06/11/2019
📖 To make a warm emerald infusion, place a teaspoon of matcha powder into a bowl or mug and pour in 2 to 3 ounces filtered water brought to just under a boil. Using boiling water will bring out bitter flavors. Whisk briskly (ideally with a bamboo whisk), until frothy and then add as much additional steamy water as desired. A matcha latte habit is OK, but ideally you want to also consume some of your matcha sans milk, since there is research showing that both milk proteins like casein and milk fat globules may bind tea antioxidants and make them less useful to us. (A dairy-free green smoothie is a great option.) And be aware that some lattes are made with very little matcha and can include hidden sugary ingredients like flavored plant milk or syrups that will cancel out some of the health benefits.
📖 In addition to sipping matcha as a straight-up tea or a trendy latte, there’s no shortage of creative uses for the powder: Add it to pancake, muffin or cookie batter, blend into post-run smoothies, whisk into salad dressings, use it as part of a rub for poultry, make green popsicles, or try it as a topping for popcorn.
📖 Save more expensive, higher-grade matcha, often labeled “ceremonial grade” (and hails from the youngest, most delicate tea leaves), for drinking and use lesser “culinary” grades for food preparation purposes.
PT: ITN
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