THE MEANING

As we all are aware, matcha has grown to become a very popular drink in society. But what exactly is it? And where did it even come from? Matcha is a type of green tea that is grown across East Asia, especially in Japan. The leaves come from the plant Camellia Sinensis. The tea leaves are shade-grown for 3-4 weeks before being picked to harvest. After the leaves are picked, the stems and veins are removed. The leaves are then steamed and air dried to preserve the nutrients and flavor. After the drying process, the leaves are ground into a fine powder, which is what you see when making the drink.

THE TASTING NOTES

To many, matcha tastes like grass. Yes, there is some sort of reasoning behind this statement, matcha does have a very earthy flavor. However, if made correctly, and with a little sweetener, matcha can quickly become a fantastic and refreshing drink; not to mention all the health benefits it brings to the table. Matcha is packed with antioxidants that help our metabolism and other bodily functions. Personally, I think the drink needs to grow on you. The first time I tried matcha, I nearly spit it out. Then, I started drinking it more, and now, here I am, writing an entire blog post about it. So trust, it is very good, just let it age on the tastebuds.

 

THE PROCESS

When making a matcha, it is very crucial to have all the proper ingredients. First: a ceremonial grade matcha. Second: an authentic matcha whisk. Third: a small bowl. Fourth: hot water. To begin, measure out 1/2 tsp of matcha powder and place it in the bowl. Next, add 3 oz of hot water and begin to whisk together. Whisking should take two forms, using the whisk and beating the mixture like an egg, and rapid back and forth movements. Mixing the matcha well insures the smoothest drink, and prevents clumps. You should mix the water and powder until a light green froth forms on the top.

DOCTOR HER UP

Matcha can be made either iced or hot, depending on the vibe you’re feeling. When ordering or making an iced matcha, I recommend asking for vanilla or strawberry syrup. Vanilla is a classic syrup that will mainly function as a sweetener in this case. I’m going to say something crazy here but I swear I mean it in the best way: strawberry matcha lowkey tastes like cereal milk. So if you’re into that, I strongly recommend it. As for hot matcha, vanilla and lavender are the best. Lavender adds a beautiful floral accent to the drink. Now readers, this is the ONLY time you’ll ever hear me shout out Starbucks; their iced matcha with vanilla sweet cream cold foam is the most delicious treat ever, it literally tastes like ice cream. If you want to try matcha for the first time, I highly recommend ordering that.

Note to the reader: Ask your local barista if their matcha powder comes sweetened before ordering extra syrup, unless you like extra sweet stuff. Or if you’re making your own matcha, check the package to see if it’s sweetened.