Matcha

Matcha is a finely ground green tea powder made from specially grown and processed tea leaves. I love its vibrant green color, earthy flavor, and versatility—it’s not just for tea, but also great in lattes, desserts, and smoothies. Whether I’m sipping it warm or using it in baking, matcha always adds a distinctive, energizing twist.

Why You’ll Love This Recipe

I love using matcha because it gives me a calm, focused energy without the jitters of coffee. It’s rich in antioxidants, especially catechins like EGCG, and has a naturally sweet, slightly grassy flavor that pairs beautifully with both sweet and savory ingredients. It’s also easy to prepare and endlessly adaptable to how I want to enjoy it—hot, iced, blended, or baked into treats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• High-quality matcha powder (ceremonial or culinary grade)
• Hot water (not boiling, around 160–175°F or 70–80°C)
• Optional: milk (dairy or non-dairy), honey, maple syrup, or sweetener of choice

Directions

To make a traditional matcha tea:

1. I sift 1–2 teaspoons of matcha powder into a bowl to prevent clumps.
2. I add about 2 ounces of hot water.
3. Using a bamboo whisk (chasen), I whisk briskly in an “M” or “W” motion until the surface is frothy.
4. I sip as is, or dilute with more water for a lighter flavor.

To make a matcha latte:

1. I follow the steps above to make a matcha shot.
2. In a separate pan or frother, I heat and froth ¾ cup of milk.
3. I pour the milk over the matcha and sweeten to taste.

Servings and timing

This recipe makes 1 serving and takes about 5 minutes to prepare. Whether I’m making a quick tea or a creamy latte, it’s ready in no time.

Variations

• I like to make it iced by shaking the matcha with cold water and ice in a jar, then topping it with cold milk.
• For a sweet twist, I blend it with vanilla extract and maple syrup.
• I also use matcha in baking—like matcha muffins, cookies, or pancakes—for a colorful, antioxidant-rich boost.
• I add it to smoothies with banana, spinach, and almond milk for a vibrant morning drink.

storage/reheating

I always store matcha powder in an airtight container in a cool, dark place (or in the fridge) to preserve its color and flavor. Once prepared, matcha drinks are best enjoyed fresh, but I refrigerate iced versions for up to 1 day. I don’t reheat matcha, as it can become bitter if overheated.

FAQs

What’s the difference between ceremonial and culinary matcha?

Ceremonial matcha is made from the youngest tea leaves and has a smoother, more delicate flavor—ideal for drinking. Culinary matcha is slightly more bitter and perfect for cooking or baking.

Can I sweeten matcha?

Yes, I often add a touch of honey, maple syrup, or stevia to balance the natural earthiness, especially in lattes or desserts.

Is matcha caffeinated?

Yes, matcha contains caffeine—about 60–70 mg per serving—but thanks to the amino acid L-theanine, it gives me a calm, focused energy without the crash.

Can I use a regular whisk if I don’t have a bamboo one?

Yes, though I find that a bamboo whisk gives the best froth. A milk frother or small handheld whisk also works well in a pinch.

How do I prevent matcha from clumping?

I always sift the powder before whisking and use water that’s hot but not boiling. Whisking briskly also helps create a smooth, lump-free drink.

Conclusion

Matcha is more than just a trendy drink—it’s a centuries-old superfood that I love for its flavor, health benefits, and versatility. Whether I’m sipping it traditionally or swirling it into my favorite recipes, matcha always brings a unique depth and vibrant color to whatever I’m making.

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