By: Nikki Nies
In an article written by Kristen Kirkpatrick, MS, RD, LD, she discusses the 15 Foods to Add to Your Diet in 2015. Since I’m always interested in learning about the latest food trends and current recommendations, I had to learn more! The first food listed was matcha tea. While, I’m a fan of green tea ice cream, which contains matcha powder, the health benefits of matcha tea has eluded me. Therefore, today we’ll be discussing matcha!
Matcha tea, also spelled as maccha, is finely milled or fine powder green tea. This type of tea derives from Japan, ubiquitously present in tea ceremonies. Prior to the milling of matcha tea, it’s shaded for at least a month to increase chlorophyll production. The entire tea leaf is used, with increased chlorophyll content found in matcha tea is exorbitantly healthier than water that is brewed and diluted from a tea bag or strainer.
To obtain all the benefits of matcha tea, opt to keep it plain. It naturally contains vitamin C, potassium, iron and fiber. Additionally, it can boost one’s metabolism, fights against bacteria and virus, does not raise insulin levels and does not raise one’s heart rate or blood pressure. 10 glasses of green tea is equivalent to 1 glass of matcha tea. When one adds milk to matcha tea, it slightly decreases catechin, which is an antioxidant rich component of cancer fighting properties.
Presently, matcha is commonly used to add flavor and dye to foods–mochi, soba noodles, green tea ice cream and a variety of wagashi, a confectionary sugar, yet in its purest form, as tea, one can obtain optimal benefits! The flavor of matcha tea can vary, depending on the strength of the amino acids used.
What’re you waiting for? Put down the black, jasmine and oolong tea and get yourself some matcha!