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Matcha Myth Busters! – Part 2

June 20, 2019


Continued from Matcha Myth Busters! – Part 1

Myth Three: Matcha is Expensive

Matcha is packed with nutrients, and drinking it can detox the body and protect it from free radicals that pollute your body. Matcha is more than just a drink: It’s a health boost. As far as most Japanese are concerned — and me too — the more you pay for your matcha, the smoother the texture and the better it will taste. As for spending more to get more nutrients, that is somewhat true but hard to prove since there hasn’t been much research on it. Matcha grades are what determine the price. There are three general grades that you can find on the general market and multiple blends/price points within each category: Ceremonial grade, premium grade, and culinary grade. You really need to taste the various grades to see which you like best. You can certainly find a matcha to fit your price point and palate. It’s a bit like wine… You can savor a vintage Bordeaux or gulp wine from a box.

Myth Four: Matcha is Hard to Make

Sure it’s ideal to have the right equipment but you don’t need a matcha preparation bowl and bamboo whisk to make a tasty cup of matcha. As long as you know the basic principle of getting the matcha powder to suspend in water, this can be done in a few different ways; including putting it in a lidded jar and shaking it like crazy! I’ve known people to make it in a blender as well as in a Nespresso Aeroccino. Starbucks adds milk and steams it to make their matcha latte… Though their matcha is a sweetened blended drink mix and not the matcha we are talking about. Without using a bamboo whisk, the froth won’t be as good; but if you are more interested in getting the taste and nutrients down your gullet, this is fine. However, if you want to use the making of matcha as a pause in your day: Go for the matcha preparation bowl and bamboo whisk. You will taste the subtle difference as your mind will be clear.  

Myth Five: All Matcha is for Drinking or Cooking

There is no harm in drinking or cooking with any grade of matcha. However, your results won’t stack up! Ceremonial-grade matcha is made with the very finest leaves and produces the most flavors within a sip. If you add milk, or eggs and flour, you will completely cover up the subtle and multiple flavor profiles. Culinary-grade matcha, on the other hand, is designed with a stronger flavor to stand up to other ingredients in your recipes. Think culinary in the kitchen and ceremonial for a sip.

Photo “Matcha” is copyright under Creative Commons Attribution 2.0 Generic License to the photographer Mike Maguire and is being posted unaltered (source)

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