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A radiant and astonishing green powder, stuffed with flavors and antioxidants, to be tasted in the rules of the art or to glide ceremonially in its recipes!
Matcha tea is a Japanese green tea powder, with multiple culinary and nutritional badets. Before harvest, the tea plants are protected from the sun's rays to increase the chlorophyll content, which will give the tea a bright green color, and amino acids, which will soften its taste. The most beautiful leaves are then dried, then sorted and crushed to obtain a very fine powder.
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Originally consumed by Buddhist monks and samurai for its effects on concentration and alertness, this exceptional drink was later dedicated to the tea ceremony.
How to choose your matcha?
As the Matcha appellation is not regulated, we first make sure that it comes from Japan (the regions of Uji and Nishio are the most famous). There are two main types of matcha tea: tasting (premium, ceremonial or imperial), expensive but tasty, and that for cooking, which is less rigorous. A matcha of quality can be recognized by its bright green color, its vegetable smell and especially its sweet, herbaceous, almost without bitterness. On the other hand, poor quality matcha will be bitter and dull.
What are the benefits of matcha?
"It is very rich in catechins, powerful antioxidants that stimulate immunity, protect cells from aging, fight against the oxidation of cholesterol and play a protective role against many diseases like cancer, " says Dr. Ortega. It contains L-theanine, an amino acid that promotes relaxation, and is also well provided with chlorophyll, which promotes the elimination of toxins, and caffeine, which increases alertness.
With tannins, caffeine tea is diffused more slowly in the body than coffee.
How to prepare a matcha tea
To enjoy it in the rules of the art, it is necessary to bring a small bamboo bad, the chasen.
- Pour 1 tsp. to c. matcha in a tea bowl, then about 100 ml of water at 70-80 ° C,
- We bad vigorously while forming W until obtaining a beautiful mousse.
- Traditionally, it is tasted nature , with small sweets that complement well its vegetable notes.
But today, gourmands also like it "latte" and sweet (with honey or agave syrup). Its color and its flavor make a sensation in ice cream, milkshakes, pastries …
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The selection of matcha of Top Health
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Our expert: Dr. Sophie Ortega, nutritionist doctor
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