The first tea I fell in love with was green tea. Without knowing its incredible benefits, I was blown away with how it took away my bloating. I didn’t know my bloating could “Go away.” I was 13 years old when I had my first green tea experience, and it is really what catapulted me into my love for tea, and my fascination with medicinal healing agents for the body. For years, it was all I drank, and actually inspired me to work for Teavana in 2007. It was my first job, and I was in LOVE with tea all day, every day! It was an educational experience in itself, and my coworkers were THE BEST!
When my tea exploration began, my taste buds ventured in many directions, eventually leading to coffee.
Every now and then I go through these cycles of going without coffee for long periods of time, and then dabbling back into the coffee world for a few months at a time.
Throughout the times of not drinking coffee, I’ve found some great alternatives to satisfy the desire of wanting a warm morning cup, along with something to wake me up to the alert level I need to be at.
There have been many coffee alternatives that I’ve fallen in love with like Chawanaprash, dandelion tea, and now I’m back into my Green Tea. However, this time, it’s in its ground form, matcha 🙂
I’m typically not a fan of latte’s since most seem to be made with a heavy, thick, sugary liquid base. Most often, they are too sweet for my liking.
A few weeks ago, I got my hands on some matcha, in efforts to introduce another alternative for a warm cup of waking comfort in the morning 🙂
I had originally tried drinking matcha with just hot water. That didn’t go very well, and was much too bitter for my enjoyment.
Then it came to me… an oat milk matcha latte? I love making oat milk, it’s nutritious for the body, its not loaded with sugar, and I felt confident that it would blend well with my new matcha.
I gave it all a whirl in the blender, put the green foam to my taste buds, and my brain lit up with pure satisfaction 🙂 It turned out to be a great success, and now it’s my automatic “go to” whenever I’m needing a little pick me up away from the coffee world.
What is so special about matcha versus drinking green tea?
- Is packed with antioxidants including the powerful EGCg
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Calms the mind and relaxes the body
- Is rich in fiber, chlorophyll and vitamins
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Prevents disease
- Lowers cholesterol and blood sugar
Unlike traditional green tea, matcha preparation involves covering the tea plants with shade cloths before they’re harvested. This triggers the growth of leaves with better flavor and texture, which are hand selected, steamed briefly to stop fermentation, then dried and aged in cold storage, which deepens the flavor. The dried leaves are then stone-ground into a fine powder.
Because matcha is made from high-quality tea, and the whole leaves are ingested, it’s a more potent source of nutrients than steeped green tea. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphenols, which have been tied to protection against heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction, and anti-aging. Another polyphenol in matcha called EGCG has been shown in research to boost metabolism, and slow or halt the growth of cancer cells.
According to the National Cancer Institute (NCI), the catechins in matcha green tea (EGCG, EGC, ECG, and EC) are so powerful that it is believed that they may actually help prevent cancer. (1) While it might seem outrageous that regularly drinking something as common as green tea can put you at a lesser risk, it’s not that far-fetched. The NCI provides the following explanation:
- The chemicals in green tea, especially EGCG and ECG, have substantial free radical scavenging capability. They have also been proven clinically to protect cells from DNA damage caused by reactive oxygen species.
- Tea polyphenols have been shown to inhibit tumor cell development and induce apoptosis (cancer cell destruction) in laboratory and animal studies.
- The catechins in green tea activate detoxification enzymes, such as glutathione S-transferase and quinone reductase. These enzymes are praised for preventing tumor growth.
- Lastly, research has revealed two additional findings. The catechins in green tea not only protect against damage caused by ultraviolet (UV) B radiation, but also they can improve immune system function.
After all of these incredible nutritional benefits, how could you not consider the “matcha experience?”
1 Tsp Matcha
1 Tsp Xylitol or Raw Honey
12 oz hot purified water
3 oz plant based milk of choice (Oat milk or coconut milk / cream)
Boil your water, then pour it into your blender or french press.
Add matcha, plant based milk of choice, Xylitol (or raw honey), and a dash of cinnamon.
Blend, or froth in French press.
Pour and serve in your favorite mug 🙂
To use oat milk as your plant based milk of choice, click here for how to make it 🙂
If using coconut milk, you’ll need to use a clean company like Native Forest for canned coconut. They seem to be the cleanest available, and use a BPA Free lining.
Simply blend the coconut contents from the can with about 6 oz of water to liquify it a bit. Use less water if you want it super thick and creamy.
You can make enough to store in your fridge for the week 🙂 Just store it in a glass jar.
Make sure there are no clumps in your latte
This is definitely not the traditional way to drink matcha. However, to accommodate those that live a quick moving lifestyle, this will do!
Drink up and ignite your calming productivity!
To view whole oat milk recipe, click the link!
For more information regarding filtered water and the system I’ve been using for the past year for drinking, food prepping, and cooking, find out more here!