I love pure Matcha green tea. A Matcha blend is okay, but the real stuff, the really great stuff — is in the natural, Matcha powdered green tea. I dump some of that poofy Matcha into a glass of cold water, or a cup of boiled water, and stir and then sip — and I’m in a completely different state of mind: Calm, collected and insightful.
The great Dr. Andrew Weil is crazy about Matcha green tea, too:
Then, after graduating from high school in 1959, I had a life-changing experience. As part of a remarkable institution known as the International School of America, I traveled around the world in nine months with a group of fellow students. In Japan, I was exposed to sencha — the everyday green tea drunk by all Japanese. More significantly, I experienced matcha, the powdered green tea, as part of a true Japanese tea ceremony. Many Americans have heard of, or even taken part in, this ceremony today, but in 1959 it was virtually unknown to the Western world. The idea of using a food — tea — as a ceremonial object of focus and meditation fascinated me and made a strong impression.
I have friends who use Matcha as the secret ingredient in bread, pancakes and on their morning cereal. I confess to having sprinkled some Matcha on my raspberry sorbet for an extra bit of a health kick!
If you haven’t tried Matcha yet — go get some — and start putting it on everything you place in your mouth. The Matcha taste can be a little bland or bitter depending on how much you use — but that initial taste reaction always fades and you begin to crave that feeling of healthiness and satiety that powdered green Matcha tea brings you all day long.