One of the pleasures of moving to Melbourne is the vibrant coffee culture here, and while I don’t want to offend the excellent flat white/slow drip/cold brew baristas, I have to admit that my preferred morning cuppa isn’t coffee (sorry Melbournites) and it isn’t builder’s tea (sorry fellow Brits). I’m a little obsessed with Matcha lattes, a special japanese green tea powder called matcha that is blended and frothed with milk.
Matcha is the only tea where the ground leaves are consumed as part of the drink, rather than just brewed and discarded like a normal tea bag. This means that the antioxidant content is much higher than other teas, and is a particularly rich source of L-theanine, an amino acid unique to tea. Green tea in itself is a richer source of catechins than black tea, a group of polyphenols which have shown some promising benefits in lowering blood pressure and LDL cholesterol.
If you find coffee leaves you a little wired and jittery, then you’ll be glad to know that green tea generally has around 28mg in a cup, 1/2 to a 1/3 less caffeine than in coffee.
Traditionally in Japan and China this special tea is ceremoniously prepared using a beautiful bamboo whisk to expertly blend the matcha powder into the liquid. In this recipe we just use a teaspoon to mix it all together, but do go the extra mile and get the whisk if you like, it gives a wonderful mindful purpose to making your latte, and a smooth and silky texture. I like to use soy milk as I prefer the taste, but feel free to use what you might have in the fridge, whether it’s dairy or almond, both taste equally delicious.
Have you had this before? Did you like it?
I’d love to hear what you think!