When things get crazy, I feel the need to grasp. I thrust my hands into the murky and slippery unknown and fumble for anything solid that I can hold on to while the world around me spins. The things I’ve depended on during these times over the years have varied greatly, from people to books to habits to albums to thoughts to places. I’m sure there were others. This time it was an iced matcha latte. It feels kind of weird to say that, ha, but it’s true. As soon as it warmed up (somewhat) permanently here in the Willamette Valley, I got a jar of my favorite Matcha powder and had at least one of these refreshing jars of icy goodness for about two weeks straight! I couldn’t get enough, and I bet you won’t be able to either.
A couple of cool Matcha facts:
- Like regular green tea, Matcha is rich in antioxidants called polyphenols, which boost metabolism, support healthy blood sugar levels, strengthen the immune system, and protect cells from oxidative stress. And because Matcha is highly concentrated (the powder is made from fine-grinding young green tea leaves), you get a super dose of antioxidants from each cup!
- Matcha is high in L-theanine, an amino acid that promotes relaxation by stimulating the production of alpha waves in the brain. Combined with Matcha’s naturally occurring caffeine, this makes for a wonderful early afternoon pick-me-up.
- It’s absolutely delicious, y’all. That’s a fact.
I like to drink Matcha hot in the fall and winter (and in my icy office) as well, but it tastes different. When enjoying it hot, you’re much more likely to pick up the natural ocean-y flavor. And I personally find it a bit more difficult to fully dissolve Matcha powder in a hot preparation, so I’m likely to get a mouthful of powder at the bottom of my cup. Yuck. But cold brewed Matcha has this perfectly smooth, balanced taste that I deeply love. An iced matcha latte is a unique and surprisingly healthy drink, and one of the treats I look forward to enjoying every summer!