If you’re not familiar with matcha, it’s a finely powdered green tea. And if you’re not familiar with chef Eric Gower, his matcha is to green tea as Dom Perignon is to Champagne. Eric spent sixteen years in Japan learning the customs and history behind one of the healthiest teas on the planet. I took a class with him and he made me a matcha convert; now, every day at 3 p.m. on days when we’re home working, my husband, Gregg, and I stop everything for a few minutes and do a little tea ceremony around this hearty brew. I thank you, Eric, for allowing me to share your matcha method with my readers. We all give you a virtual bow.
This tea is a little like a mother’s gentle belly rub for a sick child, as both peppermint and ginger have qualities that relax the smooth muscles that surround the intestine.
How do I love thee? By keeping thee at all times on my refrigerator shelf. Seriously. My husband, Gregg, lives on iced tea, and he loves this green chai in particular. Green tea is a real brain-boosting food, and here we up the ante by adding ginger, cinnamon, and coriander, all of which have top-notch anti-inflammatory properties. In our house, this is a go-to for staying sharp throughout the day.
A guest recipe by Marti Wolfson.
4 2" pieces fresh turmeric grated (or 4 teaspoons dried ground turmeric)
2 2" pieces fresh ginger grated
3/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 cups water
4 teaspoons honey
1/2 cup almond milk (optional)
Combine the turmeric, ginger, cinnamon, and pepper in a small bowl. Bring the water to boil. Turn off the heat. Add 1 heaping teaspoon of the turmeric mixture directly into the water and steep for 5 minutes.
Using a fine mesh strainer*, strain the tea into a heat-safe container and stir in the honey and milk.
Store the remaining spice mixture in a glass container and keep in the refrigerator for up to a week.
VARIATION: Another option of steeping the tea is to use a loose tea bag. Fill the loose tea bag with 2 teaspoons of the turmeric mixture and steep in the hot water for 5 minutes. Then add the honey and milk.
© MW Culinary Wellness, LLC 2013-2017
When I want to go from “wow” to “YOWZA!” with a drink, I boil it down into a syrup. This one’s made with grapefruit, lemon, and orange. And sometimes inspiration will strike, and I will add fresh herbs, in this case thyme. Then I boil, watch, wait, and strain. Surprise–I have a syrup of epic proportions that is bracingly refreshing.