If you love matcha and are looking for ways to get creative with its preparation, I have the right recipe! This recipe will also satisfy someone who is not a big fan of a matcha taste but doesn’t want to miss out on its health benefits.
I discovered this drink at the famous “ART Market” on the hippie island of Thailand, Koh Phangan. It was a love from the first sip, so I couldn’t wait to recreate it at home
Matcha is green tea made from whole, powdered tea leaves. It has a distinctive savoury, umami taste, with its bitterness and astringency from the catechins and sweetness from the amino acid L-Theanine.
Catechins in matcha act as antioxidants, helping stabilise harmful free radicals. Free radicals can damage cells causing chronic disease and rapid ageing. The most researched catechin in matcha is known as epigallocatechin-3-gallate (EGCG).
EGCG has been linked to cancer prevention because it can protect cells from DNA damage, activate detoxification enzymes that inhibit tumour growth, and promote cancer cell destruction. Catechins in matcha may also protect the skin against UV radiation, reducing one’s risk of skin cancer.
L-Theanine in matcha also works as an antioxidant and provides neuromodulating effects, helping to increase the production of happy hormones dopamine and serotonin. In addition, L-Theanine helps to slow down the release of caffeine in matcha, helping to avoid jitters and anxiety while increasing alertness and improving sleep.
Learn more about antioxidants here
The tea has an earthy flavour and blends well with various plant-based milk, especially soy and oat. This recipe won’t use any milk, which is perfect for someone looking for a more refreshing option.
Ingredients are simple: matcha, soda water, fresh mint, lime and honey (or any other natural sweetener).
Mint and lime mask the bitterness of matcha while providing you with various nutrients and antioxidants. Mint also betters digestion, thanks to its calming effects on the gastrointestinal tract. This drink will keep you refreshed and alert without causing stomach discomfort, unlike some types of milk.
Try it for yourself!
Matcha Mint Lime Cooler
- 1 Tea bowl
- 1 Bamboo whisk
- 1 Wooden spoon
- 1 Mortar
- 1 Pestle
- 1 Cocktail shaker Optional
- 2 tsp matcha powder
- 60 ml water 80 degress
- 1/2 tsp honey
- 1 lime
- 100 ml soda water
- 1 bunch mint fresh
- 1/2 cup ice
- Heat filtered water to approx 80°c.
- Add enough hot water to fill a little under half the bowl. Use a whisk in an M or Z shape to mix matcha with water until smooth and foamy.
- If you don’t have a whisk, use a milk frother or a cocktail shaker.
With a shaker:
- Mix mint and honey paste with matcha and lime juice using a cocktail shaker. Just add some ice (and some water if needed) and shake vigorously. Divide between glasses filled with more ice and top with soda water.
Without a shaker:
- Add mint leaves and honey to a mortar, then gently muddle them together using a muddler (pestle).
- Prepare a glass with ice.
- Add mint and honey paste into a glass, followed by matcha and lime juice.
- Pour soda water and use a straw to mix all the ingredients. Enjoy!