Ingredient Matcha
Ingredient Matcha
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Instructions
- Serving Size: 1.5g /cup
- Steeping Temp: 78°C
- Steeping Time: 0 mins.
- Certification: Organic
- Origin: China
- Caffeine: High
Ingredient Matcha
Our Ingredient Matcha is perfect for daily use in baked goods, smoothies, shakes and lattes.
Story, Folklore, History...
In the 7th or 9th century, records indicate that Japan's Emperor Kammu gave visiting monks an imperial gift of powdered green tea. Emperor Kammu created a government post, Supervisor of Tea and Tea Gardens, as Japan began to cultivate its own tea. That this post was part of the government's medical bureau indicated that there was great respect for the health aspects of tea. From 800 to 1200, Japan relied on China for its tea supply. Because it arrived in minimal quantities, tea became a luxury for medicinal and spiritual purposes. Zen Buddhist Eisai Myoan returned from China with tea seeds and planted them at his temple. He soon realized that the quality was superior to any tea currently grown in Japan. These seeds formed the basis of Japan's tea industry in the centuries to come. Further evidence of the correlation between good health and tea was found ina small book that Eisai wrote titles "Tea drinking is good for health". He wrote that tea drinking confers many benefits including curing lack of appetite, diseases caused by poor quality drinking water, and vitamin B deficiency. Around this time, another tea enthusiast in Japan developed "The Ten Virtues of Tea". Amongst the virtues listed are:
- nurture the body
- cultivate sophistication
- ward off disease
- strengthen friendship
- increase vitality
- discipline body and mind
- express respect
Directions...
Straight Matcha:
Put about 1/2 tsp of matcha powder into a small bowl. Fill bowl with just enough hot (75C) water to cover the powder, then use a whisk to break up the clumps and make a smooth mix.
Add about 2/3 cup more hot water and whisk until you get a nice froth on the surface of the water. Best enjoyed with added honey, sugar or a sweet dessert.
Matcha Latte:
Sift about 1 tsp to 1.5 tsp of matcha into your cup. (Sifting helps to get rid of any potential lumps in the matcha powder).
Add hot (not boiling) water, up to a 1/4 cup and with a whisk, chasen or a frother, whisk briskly until all powder is dissolved and you get a smooth and foamy mix.
Add milk and sugar, if using, in a small saucepan. Heat the milk over medium heat until very hot but not fully boiling. Take off the heat and slowly pour the milk over the matcha mix.
For a more foamy latte, you can froth the milk (cold or warm) with a frother if you have one.
You can finish it off with added honey or agave nectar for a nice silky sweetness.
Another great way to enjoy the benefits of matcha is to add about 1 tsp up to 2 tsp to your morning protein shake, smoothie or yogurt. It blends really well and provides powerful antioxidants and chlorophyll.
Tasting Notes
Certification: OrganicGrade or Quality: Powder
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From the Shanti Tea Canada Blog
Recipes: Matcha Donuts - by Safiya Motala
Matcha is amazing for so many reasons. One of those is how delicious it is in baked goods!
At Shanti Tea, we try to keep things healthy, but we still crave sweets! We took a good old-fashioned donut recipe and added matcha to the batter. We wanted to keep the glaze simple, but we also tried mixing it up a bit. See below for suggestions on how to top your matcha donut differently!
Special Equipment: Donut cutter Deep fryer, or large saucepan
Ingredients:
DOUGH
- 1 1/2 c. granulated sugar
- 3 1/2 T. butter, softened
- 1 1/2 c. milk
- 1 egg plus 1 egg yolk
- 6 c. all-purpose flour (divided)
- 4 tbsp Ingredient Matcha
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- Vegetable oil for frying
GLAZE
- ¼ cup whole milk
- 1 tsp vanilla extract
- 2 cups powdered sugar <...
Recipies: Matcha Mango Popsicles - by Safiya Motala
These tea popsicles are easy to make, refreshing, and healthy! Vegan, gluten-free, sugar-free, dairy-free, nut-free!
Ingredients:
For the matcha half:
- 1 tsp Ingredient Matcha
- 2/3 cup coconut milk – full fat is recommended but use light if you wish
- 2-3 tsp agave, maple syrup or honey
For the mango half:
- 1 cup fresh mango, cubed
- ¼ cup coconut milk
- Juice from ½ lemon
Directions:
- Combine first three ingredients, blend until smooth. Set aside.
- Combine last three ingredients, blend until smooth. Set aside.
- You have two options:
-
Layers!
- Pick a layer to be at the tip and make that one first. Pour that one into your popsicle tray. Tap a few times to remove any possible bubbles, then put into the freezer. I would recommend letting it sit for 5-10 minutes. Note: The matcha mixture takes longer to freeze! I would suggest starting with the same layer...