What is matcha?
Matcha is a finely grounded powder of green tea, processed from tea leaves, having originated from a cultural tradition of Chinese origin. It is served hot or cold.
It is often added to milk to make the famously viral matcha lattes, having caused a global shortage due to such high demand.
The health benefits are seriously cool – unlike coffee, matcha is a slow release of caffeine, preventing the anxious jitters often caused by a pre-lecture americano in the hope of clearing last night’s hangover. From antioxidants to its tranquilising effects, matcha provides a holistic alternative.
Durham’s top matcha spots
Flat White (and mini-Flat White):
Given its popularity (and long midday queues out the door), Flat White matcha is certainly one to be tried, with its ceremonial grade powder and specials including blueberry and cherry matcha!
Milk alternatives like coconut and oat milk are great for those with allergies, but they also elevate matcha by providing a thicker consistency, absorbing the flavour in all of its glory!
I often find that cow’s milk is too light to provide the richness needed for a perfect iced matcha latte. Whether you like straight matcha or syrups, Flat White has it all, including dirty matcha (with a shot of espresso).
Whitechurch:
As the sister restaurant to Flat White (opposite the Billy B for added convenience!), Whitechurch is the perfect post-lecture matcha spot with its aesthetically pleasing interiors and an iced strawberry matcha to top it off.
Riverview:
Known for its top location next to the river, with the option to sit outside and take in the riverside atmosphere, their matcha is served in glass jugs. It is a lighter green and slightly resembles the taste of chai, with a hint of those very same aromatic herbs and spices. It certainly provides a fun spin on a typical matcha latte.
Café Nero:
Commonly known for its coffee, Café Nero’s new matcha is definitely worth trying. Both the vanilla and strawberry flavours, and the combination of vanilla and strawberry, are very tasty and come in a generous pint glass (which makes it better value than smaller ones filled with ice). The take-out cups are equally worthwhile and provide a great on-the-go drink.
The Coffee House:
This café is pleasantly situated just off the corner of Market Square, offering generously sized iced matcha (with many syrup options, including some unconventional choices like hazelnut, gingerbread, and pistachio, which may not typically pair well with a traditional iced matcha but would be fun to experiment with).
Leonard’s:
Located just outside of Market Square towards the Business School, Leonard’s is quietly tucked away within the city, They use a fine Bird and Blend matcha powder, bright green in colour, making a tasty iced drink on a hot day. Their matcha even comes with honey (which is, of course, optional, but 100 per cent worth it) for its sweetness, complimenting the slight bitterness of the powder.
But… Matcha is expensive.
It averages at around £5 per drink, and syrups/milk alternatives like oat, almond and coconut are often additional costs, frustratingly. So, here’s a cost-effective alternative.
Homemade matcha:
Matcha powder can be purchased at Tesco, for example, which usually costs less than £10 for around 30 servings (so much cheaper than a single matcha, and is therefore much better value and often tastes equally as good). Perfect Ted is a ceremonial, premium-grade matcha powder which can be found in Market Square Tesco, as with many other supermarkets and oriental stores around the city. All you need is a glass full of ice, milk, syrup (if desired) and your matcha station! You could even swap out your milk for lemonade to cure the post-summer blues.
How to make matcha at home:
- I recommend a bamboo whisk, a bowl and potentially an electric whisk if you want a creamy foam on top for added richness and flavour to really enhance your matcha.
- Be mindful when sealing your matcha powder up – don’t let the air get to it as it will go off (matcha usually lasts around three months).
- Simply add 2 heaps of matcha powder and use a sieve to remove large clumps of powder to allow for a smooth blend.
- Add 100-150ml hot water and mix. Pour this into your cup of milk and enjoy (with syrups, honey and potential fruits – ever tried a mango matcha?)
