Matcha Green Tea, Oh How I LOVE Thee!

True teas all stem from the same plant, Camellia sinensis. They become green, black, or other types of tea depending upon how they are cured and handled. (Herbal teas do not contain tea leaves and are rather, infusions.) Right after tea is picked the leaves begin to oxidize, but with Japanese green teas this process is stopped with a steaming and rubbing technique.

This practice preserves the bright green of its chlorophyll and all of its beneficial antioxidants, such as tannins, flavonoids, and epigallocatechins (EGCG). These antioxidants are collectively referred to as ‘catechins’ and they account for 40% of green tea’s dry weight.

Researchers report that taking green tea with a slice of citrus further enhances its antioxidant benefits, while drinking it with milk diminishes them. They also discovered that L-theanine, a nonessential, non-protein amino acid in green tea, which is largely responsible for its unique flavor, enhances learning ability, induces relaxation, and inhibits caffeine stimulation. Green tea also facilitates metabolism of body fat, safely aiding in weight management.

I have been loving matcha green tea nearly every morning since 2008. Dr. Mercola says:

“In 2005 scientists found that epigallocatechin-3-gallate (EGCG), a catechin polyphenol and a major antioxidant in green tea, decreases production of the protein beta-amyloid, which is related to Alzheimer’s and can accumulate abnormally in your brain, leading to nerve damage and memory loss. I prefer matcha green tea because matcha tea is actually the entire ground tea leaf, it may contain over 100 times the EGCG provided from regular brewed green tea.

Matcha Set

Matcha Set

Preparing matcha requires sifting & whisking. Look at the above photo and see the tin of matcha, the whisk on a blue holder, the long bamboo scooper and the sifter leaning on one of the two tea bowls. You can see a little pile of the emerald green matcha powder by the bowls.


While matcha is the green tea used in long, formal Japanese tea ceremonies, preparing daily matcha is easy & quick.

I prepare my matcha in a 3 cup measuring pitcher (and use it like a big mug) by scooping two heaping scoops of the matcha powder with the bamboo scoop into the sifter over my pitcher. I use the backside of the scoop to sift the powder through the sifter and into the pitcher. This makes the power super-fine so that it blends thoroughly and suspends in the hot water.

Then I pour already heated water from my tea kettle into the pitcher about 1 cup full, then I use the whisk to well blend the matcha into the water and froth the top. I then fill the remainder of my pitcher with hot water.

I order 3 tins of Organic Morning Matcha every other month and drink the 3 cup pitcher of matcha almost every morning (unless I’m out of town).

You can learn all about the history, extensive nutritional benefits, varied techniques, matcha tea grades and all the delightful accessories at

Here’s how I make matcha:

Carla Golden is a vegan nutritionist and a massage therapist in private practice specializing in therapeutic essential oils. With a Bachelor of Science degree in Holistic Health & Healing, she enjoys helping others discover the benefits and liberation inherent in a whole food, plant-based vegan diet. The Vegan Key™ is her newest online nutrition program based on tried and true methods which foster performance, vitality, and purpose. Join Carla in person at a Palmetto Plant Eaters Club meeting!

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