Delicate Matcha powder has a rich sweet taste and is naturally pure . It contains rich in vitamin C, E and many minerals. It also contains an important element of Polyphenols, Although it is possible to useMatcha in a wide variety of recipes, it is important to remember that it originates from Japanese tea ceremony. Therefore, it is a very special type of tea.
Select a guide below for instructions
Optional – Warm a Japanese tea bowl or a cappuccino bowl with hot water, empty and dry the bowl.
- Place ½ teaspoon of Matcha into a Japanese bowl,
- Add 1/3 cup 60 degree water,
- Use a bamboo whisk or a teaspoon to whip the powder to green froth,
- Drink it right away, in three or four sips,
If it is sipped leisurely, the green tea powder will settle to the bottom and the tea won’t be as pleasurable.
In traditional tea ceremony would be served with a sweet or 2 slices of Yokan (red bean jelly.)
Use home tea cake recipe.
- Place 1 tablespoon Matcha in a large mixing bowl,
- Add Tea Cake ingredients as follows,
- Add 3 eggs and 150ml milk,
- Add 4 tablespoons (80g) vegetable oil or margarine or butter,
- Stir all ingredients until it is even consistency,
Follow below instructions:
“Preheat oven, Grease cake tin, Place mixture in tin, Place in oven to remove cake, Invert tin to remove cake etc…”
- Soften any 1 litre container of vanilla ice cream at room temperature,
- Place 2 teaspoons Matcha with 3 tablespoons of softened vanilla ice cream in a small bowl,
- Mix into green paste,
- Place green paste into 1 litre of softened vanilla ice cream,
- Stir ice cream until it is an even consistency,
- Store in Freezer,
- Serve once hard.
(Use a home made ice cream machine for a better result.)
- Place 1 ripe banana,
- Add 1/2 teaspoon Matcha,
- Add 200ml cold milk or soy in a mixer,
- Optional – add 1 teaspoon honey or 1 raw egg,
- Mix 30 seconds.
Matcha can be sprinkled on any kind of meal before serving such as salad, vegetable noodle soup, sandwich, biscuit, cookie – sweet or savoury.