I have a confession to make: For many years I have been a complete lover and addict of coffee. Love the smell, taste, and the energy boost I get from it!
I’ve been drinking coffee since high school, with my palate becoming more refined over the years and graduating to only good quality french press coffee or espresso.
The only time I ever gave up coffee for a long period of time was when I found out I was pregnant.
Well, I once gave up coffee for my baby and now I gave it up for me! Here’s why:
I knew that I was burning out my adrenals, I knew that it was making my body acidic. I knew this for quite some time, but I kept pushing that instinct aside because hec what’s a woman supposed to do without her morning cup of coffee!
Nevertheless, I woke up one morning and decided, today is the day. I am done with my coffee dependency. But I have my rituals and I like to sip on something warm in the morning as I check my emails, so I decided I would give Matcha tea a try. I have never been a fan of regular green tea, so I was skeptical, but the health benefits of Matcha are pretty outstanding, so I went for it.
Before you hear my verdict, let me tell you a bit more about this “magic tea” called Matcha. I hope you’ll be so impressed you’ll be rushing to the store to get your own package of olive-green powder.
Matcha tea is a specially prepared bright green colored, green tea powder. It originated in China in the 9th century but has been predominant in Japan for over 900 years.
It is unique in the way that it is cultivated and processed, which is meticulous and is extensive.
It is prepared from the leaf called trencha, which is grown is grown in protected shaded areas. This is a very important step to slowing growth, resulting in tea leaves with increased chlorophyll and amino acid content. Handpicked young leaves are also gently steamed to decrease oxidation and preserve nutrients. Leaves are then finely milled by granite stone mills to produce the beautiful green powder we then consume. Unlike regular tea, we then consume the whole tea leaf, rather than discarding the leaves.
The shading process, also allows theanine and caffeine to be produced in the plant. Caffeine, of course, is well known to boost energy and metabolism. Theanine, on the other hand, is an amino acid that attributes to the calming properties of Matcha tea. So with the balance of both caffeine and theanine, you are left with a beverage that both produces energy and a calming effect on the body. There’s a reason Buddhist monks honored Matcha for it’s ability to higher concentration and boost metabolism!
Matcha tea is loaded with antioxidants and polyphenols, which have an anti-aging effect and are known to protect against heart disease and cancer, high blood pressure, and result in better blood sugar regulation. In fact, studies have shown that it contains the highest concentration of epigallocatechin gallate, a powerful antioxidant, which protect the body from inflammation.
Matcha is also well known for its ability to boost metabolism and therefore aid with weight loss, balance your pH and alkaline, and improve alertness. And if that’s not enough, it also contains small amounts of vitamins such as vitamin A, vitamin C, vitamin B-Complex, vitamin E, vitamin K, and trace minerals.
So, is my verdict a positive one? You bet!
Matcha tea allowed me to give up my coffee addiction without a headache typically associated with caffeine withdrawal. It also makes me feel much less acidic, my body more hydrated, my skin looks nicer and it tastes great!
I enjoy a Matcha latte, but can also add it to desserts, smoothies or soups.
If you’re ready to try a switch to your morning coffee ritual, try this recipe to make your own dairy free Matcha Tea Latte.
Coconut Milk Creamer:
- 1 can Organic Coconut Milk (I use Native Forest BPA Free)
- Pinch sea salt
- 2-4 tbsp Great Lakes Collagen Hydrolysate
Place coconut milk in a small saucepan over med heat. Add salt and whisk to incorporate as it heats.
Simmer for 5 min. Add Collagen and mix well.
Remove from heat and allow to cool before placing in a glass jar for use throughout the week.
Matcha Tea Latte:
- ½ tsp organic matcha tea powder
- 100 ml of boiling water (95℃)
- Bamboo whisk
- Small glass or ceramic bowl
- ½ tsp raw honey
- ¼ cup Coconut Milk Creamer, warmed
Place matcha in a bowl. Add boiling water and whisk vigorously until frothy on top.
Top with warm coconut milk creamer and honey. Whisk once again.
To your health!