Night Before the Trail Run

Nonalcoholic IPAs deliver punchy hop flavor with none of the hangover, and an explosion of new NA beer brands over the past five years means there鈥檚 more variety and quality than ever. Whether your preferred IPA tastes classic and bitter or hazy and tropical, store shelves are full of booze-free options that are ready to help you carb up and tackle the mountain feeling fresh.

• Athletic Brewing Company
• Best Day Brewing
• Brooklyn Brewery

Morning of a Big Hike

Even at breakfast, these beers won鈥檛 set you back. Reach for nonalcoholic golden ales when the day鈥檚 plans call for an easy-drinking crowd-pleaser with bright, refreshing carbonation. Hemp-derived THC and CBD have recently found their way into NA beers, offering a low-dose boost without the buzz. (Throw an extra in your pack for a midday, top-of-the-mountain treat.)

• Easy Man
• Sierra Nevada
• Patagonia Provisions x Deschutes Brewery

Midday on the Water

Stay even-keeled with a four to five percent ABV craft lager. For decades, American craft brewers largely shied away from so-called 鈥測ellow fizzy beer,鈥� preferring to leave pilsners to the world鈥檚 biggest brands. Thankfully, they鈥檝e finally seen the light and are now brewing ultra-crisp, characterful lagers with manageable alcohol contents that make them easy to reach for.

• pFriem Family Brewers
• Threes Brewing
• Firestone Walker Brewing Company

Afternoon Mountain Biking Break

A mix of beer and carbonated lemonade, radlers have long been associated with German cyclists. It鈥檚 easy to see why: They鈥檙e sweet-tangy enough to toe the line between beer and juice. Today, radlers鈥攁nd their British cousin, shandies鈥攃ome in a rainbow of citrusy flavors from grapefruit to orange. Their thirst-quenching power, however, remains steadfast.

• Stiegl
• Shiner
• Von Trapp

Back at Base Camp

Wind down with the new and improved world of West Coast IPAs. After years of hazy, fruity New England鈥搒tyle IPA dominance, the West Coast version has made a triumphant return. But today鈥檚 versions aren鈥檛 tongue-scrapingly bitter; they expertly blend classic hops鈥� pine, dank, and subtle citrus notes for a prismatic sip that eases you out of a hard day鈥檚 work at six to seven percent ABV.

• Breakside
• Upslope Brewing
• 罢谤枚别驳蝉

Campfire Nightcap

Once you鈥檝e debriefed the day鈥檚 challenges and successes, it鈥檚 time to drink dessert. Reach for a slightly sweet stout that incorporates chocolate, peanut butter, hazelnuts, or other other culinary ingredients. The best of these indulgent beers maintain a coffee-like roast that helps balance those confectionary additions. Feeling extra bold? Look for a version that鈥檚 been whiskey barrel鈥揳ged.

• Mother Earth
• Samuel Smith
• Left Hand

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The brisk bite of autumn air always adds some pep to my step on my morning runs, but it also puts me in the mood for apples, which are just beginning to tumble off their branches. As we sink into fall, freshly-picked Golden Delicious, Granny Smith, Honeycrisp and more begin popping up everywhere, from farmers鈥� markets to bakeries to hot apple cider stands. In that vein, 鈥檛is the season to remember one of the world鈥檚 most delightful and overlooked spirits, apple brandy, whose golden glow and heady apple perfume makes it the perfect sip on brisk autumn evenings.

Apple spirits are everywhere from New York state to California to the Carolinas; a welcome, trendy drink that becomes even more profound if you know a little bit about its crucial and complicated heritage on this continent. The bitter history that follows makes today鈥檚 rich apple spirits all the more sweet.

The Potentially Dangerous History of Apple Jacking

America鈥檚 original 鈥渇avorite drink鈥� was not bourbon or rye like you鈥檇 expect, but apple cider. The apple tree was key for settlers who tamed the rugged North American continent. As most people know, Johnny Appleseed was not out distributing seeds of Granny Smiths or Pink Ladies, but rather tart, indigestible apples. Although they don鈥檛 sound particularly appealing, these apples were grown to produce cider, a godsend that was safer to drink than water, and both cheap and easy to make . As delicious as they are, typical 鈥渆ating鈥� apples that we enjoy as snacks make bland cider. Bitter apples may be inedible, but via fermentation and distillation, effuse aromas and flavors vastly more complex and beguiling than anything you鈥檒l ever get from a piece of raw fruit.听

Apple cider is best turned to hard alcohol using a dedicated pot still. But these weren鈥檛 common in the early centuries of this country, hence the funny-sounding technique known as jacking. Alcohol freezes at a lower temperature than water, thus, in winter, when cider is allowed to freeze outdoors, chunks of ice can be periodically removed from the vat. This leaves behind a liquid of even more concentrated alcohol.

Alas, the process of apple jacking lacks precision. While the hard spirit in applejack contains methanol, a dangerous chemical (think blindness, kidney failure), is removed during the responsible, modern distillation of today, that wasn鈥檛 always the case with jacking. And at the end of the 19th century, the degradations on the health of American drinkers (and general drunkenness) made applejack the major target of the rising temperance movement, whose ascendance led not only to but also to the destruction of of apple orchards, effectively killing the apple spirits industry.

Cider apples never came back. In their place, farmers planted grain鈥攃heaper, quicker to grow, and easier to distill鈥攇iving rise to our dominant domestic whiskey industry. The destruction of the American orchard had a cost beyond fruit. Lost too was the cornucopia of genetic material contained in apple trees that had adapted from their European roots to American soils and climates.

The Best Apple Brandy听

The original and, in my opinion, best apple brandy is called Calvados, which comes from Normandy in the northwest corner of France. Here, ancient apple (and pear) orchards thrive, and scores of different varieties are blended to create a complex, vivid spirit. Oak aging is key, as unaged apple spirits can be a bit harsh. Allowing a raw apple spirit to mature for years in a barrel, can make the difference between tart, unripe fruit and apple pie. Look for Calvados producers like Adrien Camus, Lemorton, and Roger Groult for examples of addictively good spirits. They still have a little bite, but also the warm, familiar, comforting flavor of baked apple. Longer-aged spirits are more expensive, but also more rich and complex.

Because of the loss of cider trees, a fair bit of American apple brandy comes from eating apples, which makes for a simpler, less exciting spirit. That said, America’s bourgeoning apple brandies are well worth trying. New Jersey鈥檚 , dating from 1698 and the oldest continuously run distillery in the country, is still the largest producer. Out west look for wonderful apple brandies from old-school distillers like Oregon鈥檚 Clear Creek and California鈥檚 St. George Spirits. But all over the country, newer craft distillers are also getting into the game. Black Dirt Distilling, Copper & Kinds, and Neversink from New York鈥檚 Hudson Valley make very flavorful stuff. Outfits like Saint Paul Farms from North Carolina are already producing good spirits, but also growing thousands of new, bitter apple trees whose fruit will be perfect for cider. Follow these spirits over the next few years鈥攖hey will only get better and better.

So, as the weather turns colder and we all become more contemplative, warm yourself up with a little apple brandy and take in not only the beautiful present autumn moment but also the apple鈥檚 deep .

How to Drink Apple Brandy

For good quality, I recommend aged Calvados. I love to drink it neat in a little spirits tasting glass, tumbler, or snifter. If it鈥檚 over proof or simply tastes too strong, it鈥檚 perfectly acceptable to add a splash of water to tame the alcohol.听

Calvados is also great in cocktails or even just mixed with a little soda water or tonic. For a simple, yet delicious fall Calvados cocktail, I might recommend an apple blossom. This version I adapted from the recipe on Difford鈥檚 Guide, which is adapted from the version in Trader Vic鈥檚 Bartender’s Guide, 1972 edition.听

Apple Blossom Cocktail

滨苍驳谤别诲颈别苍迟蝉听

• 2 oz Calvados or Apple Brandy
• 1.5 oz Red Vermouth (I prefer Dolin)听
• 2 dashes orange bitters听
• 1 dash of saline solution or a tiny pinch of salt听

Directions

1. Stir all the ingredients together in a pitcher filled with ice and strain into a chilled cocktails glass.听

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As we dip our toes into fall (or go kicking and screaming), we prepare ourselves for crisp leaves, weather, and beer. There鈥檚 no better way to enter the season than taking a long hike and celebrating afterwards with a good brew.听Notice how we said good, not expensive. Sometimes the simple cheap beers are exactly what we need after a tough excursion. Nothing too heavy or fancy, but a faithful beverage you can count on for exactly what it is 鈥� cheap and tasty.听

鈥淐heap鈥� means something different for everyone, so for the sake of our rankings, we capped the price of these picks at $10 and under per six pack.听

, $5.99

One of the best things about this American lager is that you can drink a few without feeling too full or bloated. Rolling Rock is a cheap beer that doesn鈥檛 have a ton of bitterness and is light with a subtly sweet aftertaste 鈥� nothing bold or loud about the flavor. It鈥檚 also refreshing, which is great after trudging up and down mountains all afternoon.听

, $6.99听

If you want a pop of flavor 鈥� and nostalgia 鈥� to wake you up after your hike, an old-fashioned Schiltz might be a good choice. This cheap beer is considered by many fans as a meal drink, best enjoyed with a burger or some other savory meat to cut the citrusy tones. The one downside is that Schiltz can be hard to find (curses!) so scoop it off grocery shelves where you can.听

, $7.99

This lager has an even balance of bitter and tart, making it extremely chuggable while not overpowering. The clean finish and light body make Montucky a crisp, snackable beer that doesn鈥檛 fill you up. Plus, the beverage company donates 8% of their regional distribution profits back to local charities, so you can feel good cracking a second one.听

Our Editor鈥檚 Picks听

$9.99听

鈥淚 sipped these cheap beers throughout my first summer living in Tennessee and was constantly asked what my little yellow can was. It鈥檚 technically a pilsner, but the Tiny Bomb has a surprising, subtle sweet note underneath notes of malt and wildflower honey.鈥� 鈥� Mallory Arnold, 国产吃瓜黑料 associate editor听

, $6.27

鈥淚 once arrived to an Airbnb on Cape Cod after a sweltering 6-hour journey from NYC and found a six pack of High Life in the refrigerator. Anything cold and beer flavored would have tasted good at that point, but it tasted better than good at the time. I got the same AirBnB for the next two summers and found a much needed six pack of High Life in the fridge both times. I鈥檓 a long way from the cape these days but whenever I want a taste I can get it literally anywhere that sells beer.鈥� 国产吃瓜黑料 editor

, $9.99

鈥淵ou don鈥檛 have to be a golfer to appreciate an ice cold light beer after working up a thirst outdoors. I reach for this cream ale from Back Forty Beer Co. in Birmingham, AL. Pulled from an icy cooler, it is light and smooth with just enough bitter bite to remind you that you鈥檙e drinking a craft beer. It鈥檚 perfect after an afternoon adventure straight from the can.鈥� 鈥� Mary-Frances Heck, 国产吃瓜黑料 senior brand director

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Yeti is releasing the ($60) this fall. So, of course we had to get our hands on one to test. The Rambler is made with stainless steel, has double-wall insulation, and is described as nearly indestructible. If that sounds familiar, it鈥檚 because the shaker is quite simply a Yeti tumbler with a new cobbler shaker lid. The lid is compatible with other Yeti cups with the same diameter lip, and the shaker lid is sold separately for $25 if you already have a cabinet full of Ramblers.

Though it鈥檚 handy to pop the lid on whatever Yeti cup you have, this shaker reminds us of Mason jar shakers and other retro-fitted mixers that don鈥檛 necessarily reinvent the wheel. In our experience, however, Yeti doesn鈥檛 typically release products that don鈥檛 prove to be extremely tough, useful, or both, so we were game to test it out.听

Why a Cocktail Shaker?

Bartenders and cocktail geeks are obsessed with the finer points of barware, and I can think of no item that is more talked about or controversial than the shaker. Most bartenders swear by a Boston shaker, essentially two tins (or, gasp, a tin, and a pint glass) that fit together, creating an open space for the ingredients and ice to build lots of momentum between smashes at either end. Alternatively, a Cobbler shaker is a three-piece style found on most home bars and consists of a base tin, a sloped centerpiece containing a perforated strainer, and a small, sometimes-shot-size cap.

Not all cocktails need to be shaken (I鈥檓 looking at you, James Bond) but cocktail canon听 dictates that drinks containing fruit juice, especially citrus juice, must be shaken. Shaking cocktails emulsified their ingredients for a rich, slightly creamy mouthfeel, extra-cold serving temperature, and perfect dilution. When the ingredients and ice knock back and forth against the metal tin, small pieces of ice break off and chill the drink as they melt, diluting strong liquor and sharp citrus juice into something beautifully delicious.听听

Oftentimes, cocktail recipe directions will say to shake “until the outside of the shaker is frosty.” However, this isn鈥檛 really a good indicator of when a drink is ready because the metal walls of cocktail shakers vary in thickness and insulation.听

If you’d asked me last week or last year about my favorite cocktail shaker, it was hands down the . First introduced to me by Food & Wine鈥檚 Executive Wine Editor when I oversaw testing for the magazine, and at the stunning price of $468, I can promise it looks incredible on a bar and mixes a very impressive drink. And it is out of reach for nearly everyone I know.听

Yeti’s $60 cocktail shaker isn’t cheap, so I figured there was only one way to see if it was worth the price: a proper cocktail duel with the Match pewter shaker.听

Putting the Yeti Rambler to the Test

The cocktail: Tommy’s Margarita (2 parts tequila: 1 part lime juice: 1 part agave syrup)

The ice: Cubes from my refrigerator’s ice maker

The rubric: Shake for 30 seconds, strain, measure for volume as an indicator of dilution and temperature. Finally, taste (somebody’s gotta do it).

Results

Dilution: Tied. The drinks poured out at identical volumes, with fewer small micro chips of ice on the surface of the Maker, indicating the ice stayed in bigger pieces and/or didn’t make it through the built-in strainer. There were more visible ice chips, and also more creamy, foamy swirl on the Yeti-shaken drink.

Temperature: Yeti. I used my trusty kitchen thermometer to temp each drink at the bottom of the glass, away from any ice chips floating on the top. It clocked the Maker margarita at 37 degrees Fahrenheit, which is how cold I keep my fridge, AKA “beer temp.” The Yeti got the marg down to 35 degrees and was noticeably colder on first sip.

Flavor: Yeti. While the drink ingredients, number of ice cubes, duration of shake, and glassware were identical, the colder temperature and creamier texture of the Yeti-shaken drink made the drink taste more refreshing and ultimately more delicious.

The takeaway: Yeti鈥檚 cocktail shaker is uniquely good at shaking up incredibly cold drinks thanks to the rock-hard metal that obliterates shaken ice cubes and insulated walls that keep the drink near freezing temps. If you already own a Rambler tumbler, the $25 shaker lid is a nice upgrade and the set would make a great gift, though it might look a little sporty on a beautifully curated home bar. But if you鈥檙e like us, you鈥檇 rather take cocktail hour outside anyway.

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Many runners are familiar with common electrolytes like sodium, potassium, magnesium, and calcium. These minerals, namely sodium and potassium, play a role in helping to maintain fluid balance while exercising. Essentially, they allow your muscles and nerves to continue contracting optimally. Since we lose electrolytes along with water in our sweat, we need to make sure we are consuming an adequate amount to stay properly hydrated.

Having sufficient electrolytes on board can help prevent dehydration and muscle cramps, as well as aid in cognitive function and performance. Staying properly hydrated is even more important in the summer months, when we tend to lose more water and electrolytes in sweat.

Most runners are more concerned with low sodium levels than with higher ones. It is the electrolyte most lost in sweat, says registered dietitian Kylee Van Horn. 鈥淚t plays a key role in both muscle contraction, fluid balance, and the bodies鈥� ability to utilize glucose (sugars) in the small intestine,鈥� she says. 鈥淚t works alongside chloride and potassium to maintain fluid balance.鈥�

Hyponatremia, a dangerously low concentration of sodium in the blood, usually occurs when there is an excess of water (fluid) in relation to sodium in the body. Exercise-associated hyponatremia (EAH) can develop during or after physical activity (usually in regards to intense or endurance-type activities) and can lead to serious consequences.

Potassium works with sodium and is specifically recognized for its help in aiding muscle contractions, maintaining blood pressure, and preventing muscle cramping. The daily recommendation for potassium intake is about 4700 milligrams.

鈥淢agnesium and calcium play roles in muscle contraction and energy production but are lost in smaller amounts in sweat,鈥� says Van Horn.

While many of us rush to consume electrolytes through sports beverages, gels, tabs, and other supplements, we often forget that many delicious foods contain electrolytes, as well. Furthermore, many of the standard sports drinks and energy bars may contain sodium but lack other important electrolytes, and may also contain unwanted ingredients or added sugars.

听published in听Nutrients, hydrating foods can contribute about 20 percent of our water intake. Generally speaking, raw fruits and vegetables have the highest water content among all foods, and many offer small electrolyte content, as well. As a further bonus, these foods also offer carbohydrates, which are essential for recovery and replenishing lost muscle glycogen stores鈥攑roviding even more reason to get your five servings each day.

5 Fruits That Pack an Electrolyte Punch

While there鈥檚 no one magic food, adding a variety of electrolyte-rich foods to your diet throughout the day can help with hydration, recovery, and performance. Here are some of our favorite in-season summer foods that you may find at your local farmer鈥檚 market and can add to your meals and snacks to help improve your electrolyte levels.

1. Strawberries

Strawberries are known for their antioxidant vitamin C content, but they also contain potassium. One serving of strawberries (serving size is a cup) offers about five percent of your daily potassium needs. Throw them in a smoothie, add them to your oatmeal, or just eat them as-is.

Another benefit of strawberries that runners can love: Research shows that the anti-inflammatory properties of this berry may also extend to the colon, alleviating imbalances and reducing GI distress.

2. Cherries

Tart cherries are beneficial to runners for many reasons. While there is emerging research about their role in听, inflammation, and improving recovery, tart cherries are also a source of many essential nutrients and electrolytes. One cup of cherries offers between 270 and 300mg of potassium, as well as small amounts of calcium, magnesium, and sodium.

3. Bananas

Runners鈥� beloved bananas are a great source of potassium, offering 422mg per medium-sized banana in addition to small amounts of magnesium. Add some salted peanut butter or salted nuts to your post-workout banana snack to increase your sodium content, boost your hydration, and hasten your recovery.

4. Mangoes

Tropical fruits like mangoes, pineapples, and apricots are also very high in vitamin C, antioxidants and electrolytes. One cup of diced mango offers nearly seven percent of your daily potassium needs, as well as small amounts of magnesium. Try throwing it in a smoothie with some calcium-rich milk or yogurt to add extra electrolytes to your post-workout fuel.

5. Watermelons

While watermelon may be 92 percent water, this fruit also offers some potassium to fight muscle cramps, as well as antioxidants like vitamins A and C. Add some salt to simultaneously enhance the juiciness and increase your sodium levels.

The post Over Sports Drinks? These Fruits Are Naturally Rich in Electrolytes. appeared first on 国产吃瓜黑料 Online.

To some, the calling phrase, “Soup’s on!” in the midst of a broiling outdoor workout might not elicit positive reactions. But in southern Spain, gazpacho鈥攁 chilled tomato soup鈥� is a coveted relief on any sweltering day. Temperatures can reach 115潞F in the months of June, July, and August, and energy is costly. And Even Ted Lasso, reflecting on his time in Europe in the final episode of his namesake show, declares he鈥檚 鈥渇inally accepted that air conditioning is a privilege and not a right.鈥� This never feels more true to me than when I鈥檓 in the blazing summers of Seville, Spain, where I鈥檝e lived since 2017.听

This city turns into a fiery ghost town in August. Shops shut down, restaurants close, and citizens head to the beach for their month-long vacations. The heat is so oppressive it leaves you tongue-tied, lethargic, and even kills your appetite. For those who stay, keeping cool is an art form. Seville is built to keep out the heat, with its narrow streets that block out the sun and buildings lined with cooling marble floors. Many older apartments have inner courtyards with bubbling fountains, a concept brought here by the Moors. But even so, women always keep a fan in their purse and around 4 pm that after-lunch siesta beckons loudly.听听听

However, the best way for folks to cool down quickly and replenish electrolytes is not by drinking a bottle of a fluorescent sugary 鈥渁de,鈥� but by guzzling one of Spain鈥檚 most beloved ancient refreshers: gazpacho. There鈥檚 gazpacho galore across Spain in the summertime; it is in every fridge and on every menu. It is even at the grocery store. , a food company located in Alpujarra, Spain, markets their gazpacho to athletes who are looking for a hydrating recovery drink.

I will add that even though people do sometimes buy bottled gazpacho, my husband always says it鈥檚 one of those things he thinks people will keep on making from scratch because it tastes unlike anything else.听

Gazpacho Made Right

Gazpacho made right (or my Spanish family鈥檚 version of right) is a thirst-quenching, sugar-and- chemical-free alternative to electrolyte enhancers you鈥檇 find at the grocery store. Loaded with juicy summertime vegetables, bulked up with extra-virgin olive oil, and with just enough water to hydrate without dulling the flavor, gazpacho is the ideal post-workout beverage. It鈥檚 also the epitome of the Mediterranean diet, which never fails to outlast all other fads.

According to author and food historian Almudena Villegas, Ph.D, 鈥淭he Romans invented the idea of gazpacho, the origin of gazpacho,鈥� and spread the concept across the Mediterranean. But it really stuck here in southern Spain, with its warm climate and abundance of farm workers seeking sustenance in the fields. Some of the first versions (or what Villegas refers to as the 鈥済reat-grandfather鈥�) of gazpacho鈥攁 watery vinegar mixture with salt and a little olive oil鈥� were used by the Romans in battle. Soldiers would carry a canteen of this hydrating elixir as they traveled and fought, adding vegetables they found along the way or crumbling in dried bread. Tomatoes weren鈥檛 added until the 16th century when conquistadors brought seeds back from the Americas.听听

Cooling Off with Family Tradition

The second the temps turn, my Spanish mother-in-law, Loli Ramos Moreno, fires up the blender and gets the gazpacho churning. Sometimes my father-in-law will blend the vegetables and my mother-in-law will season it at the table right before lunch, sprinkling in extra salt or more vinegar, and offering sips to taste test. 鈥淕azpacho is full of vitamins and minerals,鈥� she tells me enthusiastically. 鈥淚t replenishes all those nutrients you lose so quickly here in the summer.鈥澨�

My husband and I are more than happy to carry on the tradition. While I鈥檓 often annoyed at the giant bowl of it taking up space in our small fridge, gazpacho never lasts long. And there鈥檚 nothing like coming home after a sweaty evening run or day at the climbing gym (or dragging myself across town in the heat) to an icy glass of vitamin-packed goodness.

The most widely known gazpacho recipe includes garlic, olive oil, vinegar, bread, and tomato, but everyone in Spain makes it differently. Some add onion, some serve it in a bowl like soup with croutons and finely chopped veggies; Villegas tells me she even adds a little pinch of cumin. In the south, it鈥檚 always drunk in a glass, often served over ice. But as Villegas says, 鈥淭he great thing about gazpacho is that every house has a different recipe. This is part of the abundance of Spanish gastronomy鈥� a gastronomy that is living and represents the rich variety of traditions here in this country. The fact that each recipe is different says so much about us. It鈥檚 what keeps our heritage alive.鈥澨�

This gazpacho recipe 鈥� which comes directly from my mother-in-law 鈥撎� has changed over the years to accommodate family tastes. For example, garlic was slowly eliminated when my father-in-law started helping out in the kitchen, and they eventually did away with the bread altogether. Overall, the changes resulted in a much lighter soup that鈥檚 nothing short of chuggable.

Seville-Style Gazpacho

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I used to be a coffee gal. Every morning, rain or shine, I started the day with a large mug of dark roast, no cream or sugar. My coffee ritual was less about drinking it and more about chugging it as quickly as I could without burning my tongue 鈥� a skill I鈥檓 honestly quite proud of mastering. Then I鈥檇 repeat the process two or three more times throughout the day. At the worst point of my caffeine obsession, it was tough to get through the day without my required 285 mg of caffeine. And even then, I felt like crashing by 5 p.m.

One weekend, my dear old Dad came to town and brought his powdered matcha. He鈥檚 been a matcha fanatic for years, and doesn鈥檛 go anywhere without it. When he started drinking it way back when, I was floored. This was a guy who used to drink copious amounts of Mountain Dew when I was growing up. I guess he switched to a different can of green caffeine.听

While he was visiting, I snuck a cup. It was bitter, but not like coffee. Honestly, it sort of tasted like dirt and grass. But I decided then and there that I was going to try 鈥� for one month 鈥� to swap coffee with matcha tea. If my Dad could do it, I could.听

What is Matcha?

Matcha is a type of tea leaf that grows from the same plant as other green tea varieties 鈥� Camellia sinensis 鈥� but matcha leaves spend a chunk of their lifespan in the shade. Around four weeks before harvesting, matcha plants are covered with tarps to prevent further photosynthesis. This creates a buildup of chlorophyll in the leaves and increases amino acids, resulting in a subtly sweeter and more nutrient-dense tea.

Most high-quality matcha grows in Japan.

鈥淛apan has a long-standing history of producing matcha,鈥� says tea master . 鈥淭hough green tea originated in China, Japan created the harvesting and manufacturing process of matcha powder as we know it today. They are true experts in their field.鈥�

Ye adds that she鈥檚 sampled many different matcha teas from Japan, China, and South Korea, but she believes that Uji, Kyoto has the best tasting matcha.听听

Like Coffee, Quality Matcha is Worth the Price

While there was an abundance of matcha on the market to choose from (and you鈥檒l see I tried a few others at the end of the article), I opted to start with , described as a rich, full-force tea. I picked this brand not only because of the endless praise from tea drinkers online, but because the flagship store in Kyoto, Japan, has been in business for 300 years. For 1.41 oz., I paid $31. I flinched at the price, but, nevertheless, bit the bullet for quality.

鈥淎 good, high-quality matcha will always be a rich, green green color and consists of purely the first harvested leaves of the season,鈥� Ye says. 鈥淭hese are plucked first in May, depending on the harvest time, from the very top leaves. These leaves are reserved for ceremonial grade matcha 鈥� matcha that has traditionally been used in tea ceremonies.鈥�

Chieko Yamamoto, president and CEO of , says, 鈥淢atcha tea leaves are only harvested three or four times a year,鈥� she says. 鈥淎nd then after that, the trees rest. The matcha produced by the first harvest is of the highest quality.鈥�

She also adds that high-quality matcha doesn鈥檛 taste bitter and should have a smooth flavor with rich umami.听

鈥淟ower grade of matcha has more catechins, so it often has a bitter taste,鈥� she says. 鈥淚t depends on how each person prefers their matcha, though. If they want to mix it with other ingredients, the bitterness sometimes gives a kick to the total flavor balance.鈥�

Week One: A Caffeine Roller Coaster

To make sure I knew what I was getting into when making the switch from coffee to matcha, I had on speed dial. And thank goodness I did. The number one thing Ravella warned me about was the side effects of drastically lowering my daily caffeine consumption. On average, one cup of matcha contains 70mg of caffeine, compared to coffee鈥檚 95-100mg.

鈥淚t鈥檚 best to decrease your coffee intake slowly. Trying switching to half-decaf and then full decaf first,鈥� Ravella says. 鈥淲ithdrawal symptoms can begin even after a half-day and include issues like headaches, fatigue, muscle pain, and irritability.鈥�

So from June 1-3, I drank half-decaf, and then full decaf coffee. I found myself wanting to go to bed at 4 p.m. and being extremely grumpy. But by the time I started drinking solely matcha, I was almost too excited to have caffeine back in my life to notice any of the side effects.听

My first cup of matcha was somewhat of a bust. Desperate for energy and wanting to make the drink as quickly as possible, I didn鈥檛 follow the directions on the back of the tiny canister, which was very specific that matcha is to be whisked in a small concentrated amount, then hot water is poured on top, and whisked again. Instead, I plopped a teaspoon into a mug of hot water and stirred with a spoon. This resulted in me drinking clumps of bitter powder for the next fifteen minutes, staining my teeth and having an overall terrible experience.听

How to make matcha the right way by whisking it properly with a matcha whisk

Week Two: The Ritual of Making Matcha

I really wanted to get the most out of this month-long experiment and enjoy the ritual of matcha as much as my Dad. I did some research and realized matcha took a little bit of time to make and there were no shortcuts. I was so used to leaping out of bed and grabbing a cup of joe from our coffee pot 鈥� programmed to brew right before waking up so that it was hot and ready 鈥� that I didn鈥檛 consider matcha would have a different process.

Week two, I started off on the right foot by following the correct procedures:

1. 1. Sifting. You must, must, must sift your matcha into a mug or bowl before doing anything. Matcha, as I found out the hard way, clumps easily, so this will allow for more even distribution in hot water.听
   2. Whisking. I purchased a simple, cheap whisk on Amazon for this next bit. Pour the sifted matcha into a small amount of hot water 鈥� not the full 6 oz. yet. To whisk matcha, to so from side to side rather than in a circular motion. I discovered, with a little victory dance in the middle of my kitchen, that when done properly, whisking will produce a soft layer of foam on top.
   3. Top it off. Pour the rest of your hot water over the concentrated matcha and whisk again.听

Overall, the process took a painstaking six or seven minutes, which only heightened the 鈥榦n-edge鈥� feeling I had from my lack of caffeine. However, as much as I hated to admit it, the second week I didn鈥檛 experience any extreme fatigue. Sure, my patience and temper was a little thin, but there were no crashes. founder explained.

鈥淐offee provides a quick energy boost, while matcha improves your energy levels more slowly,鈥� she says. 鈥淚t has L-theanine, a green tea amino acid that can . So it helps you feel more alert and relaxed with less chance of those caffeine jitters.鈥�

Now that I knew how to make it properly, I found I really enjoyed matcha鈥檚 earthy flavors. It wasn鈥檛 exactly bitter, as many people described, but almost sweet underneath layers of concentrated green tea flavor. It felt more hearty compared to green tea bags I鈥檇 steeped before, with tons more flavor.

Week Three: Caffeine Withdrawal No More

This week, I started enjoying the matcha-making process. It forced me to slow down in the morning and do something with my hands first thing. I clicked on my favorite news podcast, and took extra time to sift, whisk, and stir my mugful. Suddenly it wasn鈥檛 about swallowing my morning drink in one gulp, because why would I do that when I took so much time to make it?听

By now, I wasn鈥檛 experiencing any ill side effects of caffeine withdrawal. In fact, I didn鈥檛 miss coffee at all. The biggest physical difference I felt was how even my energy levels were throughout the day, compared to the highs and lows I felt with my daily dark roast. There were also benefits I couldn鈥檛 feel, but Ravella explained I鈥檇 appreciate in the long run.

鈥淟ike all green teas, matcha is loaded with catechins (which are polyphenols) like epigallocatechin gallate (EGCG), which may reduce inflammation in the body,鈥� she says. 鈥淢atcha can help to prevent cancers, including prostate cancer, and heart disease. It can reduce headaches and digestive symptoms, help to promote weight loss, and improve brain function.鈥�

Week Four (The Final Week): Never Going Back to Coffee

Toward the end of the month, I realized that my was just as proficient as distributing matcha into hot water as my whisk was, and it took half the time. While I still occasionally took out trusty old whisky, I used the frother when time was tight.听

The last week of my experiment, I was not only comfortable with the swap, I was excited about matcha! I started to test out different varieties, first visiting the in Nashville to buy a matcha that the store clerk recommended called Shirakawa Uji Hikari Matcha. I then went online and ordered Ceremonial Blend Matcha, a blend a friend recommended. For good measure, I bought the matcha everyone talks about on TikTok, .听

Each one tasted slightly differently, which, Ye explains, is due to the matcha plant鈥檚 growing region.

鈥淲e compare matcha to wine tasting,鈥� she says. 鈥淲e understand with wines, they have different taste profiles depending on the region. This is very much so with matcha. Different methods of farming and processing affect the flavors as well as the altitude.鈥�

Below are my thoughts on each matcha variety.

Price: $35.95 for 40g

Ingredients: Kyoto Prefecture matcha blend

Notes: Kyoto grows high-quality matcha because of the misty climate, rich soil, and balance of rain and sun.听

My thoughts: This matcha,was a perfect introduction to what matcha is supposed to taste like. It had a full, robust flavor that was almost 鈥� almost 鈥� sweet. It was one of the strongest flavored matchas in the bunch.

Price: $38.00 for 40g

Ingredients: Uji-hikari matcha听

Notes: Shirakawa, a zone located in Uji, Japan, is famous for its gyokuro production (a variety of shaded green tea), but has become an up-and-coming matcha producer for the last few years. Tea leaves are handpicked from unpruned tea plants.

My thoughts: This was a more mellow matcha, though I still enjoyed the subtle notes of citrus. The fruity undertones pleasantly surprised me and seemed to linger on my tongue longer than the other varieties.听

Price: Was $17.99, but on sale for $15.99 for 2 oz.

Ingredients: Powdered green tea leaf blend

Notes: This blend is mostly ceremonial grade (high quality), but mixes in culinary matcha (lower quality and often used for baking) so that it鈥檚 a less concentrated beginner matcha. It was suggested I add frothed milk with this blend.

My thoughts: After buying expensive matchas, I thought I鈥檇 try a less expensive variety with Ujido. I frothed some warm oat milk, poured it on top, and added a drizzle of agave to create a matcha latte. This was delicious, but I lost that earthy umami flavor I loved with matcha.听听

Price: $22 for 1.0 oz

Ingredients: Organic Japanese tencha leaves

Notes: Social media influencer and fashion enthusiast Emma Chamberlain developed her company, Chamberlain Coffee in 2020, making this the newest matcha on my list. It鈥檚 also certified organic by.

My thoughts: While I wasn鈥檛 expecting a lot after trying matcha made from practically ancient tea businesses, I enjoyed Chamberlain Matcha鈥檚 smooth flavor. The only problem I had was the lack of information about where and how the matcha was grown. The other varieties I tested could trace its roots to a specific region in Japan, whereas there鈥檚 not a lot of background with Chamberlain Matcha.听

Should You Switch from Coffee to Matcha?

Lots of people might be wondering if making the switch from coffee to matcha is for them, and the answer is鈥� Maybe. Caffeine intake is personal and can be different for everyone. Some people have digestive issues after drinking matcha, as the catechins can temporarily upset the lining in our stomach. It鈥檚 also worth noting that, if you鈥檙e not used to drinking caffeine, matcha will make you just as jittery and anxious as a regular cup of coffee.

As for me? I haven鈥檛 had a cup of coffee since June 1, and I don鈥檛 plan on going back anytime soon. I鈥檓 not a coffee hater, but since ditching my three cups a day, I feel matcha better.听

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Matcha lattes, once thought to be a fleeting trend (like Starbucks pink drinks 鈥� ugh) have officially taken permanent residency in cafes across the country. With the matcha market estimated to be valued at $5.5 billion by 2027, it’s safe to say this powdered antioxidant filled tea isn鈥檛 going anywhere.

The powdered green tea has been studied extensively for its content of epigallocatechin-3-gallate (EGCG), the most abundant plant compound in green tea. EGCG has been shown to improve metabolic health and decrease risk of cardiovascular disease. Matcha also contains cancer-fighting properties and of chemotherapy. It might seem least important to add, but matcha is also deliciously earthy with a grassy, slightly bitter flavor.听

So why would we limit the reach of this superfood to just lattes? Why not, say, pancakes?

Researchers say that you should consume two servings (1-2 tsp per serving) a day to reap the tea鈥檚 nutritional benefits. For that reason, we recommend you have a cup of matcha with these earthy, sweet, and fluffy hotcakes. The flavor is mild enough so that it鈥檚 not overpowering, and the vegan whipped cream 鈥� made with coconut milk 鈥� cuts through the savory taste with a sweeter, light profile.听

Ceremonial vs. Culinary Grade Matcha

There are two grades of matcha: ceremonial and culinary. Ceremonial grade is the highest quality matcha, steeped from tea leaves that have high concentrations of chlorophyll. This recipe, however, calls for culinary grade, which is good for baking and cooking because of its grainy texture and subdued flavor. Plus, it鈥檚 less expensive.听

Matcha Pancakes with Vegan Whipped Cream

This recipe was originally published on .听

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This article was originally published on .听

Rhubarb, with its tart and colorful stalks, is a welcome harbinger of spring. It comes into season in April and only sticks around for the first few weeks of summer 鈥� which means right now is perhaps the best time to mix up our Green Tea Rhubarb Sparkler.

Why turn rhubarb into a bubbly bev? Well, this ruby-colored plant is听so听incredibly nutrient-rich. It鈥檚 particularly high in antioxidants, as it develops its red-hued stalks from听, which are beneficial for fighting free radicals. Rhubarb鈥檚 particular blend of antioxidants may even offer anti-inflammatory properties. But the perks don鈥檛 stop there. You鈥檒l also find calcium, potassium, folate, magnesium, manganese, and vitamins A, C and K inside this leafy veg.

Here, we combine the veg with green tea and sparkling water for a spritzer worthy of toasting the season. While we鈥檝e made it a mocktail, you can take this sipper up a notch by adding an ounce of gin or vodka.

Green Tea Rhubarb Sparkler

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There鈥檚 something about warm weather that demands tasty, refreshing beverages enjoyed on patios, picnic blankets, hiking trails, or the beach. After exploring the aisles of Trader Joe鈥檚, we put together a list of 翱耻迟蝉颈诲别鈥檚 favorite drinks. These summertime sips are refreshing, unique, and hydrating.听

, $3.99

When you want something sparkling but LaCroix isn鈥檛 cutting it, this Sparkling White Tea hits the spot. This tea doesn鈥檛 have any added sugars or sweeteners and the natural pomegranate juice offers a tart, pop of flavor.听

, $3.99

How can you improve upon coconut water? Make it sparkling and infuse it with yuzu puree. Yuzu is an Asian citrus fruit similar to lemon, but a tad less sour. It can , boost heart health, and improve mood. This drink is one of the most hydrating on our list, making it a great choice for outdoor athletic endeavors.

听

, $1.29

Oolong tea has been touted for its benefits for years. It鈥檚 high in L-theanine, which can and sleep quality. TJ鈥檚 unsweetened Golden Oolong has subtle floral, earthy flavors. It鈥檚 stronger than green and black tea with 50mg of caffeine in one bottle. We love it as an occasional coffee replacement, especially on a hot day.听

, $2.69

Another tea on our list is TJ鈥檚 Cold Brew Iced Tea, made with black tea and lemon juice. While summer sweet tea can involve boiling water, steeping, squeezing lemons, and stirring madly, this drink requires little to no effort. Plop a tea bag into cold water and鈥� That鈥檚 it. For this reason, it鈥檚 great to bring on the go for hot girl walks, hikes, or picnics.听听

, $2.29

If you love a summertime spicy margarita jalape帽o but need a break from tequila, TJ鈥檚 Organic Jalape帽o Limeade is for you. This drink has enough heat for that classic spicy flavor, while also being very drinkable. It鈥檚 made of organic lime juice, organic cane sugar, and organic jalape帽o powder.听

The post We鈥檙e Obsessed with These 5 Trader Joe鈥檚 Drinks appeared first on 国产吃瓜黑料 Online.