If I am going to drink a matcha tea I can’t help but make it as herbal as possible.  I don’t drink caffeinated tea very often but since I have started making fancy concoctions out of it I seem to drink even less because I prefer my magic to the magic of the local coffee shop.  The more other green foods and fun adrenal support I put in my teas the less room there is for tea.  I love the creative process.

I used the western hemlock in North Van at my old home in this recipe because there was one in my back yard and it has great anti-inflammatory properties.  Now I use the Grand Fir, I have it freeze dried out of season and pick it fresh in the early summer.  Make sure you know what you are looking for if you are harvesting wild herbs or trees.  Some trees like the Yew are not safe to consume.

The rosemary, fir and nettle (if using) have microbial modulating properties and and the polyphenols in the green tea are great for the short chain fatty acid producing bacteria in the digestive system.  Any of the ingredients are totally completely replaceable/exchangeable.  I love the combination of the rosemary, blackberry and vanilla here though and I encourage you to give fruits and herbs a try.

Rosemary Morning Matcha

Ingredients

• 1.5 t fresh rosemary (I like a little more…)
• 1.5 t fresh western hemlock needles
• 1 t matcha tea OR your favourite greens powder, this works really well with Ormus Greens
• 3 brazil nuts
• 2 T hemp seeds
• 1/2 t kelp powder
• 1/4 C fresh blackberries OR 1 t blackberry powder
• 1/2 t goji berry powder OR 2 T dried goji berries
• 1/4 t vanilla powder
• 4 drops lime essential oil
• 5 drops stevia or vanilla stevia
• 1/2 t sunflower lecithin
• enough water to make up 2 cups with the other ingredients

Instructions

Blend all ingredients except essential oils in a high speed blender, strain into your favourite cup, stir in essential oils and taste for sweetness and adjust

*I now often add nettle powder or use that interchangeably with the matcha

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