Matcha Monday P. 3
Hello Friends of the Matcha Revolution! I’m happy that you all are benefiting from these posts! I’ve had a few people reach out and tell me they read my blog and tried my “Secret Starbucks Matcha Recipe” (posted at the end of Matcha Monday Part 2) and loved it ☺ I’ve also had a few people tell me they had no idea how many health benefits it had and that they are trying to switch over from drinking coffee or pop (or soda as some call it…wink wink).
So, I’ve talked about Antioxidant rich Catechins (Part 1) and how L-Theanine in Matcha helps support brain function (Part 2). Now let’s talk about how drinking it may reduce your risk of heart disease.
Heart disease is the biggest cause of death worldwide. Many factors are known to increase the risk of heart disease. Drinking green tea may help improve several of these risk factors, including total cholesterol, LDL (bad) cholesterol, triglycerides, and blood sugar levels. Also, green tea may protect against the oxidation of LDL (bad) cholesterol, another major heart disease risk factor.
Studies show that people who drink green tea have up to a 31% lower risk of heart disease than those who don’t. An analysis including 1,367 people showed that green tea decreased both systolic and diastolic blood pressure. (information found in Health-line)
This is mainly attributed to the antioxidants and plant compounds in green tea, which are found in even higher amounts in matcha. Matcha is a special, powerful form of green tea. It comes from the same plant but is grown and prepared very differently. Because the leaves are ground into powder, you consume the whole leaf instead of just steeping it.
While regular tea is made from soaked leaves, matcha is made from ground, whole leaves. At home I usually prepare it in the traditional Japanese way. The tea is measured with a bamboo spoon, or shashaku, into a heated tea bowl known as a chawan or directly into your mug (I prefer a wider mouth on the mug). Add hot water (between 175-185 degrees, so it doesn’t burn it) to the bowl or mug. Whisk the tea with a special bamboo whisk, called a chasen, until it becomes smooth with some froth on top.
Matcha can be prepared in several consistencies:
Standard. Most people mix 1 teaspoon of matcha powder with 2 ounces (59 ml) of hot water.
Usucha (thin). This thinner version uses about half a teaspoon of matcha mixed with 3–4 ounces (89–118 ml) of hot water.
Koicha (thick). Sometimes used in Japanese tea ceremonies, this thick version takes 2 teaspoons of matcha for 1 ounce (30 ml) of hot water. There is no foam, and a higher grade of matcha is required.
The matcha featured in the photo above, is from one of our favorites. Aka, Cafe Lola in Las Vegas, NV. This matcha is their “Strawberry Matcha”. Which is made of ceremonial grade matcha, and fresh strawberries. The health benefits they describe with this drink include: Rich in antioxidants, reduces cell damage, and helps reduce stress.
Along with all the recipes shared here today, don’t forget that if you want my Secret Starbuck’s Recipe…refer back to the Matcha Monday Part 2 post. I’ll also be sharing more recipe’s especially fun ones for warmer weather in the weeks to come!
With Love…XOXO S.T.Y.L.E Nation!
