What is Matcha?

matcha filterMatcha is powder made from pulverizing the luscious deep green top leaves of shaded tea plants into a powder. Since the whole leaf is consumed it has more nutrients and health benefits than your typical cup of green tea.

It’s a true “superfood,” rich in anti-oxidants and is reported to significantly improve clarity of mind, memory recall and retention. It has traditionally been used to bolster energy, clarity, focus and peace.

Keep in mind, not all matcha is created equal; it has many grades, Ceremonial being the smoothest tasting and chocked full of nutrients. The Second Harvest grade is good too, but slightly more astringent. From there the grades become bitterer and more yellow in color, ideal for lattes or baking.

How is Matcha different from most teas?

frothy-matcha-to-goApproximately 3 weeks before harvesting, the tea leaves are covered for 3 weeks. This helps the new shoots to grow bigger and thinner, enriching the flavour and texture. Then the tea is harvested by hand, choosing only the smallest leaves for the best quality. Once harvested the leaves are slightly steamed to stop the fermentation, then dried, packed and allowed to age for approximately 6 months in a cold storage facility.

These leaves are then ground into a fine powder called Matcha (Ma = powdered, Cha = tea). It is a rich source of antioxidants and phytochemicals that may be shown to reduce high blood pressure, and harmful cholesterol; improve the immunity system and regulate blood sugar levels and more.

 

How to Make Matcha in your MatchaGo from Libre

 – no more whisk and bowl –

– see Steam Warning below before you start –


The quick & easy way: put matcha in glass (1-2 grams), add your liquid, put on filter & lid… shake well… and go! Carefully shake well, especially if using **hot water.

Add an extra step for the smoothest matcha you’ll ever taste! It guarantees the smoothest and frothiest matcha:

– see Steam Warning below before you start –

Step 1:  Assemble your Libre

Step 2:  Place 1-2 grams of matcha powder on filter

Step 3:  Use back of spoon to gently sift the powder through the filter

Step 4:  Pour in your liquid – **water, juice, milk – then gently shake, swish and turn upside down to get all matcha off the bottom… You may wish to devise your own shake pattern 🙂 to enhance the ritual. Carefully shake well, especially if using hot water.

Step 5:  Carefully remove lid… drink and enjoy a healthy perk-up treat mid afternoon or morning.

REMEMBER…

Temperature matters when making matcha. Heat brings out the bitter flavors in matcha. Where cold water will bring out its unique sweetness and the rich creamy feel.

If you are using water instead of Almond or Coconut Milk the ideal temperature is 65 – 85 degrees Celsius (150 – 180 degrees Fahrenheit). That is below boiling, so watch your kettle!

 

STEAM WARNING : **be extra careful when using hot water and shaking**

DO NOT USE BOILING WATER

 

 

 

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