How to Make Matcha:
There are two grades of matcha: ceremonial and culinary.
Although these terms aren’t regulated in the United States, they are important in Japan. Ceremonial matcha is the highest-quality tea made from younger leaves that are stone-ground into a very fine powder and will last up to 6 months when stored in an air-tight container in the refrigerator.
Culinary matcha is made from larger, more mature tea leaves and has a stronger, more bitter flavor. Choose ceremonial matcha for tea and use culinary matcha in smoothies, lattes, or other types of cooking.
To make matcha tea, mix ½ teaspoon ceremonial matcha powder with 3 ounces of water that has been heated to between 175° and 195° Fahrenheit to maximize the taste and health benefits. Whisk briskly to make a frothy tea.
You Can Put Matcha in Food Too!
Matcha adds a beautiful green color and umami flavor to a variety of beverages and foods. Experiment to find your favorite!
- Stir matcha into cream cheese or butter to spread on toast or crackers.
- Mix matcha into your favorite smoothie.
- Blend matcha into plain Greek yogurt and top with fresh berries.
- Stir matcha into hummus for a snack with raw vegetables.
- Add matcha to muffin or pancake recipes.
- Stir matcha into oatmeal for a satisfying breakfast.
- Sprinkle matcha onto popcorn.
Want to learn more about matcha? Visit our sister post Meet Matcha to read about what matcha is and what health benefits it offers.
By Lynn Grieger, RDN, CDCES, CPT, CHWC
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Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.