Matcha tea has taken the world by storm. It is widely regarded as the most exquisite green tea in the world. Green tea is known as one of the healthiest form of tea due to its lack of processing. It is a ground powder of specially grown green tea, with a vibrant emerald colour and delicate sweet taste. Matcha is the most potent green tea in the world because the entire leaf is ingested in powder form.

In Japan ‘’cha’’ means tea and ‘’ma’’ means powder, thus the word matcha translates literally as powdered green tea. It is famously used in the Japanese tea ceremony, which centers on the preparation, serving and drinking of matcha. Matcha is more than just a drink in Japan. The grace, tranquillity and attentiveness that are emphasised in the ceremony of preparation brings people together and focuses them on the here and now. Traditionally, Matcha is drunk in three gulps.

The smoothness of Matcha is created by stripping all the fine stems and veins from whole leaves before drying and careful grinding with granite mill wheels. This creates a very fine powder which completely dissolves when well whisked meaning the whole leaf is drunk. The concentrated green tea powder is full of nutrients. 

 

 

One reason for Matcha tea’s popularity is its proven health benefits. Matcha is said to contain ten times the number of antioxidants of a regular cup of green tea. So what makes this tea different from other types of tea? Matcha tea is made from shade-grown tea leaves. Shading creates a wider leaf with a deeper green colour as well as stimulating the production of chlorophyll. It is delicately prepared starting several weeks before the tea plants are even picked:

Only the finest shade grown leaves are picked

The leaves are then laid out flat to dry

The leaves are de-stemmed and deveined leaving only the finest leaf

Crucial step – the leaves are ground into a fine powder using traditional stone mills. It can take 1 hour to grind just 30g of matcha.

The process is time consuming, intricate and highly specialist making Matcha a rare and sought- after product.

 

HOW TO BREW MATCHA

 

Ready to start making Matcha

 

 With the original tools such as the Matcha bowl and the bamboo brush, even the traditional preparation becomes an experience for you.

Sift around half a level teaspoon of Matcha powder in a warm bowl

Add freshly boiled water, ideally at 80c-90c

Froth using a bamboo whisk for around 15 seconds

Once a fine foam appears on the surface, the tea is ready for drinking

Enjoy!

There is approximately 30mg of caffeine per 1g serving of matcha.  A regular cup of coffee typically contains 70-75mg of caffeine.

 

 

MATCHA RECIPES

Mixed with hot water, matcha provides a stimulating and refreshing drink. It can also be combined with fruit juice, milk or yoghurt - or even used in cooking, to give everyday recipes an unusual twist.

 

ICED MATCHA

Iced Matcha

 

Serves 2

Ingredients

2 teaspoons of Matcha Midori Organic

2 cups crushed ice

Filtered water

1 sliced lime

 

Method

Take two teaspoons of Matcha powder and place in a cocktail shaker (or large jar with sealed lid)

Fill with ice and fresh filtered water

Add the lime slices

Pour over ice into a chilled glass and enjoy!

 

Tips

Matcha tea does not technically dissolve but rather ‘suspends’ in liquid. After a while the matcha tea will float to the bottom and your drink will separate with a green layer at the bottom of your glass. The drink is still fine, just stir to refresh your tea.

 

 

MATCHA TEA SMOOTHIE

Matcha Tea Smoothie 

Serves 2

Ingredients

2 teaspoons of Matcha Premix

200ml Orange juice

200ml Almond milk

 

Method

Blend your ingredients together in electric blender or hand-held shaker.

Pour into a tall glass with or without ice

This recipe is great to experiment with different fruit juices. We also recommend using pineapple and mango juice.

 

 

MATCHA ICE CREAM

Matcha Ice Cream 

Serves 8

Ingredients

250ml Whole milk

500ml Whipping cream

1 teaspoon Matcha Hikari Organic

2 eggs

150g caster sugar

 

Method

Whisk the matcha powder in a bowl to remove any lumps.

Add a splash of milk to the matcha and whisk until the powder has complete dissolved.

Gradually whisk in the remaining milk

Over a medium heat, combine the matcha mixture and the cream, stirring occasionally for about 5 minutes.

In a separate bowl whisk together the sugar and eggs.

Pour half the hot match mixture into the egg mixture and mix thoroughly. Repeat with the remaining matcha mixture.

Pour everything back into your saucepan and heat over a low heat for around 3 minutes. Remove from the heat and cool to room temperature

Refrigerate until chilled, for around 4-6 hours.

Pour the cooled matcha mix into an ice cream maker and freeze

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

Posted by cup of tea admin
9th July 2018

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