I first heard of Matcha when a friend’s friend from Singapore sent her a bag of the fine, green powder. Amazon was around by now, but things like this weren’t so readily available to Americans – nor did we seem to know to look for it.
When I married a man who’s intrigued with all things Japanese, Matcha returned to my awareness, especially when we wound up living across the highway from a Japanese market where Matcha could easily be purchased for a reasonable price.
I didn’t have the equipment to make Matcha the traditional way, though, so for Christmas 2020, I asked my mother-in-law for a Matcha bowl, jar, whisk, and the other tools needed to make Matcha from scratch.
At first, I made the Matcha for fun. I love green tea and absolutely love the flavor of Matcha anything. But I soon discovered that my body loves all the antioxidants that Match provides. As I researched, I discovered that Matcha has ten times the antioxidants that regular green tea does. No wonder I feel worlds better when I have Matcha each day!
So, since this discovery, I’ve made Matcha or Matcha lattes just about every day for my husband and I. It’s strong stuff, though, so I can’t drink it first thing, unless I’m having it with food.