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As Seen In Well Fed Man
A Health and Nutrition Blog by Mathew G. Kadey M.S., R.N. wellfedman.com

Wednesday, August 13, 2008

Matcha Green Tea Powder

Why This Product Rocks

Originally served to emperors and monks, green matcha tea is the tea used in Japanese tea ceremonies. It is now becoming more readily available for us average joe urbanites.

Traditionally, unoxidized green tea leaves are ground into a fine powder and then mixed with hot water and stirred with a bamboo whisk.

But, because this is a powder, it can sprinkled on yogurt, smoothies, cereal, ice-cream and into baked goods for a disease fighting boost.

Researchers in Colorado found that matcha tea has 137 times more epigallocatechin gallate (EGCG) - a very powerful antioxidant than other green teas. This is probably because the whole leaf is consumed rather than just an infusion brewed from leaves, as in regular green tea.

Body Benefits

Because there is no puny amount of EGCG all the health benefits of drinking green tea that has been demonstrated in research studies such as improved skin, reduced heart disease and cancer, improved metabolism and lower inflammation can likely be realized by enjoying this verdant health bomb. Click here for an excellent rundown on all things Matcha.

Who Will Dig It

Those looking for a new twist on tea time Thirtysomething avant greens

Who Will Toss It

Anyone who is satisfied paying diddlysquat for bottom-of-the-barrel big-box tea. You can get it online at www.matchasource.com.

Matcha Muffins

Not so well fed lady (a.k.a. Tabitha Ferguson) rustled up these super yummy matcha muffins. Easy to make, the hardest thing is devouring just one.

1 cup cake and pastry flour
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp salt
2 tablespoons Matcha tea powder
1/2 tsp cardamom
1 tsp ground ginger (or fresh ginger)
1 cup organic fair trade cane sugar
1 cup vegetable oil
3 eggs beaten
1 cup plain organic yogurt
1/2 cup chopped walnuts (optional)

Preheat oven to 350F.
1. Sift together flour, baking soda, salt, Matcha and spices.
2. In a large bowl, beat eggs, sugar and oil until smooth.
3. Add flour and yogurt to wet mixture 1/2 at a time and mix well.
4. Add chopped walnuts.
Spoon in to greased or paper muffin cups. Bake 18-20 min. Watch closely and remove from oven before they brown. Try serving with a citrus marmalade.