MATCHA THE TRADITIONAL WAY:
Use only bamboo utensils and a ceramic bowl. We recommend not using metal tools! Below we provide instructions on how to prepare Usucha (more liquid Matcha) and Koicha (thicker Matcha).
WE WILL NEED:
INSTRUCTION:
1.
Add 1/3 cup of hot water and add the matcha whisk to warm it up. Once the bowl is hot, pour the water into a measuring cup and dry the bowl with a paper towel. Measure out 70ml of water for Usucha or 40ml for Koicha and leave to cool
2.
Using a bamboo spoon, place Matcha powder in a bowl (2 teaspoons for Usucha or 3-4 teaspoons for Koicha). We highly recommend passing the powder through a sieve to eliminate grains.
3.
When the water cools down to 50-70 C, pour it into the bowl.
If you want to prepare Usucha, whisk the Matcha vigorously with a bamboo whisk (in a W motion) until air bubbles form and a soft foam forms.
If you want to prepare Koicha, do not whisk the tea. Blend gently horizontally, vertically and in a 360-degree circle for a thicker texture without foaming.
MATCHA IN COOKING:
The use of matcha tea powder in cooking is rapidly gaining popularity not only in Japan, but all over the world. The bright green powder is used in Japan to prepare traditional products such as matcha.mochi", "Monaco", "me" does "castella". In other countries, Matcha powder is widely used in confectionery (ice cream, cakes, cookies), Matcha latte and fruit and vegetable cocktails.
For cocktails, lattes and other products, you can use Matcha tea for the ceremony, but it is also perfect 🎯 MATCHA FOR COOKING.
And both have a miraculous effect on health!
💚 Matcha is rich in vitamins, minerals and antioxidants that protect against heart disease and cancer.
💚 L-theanine in tea increases the concentration of dopamine and serotonin, which causes a relaxing effect, a great mood and a sense of well-being.
💚 Matcha also helps to remove toxins from the body and burn calories!
💚 Improves concentration and focus
Both of our MATCHA varieties are made from the same loose, shade-grown tea leaves. Picked tea herbs are crushed with a stone pestle to a powder. Our Matcha powder for cooking is made from second-picked leaves - the whole leaf with veins is crushed. Matcha for the ceremony is made from the first-picked leaves, and only the soft part of the leaf without the veins is used for the powder. Matcha for the ceremony is sweeter and the color is brighter.
RECIPES WITH MATCHA:
