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Three ways filtered water maximises your matcha.

Three ways filtered water maximises your matcha.

by Steven Corbett in News

Matcha has recently taken the world by storm, and for good reason! Across social media channels you will see this vibrant green beverage served with a range of exciting additions. From blueberries and strawberries to a banana bread foam (yes, this one surprised us too!) and many combinations in between. To many, it is more than just a trend though. Praised for centuries for its health benefits, matcha is a type of green tea that offers a unique blend of energy, calm, and powerful antioxidants.

Despite all of the health and wellbeing benefits, it’s important to remember that one cannot function on matcha alone! There is one simple addition to your matcha moment that can enhance the benefits even more: Filtered water.

Let’s start with the basics, though: What is matcha?

Matcha is a type of green tea that originates from Japan, with some roots also tracing it back to ancient China. Praised for centuries in traditional Eastern medicine, matcha delivers a powerful blend of sustained energy, enhanced focus and a healthy dose of antioxidants.

Presenting slightly different to the more commonly found types of green tea that you can buy in tea bags, matcha comes in the form of a fine ground powder; served hot, cold, iced or blended into a milky latte.

Matcha is far more potent than other types of green tea as well. Green tea bags are steeped in hot water, with the bag and leaves inside discarded once brewed. Matcha is made by grinding the high-quality tea leaves into an intensely bright powder, making it a powerful concentration.

How to choose the best matcha

The range of matcha emerging on your supermarket shelves is expanding. As consumers are becoming more aware of the benefits of matcha, the more they want to explore the taste! When it comes to choosing the best matcha, there are a few things you should look for:

Grade: Matcha generally comes in two grades – Ceremonial and Culinary. Ceremonial is for drinking and holds a brighter green colour and is smoother to drink, slightly sweeter in flavour. Culinary grade, whilst used commonly for cooking, can still be enjoyed as a drink. However, the colour is duller, and the flavour may be slightly bitter on the palate.

Colour: As mentioned, the colour of your matcha can be indicative of quality. Therefore, always look for the brighter shades, but do check the ingredients to ensure that no colouring has been added!

Origin: There is no doubt that the best matcha available is from Japan. So, look for the following locations, if you are specifically seeking quality and authenticity:

  • Kyoto
  • Aichi
  • Fukuoka

To ensure that your matcha lasts longer, keep it stored in a small airtight container.

The benefits of matcha

Matcha is very healthy when included as part of a balanced diet and lifestyle. It is high in antioxidants and has up to 137 times more EGCG than your average green tea blends. EGCG (epigallocatechin gallate) is a plant-based polyphenol – a natural compound found in teas. It helps to protect your cells by actively neutralising free radicals.

Matcha is also known for boosting brain function through the caffeine and L-theanine it contains. This combination helps to improve focus, increase energy and avoid the caffeine jitters without the sudden crash that coffee based beverages can result in.

Studies have also shown that in randomised clinical trials (RCT) showed that matcha decreases stress and slightly enhances attention and memory.

While matcha offers many benefits alone, you can amplify its effects and flavour by adding water to your routine.

Why pairing your matcha with water is the perfect partnership.

  1. Balancing your hydration.

    Whilst it does not contain anywhere near as much caffeine as coffee, matcha still does contain this common stimulant. As such, this acts as a diuretic and can lead to very mild dehydration. Pair your matcha with filtered water to replenish effectively and maintain hydration levels throughout the day.

  2. Helps to absorb the goodness!

    Filtered water reduces chlorine, heavy metals, and other impurities often found within your drinking water. By choosing filtered water, you create a more efficient pathway for nutrients and antioxidants found in your matcha to be absorbed more effectively.

  3. Enhances the taste

    Matcha holds a complex and rather unique flavour profile that includes notes of umami, bitterness, sweetness, and earthy qualities. By using filtered water in both the preparation and between sips of matcha, it helps to cleanse your palate and allows you to enjoy these flavours more intensely.

Doulton’s Tips for the perfect matcha moment:

  • Don’t use boiling water: Between 70 and 80°C is ideal for preserving the delicate flavours and nutrients of matcha.

  • Choose the right blend: Always look for the ceremonial grade matcha on the shelves. It is generally more expensive, but worth it when prepared well.

  • Use filtered water: From preparing your matcha with the whisk, to enjoying those lasting sips - use filtered water throughout to enhance the experience.

Looking for a water filter that’s the perfect match-a?
Explore our range of Doulton water filters, designed to remove up to 99.99% of common contaminants, all while retaining the goodness of the minerals in your drinking water.

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(2010). Water, hydration, and health. Nutrition reviews, 68(8), 439-458. 12. Rodger, A., & Papies, E. K. (2022). “I don't just drink water for the sake of it”: Understanding the influence of value, reward, self-identity, and early life on water drinking behaviour. Food Quality and Preference, 99, 104576.13. Tsindos, S. (2012). What drove us to drink 2 litres of water a day?14. World Health Organization. (2005). Nutrients in drinking water (No. WHO/SDE/WSH/05.09). World Health Organization.15. Kurdak, S. S., Shirreffs, S. M., Maughan, R. J., Ozgünen, K. T., Zeren, C., Korkmaz, S. E. L. C. E. N., ... & Dvorak, J. (2010). Hydration and sweating responses to hot‐weather football competition. Scandinavian Journal of Medicine & Science in Sports, 20, 133-139.

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