You may be thoroughly enjoying your green or white tea, or indulging in some matcha, awesome! But… there’s a couple of simple tips you should know so you get the best from your tea tipple. Just tiny tweaks can increase the uptake of some of those fantastic antioxidants by as much as 80%.  Green, black, white tea… they are all generally from the same plant, where they differ is in processing. Matcha (this is the bright green tea powder used in tea ceremonies) is easily confused as simple powdered green tea, however in true Japanese style there is far more to this delicacy. Matcha tea is grown in specific conditions, and only the leaves are used, this goes to creating a tea with higher levels of a number of compounds. In modern japan and globally matcha is also used to flavour (and colour) many foods including noodles, mochi (a rice starch product, its super yummy), icecream and so on.

Hang on… what? Blue algae… Really? Isn’t that the stuff that causes our water supply havoc? No, no, that’s algal bloom, but yes still algae. The vegetarians out there are probably right on top of their algae intake, and for good reason as we will see. Many of you will still be processing a ‘blue latte’ thinking this just isn’t going to go down well, pun completely intended, after all fish and coffee… really? But, just look at that eye-catching beauty, how can you not be even vaguely interested to know what it tastes like? MatchaMylkbar in Melbourne, Australia refer to their blue lattes as Smurf lattes, too cute not to try.