What is Matcha
Matcha is the powdered tea leaves of specially grown and processed green tea leaves. Green tea used for matcha is shade-grown a few weeks before harvest to produce more caffeine and theanine. The shade-grown method turns the leaves a darker shade of green by stimulating an increase in chlorophyll levels. Once ready, the leaves are grounded into powder form.
Matcha is also said to be more beneficial than regular green tea as it contains more antioxidants. It boosts metabolism and helps burns calories. The most common way to enjoy this stress-relieving tea is by whisking it using a bamboo whisk or also known as a chasen.
Here at Sake Inn, we sell Fukujyuen Matcha Powder (400g). Founded in 1790, Fukujyuen is one of the most famous tea leaves manufacturing company in Kyoto. Fukujyuen Matcha Powder has a deep flavour of authentic Ryokucha flavour. It is suitable for making pastries or your own authentic cup of matcha.
Matcha is prepared traditionally with a bamboo whisk (chasen). The chasen is designed especially to prepare matcha, allowing the matcha powder, air and water to mix into a perfect cup of frothy matcha tea.
1. Add a small amount of matcha powder (1-2 spoons) into a tea bowl.
2. Add a spoon of lukewarm water, using the whisk, work it slowly into a paste.
3. Slowly stir it until it becomes a lump-free and thick.
4. Add hot (about 70-80°C) water, leaving enough space for you to whisk.
5. Start whisking in a zig-zag manner till desired frothiness.
Do note: whisking your tea in circles would also work, but you might not be able to incorporate as much oxygen into your tea, making it less frothy. It is important to work your matcha into a paste first to prevent any undesired clumps. Whisking vigorously in a "W" or zig-zag manner helps!
Matcha Nama Chocolates
- 2 tablespoon of Fukujyuen Matcha Powder
- 400g white chocolate chips
- 125ml heavy whipping cream
- 25g unsalted butter (in smaller pieces)
- Combine heavy whipping cream, butter and white chocolate into a bowl
- Add water in a saucepan and bring it to a boil. Reduce heat and let water to simmer.
- Place bowl of combined ingredients on top of the saucepan (double-boil method), stirring continuously. Make sure the bottom of the bowl does not touch the water.
- Once the mixture is a smooth, homogenous mixture, remove bowl from heat.
- Slowly sift in matcha powder into the mixture and mix well.
- Pour mixture into a baking tray lined with baking paper. Remove air bubbles by tapping the tray on the table. Flatten surface and refrigerate for at least 5 hours.
- Remove from tray, and cut it into desired bite-sized pieces. Dust a thin layer of matcha powder on the top and store it in the fridge for up to 3 days.
Tip: warm your knife either with warm water or a lighter to make it easier to cut through the nama chocolate.
Ingredients (Makes 12 pancakes)
- 1 tablespoon Fukujyuen Matcha Powder
- 290g all-purpose flour
- 440ml milk
- 60g melted butter
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 60g sugar (optional)
- Combine all the dry ingredients (all-purpose flour, matcha powder, baking powder, salt and sugar) in a large bowl and mix well.
- Make a well in the centre and add milk, softened butter and egg and mix well.
- Using a whisk, mix wet ingredients in the centre before folding into dry ingredients. Mix until batter is a thick yet smooth consistency.
- Add a little more milk if the batter is too thick.
- Heat a non-stick pan over low-medium heat and use a small amount of butter grease the pan.
- Pour batter onto the pan and spread out gently to desired size and thickness.
- When the underside starts to turn golden, flip the pancake. The pancake is done when both sides are fully cooked and golden. Repeat with remaining batter.
- Garnish and serve according to taste and preference. Also great with whipped cream and strawberries.
Matcha is not surprisingly, a local favourite drink. How do you like to enjoy your matcha? Let us know in the comments below! Stay tuned to more recipes with some of your favourite ingredients.