What are some ways to prepare Matcha drinks?!

Question: I used to order iced Matcha drinks -- I think they had Matcha mix, ice, honey and strawberries.

Answers: I used to order iced Matcha drinks -- I think they had Matcha mix, ice, honey and strawberries.

Try matcha smoothies, lattees and ice cream



High grade Matcha is ground into a very fine powder, so that it lathers well. However it is also simultaneously easy for static electricity to build up and for the Matcha to become lumpy. In order to improve the taste and remove lumps, we recommend that you sift the Matcha before whisking.
To lather well, move the Chasen (bamboo whisk) quickly like writing the letter "W." You should make this motion by moving your wrist. It is not a circular stirring motion. You should be making short jerks back and forth very quickly. This method will make a nice frothy lather.
There are two ways, Usucha (thin matcha, the standard way) and Koicha (strong Matcha, the special way in tea ceremony), to prepare Matcha. While most Matcha consumed on a daily basis is Usucha, the Matcha enthusiast cannot resist a bowl of Koicha from time to time. Koicha is the matcha of choice in tea ceremonies and special tea parties. For those who are new to Matcha, we recommend starting with Usucha.

Preparation of Usucha (thin and weak Matcha, the standard way)

Sift the Matcha for a more mellow flavor and to remove any lumps.
Place 2 Chashaku or 1 teaspoon of Matcha (2g) into the Chawan bowl.
Pour 70cc. of hot water into the Chawan. The water temperature should be between 185F and boiling (85C - 100C).
Using the Chasen (bamboo whisk) to mix the Matcha into a delicious frothy brew.
Preparation of Koicha (thick and strong Matcha, the special way in tea ceremony)
Sift the Matcha for a more mellow flavor and to remove any lumps.
Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
Pour 50cc. of hot water into the Chawan and whisk with the Chasen.
Only high quality Matcha is suitable for Koicha, such as our Matcha Pinnacle, Matcha Super Premium, Matcha Premium, or Matcha Superior. Otherwise the tea may taste quite bitter.

Matcha Recipes

Matcha powdered green tea can be used to make both sweet and savory dishes. When cooking and baking we recommend using an ingredient grade matcha tea such as Suisen or Wakatake. For more detailed information on which tea to buy please refer to our Matcha Buyer's Guide.

Another excellent resource is the book New Tastes in Green Tea, by Mutsuko Tokunaga. This consice and beautifully illustrated cook book offers recipes from bread spreads to omletes to fish sauces and dessert puddings. To help get you started with we've assembled this book with a matcha sifter and Suisen ingredient grade matcha into the Matcha Chef's Kit. This and other useful cooking tools can be found on our website in the section for Smoothies, Lattes and Recipes.

Green Tea Ice-Cream

Matcha Green Tea Ice-Cream
from New Tastes in Green Tea, by Mutsuko Tokunaga

2 cups milk
4 egg yolks
2/3 cups sugar
1 Tbsp cornstarch
1/3 tsp salt
4 Tbsp matcha + 2/3 cup hot water
1 cup fresh cream
1 medium orange, cut into sections
fresh cherries

1. Heat the milk in a small pan to about 140 degrees F (60 degrees C). Remove from heat and set aside.

2. Place the egg yolks in a pan and beat lightly. Add the sugar, cornstarch, and salt. and mix thoroghly with a whisk. Gradually pour in the heated milk and stir, making sure that no lumps form. Strain the mixture and pour it back into the pan.

3. Place the pan over a low flame and cook until the milk thickens, stirring all the time with a wooden ladle. Remove from heat and set aside.

4. Mix the matcha and hot water and stir briskly until the past becomes smooth.

5. In another bowl, whip the cream until semi-stiff, fold the milk, and add the matcha paste.

6. Pour into a metal or plastic container, and place in the freezer to set. After two hours of so, take it out and mix thoroughly with a spoon or whisk, then resume freezing. Repeat this process 3 or 4 times to ensure the ice-cream is smooth.

7. Serve with orange sections and cherries.

Matcha Truffles

Matcha Truffles
- from The Breakaway Cook, by Eric Gower

These little gems take only a few minutes of prep time, some cooling down time in the fridge, then a few more minutes to shape the chocolate into balls. Wrapped up in a pretty box, they make beautiful gifts for friends. Makes about 50 truffles.

8 ounces heavy cream
? cup maple syrup
2 tablespoons brown sugar
1 tablespoon maccha, plus another tablespoon for dusting
12 ounces bittersweet chocolate, chopped finely
Pinch of Maccha Salt or kosher salt

Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the maccha, stir until dissolved, and set aside.

Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour.

Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional maccha, using a fine sieve. Top with a very light sprinkling of maccha salt.

Green Tea Latte

Matcha Latte Recipe

Add 1 teaspoon matcha to 6 ounces hot or cold milk (soy, almond, cow, etc)
Add sweeteners to suit taste (juices, sugar, honey, etc)
Whisk and Serve

Experiment with adding ingredient grade matcha to yogurt shakes, milk drinks and cocktails. Use a blender for mixing with things like yogurt and ice cream. Use an electric whisk for milk drinks and cocktails.

Green Tea Panne Cotta

Green Tea Panna Cotta
from Food and Wine (foodandwine.com)
2 tablespoons cold water

1 3/4 teaspoons powdered gelatin

1 1/2 cups whole milk

1/4 cup plus 3 tablespoons sugar

Pinch of salt

1 1/2 cups low-fat buttermilk

2 teaspoons powdered matcha green tea

In a small bowl, sprinkle the gelatin over the 2 tablespoons of water. Let stand for 5 minutes, until the gelatin softens.

In a medium saucepan, combine the milk, sugar and salt and warm over moderate heat, stirring to dissolve the sugar, about 3 minutes. Remove from the heat and whisk in the gelatin until completely dissolved, then whisk in the buttermilk. Pour 1 cup of this mixture into a glass measuring cup; cover and refrigerate until ready to use.

In a small bowl, whisk the green tea powder with 1/4 cup of the remaining buttermilk mixture until dissolved. Pour the dissolved green tea into the buttermilk mixture in the saucepan and whisk well.

Pour the green tea mixture into four 8-ounce glasses and refrigerate until just set, about 3 hours. Melt the 1 cup of refrigerated buttermilk mixture in a microwave oven until pourable but still cold, about 15 seconds. Top each panna cotta with the buttermilk mixture. Cover and refrigerate until firm, at least 3 hours longer.

Matcha Butter

Matcha Butter

4 oz (120g) butter or margerine
1/2 tsp matcha
4 plain muffins, store-bought

1. Take the butter out of the refrigerator 20 minutes before use to let it soften. Mash with a fork until smooth.

2. Add matcha powder (approximately 1.5 % of the weight of the butter), and mix into the butter until well blended.

3. Slice muffins horizontally and toast in an oven toaster (or oven preset at 340 degrees F, 170 degrees C) until slightly brown. Spread the matcha butter over the hot muffins and serve.

- From New Tastes in Green Tea, by Mutsuko Tokunaga

Matcha Coconut Drink

Matcha Coconut Drink
from "New Tastes in Green Tea" by Mutsuko Tokunaga

1 tsp matcha + 2 tsp hot water
2/3 cup milk
1/3 cup coconut milk
1 Tbsp sugar
a little aloe or any cut fruit
Mix the matcha and hot water, and stir briskly until the paste becomes smooth.
Add the milk, coconut milk, and sugar, adjusting the proportions according to taste.
Serve garnished with diced aloe or your favorite fruit.

Matcha Cupcakes with Matcha Buttercream Frosting

Matcha Cupcakes
from Cupcake Bake Shop by Chockolyt

Matcha Powdered Green Tea Cupcakes

1/2 sheet pan / 350 degree oven
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 large egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
2 tablespoons matcha

1. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
6. Mix matcha in with the milk. Add to the batter and mix until combine.
7. Pour into prepared 1/2 sheet pan and smooth flat.
8. Bake for 22-25 minutes until a cake tester comes out clean.

Matcha Buttercream Frosting

1 stick butter, room temperature
2 tablespoons half and half or light cream
1 tablespoon matcha powder
3 cups powdered sugar, sifted

1. Mix matcha in with the light cream to make a paste.
2. Beat butter briefly, scrape bowl.
3. Add the sifted powdered sugar and matcha paste. Beat until smooth.

Smooth a thin layer of buttercream over the cupcakes and top with a decoration.

Note: The cute, pink royal icing flowers were bought at a local cake supply store.

Poached Eggs and Matcha Salt

Matcha Poached Eggs
- from The Breakaway Cook, by Eric Gower

I often eat these twice a week-I just can't get enough of them. They are simplicity itself: poach eggs in your favorite manner-I have a nice dedicated egg poaching pan with four individual nonstick cups-and sprinkle on some Matcha Salt. There is something almost celestial about the fusion of the green tea and the egg yolks: it's savory, sweet, and salty all at once. Perfect in the morning with a few slices of lightly toasted sourdough bread and a strong cup of green tea. Serves 2.

Dab of unsalted butter for poaching cups (if using) to avoid sticking, or
1 tablespoon vinegar, if using a plain pot of water
4 large eggs, preferably organic
Generous sprinkling of Matcha Salt*
Generous sprinkling of freshly ground black peppercorns

Butter the poaching cups if using a dedicated egg poacher. Or, bring a pot of water to a simmer, add the vinegar, and carefully crack the eggs into the simmering water. Poach the eggs until the yolks are more or less halfway between liquid and solid (typically about four or five minutes for both methods).

Gently turn them out on a paper towel to absorb any excess moisture. Roll them on to a warmed plate and add a few healthy pinches of Matcha Salt and black pepper. Eat them while still very hot.

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