Matcha tea is a powdered green tea that has been consumed in Japan for 900 years. Buddhist monks call it the elixir of life, and drink it before meditating.
The tea from which matcha is made is harvested only once a year. The leaves grow in the shade, hidden from the sun, which significantly increases the content of chlorophyll and amino acids in tea.
Matcha belongs to one of the most useful types of tea. Its composition includes vitamins and microelements, which increases immunity, improves brain activity, and slows down the aging process of the body. It is useful for the prevention of cardiovascular diseases, reduces the level of cholesterol in the blood, prevents the formation of stones in the kidney and gall bladder. Matcha tea is one of the most powerful antioxidants in nature.
There are two methods of preparing matcha, strong and mild.
To prepare strong matcha, you need a dry warming dish, 4 g of powder, 50 ml of water. Mix slowly with a special “whisk” so that the mixture is thick and viscous.
To prepare light matcha, you need to put 2 g of powder in a warm cup and mix well with 200 ml of water. The tincture has a sharp bitter taste.