By NICOLE MARSHALL MIDDLETON Food Writer on Sep 20, 2011, at 5:38 PM Updated on 9/20 at 5:48 PM
matcha latte
TASTE
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I have long been a fan of green tea, but last weekend I took my fondness for the drink to the next level.
I tried matcha.
Green tea leaves are finely ground to create matcha, which is then whisked into nearly-boiling water to be enjoyed as a tea. The Japanese tea ceremony involves preparing and drinking matcha.
Frankly, after reading the list of potential health benefits, I felt I would be crazy not to at least try matcha. And, just maybe, we should consider adding it to the water supply.
There have been some studies indicating green tea aids in cancer prevention, helps increases metabolism and improves oral health, said Mary Anne O’Dell, a registered dietitian for Akin's Natural Foods.
And since the green tea leaves are ground to a fine green powder and ingested instead of just brewed, authorities say matcha has exponential benefits.
Green tea also contains the amino acid L-theanine, which is said to promote relaxation and mental alertness. O’Dell said L-theanine balances out the caffeine in the tea, which is the reason why people don’t get a jolt from drinking it.
Relaxation and mental alertness? Yes, please.
When the bright green powder combines with the water it creates a faint smell that reminded me of spinach cooking.
The savory taste was hard to immediately describe. It was smooth and mellow. Like green tea, but with a bit of juiced baby greens mixed in.
Many recipes also suggest making a latte from the tea, adding milk and a smidgen of honey. I preferred drinking it this way.
I am also excited to try one of the many other recipes for matcha. It is used to make beautiful green ice pops, ice cream, cookies and cup cakes. It can also be added to salts and sprinkled on foods, mixed in dressings or added to sushi.
If you are interested in trying matcha, look for it in tea shops or health and specialty food stores.
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