I know I know.
I make a lot of beverages in the style of Dave Asprey’s Bulletproof goodness. Guilty. When something is good and works, why wouldn’t I? The Bulletproof -style drinks I make add more energy to my day, fuel my brain and body, are quickly made, and they get me through the early part of my morning.
- XOCO Bulletproof Mocha – a properly balanced coffee elixir
- Mushroom Coffee
- Turmeric Essential Oil Bulletproof Coffee with Protein
- Bulletproof Coffee Shake Ice Cubes
- Golden Coffee
- Coffee Shake
Today, I’m sharing an organic matcha tea that is created Bulletproof -style. Matcha tea is green tea, where the leaves are ground and consumed whole. It’s a beautiful drink, and the lush color reminds me of my recent trip to Kauai (more on that another day).
Tea is liquid wisdom.
Matcha is the Japanese tea ceremony beverage. I’ve been drawn to organic matcha for many months now, and I did a lot of research before selecting the brand I chose. I felt the highest quality would be from Yuuki-Cha because of their standards and my ability to pinpoint from exactly what region of Japan I wanted my organic matcha. This company addressed potential issues of Fukushima Daichi radiation and shared a helpful map to assist my selection. I trust them as a result.
When I bought my matcha I ordered small sizes and chose two (each hailing from a different place in Japan). I opted not to get the whisk or special drinking bowl because, honestly, I didn’t know if I’d like it so why invest in all of that. Matcha has a reputation where sometimes it’s grassy in flavor, which I’m not craving.
I was elated with the result of the Organic Yame Matcha. My first sip I knew I’d be drinking matcha for the rest of my life, and I didn’t even make it the classic way with the bamboo whisk since I didn’t buy those (yet). Instead, I heated my spring water on my induction hot plate, used an instant read thermometer to achieve 175 degrees F, poured the hot water into my blender, added the Organic Yame Matcha, and blended it. I’m eager to try the whisk, being all proper about it, as I yearn to experience “the froth of green jade.”
I haven’t tried my Kirishima matcha yet, but have confidence it’ll be bliss. UPDATE: I just tried the Organic Kirishima Matcha and it’s fabulous. I heated my spring water to 175 degrees F and then blended the hot water with 1/2 teaspoon of the matcha powder. AWESOME.
I chose to start basic by drinking the matcha plain, as in hot water and matcha to see if I liked the flavor. As noted above, it was wonderful. That said, I knew there were plenty of options for making matcha tasty in the event of grassiness. For example, I knew I could soften the matcha by making it Bulletproof with grass-fed butter and Brain Octane MCT oil. I also have some wonderful stevia extract in my arsenal. And, I knew I could always add it to my green smoothie in the event that drinking it as a tea wasn’t awesome.
Oh, and drinking matcha green tea iced can help make it more refreshing and less grass-like. I simply blended my spring water (175 degrees F) with 1 teaspoon organic green matcha tea. Then, I poured it over ice.