Wednesday, November 11, 2009

Much Ado about Matcha

Matcha fever is just beginning to sweep the world.

Already, Canada is under its sway, and the United States isn’t far behind.

What’s matcha, you ask?

It’s a very powerful, healthy, and unique green tea imported from Japan. It tastes great, it’s low fat, and it’s green! What more could you need?

While you might not be able to find matcha in your local Starbucks or on very many store shelves currently, you can rest assured that it’s coming. Before you know it, it will be in every coffee shop and smoothie bar on the block. But I bet you’re wondering what makes it so unique.

Traditionally, the best matcha comes from Uji Tawara area of Japan. There are two types of matcha – the koicha and usucha. Translated from Japanese, this literally means “thick tea” and “thin tea,” respectively.

This tea, loved in its native lands as much as abroad, is often used in Japanese tea ceremonies.

Matcha differs from other teas in that the leaves, minus the stems and veins, are ground into a fine powder and then mixed with hot water. When you drink the tea, you are consuming the entire leaf. For this reason, matcha is higher in vitamins and antioxidants than any other tea on the market.

Matcha is also low fat and contains only very small amounts of caffeine. For this reason, the tea allows you to relax without having to worry about the harmful effects of caffeine.

Matcha is the perfect healthy and tasty alternative to the usual lattes and espressos that people inflict upon their body. It’s something I definitely recommend you try.

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