Green Tea and Matcha

June Farahan

Posted on May 05 2016

Green tea in general has been around for centuries in Asia and there are multiple types of green tea in China and Japan and Korea. From light to dark, they vary in taste, aroma and levels of caffeine.  However matcha, has had a surge in popularity over the past few years and is beginning to be used not just as a beverage but also in food.

There is no doubt that drinking tea brings a general feeling of calmness and relaxation and as an avid tea-drinker, I have a collection of different green teas alone. However organic matcha powder is certainly even more unique. Firstly matcha is sold in a fine ground powder form instead of a loose leaf or tea bag form. In order to properly amalgamate the powder into hot water to create a fine blend and maximize the flavor and aroma, a whisk is required. In Japan, the tea ceremony is a beautiful and meditative one. It is also traditional to warm up the cup with hot water and throw out this first cup of water. This retains the temperature of the tea when drinking it. Tea should be delicately sipped and savored.

There are studies which will tell you that matcha has hundreds more catechins than all other types of green teas and black teas and can help you increase your metabolism, burn fat and lose weight. Like any product, that alone is not likely to accomplish all those things unless it is coupled with a healthy diet and exercise but just the spin behind matcha these days will surely make it even more popular than it is today.

Green teas and particularly matcha definitely does have benefits but always buy organic. Tea plantations are sprayed with pesticides too. I love a hot cup of tea but for those who prefer cold beverages, matcha can be a delicious cold tea as well as being incorporated into a smoothie.