Red Matcha is an interesting, and caffeine free, spin on traditional Matcha. Made from stone ground African Rooibos leaves, this vibrantly rust-red powder makes for an equally vibrant drink. The aroma is very sweet and woody, with notes of caramel, hay, and sumac, it has a sharpness to it that is refreshing. Once the Matcha is mixed with water the sharpness fades and is replaced with a mellow woodiness that is similar to fresh bamboo, there is also a distinct caramel sweetness that lingers.
If you are preparing this Matcha traditionally, it has a beautiful foam with the color being reminiscent of a sunset. The taste is sweet, like caramel but with an extra creaminess and a touch of honey. There is also the expected woodiness, it is subtle and smooth. As with non-powdered Rooibos, there is a dry mouthfeel, but it is smoother. It is hard to believe, but as the Matcha cools it becomes even sweeter with stronger honey notes.
As a latte, Red Matcha is nothing short of dessert! There is no need for sugar in this naturally sweet latte. The notes of caramel, honey, and hay come through very clear and blend perfectly with milk’s creaminess. There is a slight hint of woodiness that adds a down-to-earth feel to this colorful latte.
- Immune System
- Blood Pressure
Pure Matcha powder from rooibos leaves,Red Powder.
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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