BUDOOR STEELE

Founder

Chawan Japanese Tea House chawanbh.com

Talking matcha

While tea trends differ based on region, we have noticed many new trends involving tea over the years, such as nitro tea and boba tea. However, matcha — Japanese powdered green tea — has created a steady buzz among consumers. Consequently, the appeal of matcha in numerous drinks and desserts has expanded beyond Japan.

Unfortunately, however, misinformation about the health benefits and proper usage of matcha as a superfood has been circulating in the culinary industry. In my opinion, tea consumers should be educated on this. For instance, to benefit from its unique properties, the matcha has to be ceremonial grade made in Japan. Most importantly, it should not be mixed with any dairy.

Matcha is an essential part of my morning routine because of its health benefits. Unlike coffee, matcha is alkaline, gentler on the stomach and heals the gut. Start your day with matcha and dates, which are also considered superfoods, to give you an energy boost. In addition, matcha is a mood enhancer, and the L-theanine in matcha will calm your mind, helping to relieve anxiety and restore balance and focus.

A perfect combination

The F&B industry should pay closer attention to its tea selection and offer teas that pair well with the food options. Comparable to wine — as its non-alcoholic sibling — tea can highlight the flavor of a dish or completely offset it if it’s not carefully selected.

For example, matcha pairs well with foods such as dates, citrus fruits, berries, cream and white chocolate, while houjicha pairs well with flavors like dark chocolate, hazelnut or almond. A certified tea sommelier's expertise lies in suggesting a tea that carefully matches the establishment’s position while it refines the culinary experience. We have a handful of certified tea sommeliers in the Middle East, myself included.

Understanding tea

Unfortunately, tea culture has not yet spread extensively in the Middle East. When it comes to hot teas, suggesting a tea-pairing menu with each dessert would encourage and guide customers to the right tea selection and deepen their understanding of various teas. Other than hot teas and tea-based lattes, cold brews add a refreshing selection to the menus of restaurants and cafes. In contrast, tea-based mocktails and cocktails can be a creative and fun way to introduce tea varietals to customers.