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Taiki means “great vitality” in Japanese. The name reflects the qualities of our premium organic matcha which provides energy and clarity of thought without the same side effects as coffee. The caffeine present in both coffee and matcha will, to a small extent, raise your metabolic rate especially if used in conjunction with exercise. However, studies have concluded that green tea has thermogenic properties and promotes fat burning beyond that explained by its caffeine content per se. It may be used to help the control of body composition via activation of thermogenesis or fat burning, or both. Both coffee and matcha score highly in introducing anti-oxidants to our diet. In fact, in America coffee is thought to be one of the major sources of anti-oxidants in the diet. On the ORAC scale, coffee has 150-170 units per 1g whereas matcha has a whopping 1300,1600 units per 1g. In particular matcha contains catechins, such as the epigallocatechin gallate (EGCG), which has been linked to many health benefits. Detoxification
Our mission is to provide a genuine alternative to coffee by offering consumers a similar experience and ritual that is part and parcel of the coffee culture; disrupting and converting long term coffee lovers to a healthier more ethical organic product in the form of matcha green tea. Qualified chef, recipe developer and food writer, Liz O'Keefe is the home economist on LandScape magazine, writing 21 seasonal recipes per issue, and the former cookery editor of national foodie magazine, eat in. She has also travelled the world writing about food for business magazine Fresh Produce Journal and spent five years cooking in hotels and restaurants, before retraining as a journalist, and later studying food styling at Leiths. Libby Limon is a degree qualified, London based Nutritional Therapist as well as experienced yoga teacher. As a independent Nutritional Therapist, Nutrition Consultant and Yoga Teacher, she has busy clinics in Clerkenwell and Marylebone and teaches studio yoga classes at Frame. She regularly writes or provides expert comment in the media including Shortlist, Telegraph.co.uk, Huffington Post, The Independent, Sunday Times, Style, Evening Standard, Glamour Magazine, Getthegloss.com, Natural Health Magazine, Your Fitness Today magazine, Thelifestyle.com, Womens Health Magazine etc. We find its best to let the balls dry out a bit before coating them otherwise the matcha gets absorbed into the ball and they won't look as vivid.grams or ½ teaspoon, which is what I use in my lattes has 68mg of caffeine, almost the same as a single shot of espresso 64mg. From this info alone you would have thought that they would have similar effects on energy levels. However, Matcha contains another component that coffee does not, called L-Theanine. L-Theanine is an amino acid or protein molecule that has a calming effect on the body, with the effect that the caffeine gives a sustained energy boost for 6-8 hours. On the other hand, coffee can raise adrenaline, cortisol and insulin levels, which in turn create jitter, nervousness. Matcha's L-Theanine promotes the GABA neurotransmitter pathway that can enhance mood, improve memory, and promote better concentration.
I am a huge fan of matcha and confirmed convert, both from a health and taste perspective and I can’t wait for it to become more readily available. In a clean, glass bowl, whisk the egg whites with an electric whisk for 1-2 mins until all the white is fluffy and silky. Very slowly, add the sugar, a spoonful at a time, with the whisk on its slowest setting. Whisk for 3-4 mins until the mixture is stiff and flossy and forms ridged peaks without slipping in the bowl. Whisk in the matcha powder for 30 seconds only.
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Sieve the flour and bicarbonate of soda into a mixing bowl and add the matcha. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar. Neal Gruer is a photographer and writer, currently based in Glasgow. Formerly a lawyer in London, he is now a full-time creative; appearing on Sky Arts' "Master of Photography" television competition in May 2016, writing freelance about films, and penning his first novel. A travel enthusiast, he first came across matcha tea on a trip that took in several parts of the far East. Particularly after experiencing its delicious versatility it in sweets and ice creams, he became a big fan, so is delighted to be part of Taiki Tea. He is also an excellent whisker, so is the person to ask if you want a nice bowl of bubbly matcha. To see examples of Neal's photographic and written work visit www.momentousecho.com and www.godontgo.com. In a small clean bowl add around 20g of desiccated coconut (or ground almonds if your not a fan of coconut) and approx 5g of matcha and mix until the coconut is coated with the matcha. Our first question is ‘why should I use a matcha bowl’, well before we answer that question, let us refer you to the top of this post. You should drink matcha however you want to and out of whatever vessel you wish to choose. But for blog and time purposes, we will move on to the question at hand
There is nothing more traditional than scones at Wimbledon which is why we have created this delicious matcha recipe. A perfect weekend bake, this recipe will make enough to share with a group of friends or to enjoy through the week. The biggest question now is cream or jam first? Place half of the raspberries and the honey in a food processor, then blend to a purée. Roughly break up the meringues with your hands or with the end of a rolling pin. Arrange half of the meringues between four serving glasses and top with half the raspberries, yoghurt and raspberry purée. Repeat the layers with the remaining ingredients and serve immediately. So after meeting a lot Taiki Tea lovers (and I mean a lot), we thought it was best to try to answer some of the most common questions on our little but mighty soundboard (aka our blog). Natasha is a keen yogi and foodie. Taiki Tea was borne from a love of coffee which Natasha quit in 2015. Natasha missed her coffee ritual and found that the available alternatives didn't quite hit the spot of her beloved Flat White. Then she found matcha and so began an amazing journey and Taiki Tea. Natasha is not only sourcing organic Matcha tea, but she is also collaborating with ceramic artists local to her home in East London to realise her vision of taking the traditional ceremonial elements of matcha tea, whilst adding more than a smidge of East London's distinctive vibe and energy. Whilst some organic matcha is harvested 2 - 4 times per year, Taiki's organic matcha is harvested only once a year, giving the leaves and those amazing matcha nutrients time to develop to their full potential. This also means Taiki matcha is the tastiest organic matcha you'll come across, with a sweet smooth flavour and not a hint of bitterness.Preheat the oven to 140°C/120°C fan/gas mark 1 and line two large flat baking trays with baking paper. Saying this, before Taiki Tea was born, a lot of research went into the matcha we source and the matcha accessories we decided to offer. We had a mission of becoming an authentic Japanese matcha brand, we wanted to be knowledgeable about what we do, and in turn, pass that knowledge on so everyone on the matcha train can get the best experience they seek. Here at Taiki HQ, we don’t believe that there is a right or wrong way to drink matcha, just like there is no right or wrong way to get dressed in the morning. Whether you like it warm straight from your favorite mug or mixed with your morning smoothie, it really doesn’t matter. All that matters is that you enjoying your matcha experience. Anti-oxidants are molecules that protect us against damage to our cells, which means protection against disease on larger long-term scale. A varied high anti-oxidant diet reduces risk against everything from cancer, to heart disease, to Alzheimer’s. On a more immediate basis, it supports liver detoxification that keeps everything in tune, from your hormones to healthy skin and prevents oxidative stress which can lead to injury and illness. Melissa brings several years of experience in retail management, product development and purchasing to Taiki Tea. Her previous roles include being a key member of the buying team at Boots.
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