Matcha

Matcha tea (green tea):

Matcha (i.e., ground tea) is produced in Japan and China. Matcha is the finest type of tea in Japan and China. Matcha tea has such an intense green color because it contains high levels of catechins, carotene, and vitamins A, B, C, and E. To prepare it, you need a bamboo whisk (chasen), a matcha bowl (chawan), a bamboo spoon, and a tea water thermometer.

Boil fresh water, allow the water to cool to approx. 80°C (check with a tea water thermometer) and, if necessary, pour the water into another container twice. Add 1 g of matcha (equivalent to 2 bamboo spoons) to the matcha bowl. (“If there are lumps in the matcha powder, do not add hot water yet, but first add a little cold water and mix it carefully with the matcha powder using the chasen. Please use only as little cold water as necessary to whip the powder into a creamy paste.”)

If there are no lumps in the matcha powder, add 1 g of matcha (approx. 2 bamboo spoons full) to the matcha bowl, pour approx. 70-100 ml of 80°C hot water over the powder and whisk with the chasen for approx. 15-30 seconds until the tea is frothy. The stirring motion should be in the shape of the letter “M.” The chasen should never touch the bottom of the bowl.  When the surface of the matcha tea looks creamy and is covered with a creamy foam with many small bubbles, your matcha tea is ready to serve.

Information about mate tea:
Mate tea is a stimulating infusion made from the dried leaves and twigs of the mate shrub ((Ilex) (paraguariensis)) from South America. It has a spicy, tart, earthy flavor and a stimulating effect due to its high caffeine, theobromine, and theophylline content, which lasts longer than coffee. It is traditionally drunk from a calabash gourd with a metal straw (bombilla), but is also available in tea bags or flavored varieties.