Matcha is one of those ubiquitous food-blogger type fad ingredients that has long graced our web browsers and Instagram feeds in the form of popsicles, pancakes, cheesecakes and blended almond-milk lattes. That said, I will happily admit to being late to the game on this one, but in my defense I have a couple of formidable reasons for the tardiness;
- I generally dislike plain green tea with a passion. Matcha is essentially powdered green tea, so I’d always thought “thanks, but no thanks”.
- Even if I were to ignore my aforementioned aversion in the name of experimentation, matcha has until recently been pretty difficult to find in Bahrain.
Things changed late last year when I took a trip to Malaysia and was introduced to the wonder that is an iced soy matcha frappe. I made it my business to acquire some pronto, and managed to find it at a local health food store (which has since discontinued it, unfortunately, but more on where to find it later).
I was wary at first, unsure what to expect of this mystical powdered green substance that smelled alarmingly (and unsurprisingly) like my nemesis.
It took a fair amount of trial and error, but I’m proud to say I am finally a matcha believer, and it now features regularly in my morning green smoothies.