Top Trends: Musings on Matcha Recipe

Team Foodhall

The darling of the tea world, that’s turning everything from cakes to lattes a vibrant green, is more than just a passing fad.       

It’s been around since the 12th century

This finely milled green tea powder has been the centre of traditional Japanese tea ceremonies for centuries.

It’s tea, but not as we know it

Matcha is made of green tea leaves that have been stone-ground to a delicate powder. As opposed to regular tea leaves that are steeped and then strained, the entire tea leaf is consumed here.

It’s even grown differently

Matcha bushes are shaded from direct sunlight in the days before the harvest to boost their chlorophyll levels and increase the production of L-Theanine, an amino acid that calms and stimulates at the same time. That relaxing feeling you get from a steaming cup of tea? That’s the L-Theanine working its magic.

It’s one of the original superfoods

Matcha is believed to be higher in antioxidants than other teas. And because the entire leaf is consumed, the antioxidant benefits to your body are even greater.

It’s here to stay

Matcha is enjoying a resurgence because of its distinct flavour, colour and health benefits. In the modern world, matcha is baked into cakes, whipped into smoothies and dusted over savouries. The mildly sweet, grassy notes play well with a variety of flavours both sweet and salty, making it the nutrient-boost of choice.

Visit The House of Tea by Foodhall to pick up this unique superfood today.

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