![]() I strain the sugar to remove the solids, and combine it with the tea. While the tea is steeping, I simmer some sugar substitute with fresh ginger, lemon juice, orange peel, peppermint extract, and a cinnamon stick. (Or, I've also combined a tea bag of Holiday Spice with a tea bag of Throat Coat, and I liked that combination even better). You can put just about anything you want in them. So I've been drinking hot toddys, and they are a game changer. I've been 100% keto throughout the holidays, and didn't want a stupid cold to knock me out of ketosis. ![]() I've been sick for the past 8 days, and had a sore throat for the first 5 or so. I'd defer to the opinions of the others here. I don't have all that much experience with matcha itself, because its so expensive on the whole. I haven't bought a good ceremonial tea (poor student) but i have tried it. this one is pretty good for an introductory one, if you mix with some water and hot milk, and some sugar for a latte feel. If price is a factor, and you're not gonna make straight matcha with just hot water, go for a good quality culinary grade. It is also the cheapest, and ends up being the tea that people use for cooking and mixing into lattes etc.Ĭeremonial grade is a lot milder, sweeter and less bitter, and is substantially more expensive. It tends to be a stronger, more bitter tea. culinary grade is generally lesser quality because the standards for its growth and processing is more lax, the leaves aren't harvested immediately and not shaded as much. Matcha is split between 'culinary grade' and 'ceremonial grade'. it has to be grown, harvested, treated and ground a certain way, and those things add to the cost of the product. Matcha requires a lot more processing than say a loose leaf tea. Depends on what you want to do with it really.
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