them in almond milk.

Explore other ways to include Matcha in your dishes. Remember the flavor profile is herbal and small algae notes, complements well in fatty foods or sweet and floral, such as honey, pineapple, almond, vanilla, coconut.

Matcha Salt

Make matcha salt by stirring a bit of matcha powder into your favorite salt. I would go for Maldon salt or fleur de sel. Garnish your dish.

Matcha Butter

Stir a bit of matcha powder into some butter. Use it on toast or, on warm steamed vegetables, especially green ones like pak choi, broccoli.

Matcha Affogato

Make the matcha latte recipe above and add a scoop of vanilla ice cream in it.

Matcha Iced Tea

Put a couple ice cubes in it, add some maple syrup (stirs better in cold then honey) and some cold milk or cream if you’d like.

Matcha in Baking

Stir matcha powder into any batter flour mix - pancake mix, waffle mix, bread mix, etc. Bake as usual.


Sustainability, Ingredients

What is the importance of superfoods on a global scale?

Produced, distributed and consumed with integrity, they are the epitome of small-scale farming and fair-trade practices. The uniqueness of most superfoods - based on the criteria mentioned here - means they are tightly linked to a particular land and culture where it has been consumed for some time.

Produced, distributed and consumed with integrity, they are the epitome of small-scale farming and fair-trade practices. The uniqueness of most superfoods - based on the criteria mentioned here - means they are tightly linked to a particular land and culture where it has been consumed for some time.

What is a superfood?

A superfood is a disputed term. A food is called a superfood when it meets many of the following criteria:

  • Exceptionally nutrient-dense.

  • Unusually high in antioxidants, vitamins, phytonutrients, and/or trace minerals*.

  • Unique in taste, color, texture, smell, and/or biological makeup.

  • Cultural. Most superfoods have been consumed long before we've seen them in nice packaging on our grocery shelves.

  • Sparse, in general.

  • Produced and packaged with attention, care, and integrity.

Excessively marketed, they can come across as elitist. The idea of the food suddenly becoming healthier than the food itself. It's important to keep the information about foods deemed as functional data-based.

To study them more truthfully, temporarily ignore quick facts and cute infographics. Revert back to what they are when they grow, when they are harvested and at every step up until evem pas their consumption (as in by-products, how much waste does this food produce?). What's the overall score? The fair-trade indigenous cacao bean? I think it might be positive.

Fundamentally, they are good foods. Good as a noun in this case, rather than an adjective. For various measurable reasons. From the production to transformation to consumption.

Global Impact

Produced, distributed and consumed with integrity, they are the epitome of small-scale farming and fair-trade practices. The uniqueness of most superfoods - based on the criteria mentioned before - means they are tightly linked to a particular land and culture where it has been consumed for some time. Also, their rarity means that, especially when made globally available, they require the particular attention that any new innovative product needs when it first lands on the market.

On a global scale, in general you can’t package a superfood without getting in contact with a local culture and understanding what it is, where it grows, and how it is consumed. This requires effort and care and connection. It's the necessary connection with the people that can harness empathy.

A superfood product achieves a delicate balance between meaning, biodiversity, and nutrition. They are the opposite of commodity crops. That is their true power. They actively empower consumers to contribute to the bettering of the food system. They introduce wild variables in a system that thrives on commodity, control, and predictability. Just by nature, they shake things up.

On a side note, superfoods can be used and exploited improperly. Both intellectually and physically. Research is important. Not too much to forget to feel, but just enough to know how you feel.