Matcha Latte

In an ongoing effort to consume less coffee (because of various not-great effects it has on me), I’ve discovered matcha. At first, I thought it was just any green tea ground up (like the gunpowder J grinds in the pestle and adds to smoothies sometimes), but after more research, have learned it’s green tea grown and processed in a very specific way. Because you are consuming the whole leaf (as opposed to just the “broth” of steeped leaves) you enjoy substantially more of the many beneficial nutrients of green tea. Some of the other positive effects (thank-you, Rebekah, for motivating me to give this yummy drink a try): improved metabolism, digestion, calmness, clarity, and concentration – no wonder this was/is the zen monks’ drink of choice!

I have not tried matcha simply whisked with hot water. My preparation of choice is a matcha latte, following this basic recipe and sweeten with a little agave. It’s surprisingly delicious in a very unique way and I do find it provides a steady stream of calm energy (Note: I used 2 tsp for a latte today and found the effects to be a bit jittery so I think 1 tsp, maybe heaping, is enough.) I love making it in a clear mug because the creamy green color is fun!

Matcha can be quite expensive. We are fortunate to have a wonderful asian market here in San Rafael (good selection including always fresh produce and Excellent customer service) that offers a 1 oz. canister, imported from Japan, for $6.99 which is a great bargain.

While I am not following a strict and elaborate method, filling the kettle, sifting the tea powder, heating and foaming the (soy) milk, waiting for the water to boil, and blending it all together is a nice time to slow down and mindfully reflect on the four basic elements of the Japanese tea ceremony:

Matcha is the tea that is used in the well-known Japanese tea ceremony which was established by Zen-master Sen-no-Rikyu in the 1570s. The ceremony follows four basic principles:

• Harmony (wa)

• Respect (kei)

• Purity (sei)

• Tranquility (jaku)