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Modern Teahouse with Small Plates, Biodynamic Wine, Sake and Insta-Worthy Matcha Beer
& why it made the Carpe City list
For those of us who take a bit longer to jump on the new food craze bandwagon, here is the scoop on matcha. Matcha is green tea, but unlike traditional green tea, it is produced, prepared and consumed quite differently. With traditional green tea you steep the leaves in hot water, discard them and then drink. With matcha you are actually drinking the leaves. The leaves are in a bright green powder form that you mix with hot water, whisk with a fancy bamboo brush until it froths and sip away.
Matcha gets its bright green hue due to the high chlorophyll levels as a result of shading the leaves a couple of weeks before harvest. After shading, the leaves are hand-picked, dried and stone ground into powder. Since you are consuming the leaves you get a serious superfoody punch of antioxidants and vitamins. You also get a proper caffeine jolt, but it is said to be a calmer jolt due to the presence of the relaxation inducing amino acid L-Theanine.
Drink it straight up frothy or in a smoothie, with fruit, put it in your baked goods or as at 29B in your adult libations. Cheers!

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