Have you heard of the tea, “Matcha”?
The green tea matcha is produced in the Japanese provinces Nishio and Uji, and thanks to its healing ingredients, it is one of the currently most popular teas. It has a distinctive taste and it is served with a sweet cake.
This tea of the teas, as some people often call it, has been known at the Far East for centuries. It speeds up the metabolism and helps the body to burn more fats, even about four times faster, without causing negative side effects such as increased heart rate and high blood pressure.
It is a ceremonial tea that is produced in a special way. The leaves for the tea are harvested four weeks before the time for the harvest and as a result of this process they become dark green leaves. After the harvesting, the leaves are steamed, damped, dried and at the end they are crushed into powder on a stone mill. It is interesting that in order to get 30 grams of matcha, the granite stone mill should work for an hour – this fact shows that this is a special fine powder.
Matcha is a real green elixir! You may not know, but one cup of this green tea contains five times more antioxidants than any other food and even 100 times more of the valuable antioxidant EGCG which is effective in the fight against cancer. This green drink with a bitter taste relaxes, improves the concentration and memory, increases the levels and endurance of the energy, burns calories, detoxifies the body, it is effective in the fight against cholesterol … The catechin that is contained in it has antibiotic properties that improve the entire health. In addition, only one cup of the tea matcha gives us significant amounts of potassium, vitamins A and C, iron, protein and calcium.
Unlike the ordinary green tea that you can keep, machta has to be freshly prepared every time.
It is interesting that one cup of machta tea is equal to 10 cups of green tea prepared with leaves, regarding the nutritional and antioxidant properties. It is also interesting that the machta tea is not prepared with boiling water.
Here is how to prepare machta tea:
Cook the water to about 60 °C (it is important that the water is hot, but not boiling).
Put 1-2 grams of the powder in a wooden bowl.
Stir the tea (with a bamboo whisk) until there is foam, if the foam is firmer, the tea is better.