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Matcha is the finely powdered leaves of Camellia sinensis plant. The tradition of consuming powdered teas began with Chinese Zen Buddhist monks over 900 years ago. This origin is why you may know matcha consumption as a ceremonial and meditative event, often utilizing customary tools and step by step processes.
The popularity of powdered tea declined in popularity in China, but never in Japan.
Everyone always wants to know where i get my matcha powder: I use superior grade matcha grown in the Nishio region of Japan. It is grown in the shade which causes an overproduction of chlorophyll which gives us that beautiful green. Shade growing also encourages higher production of coveted theanine (more on that later).
The leaves of my matcha are handpicked, the stems and veins removed, and then the leaves are ground. Many companies use electronic machines now, but my matcha is still carefully stone ground the traditional way- on artisanal granite mills- to the size of 5-10 microns (aka very very small). Drinking the entire leaf in this way has numerous healthful benefits for your sweet bod.
Matcha contains a potent dose of amino acids, antioxidants, vitamins, minerals, chlorophyll and fiber.
Matcha famously contains the rare amino acid L-theanine. L-theanine is an anxiolytic substance, meaning it works to reduce anxiety. Valerian is also an anxiolytic but with sedative effects. What’s amazing about L-theanine is that it quickly enters the blood stream, crosses the blood brain barrier and pushes the brain into EEG waves (associated with relaxation) and nearly instantly gets to work on lowering stress and promoting relaxation by modulating inhibitory neurotransmitters, dopamine and serotonin production, ALL without sedation. L-theanine lowers cortisol production which enhances your memory, it promotes focus and may even improve accuracy rates when performing your tasks.
Matcha also contains the powerful antioxidant EGCG which literally protects your cells from the damage of oxidative stress and suppresses the activity of inflammatory chemicals in your body. All of this combined with the naturally present caffeine makes matcha an excellent stimulating morning beverage or a gentle afternoon pick-me-up.
Matcha purists may want to stop here, lest you find my matcha mix an adulteration.
While the benefits of high quality matcha or seemingly endless and contain multitudes beyond what i could reasonably display for you today, i had a vision that combined matcha with: some natural vanilla extract (because truly i just love vanilla with matcha so so match); coconut milk powder to supply healthy fats which your brain absolutely requires to function properly and because our society encourages low fat diets, criminalizes things like butter, or supplies foods cooked in literally toxic fatseven in the nicest of restaurants, we often are in short supply; Moringa leaf powder, a nutrient, vitamin, mineral and antioxidant packed powerhouse; Ashwagandha, an adaptogen that reduces inflammation, works to decrease stress, promotes stamina and wellness in the body and may help regulate hormones; astragalus, another adaptogen thathelps to build resilience and immunity in the body by strengthening the upper respiratory system, reducing inflammation and acting as an antioxidant; lion’s mane mushroom extract, a functional mushroom that contains powerful antioxidants and polysaccharides that work to strengthen the immune system, increase cognitive function, stimulate the growth of new nerve cells, promotes the growth of new brain cells, may guard against Dementia, and may even protect your brain from damage caused by the disease Alzheimer’s (there’s more to lions mane, including significant anti-cancer evidence).
The simple act of preparing my morning cup is ceremony enough for me. In fact, without detracting from the power of ceremony, the pious mentality that something like matcha can only be consumed a certain way, with special utensils and precious rules and processes goes AGAINST my spiritual beliefs which essentially boil down to all things should be accessible to all people and no gatekeeping is allowed.
So the way i prepare my matcha is simply scooping into my mug, splashing with freshly boiled water and stirring vigorously to aerate, adding some honey then filling up the rest of the way with water and topping with the fattiest, organic est, most regeneratively farmed milk in my fridge. Hot tip- if you’re feeling really sassy, replace the honey with sweetened condensed milk... you’re welcome.
