How To Boost Your Health With Matcha Tea

We’re all aware of the benefits of green tea (Camellia sinensis). Research of green tea continues in the areas of cardiovascular health, diabetes, brain, bone and dental health, weight loss, digestion, headaches, and as an energy drink (Blumenthal, 2003).

Matcha is green tea processed in a way that allows the consumer to ingest the leaves, not just an infusion of the leaves. While drinking an infusion is advantageous, ingesting the whole leaf makes it more potent.

The History of Matcha

Legend tells us that tea was “discovered” around 2736 BC by Emperor Shen Nung. Around 1191 AD, a visiting Buddhist monk brought Camellia seeds back to Japan. Since then it has been associated with Zen Buddhism (Quinn-Doblas, 2015).

It’s up for debate on who actually began to powder the leaves, but some sources believe the powdered matcha originated in China. Others believe that due to the Japanese Buddhist monk’s propensity for developing medicines, it would have been natural for them to make a powder of the dried green tea leaves (Quinn-Doblas, 2015).

You can experience the taste of a Japanese ceremonial tea by adding ¼ to ½ teaspoon of matcha powder to a cup of hot water and frothing it up. Sometimes I make a latte by substituting milk for the water.

Pay attention to your body as you drink it. Matcha is often associated with the words focused, energized, and meditative.

How Tea Becomes Matcha

The U.S. imports most of its matcha from Japan. The process used in making matcha differentiates it from all other teas.

About three weeks before harvest, the bushes are covered, blocking out most of the sunlight. This results in slower growth, longer, greener, and sweeter leaves with more chlorophyll. Harvest by hand occurs in the spring with only the buds and the top three leaves taken. The age and type of bush also contribute to the quality.

The leaves are laid out flat to dry in little sunlight. Traditionally this was done outside, but now buildings with the ideal temperatures and light are available for drying. After drying, the leaves are deveined and their stems removed.

Traditionally, dried leaves are ground by hand on granite slabs, resulting in a very fine powder. As the popularity of matcha has increased in the west, machines have been developed for grinding the leaves into powder, allowing for higher production and lower cost.

The first matcha I purchased seventeen years ago was $32 an ounce. Now I get three ounces of ceremonial-grade at our local natural foods store for $17. Seventeen years ago it was called “Flat Stomach Tea” since it gave one a feeling of being full which reduced the appetite while energizing at the same time. I was told drinking matcha prior to exercise could increase the amount of fat burned.

Matcha is more susceptible to damage from air, humidity and light than other teas. It usually comes in sealed tins and should be stored carefully.  It can be frozen or refrigerated in an airtight container.

Matcha comes in grades. The ceremonial grade is a higher grade, while the premium grade is more common and can be used for cooking and drinking.

3 Recipes To Boost Your Health With Matcha Tea

When cooking with matcha, small amounts are the key, but experiment until you find the amount you like.

Generally, you should start with about ¼ – ½  teaspoon of the powder; less is best. Add this to hot water – about 175 to 180 degrees. Boiling water will cause bitterness or a taste like grass (the kind you walk on). Sweetener can be added if desired (I use stevia). You can drink it warm, or iced in the summer.

Matcha lovers consume it in various forms. Adding a half teaspoon (or to taste) to smoothies and shakes infuses additional nutrition.

I’ve added matcha powder to egg salad, deviled eggs, and frittatas. I’ve also made matcha shortbread, ice cream, and added it to whipped cream. It seems to pair well with dairy, veggies, dark chocolate, and fruits, especially pineapple, mango and lemon. It adds a lovely green color to dishes.

Here’s a granola recipe I’ve been playing with for a couple of years:

The following recipe for energy bars is a particular favorite and is quick and easy to make.

For a dessert treat, here’s one for dark chocolate lovers.

I’ve enjoyed matcha for years and experimented wildly along the way with very few failures. If you meditate, it’s the perfect “before” drink. If you like to exercise, try it. I make a pint jar and sip it throughout the day at work to remain focused.

Enjoy!

Have you ever had matcha tea, or used matcha in recipes? Let me know in the comments below!

References:

Blumenthal, Mark,(2003). The ABC Clinical Guide to Herbs.  Austin, Texas: American Botanical Council.

Heiss, Mary Lou, (2006).  Green Tea.  Boston, Massachusetts:  Harvard Common Press.

Gold, Cynthia and Stern, Lise, (2010).  Culinary Tea.  Philadelphia, Pennsylvania: Running Press Book Publisher.

Quinn-Doblas, Miryam, (2015).  The Healthy Matcha Cookbook. New York, New York: Skyhorse Publishing, Inc.