Mangosteen Matcha – Nature’s Guardian Angel
The mangosteen fruit, although has a similar name, has no relationship with the well known mango fruit. The mangosteen fruit has its origins in the rich tropical regions of South East Asia where it is often used in making the delicious desserts. Unlike the mango, mangosteen turns a rich purple when it ripens. The benefits of this special fruit can be derived from its rind as well as its fleshy centre.
When taken as a tea it can be ground into a powder that is mauve in color and mixed with Matcha to add to its delicate taste and health advantages. Mangosteen Matcha with its deeply Eastern tradition can be used to grace tea parties in many western cities because it forms a tasty social drink and also because of its outstanding antioxidant properties. These include;
- An extraordinarily high concentration of xanthones which are naturally occurring antioxidants.
- Fighting resident infections and keeping the body safe from future infections.
- Reducing uncomfortable inflammations on the body that may be caused by allergies or other causes.
- Aiding the respiratory system with its antihistamine properties.
- Treating disfiguring skin illnesses such as eczema and psoriasis.
- Treating cancer tumors that have been detected early.
- Enhancing the body’s natural vitality by fighting fatigue and lethargy.
- Lowering hypertension and keeping the cardiovascular system in perfect working condition.
On top of being a social drink for all occasions, Mangosteen Matcha is a redeeming drink that should be at the bedside of any ailing person.
- Matcha + Fruits
- Immune System
- Blood Pressure
Most people think that making Matcha the traditional way is not easy. However, this is far from the truth if you know the simple secret and techniques of making Matcha. Preparing and whisking Matcha to make it frothy on the surface can be a fun and wonderful experience when serving Matcha to yourself and a visual treat when serving it to your guests.
Here is the basic way to prepare a bowl of Matcha. Be sure to view the video as well to further assist you in whisking the perfect froth for your Matcha green tea. You may need a couple tries in the beginning to make a nice creamy froth but once you get the hang of it, the satisfaction of attaining perfection will bring you joy as you relax to enjoy a nice healthy and wholesome bowl of Matcha made just by you.
- Before adding hot water to Matcha, it is recommended that Matcha is sifted using a tea strainer or a sifter to avoid clumps of Matcha from forming in the tea.
- Place about two bamboo tea scoops (1/2 to 1 tsp.) of Matcha powder in the bowl.
- Add 2 to 3 oz. of pre-boiling water to the bowl (~180F / ~80C). Boiling water may not be the most suitable for Matcha because it does not bring out the best flavor and the natural mild sweetness of the tea.
- Using the bamboo whisk: whisk briskly with the motion of making the letter "M" or "W." Simply an up and down motion will do as well. The whisking brings oxygen into the tea to create a nice frothy layer on the surface with many air bubbles. (Optional) To remove the air bubbles, simply lift the whisk slightly and lightly stroke the surface of the froth a few times until air bubbles have completely disappeared. Using soft water is best for Matcha green tea and any other Japanese green teas.
- Depending on personal preference, add more water to adjust for desired taste.
Remember to add more water only AFTER whisking.
Three Key Points
- Amount of Matcha (two scoops or 1/2 to 1 tsp)
- Amount of water (starting with 2~3oz. water)
- Temperature of water (not boiling, approx. 180F/80C)
How to Maintain Freshness of Matcha
- Keep in the refrigerator or freezer
- Keep away from any moisture and direct contact to light
- Keep away from items with strong odor
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