This is the first entry in my Summer Lemonade Series!
Matcha is the ground whole tea (Camellia sinensis) leaf. The plant is shade grown for a minimum of 20 days. The shading increases chlorophyll and L-theanine content. In animal studies, L-theanine has been shown to cross the blood-brain barrier and increase alpha waves in the brain. These alpha waves produce a relaxed but alert state. It is theorized that the caffeine in match works synergistically with L-theanine to produce a focused state without the jitteriness that caffeine alone often causes.
There are different grades of matcha with Ceremonial Grade being the highest quality. It's best to purchase the highest quality matcha that you can afford.
Recipe for one quart of matcha lemonade:
4 tablespoons freshly squeezed lemon juice
2-3 tsp matcha powder (sifted and dissolved in a few tablespoons of warm water)
simple syrup (to taste)
In a quart pitcher, stir together the lemon juice and dissolved matcha powder.
Add enough water to almost fill the pitcher.
Add simple syrup to taste. (I used a little over 1/4 cup.)
Mix well and serve over ice.