How To Make Matcha Green Tea? Antioxidant-Packed Drink, Homemade

• Drink: Matcha Green Tea

• Writer: Alice

• Content-Type: Food Blog

Matcha green tea is one of my favorite ways to start the day.

Learn how to create this invigorating, antioxidant-rich matcha green tea at home by reading on! Matcha first appeared in lattes, ice cream, smoothies, frosting, and other foods a few years ago.

While I’d never turn down a matcha doughnut, I want to concentrate on the most straightforward method to consume it today: whisking it into hot water to make a frothy, healthy tea. It has been simultaneously tranquil and stimulating, and above all things, it is delicious.

MATCHA, WHAT IS IT?

If matcha is unfamiliar to you, it is a Japanese green tea powder that is created from finely powdered dried tea leaves.

It tastes slightly harsh and vegetal, and because of the high chlorophyll content in the leaves, it is a vivid green color. The foundation of traditional Japanese tea rituals for millennia has only lately gained popularity in the US due to its health advantages.

Matcha provides even more advantages than regular green tea, which is already hailed as an antioxidant powerhouse.

Why? Because other types of green tea need steeping the leaves in boiling water before discarding them. You whisk the powder into hot water or milk to make matcha.

So when you drink tea, you swallow the whole leaf! The antioxidants it contains may lower blood pressure, cut the risk of heart disease, and even increase metabolism.

What about coffee then? Even while matcha has more caffeine than regular green tea, it doesn’t give you the same thrill as coffee. I come away from it feeling upbeat, concentrated, and yet serene.

HELPFUL ADVICE

• Matcha comes in different varieties. Due to the large number of brands and the vast range in quality, buying matcha for the first time can be bewildering. Always recommend avoiding ones with extra sugar. The main difference between ceremonial and culinary grade matcha comes after that. The ceremonial variety, which uses the freshest tea leaves and has a mellow flavor, will cost more. If you intend to drink your matcha only with water, go with it. The Jade Leaf and Ipodo brands are my favorites. Otherwise, culinary matcha at a lower cost should work. It has a more bitter flavor, which complements lattes or desserts beautifully. My go-to brand is Aiya because it’s high caliber yet still reasonably priced.
• It is not permanent. The shelf life of matcha is not very lengthy. For the finest color and flavor, use it within two months of opening it. To keep it fresh, I advise purchasing it in tiny amounts and putting it in the refrigerator.
• Maybe you should get a matcha whisk. I advise buying a chasen, a bamboo whisk if you frequently make matcha. Due to its unique construction, clumps are broken up and a foamy layer is produced on top of the tea. Use a conventional whisk or an electric milk frother in its place if you don’t have one. It is not appropriate to whisk or stir with a fork or spoon.
• To taste, add sugar. The grassy, umami flavor of matcha can take some getting used to. Don’t be afraid to add a few drops of maple syrup or honey if you’re cooking it for the first time. If your matcha powder is especially bitter, you could also wish to sweeten your tea.

MAKING MATCHA GREEN TEA

You can find my complete matcha green tea recipe and measurements below, but I wanted to go through each step because there are a few techniques for creating matcha. What you must do is as follows:

Sift everything into a little bowl or cup first. Matcha is particularly prone to clumping, so I usually advise sifting it before adding water. If you don’t, your beverage will be lumpy and it will be difficult to get the tea to spread evenly in the liquid.

After that, add a little boiling water and stir. But hold on! This is not the circular whisking needed to make scrambled eggs or bake goods.

Instead, quickly whisk the liquid from side to side, either in a straight line or in a zigzag pattern, to distribute the powder evenly and produce a frothy layer on top. Your tea won’t foam if you whisk in a circular motion.

Add extra hot water or steamed milk to finish it off. Matcha green tea is often made with simply green tea powder and water, but you can also make a latte by adding heated milk to your beverage.

I adore making myself with homemade oat milk, coconut milk, or almond milk. Once more whisk till frothy, taste, and add sugar as desired.

MATCHA GREEN TEA

Master the art of brewing matcha green tea at home! Although matcha brands vary in bitterness, I usually drink my matcha tea unsweetened.

If you’re making matcha for the first time if your tea is bitter, sweeten it to your preferred taste by adding a few drops of maple syrup or honey.

INGREDIENTS

• 1/4 teaspoon matcha
• 2 ounces hot water, 175°F is ideal
• 6 ounces additional hot water or steamed milk of choice, almond milk, oat milk, coconut milk, dairy milk, etc.
• Maple syrup, honey, or another sweetener, optional

INSTRUCTIONS

1. Sift the matcha to remove any lumps before pouring it into a mug or small basin.
2. Incorporate the 2 ounces of boiling water. Once the matcha is evenly distributed and a foamy layer has formed on top, whisk quickly from side to side, either with a matcha whisk or a small conventional whisk.
3. Then, add the final 6 ounces of hot water or steaming milk and whisk once more until frothy. Add sweetness as required.