Matcha, the unmistakable frothy drink with its signature green colour, has become a favourite in many fashionable cafés. Packed with antioxidants, it is also a very healthy drink.
Unlike Green Tea, which is made by steeping the loose leaves in hot water, matcha is a powdered tea that is whisked or mixed with hot water (or milk). Matcha is made from the entire green tea leaves ground up into a fine powder. As the whole leaf is consumed, matcha provides all the nutrients and health benefits of green tea (fight against free radicals and cell damage, anti-aging effect on skin, protection of cardiovascular system, fat-burning action…) in a super-concentrated form. A cup of Matcha has ten times the amount of antioxidants that a cup of green tea has!
How to make Matcha Tea
Let’s learn how to make the perfect matcha tea!
How to make traditional Matcha, step by step
1- With a bamboo spoon, scoop 1,5-2 grams of matcha tea into the matcha bowl
2- Pour hot water (80-95C) over the matcha
3- With a bamboo whisk, whisk matcha vigourously in a zigzag motion until it is frothy
4- Add hot water to taste, and stir. You can also add hot or cold milk of plant-based milk so as to obtain a delicious Matcha Latte. Your Matcha is ready to drink!
5- Another trendy and tasty option is to add natural orange juice to your matcha.
How to make “urban” Matcha, step by step
1- Pour water or milk (at room temperature) into the matcha shaker up to the lmark indicated on the shaker.
It is important to use room temperature milk or water, so as to avoid splashing while shaking.
2- Add the Matcha into the Shaker.
3- Shake briskly.
4- When Matcha is frothy, carefully open the Shaker.
5- Pour into mug or tea flask and add more water, milk or plant-based milk, hot or cold, to taste.
Buy Matcha Tea & Accesories
Buying Matcha tea online with Tea Shop not only assures you the best quality, but also all the guarantees and the best value for money. If you don't know where to buy matcha tea to benefit from all its properties, Tea Shop is your perfect tea store.
