Matcha

This has been my alternative daily fix since I stopped going to cafes for flat white. I’m definitely a matcha believer. Ceremonial grade matcha has the bright green colour and it tastes naturally sweet because the tea leaves are grown in shades without sunlight. So much effort goes into making matcha powder and I appreciate it after each sip. Let’s be honest, matcha is not cheap but I think it’s less spending overall as I’m not buying coffees at cafes any more and it’s natural supplement with catechin, L-theanine, fiber, antioxidants and caffeine! The tip to make a perfect cup of matcha is to use hot water at 70 Celsius degrees in order to keep the natural sweetness in the tea leaves. If you use boiling water it gets bitter. It’s best to keep your matcha powder in an aluminium tin or airtight container or ziploc bag and store it in the fridge. Consume within a month of purchasing as it will lose its flavour and discolour over time.

Ingredients:

• 1 tsp organic matcha powder
• 100ml hot water at 70 degrees

Directions: Boil water in a kettle and pour the boiling water into a cup. Set aside. While letting the boiling water cool, sift matcha powder into another cup. This step makes it much easier to avoid clumps of matcha in your cup. Pour hot water on matcha powder and mix using a bamboo matcha whisk with the “M” motion to create froth on the surface. For a latte, I usually use soy milk, pour the matcha on top.