Recipes with Green Tea
Cooking with Matcha
Within these recipe pages you will read excerpts from our upcoming green tea cookbook:
"Green Tea Health & Matcha Recipes"
| Matcha Sauces & Stocks |
Matcha Appetizers |
Matcha Poultry, Fish & Meats |
Matcha Vegetarian |
| Matcha Rice & Noodles |
Matcha Desserts |
Matcha Beverages |
Sugar Free Matcha Recipes |
Cocktail Recipes |
Cooking With Matcha
Why cook with Matcha powder as apposed to other green teas. There are several reasons why cooking with Matcha is fantasric. First, you are using the entire leaf which includes all the rich and healthy nutrients including the fiber. This is not the case with infused loose leaf green tea. Matcha green tea powder also lowers cholesterol, is high in vitamins, minerals and antioxidants. Secondly, cooking with Matcha saves time because all you have to do is stir the Matcha green tea powder into hot water or other liquids in the recipe. This saves about 3-4 minutes by eliminating steeping time the tea required with loose leaf green teas. Lastly, it is delicious! So, learn how to cook with matcha with the help of our website and don't be afraid to experiment!
Matcha Processing - What Makes Matcha Green Tea Powder Unique
The young tea leaves are picked in early May and lightly steamed to prevent any fermentation. This allows the tea to retain its beautiful green color. Then the tea leaves are dried. Traditionally, at this point, the leaves would be stored in chatsubo/tea jars and allowed to season until November, at which time they can be stone-ground as needed. For consistency, the leaves from various varieties of tea plants are blended to produce the best flavor, color, and aroma. Before being stone-ground, the leaves are processed to obtain only the meat part of the leaf. The stems and veins are removed so that the tea will be very fine when ground. It takes one hour to grind somewhat less than 40g of matcha and in the end the final product is about 1/10th of the original harvest. Although clippers can be used to harvest the tea leaves, the leaves for koicha/thick tea are still picked by hand, one by one.
Matcha is the vibrant green powdered tea used in traditional Japanese tea ceremonies. It is made from the leaves of shade grown tea trees. When the leaves are harvested they are steamed, dried and then further processed to remove the veins, stems and impurities. Only about 10% of the original harvest remains, and this is called the "tencha". The tencha is then ground to a fine powder often in a stone mill. It takes about one hour to produce an ounce of matcha, because grinding any faster would result in a burnt tasting tea. Today the highest grades of matcha usually remain in Japan for use in their tea ceremonies and the price can be as high as $100 an ounce. The majority of matcha available in the general market today is now ground by sophisticated machines, which make it affordable to the average tea drinker. Regardless of the grinding technique used, the production of matcha requires a great deal of hand labor, skill and time.
Matcha is becoming increasingly popular in the Japanese and international beverage and food market because of its versatility and health benefits. Matcha's flavor blends well in dairy-based recipes and its powder form makes it easy to work with. Matcha is being used in ice cream, cheese cakes, cream cheese spreads, white chocolate, latte beverages, hot chocolate etc. Have fun and discover how wonderful cooking with Matcha is an how there are virtually no limit to the recipes matcha can be added too.
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"A day without tea is a day without joy." - Chinese proverb
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