Nimmo spills tea on method behind matcha madness

PORT ST. LUCIE, Fla. -- Each morning in the Clover Park kitchen, Brandon Nimmo unpacks the matcha tea set that his wife, Chelsea, gifted him this offseason.

First, he sifts tea powder through a matcha furui, which looks like a small colander. Next, he adds a bit of hot water -- ideally, 195 degrees on the dot -- and stirs the mixture with a bamboo whisk. Finally, Nimmo adds more water, making his tea frothy and foamy through the usucha brewing method. Then Nimmo drinks it, to the bewilderment of teammates gathered around the coffee machine.

¡°It¡¯s a very traditional way,¡± said teammate Kodai Senga, who has taken interest in Nimmo¡¯s routine. ¡°I think he¡¯s more Japanese than a Japanese person.¡±

Nimmo¡¯s tea habit is not just for show. Over the winter, seeking ways to improve his gut health, the Mets outfielder spoke to a nutritionist who had previously worked with his wife. Through those conversations, he learned about how his daily coffee routine -- typically, an espresso before each game -- might have been affecting his body.

The more research Nimmo did, the more he became enamored with the idea of green tea -- specifically matcha, which contains a high-enough level of antioxidants to help reduce his biofilms and regulate hormone levels. In addition to its gastrointestinal benefits, matcha is a rich source of L-theanine, an amino acid known for calming and relaxing effects. Although green tea contains caffeine, Nimmo believed it could help him achieve higher quality sleep, even with a newborn baby at home.

So he made the switch from coffee, buying a stock of matcha powder from a Tribeca vendor called Tea Dealers & Ceramics. Chelsea purchased him the mixing kit, and Nimmo has committed himself to the habit ever since.

¡°It¡¯s had some good effects for me,¡± Nimmo said.

To be clear, these are not the matcha lattes of commercial coffeeshops, laden with dairy and sugar. This is the traditional, centuries-old Japanese process, which can be as calming as the drink itself. When Senga first saw Nimmo brewing matcha in the clubhouse, he became curious.

Back home in Japan, Senga said through an interpreter, people tend to forego the traditional brewing process and use matcha teabags for their convenience. Senga became a coffee drinker upon joining the Mets, mostly because he feared not having regular access to tea.

Few people on either side of the Pacific go through the daily trouble Nimmo does.

¡°There¡¯s a lot of respect there, because he¡¯s done a lot of his own research and studying to look at the nutrients that are in matcha, in comparison to coffee,¡± Senga said. ¡°He was telling us about how there are more relaxation effects that he¡¯s seen through matcha. So he¡¯s done a lot of his own homework, which is awesome for him.¡±

Eventually, Nimmo said, he¡¯ll probably add espresso back into his routine -- though he intends to wait as long as possible, saving it for the midsummer months when the fatigue of a long season begins to set in. In the interim, he¡¯ll continue reaping the benefits of a product he believes has had a significant impact on his overall health, sleep and wellness.

¡°I will say when I come back to it, and I have that first espresso, it works,¡± Nimmo said. ¡°It really gets you. So, there¡¯s meaning to the madness.¡±