What temperature can matcha burn at?
Matcha will burn at temperatures over 175 degrees / 80 Celsius, causing it to taste bitter.
Where was matcha originated?
Matcha’s history can be traced back to China during the Tang Dynasty (7th–10th centuries), where powdered tea was first used. The practice later evolved in Japan, where matcha found its cultural significance.
What are health benefits of green teas?
- Epigallocatechin Gallate (EGCG) – EGCG is a type of catechin, which is a powerful antioxidant and is known for its potential to combat oxidative stress, reduce inflammation, and support cardiovascular health. Matcha contains a significantly higher amount of EGCG compared to other types of green tea due to the shade-growing process.
- L-Theanine – L-Theanine is an amino acid found in matcha that promotes relaxation and a calm alertness. It can counteract the jittery effects of caffeine, leading to a smoother and more sustained energy boost. L-Theanine also has potential mood-enhancing properties and may help reduce stress and anxiety.
- Chlorophyll – The vibrant green color of matcha comes from its high chlorophyll content. Chlorophyll is a potent detoxifier that may help remove harmful toxins and heavy metals from the body.
- Catechins – These antioxidants are believed to have anti-inflammatory, anti-cancer, and cardiovascular-protective properties.
- Vitamins and minerals – Matcha is a good source of vitamins and minerals, including vitamin C, vitamin A, potassium, and iron. These nutrients play roles in immune function, vision, heart health, and overall well-being.
- Metabolism and weight management – The combination of caffeine and catechins in matcha may boost metabolism and aid in weight management.
- Brain health – L-Theanine in matcha, along with a controlled amount of caffeine, can have positive effects on cognitive function. The combination is known to promote alertness.
- Anticancer properties – Some studies suggest that the antioxidants in matcha, particularly EGCG, may have potential anticancer effects by inhibiting the growth of cancer cells and promoting apoptosis.
How to make matcha?
Step 1: Prepare the matcha bowl
Step 2: Measuring the matcha – Use one to two teaspoons of matcha powder and place it into the matcha bowl. The exact amount can be adjusted based on your preference and desired strength.
Step 3: Sifting the matcha – To ensure a smooth and clump-free matcha, place a small sifter over the matcha bowl. Gently tap or shake the sifter to sift the matcha powder into the bowl. This step helps to break up any lumps and achieve a finer consistency.
Step 4: Adding water – If using hot water, heat water to around 175°F (80°C) and pour a small amount into the matcha bowl. Aim for about 2 ounces of water, or approximately one-third of the matcha bowl. The hot water should not be boiling to avoid burning the matcha.
Step 5: Whisking the matcha – Take the bamboo whisk (chasen) and hold it in one hand. Use your other hand to hold the matcha bowl firmly in place. Begin whisking the matcha in a quick back-and-forth motion, making an “M” or “W” shape. Whisk vigorously to create a frothy and creamy consistency.
Step 6: Adding remaining water or milk for latte – Continue whisking the matcha while slowly pouring the remaining hot water into the matcha bowl. Maintain a steady and consistent whisking motion to thoroughly mix the matcha powder with the water. This will create a rich and velvety texture. If you enjoy as latte, add 6–8 ounces of preferred milk to matcha.
Step 7: Enjoy hot or pour over ice – Adding sweetener is optional! Your drink is ready.
How to store matcha?
– Choose the right container: Use airtight tins, ceramic jars, or resealable foil bags that don’t absorb odors or flavors.
– Keep it in a cool, dark place: Store away from light, moisture, heat, and air to preserve freshness, color, and nutrients.