Matcha the traditional Japanese green tea is racing ahead of all other green teas.
Don’t drink just about any green tea and upgrade to matcha, powdered tea from Japan. Though it has been consumed for centuries in Japan, as part of their tea ceremony Chanoyu, the world is now taking notice because of its metabolism-enhancing, stress-reducing, immune boosting and cholesterol-lowering benefits…
Unlike other green teas that are steeped in bags, matcha leaves are entirely dissolved in water while consumption. One cup of matcha tea has as many antioxidants as 10 cups of regular tea! Because you consume it whole, the catechins, amino acids, proteins, vitamins and minerals in it are considerably higher. Hence it has strong anti-cancer and anti-ageing properties. It also promotes a Zen state of mind, as it contains LTheanine, a rare amino acid that helps in relaxation. It helps burn fat by increasing the rate of metabolism without promoting increased heart rate and blood pressure. It also improves immunity by fighting viruses and bacteria as it is rich in potassium, vitamins A and C, iron, protein, and calcium. Some studies even suggest people who drink matcha are less likely to develop heart diseases.
Chefs have realized the potential of this tea in cooking.They are using matcha to enhance the flavor of a dish naturally, as a coloring agent, in dressings or as decorative garnish. While Japan uses this ingredient in savory dishes like the matcha curry, and matcha soba noodles, in India, the tea is more popular in desserts.
While choosing matcha as an ingredient for your recipe, it is important to note that matcha powders that are lighter in colour are on the sweeter side and the darker ones are more astringent. Choose one depending on what you’re baking.