Food

Hone Mushroom Matcha Review | Kitchn

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

If you spend any time here at The Kitchn, you’ll notice that all of us on the team have a favorite morning beverage. Whether it’s an Oprah-approved instant latte, an espresso from a machine that is totally worth the splurge, or a vibrant latte from a high-tech matcha-making-machine, there’s no question our staff knows their way around a good cup of caffeine in the AM. As for me? I’m undeniably a coffee-fanatic, but when a worthy alternative comes along, I’ll happily add it into my caffeine rotation.

Whether it’s a jitter-free turmeric super latte or a bottle of easy, sweet Chai concentrate, I’ll try anything. But, honestly, the morning beverages that stick around my kitchen are few and far between. I’m picky and I won’t apologize for it. In fact, if I’m going to invest money, time (I love a morning ritual), and tastebuds into a single cup of goodness, I think it should be as close to perfection as possible. Which is why, after my first taste of Hone’s Mushroom Matcha, I cleared a spot in my central kitchen cabinet for it. I knew it’d be here to stay.

Never heard of it? I hadn’t either. But hear me out. Not only is this jar of bright green goodness delicious, it’s also packed with a ton of unexpected ingredients that keep me focused and content all day long. The main component? Matcha, of course. But this isn’t just your run of the mill green tea. No, these carefully ground ceremonial grade tea leaves are sourced from an eco-heritage, carbon-neutral family-owned farm and hand-picked by farmers imbued with generations of craftsmanship. Basically, this matcha checks every single box when it comes to a responsibly sourced, high-quality ingredient. TBH I wish everything in my kitchen could’ve come from such intentional origins.

What else is in there? Organic Cordyceps Militaris, a fungi (hence the name Mushroom Matcha) said to be an antioxidant with anti-inflammation benefits. There’s also vitamin B6 and methylated vitamin B12, both of which have tons of positive benefits, including aiding in maintaining energy throughout the day. While I can’t claim to be an expert on any health benefits of these added ingredients, I can say, that based on my experience drinking the stuff for days on end, I personally noticed long-lasting energy and a lot more focus throughout the day. Unlike the burst of alertness followed by the desperate need for a second cup, a cycle I endure with other kinds of caffeine, this particular blend seems to carry me effortlessly through my work hours and subsequent activities. No more 3 pm chocolate needed!

Now, for the most important factor: The flavor. The matcha is bright and fresh but grounded with an earthy and almost malted undertone — IMO it’s a perfect pairing with oat milk. Plus, I love the fact that because it’s already sweetened with Monk Fruit, I get to skip the step of waiting for my honey to melt before I whisk. Hence saving me time and making the blend a perfect travel essential for easy tea-drinking. I mean, what’s not to love about that?

I know, I know. When I looked at the price tag, I too had a moment of hesitation. But not only is this Mushroom Matcha comparable, price-wise, to other ceremonial teas out there (even if those other brands don’t have the added beneficial ingredients), it also lasts a heck of a long time. I’m talking months. Because this blend’s got such potent, matcha-y flavor, you only need one scoop for a latte. This means the jar lasts longer than you might expect, and much longer than other brands I’ve tried. At $55, for 3 months of almost daily use, that comes out to just 60 cents a day. And that’s a whole lot less than you’d pay at a coffee shop!

Trust me, this is one jar of matcha not to be missed.

Stella Totino

Contributor

Stella is a former Pastry Chef and lover of all things food. Invested in discovering fun new flavors, and the tools that help her create them, she integrates her knowledge of ingredients, cooking, and kitchens into all her research and writing for The Kitchn.



Source link
[ad_2]

Leave a Reply

Your email address will not be published.