I came home from Japan with matcha tea.
If you haven’t ever tried it, you should. It’s delicious, in a grassy, savoury kind of way. It’s
green tea, ground into a fine fluorescent green powder, and is the highest quality powdered green tea available. The Japanese drink it whisked into boiling water. It’s quite the ceremony (as Japan and tea often is), with bowls and whisks and small, beautiful cups.
Being Westerners, we’ve then bastardised this idea in our own special way by adding milk and turning matcha into a latte. This seems very Starbucks-like (they do a version but it’s horrifically sweet and to be avoided in my opinion), but is actually brilliant. So good, you can buy them almost anywhere in Japan.
Matcha is high in antioxidants, especially catechin, which is recognised for cancer fighting properties. Read more about the health benefits here.
Anyway, being summer, it is hot in the afternoon. A warm matcha latte will not be as beneficial as I would like. I also find myself a little peckish mid-arvo, so I created a smoothie using matcha instead. It’s good.
If you want to give it a protein boost, add a scoop of protein powder. If it’s not as cold as you’d like, add a handful of ice cubes. If it’s not sweet enough, add maple syrup or honey to taste.
GREEN MATCHA SMOOTHIE
1 tsp matcha powder
handful spinach leaves
1/2 cup natural unsweetened yoghurt
1 cup coconut milk
Blend all ingredients together.