Think you know Matcha?
Originally used in traditional Japanese tea ceremonies, the rest of the world recently got wind of matcha’s rep, making it a staple sip now for people on every continent! In this article, we dive a little deeper, popping this vibrant green brew under the microscope to find out exactly what makes matcha so wholesome.
While other teas are brewed, and the leaves discarded, matcha is whole green tea leaves (called tencha) that have been ground into a powder. To serve, matcha (which translates to powdered green tea) is whisked or mixed in hot water, meaning you consume the whole leaf, and sip up all the good stuff.
Sipped regularly by Japanese students studying for exams, matcha may have also been enjoyed by Chinese (and later, Japanese) Buddhists in moments when they want to stay calm and focused during long periods of deep meditation.
What’s in T2 Matcha you ask? Well, just pure organic powdered green tea! It’s thought that one serve of matcha can equal up to ten standard cups of green tea – now that’s some maths that we can drink to!
Good news for our vegan friends, studies have shown that when milk is added to tea, it could reduce all those wholesome qualities. What about a matcha latte we hear you say? No drama! Just stick to non-dairy alternatives like almond milk, coconut milk or soy milk.
Matcha’s a great addition to your daily routine, and the even better news is that there are loads of ways to enjoy its grassy fresh flavour. Try a spoonful in your smoothie, sprinkled over porridge, or mixed up into a frothy latte. You can even add it to sweet treats like bliss balls! And for the truly adventurous matcha lover, add a teaspoon to your weekly face mask to give your skin a little extra love.