Matcha Tea Basics +Other Culinary Explorations
Green tea has caffeine with high purity and assimilation in your body, and if you plan on sleeping in a 3-hour window, it most likely will not help you.
IN THIS ARTICLE
The importance of water when making tea;
Matcha sifting you probably won’t do;
Two recipes to make a simple green tea and a matcha latte;
+ other culinary suggestions to try at home.
Start with the right water for steeping tea.
A simple rule is to bring the water to a boil, lower heat to simmer and remove the lid. Let the water simmer without the lid for 5 minutes - this is how the chlorine evaporates. This water rule applies to all tea-making.
When you buy high quality tea, you want to preserve the taste and the essence of the plants. The quality of the water you use is important - high calcium or chlorine can really dull the whole experience. Boiling the water without a lid removes the chlorine and if you can use filtered water, even better cause you removed the calcium and other impurities as well.
The water temperature to make matcha tea.
It’s best to let the boiled water cool down to about 75C +/- 5. To be more practical just transfer the hot water to a cool cup and let it sit in the cup for about 2-3 minutes.
You may be that person. Nobody sifts and tempers.
Tempering means to bring your matcha to room temperature by taking it out of the fridge for 30 minutes. An optional step but yields better results.
Sifting the matcha powder helps it blend, dissolve and froth more easily. Just press the amount of matcha powder you will be using through a fine little sieve with a spoon.
Two recipes that are really easy to make.
Basic Matcha Tea
1 tsp matcha powder
80 ml hot water (75C)
Wisk the matcha into the water. Drink.
1 ¼ tsp matcha powder
60 ml hot water (75C)
180 ml almond or coconut milk, unsweetened
1.5 tsp honey - optional
Pinch of salt - not optional
Wisk the matcha powder and salt into the hot water in a cup - keep in mind to use a big enough cup for the milk, add the honey and stir to dissolve.
Warm and froth your almond milk - I recommend using the barista one that makes an amazing froth and does not curdle like the plant-based milks at the grocery store. Pour the warm frothed almond milk into the matcha tea. Drink.
OTHER CULINARY EXPLORATIONS
Explore other ways to include Matcha in your dishes. Remember the flavor profile is herbal and small algae notes, complements well in fatty foods or sweet and floral, such as honey, pineapple, almond, vanilla, coconut.
Make matcha salt by stirring a bit of matcha powder into your favorite salt. I would go for Maldon salt or fleur de sel. Garnish your dish.
Stir a bit of matcha powder into some butter. Use it on toast or, on warm steamed vegetables, especially green ones like pak choi, broccoli.
Make the matcha latte recipe above and add a scoop of vanilla ice cream in it.
Matcha Iced Tea
Put a couple ice cubes in it, add some maple syrup (stirs better in cold then honey) and some cold milk or cream if you’d like.
Matcha in Baking
Stir matcha powder into any batter flour mix - pancake mix, waffle mix, bread mix, etc. Bake as usual.