Much ado about Matcha. The finely ground Japanese green tea powder that is being used in everything from lattes, ice cream, noodles, bread, and of course in its traditional form as tea. So what does this mean and do you love it or hate it?
LOVERS AND CONVERTS
Matcha is a finely ground green tea powder known to be a mood enhancer with 137 times the antioxidants of a cup of standard green tea. Amino acids called L-theanine abound in matcha and this, combined with natural caffeine offers a sustained calm alertness according to some aficionados.
So apart from the mood enhancing benefits matcha is touted as a superfood. A read of the health benefits of matcha at Matchasource.com lists them as:
- Is packed with antioxidants including the powerful EGCg
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Calms the mind and relaxes the body
- Is rich in fiber, chlorophyll and vitamins
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Prevents disease
- Lowers cholesterol and blood sugar
With all these benefits for the mind and health no wonder we are all going mad over matcha, you love it or hate it?
Matcha is part of the Japanese psyche and has formed part of the culture for many many years. A google search will yield any number of articles on history and uses. This blog is more about the new uses of this bright green powder in the western world.
We traveled to New York in 2015 and visited the newly opened Matcha Bar NYC
This was one of the first dedicated Matcha bars around, and I see they have also opened in Los Angeles. I can’t see a food menu on their site, but their lattes were superb!
Australia could be considered to be up there with the best in terms of vegan and vegetarian eateries. The vegan movement generally goes hand in hand with a healthier lifestyle and the team at Matcha Mylk bar in Melbourne have made it all about this green superfood. Check out their menu and really its just a case of what can’t you add matcha to!
This particular word doesn’t get used much around here, and certainly, matcha doesn’t polarise people in the way a brussel sprout does. So lets put aside the nay sayers, as they are always there to throw water on a fire and label any fresh, new healthy initiative as a “fad” or “hipster” . Yes, there are indeed people out there who don’t like ( or I prefer to say are not yet converted) Matcha. This particularly cynical site has a good whine about it! In their defense, the article is mostly about over hyped claims of the nutritional value of Matcha……The flavor takes some getting used to as it is slightly bitter and can be a bit chalky if not made properly. But really whats not to love? if it’s too bitter add a sprinkle of sugar or agave ( for the anti sugar crew)
As a chef, I run a small catering company and am always looking for new and innovative ways to use this beautiful green silky powder. If you are down our part of the world make sure to check out Matcha Mylk Bar ( no it’s not my place, I just think it’s great!)
Well, its time for a latte- make mine a Matcha one, please.