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“Since I am trying to learn a lot about matcha, I had my daughter pick up something at Whole Foods called Sweet Matcha by Rishi. We don’t have it around here. It was really good made as a cold...” Read full tasting note
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Celebrated for centuries in the Japanese Tea Ceremony, Matcha is a Japanese tea made from powdered green tea. Rich in nutrients, antioxidants , fiber and chlorophyll, one cup of matcha is equal to 10 cups of brewed green tea in terms of nutritional value, because you are ingesting the entire leaf as opposed to just drinking just the brewed water. Matcha has a smooth, creamy, vegetal flavor and a beautiful chartreuse color. Its uses in baked goods, lattes and smoothies are gaining popularity – not only for its unique flavor, but for the naturally occurring vitamins and super high antioxidant benefits it has. Traditionally whisked with hot water, making the perfect cup of Matcha is a skill, indeed. But making a good cup of Matcha isn’t as difficult. First, heat some water just to boiling and soak the Matcha whisk in it. This allows the water to cool down to around 170 degrees, but also warms the whisk and makes it more supple in advance. Use 1/2 teaspoon of Matcha powder for 8 ounces of tea. Put the Matcha powder into the cup and then add the water. Whisk the mixture with a quick stroke and continue whisking until the Matcha has froth all over the surface. Don’t skimp on the whisking or the tea will be too gritty.
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Since I am trying to learn a lot about matcha, I had my daughter pick up something at Whole Foods called Sweet Matcha by Rishi. We don’t have it around here. It was really good made as a cold latte, but expensive (to me) all though it is cheaper than buying at SBucks. The bag was $10 and it makes 9 or 10 lattes, but only eight ounce ones. I usually make at least sixteen ounces!
I decided to try my hand at an instant latte mix using my Olive Nation matcha. I compared the calories per serving of the mix with calorie count on different types of sugar and came up with what I thought would be a good proportion. I decided on one part matcha powder to five parts sugar to replicate their calorie count and sweetness level. Of course, if you want it less sweet you can add less sugar and then use less than a tablespoon in your drink.
I am rather pleased, though there is one thing I would change. Rishi says they use milled cane sugar. I wasn’t sure what that meant but I went with confectioners sugar thinking it needed to be very fine to dissolve quickly. I think next time I will use my raw cane sugar from Whole Foods, and I may pulse it in my grinder before mixing it in.
It was a fun experiment, pretty successful since I have been enjoying these easy peasy lattes almost every day, and I think I came out way cheaper than buying another Rishi Sweet Matcha!
