Goodbye, Coffee. Hello, Matcha Latte.

OK, maybe not goodbye forever, coffee. You’re delicious, and we love you. But, we want to take second and give some attention to one of our favorite teas in all the land. Matcha green tea, which you may have seen popping up everywhere lately, is one of our favorite ways to get that caffeine in our veins, and there’s nothing quite like the smooth stimulation of a matcha latte. Derived from the same plant, matcha is harvested a little different than other green teas.

Three weeks before harvest, the tea bushes are covered to prevent direct sunlight. The shade slows down the rate of photosynthesis, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and results in the production of l-theanine, an amino acid linked to improved cognitive function. It’s believed that this also contributes to a calmer alert feeling compared to some other jittery, heart-palpitating caffeine sources.

Matcha has at least three times the amount of the phytochemical epigallocatechin gallate (EGCG) as regular green tea. Studies have shown that EGCG is a powerful antioxidant, promotes the death of cancer cells, and could be effective against age-related degenerative disease.

This is no ordinary matcha. Blended with chai spices, turmeric, MCT oil, coconut milk, this recipe checks all the boxes. Next time you need a break from coffee, this matcha latte has your back.