get a bamboo whisk and a large bowl cause I am taking you back to where it all began.. the 7th century, the Tang Dynasty in China, when they started to steam tea leaves and formed them into bricks. to prepare, they had to roast and pulverize the leaves, the powder they would mix with water and a pinch of salt.
fast forward to modern times. matcha is or was a hype food. I am still obsessing over it. tea, brownies, latte or a facial mask.. you name it. I’ve tried it.
biggest guilty pleasure is matcha strawberry tea with boba (those squishy balls made from tapioca starch that comes from the cassava root, at the bottom of your cup that shoot into your throat every 2-3 sips), from Chun Amsterdam. but at home I enjoy making a matcha latte with sweetened almond milk.
matcha has a lot of healthy benefits, like boosting your metabolism, relaxing your body, lowers your cholesterol and it detoxifies.
while baking, just add a table spoon of matcha to your flour and watch your “basic” brownie turn into an eye catching dessert. also add a tea spoon of matcha to your warm milk, a bit of honey and voila, there’s your matcha latte.
