Matcha from Shizuoka prefecture grown to organic standards is blended with Vietnamese organic turmeric to create this spicy, invigorating drink. Matcha’s amino acid, chlorophyll and catechin profile become an anti-inflammatory powerhouse when combined with Turmeric’s phytonutrients. The most evident of these is curcumin which has studies showing its anti-inflammatory and antioxidant effects.
To make curcumin more easily absorbable, add a couple of twists of black pepper, half a teaspoon of coconut oil or MCT oil; or alternatively a matcha latte with any milk and black pepper on top.
As the flavour of matcha with turmeric is strong, less than a gram (0.7) is needed per 70ml of hot water. Usually, it is measured with a matcha spoon (chashaku 茶杓) into a bowl (chawan 茶碗). Very warm water (around 70°C) is then added and briskly mixed with a matcha whisk (chasen 茶筅) until frothy. Alternatively you can use any vessel and whisk or even a drinks shaker; the important point is to properly mix the water and powder completely.
As with standard Matcha, this powder mix is delicate and should be stored in its packet, away from strong smells and light to keep its flavour, freshness and also its nutrients don’t degrade.