Matcha tea is a Japanese green tea. It seems to be a trendy new type of green tea in Toronto because of its’ potential health benefits (antioxidant and vitamins). When I was visiting Vancouver recently, a lot of cafes and coffee shops carried matcha tea and matcha lattes were commonplace on their menus.
Matcha has a grassy taste sometimes and if you’ve had Japanese green tea ice cream it is also what gives the ice cream the green tea flavour. The tea comes as a powder that needs to be whisked, shaken or frothed to make the potent matcha tea powder dilute properly in hot water.
Traditionally you use a small bamboo whisk and mix and froth it in a bowl but, I chose to get a Matcha Maker from David’s Tea with a travel mug in case I need it on the go. I personally like my matcha tea as a latte but I do occasionally have just the tea with a little bit of raw honey.
Ingredients – Matcha Latte:
- 1/2 teaspoon of Matcha Matsu David’s Tea
- 1 teaspoon raw honey
- 1/4 cup -1/3 cup of Almond Milk or Soya Milk or Milk
- 1 cup of hot water
- Put matcha tea in Matcha Maker or bowl and shake for 10-15 seconds (David’s Tea Match Maker) or froth (with whisk or electronic frother) until powder is fully mixed with water
- Add 1 teaspoon of raw honey and stir
- Add soya milk (or other milk you prefer) heated and frothed to tea
- Pour into tea cup or drink from Matcha Maker from David’s Tea
Of course, it’s a nice treat to have your matcha latte with a sweet treat like a pumpkin tart or your favourite breakfast treat to get you started in the morning. This tasty tart shown above is from Pusateri’s Fine Foods and the pumpkin tart was made by Dufflet Pastries. Perfect for a fall morning treat and it complements my morning matcha latte nicely.
My next drink recipe with matcha will be a matcha smoothie. Matcha is also a nice ingredient in a variety of baked goods.