As you know, tea is an ingredient that’s just as great for fighting cellulite as it is for staying in shape. Green tea, white tea, black tea… these names are probably familiar to you, but have you heard of matcha tea? Originally from China, this tea is hugely popular across Asia and is gradually making its way into our lives. Today, we’re exploring its benefits, the best way to prepare it, and 2 recipes to cook with it.
What is matcha tea?
Matcha tea comes in the form of a fine green powder. This powder is made from dried tea leaves that are ground between stones. You may find matcha in the tea or organic products aisle of your supermarket, or you can pick it up at a health food store.
Once opened, it’s best to store your matcha in the fridge in an airtight container. It will keep for 3 to 4 weeks at most — beyond that, it starts to lose many of its beneficial properties.
What are the benefits of matcha?
Matcha tea has all the benefits of regular tea — and then some. Because it comes in powder form, we actually ingest the whole tea leaf, unlike with traditional teas where we simply steep them. This means we can make the most of all its properties. Here are some of its remarkable qualities:
- By boosting metabolism, matcha may help burn more fat, supporting a slimmer silhouette and helping to reduce the appearance of cellulite.
- A single cup of matcha contains as many antioxidants as 3 cups of regular green tea! Antioxidants are known for neutralising free radicals, helping to protect your tissues and cells from ageing.
- Matcha tea contains phytoestrogens, which may help ease symptoms linked to hormonal imbalances, such as water-retention cellulite!
- Matcha’s high chlorophyll content gives it impressive detoxifying properties. It supports the elimination of toxins and stored fluids, which are partly responsible for cellulite and water retention.
- The catechins found in matcha may help reduce inflammation and support better cell renewal.
- Regular matcha consumption may help regulate cholesterol levels and prevent blood sugar spikes — the culprits behind cravings and energy crashes.
- The theanine and magnesium in matcha are also excellent natural allies against stress.
Good to know: that said, be careful not to overdo it! The recommended amount is a maximum of 2 cups per day. Keep in mind that one cup of matcha is equivalent to 3 cups of regular green tea.
How do you prepare matcha tea?
To prepare matcha the Japanese way — as the world’s biggest matcha enthusiasts do — you’ll need matcha powder, of course, but also a small ceramic bowl and a special matcha whisk.
- Bring water to the boil, then let it cool for 4 to 5 minutes until it reaches 80°C.
- Pour some hot water into your bowl, leave it for a moment, then discard it. Your bowl should now be warm.
- Add one teaspoon of matcha to the bowl, then gently pour in 70ml of water.
- Using the whisk, mix vigorously for about 1 minute, making “W”-shaped movements.
Your tea is ready when it’s covered in a light foam!
2 surprising matcha tea recipes
You now know that matcha is an ingredient with incredible properties — just as good for maintaining your figure and reducing cellulite as it is for your overall wellbeing. Matcha is often enjoyed as a hot drink, like a classic tea. But to make the most of all its benefits, you can also incorporate it into all kinds of recipes. We’ve picked out 2 healthy and indulgent recipes for you… Ready to give them a try?
Floating islands with matcha tea
Serves 2
Ingredients
- 1 tsp matcha tea
- 2 eggs
- 250ml almond milk
- 1 tbsp cornstarch
- 1 handful of dark chocolate chips
- 1 tbsp honey
Method
- Pour the milk into a saucepan and heat over a low flame.
- Separate the egg whites from the yolks and add the yolks to the saucepan. Whisk together.
- Add the cornstarch and matcha. Stir again until the cream thickens to the right consistency.
- Divide the cream between 2 ramekins and leave to cool.
- Meanwhile, whisk the egg whites to stiff peaks, then cook them in a microwave-safe dish for 2 x 20 seconds (check they are cooked through).
- Place the egg whites on top of the matcha cream, then drizzle with a little honey and scatter over a few dark chocolate chips. Enjoy immediately!
Light almond and matcha cake
Serves 6
Ingredients
- 2 tsp matcha tea
- 125g cornstarch
- 1 tsp baking powder
- 2 eggs
- 1 small glass of milk of your choice
- 2 tbsp honey
- 50g ground almonds
- 1 unsweetened apple sauce
- 1 pinch of salt
Method
- Preheat your oven to 180°C.
- In a mixing bowl, combine the cornstarch, baking powder and matcha.
- Add the eggs and mix again.
- Add the honey, milk, ground almonds, apple sauce and salt. Mix well.
- Pour the batter into a non-stick tin and bake for around 30 minutes. Check it’s done by inserting a knife into the centre.
- Leave to cool, then enjoy this cake with a lovely cup of tea!
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