From cooking to caffeinating, Matcha’s moment is now.

So what exactly is the big deal? 3 things you should know about Matcha.

1. Caffeine Levels: Matcha is finely ground powder of specially grown and processed green tea. And because you are consuming whole leaves in matcha, you may get three times as much caffeine as a cup of steeped tea; however, this is still a fraction of the caffeine ingested in a cup of coffee (roughly 1/3 or 25 mg). Plus, because the caffeine in matcha is released over time, rather than all at once with espresso, there is no caffeine “crash”. Matcha also does not stimulate the production of cortisol, the stress hormone, so it’s a pleasant way to intake caffeine without the jitteriness. The overall combination of caffeine, antioxidants, amino acids and phytonutrients mean this delicious and vibrant drink offers you the ability to stay ‘up’ and focus for an extended period of time.

Caffeinated at the American Tea Room in Downtown LA.

2. Health Benefits: When you drink matcha you ingest the entire leaf and receive 100% of the nutrients of the leaf. This potent powdered green tea has over 100 times the antioxidants of regularly brewed green tea. And not all antioxidants are created equal. Matcha contains catechins which are the most potent and beneficial. In fact, one specific catechin called EGCg makes up 60% of the catechins in matcha which has the highest cancer fighting properties and also enables calm and concentration. Drink up!

3. Don’t sweat the technique: No need to steep matcha. Rather you will sift 1-2 tsp matcha into a bowl using a small sifter, add 2 oz hot water (just under boiling), whisk vigorously in a M/W motion until you get a slight froth. Enjoy your matcha right from the bowl!

Matcha essentials: bamboo whisk, bamboo chasaku spoon for measuring, sifter and ceremonial bowl (from Ulmer Stoneware).

For you visual learners!