The Matcha & Company 300th Recipe...

Do you love Matcha tea? This post is for you... A selection of Matcha tea recipes for all tastes.

I want to dedicate my 300th recipe to Matcha tea....

A post to see all the variations and uses of Matcha tea and some tips on how to dose it in cake preparations.

Matcha is a variety of Chinese green tea, called 'Motcha'. The leaves are picked, boiled, dried and then ground into powder. 

In China it is widely used during ceremonies while in Japan it has a wider use, being used in many sweet and savoury preparations, such as cakes, biscuits, drinks and typical dishes such as soba.

Did you know.

In Japan it is the tea of excellence consumed during the most formal ceremonies, during my travels in Japan I have witnessed and participated in many of these ceremonies.

It is called the 'tea ceremony' and you can find places where it is prepared.

There is a whole liturgy behind this practice which is one of the oldest traditional Zen arts experienced as a spiritual and social ritual, during which one meditates while sipping tea.

In the photo below, you can see a 'tea house' set up in a bamboo forest for the tea ceremony.

Beneficial properties:

Matcha tea is the richest in minerals, vitamins, polyphenols and natural antioxidants among all green teas, and is famous for its beneficial gut properties. 

Let's take a look at some recipes:

White Chocolate and Matcha Tea Truffles.

Ingredients for 12 pralines:

• Fresh cream 100ml
• White chocolate 200g
• Butter 25g
• Macha tea powder 20g

Procedure:

We bring the 100ml fresh cream to the boil in a saucepan, remove from the heat and add 200g white chocolate chopped into small pieces beforehand.

Let it melt well and add 25g of good quality butter, continuing to stir until well blended.

Transfer to a bowl and place in the refrigerator for 2 hours to firm up. When it has rested, scoop out some of the dough with a spoon and use your hands to round it into balls 2 cm in diameter.

In a bowl, place 20 g of soluble matcha tea powder, sprinkle the truffles one at a time, making as much powder as possible stick to them, and place them in a pretty bowl ready to enjoy.

The perfect Matcha Milk

How to make a perfect matcha latte at home ...

General rule:

Dissolve 2g of tea powder for every 100ml of milk.

Then dissolve 8g of tea in 400ml of milk heat it up and froth it with a coffee machine, pour it into two cups and sprinkle with tea powder.

Matcha Tea Soft Cake 

Photo at the top of the page.

Ingredients for a medium baking tin:                           

• Butter 110g
• Cream 20ml
• White sugar 140g
• Eggs 3
• Matcha tea 10g
• Flour 150g
• Vanillin 1 sachet
• Yeast sachet
• Salt a pinch

Procedure:

In a bowl whip the 3 eggs with 140g sugar and a pinch of salt until frothy, add the cream and melted butter.

Using a sieve, add the 150g flour, the vanillin powder and the sachet of baking powder and the 10g matcha tea twice so that there are no lumps.

If the mass is fluid and homogeneous we can transfer it to a buttered and floured baking tin.

Baking:

We bake at 170° for about 25 minutes.

We serve with a scoop of ice cream and tea powder.

Have you ever tried Matcha tea tiramisu? 

Replace the coffee with matcha tea or matcha tin, make the cream in the classic way and sprinkle with tea powder instead of cocoa.

You will then have a delicate and pleasant dessert, a dessert at the end of a meal that leaves a bitter note in the mouth, characteristic of matcha...

Have a good day Chef Mirko Giacometti.