
Ever since I was a college student in my twenties, I drank coffee heavily. In my youth, I drank a lot of Coca-Cola (now I very rarely drink it… too sweet), but when I met my future wife,1 she convinced me to try coffee and since we were living in sin near a Starbucks, I would go there every morning. They even knew me by name after a while.
But coffee is expensive. Espresso is fantastic, but costs money (especially now thanks to Climate Change), and making coffee at home takes time and effort, and money to purchase decent beans.
So, I have tried to cut back on coffee, but I can never sustain the reduction in caffeine for very long. Sooner or later, the demands of work made me drink again.
I tried to switch to tea, but I never quite caught on to the flavor. Green tea was always too bitter,2 and while I do like Oolong tea, it is hard on the stomach. In fact, for years I had terrible heart burn and acid reflux. Sometimes it was so bad I had to vomit.
It turns out my particular problem was never acidity in my drinks but gallstones, which nearly killed me two years ago when my pancreas had become severely infected by the stones.
But now that I have no gall bladder, my acid reflux totally stopped, and I’ve been gradually trying foods and drinks that I was previously afraid to try. Matcha is one of them.
My firstborn loves matcha, and drinks it constantly. She won’t drink coffee much, though Ireland does have some excellent coffee shops, but she does drink matcha all the time. She always encourages me to try, but for various reasons I hesitated. However, once again, I wanted to reduce my dependency on coffee, so my wife got me some basic matcha tea bags from Japanese brand Ito En,3 and I fell in love immediately.
I read a fascinating article recently about how green tea and matcha had different caffeine levels (matcha > green tea), but also matcha is chemically different than coffee, so the caffeine is absorbed differently. The gist is that you get a smoother caffeine buzz than coffee, and other chemicals in matcha tend to promote calm and relaxation. I can see why Eisai, founder of Rinzai Zen, (reputedly) brought green tea to Japan in the first place.4
That said, I still love my morning coffee. But instead of drinking 2-4 cups a day, I started drinking matcha instead after one cup of coffee. I found the transition pretty easy after the first day or two. Plus, I discovered that matcha pairs very nicely with McVittie’s biscuits from England. which my daughter had brought back from Dublin on holiday.
Anyhow, if you haven’t tried matcha, definitely try it.
1 Married as of 22 years last month.
2 A long time ago, I studied abroad in Hanoi, Vietnam, and I remember that the green tea was so strong and bitter I couldn’t drink it. Even at my in-laws house in Japan, it was often too strong (though not Vietnam strong). My taste buds have adapted over time, but as a Westerner, I have my limits.
3 I won’t buy from Amazon, so we either buy locally in grocery stores, or online from Ito En directly.
4 Matcha as “shade-grown tea” didn’t emerge until centuries later. Green tea was imported in the more traditional form, which has less caffeine, but probably was the first source of caffeine to exist in Japan at that time.









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