Green tea is a staple in my household, having had it each night alongside my mother’s Japanese cooking. But recently, I’ve been experimenting with rosemary, and I started using it to make teas. So why not combine my two favorite teas?
Rosemary is an herb that’s rich in vitamin A, C, folic acid and iron. For the top 10 benefits of matcha, refer back to the matcha granola bar post. Together, matcha and rosemary provide a calming effect, helping to ease the stress of my busy NYC life!
Note: These measurements are for a 12-cup kettle.
2 tbs matcha powder
2 stems rosemary
½ lemon, juiced
1. Fill kettle with cold water and set on the stovetop on low heat. (We don’t want it to boil too fast because we want to give it ample time to absorb all the tasty flavors!)
2. Cut ginger into chunks. You’ll need about this much:
3. Add in the matcha powder, lemon juice and ginger chunks and stir. Continue to boil on low heat.
4. After boiling is complete, let it sit for 10-15 minutes to allow for flavor absorption.
5. Using a filter, pour the tea into a pitcher or mug.
6. Serve hot in a tea cup, or pour the tea into a pitcher with ice cubes and place it in the fridge for a refreshing tea! (Matcha tends to sink to the bottom, so be sure to stir the tea before serving.)
Feel free to add milk or honey to your tea as you please. But watch out on the sugars!