What’s in Coconut Matcha Pre-Mix?

Coconut matcha pre-mix is a matcha tea with natural coconut flavouring and cane sugar. In fact, it contains a lot of sugar – 75% of this pre-mix is cane sugar, and 25% is organic Japanese matcha. That is perhaps one of the highest amounts of sugar in a pre-made matcha mix on the western market. This means, if you are using one teaspoon of mix per cup of water, you’ll be drinking 3 grams of sugar. Which is actually not that much at all – that is, if you like sweet drinks. For comparison, 1 packet of sugar or 1 sugar cube contain 4 grams of sugar each.

This blend contains caffeine too. However, the caffeine content of 1 teaspoon of this blend will b lower than a caffeine content of 1 teaspoon of pure matcha powder. Therefore, it may be a good choice if you want to reduce the caffeine intake.

Coconut matcha pre-mix smells super nice. There are a lot of green matcha notes coming through an intense creamy coconut scent and it smells very sweet. So, what’s good about pre-mix blends? They differ slightly from regular matcha powder, as you can use them straight from the pouch, with no need for sifting or extensive whisking. Plus, they usually already contain a sweetener.

How to make this tea?

The best way to make this tea is using hot water to dissolve it, then topping it up with cold water and serving with ice. This, however, doesn’t mean you can’t drink it hot. But when made with hot water, it will be a VERY sweet drink. For some tea drinkers, this may be just too much sweetness.  

This matcha is not suitable for whisking because of a high sugar content, so it’s better to use an electric frother instead or simply shake it in a water bottle.

To make a cup of coconut matcha, use ½-1 teaspoon of powder and mix it with hot water at 80 degrees Celsius. To make matcha milk tea, use ½-1 teaspoon of tea powder, add 50-70 ml water and top up with cold milk or steamed and frothed milk.

We tried both and the best way is by far to drink it with milk:

• with frothed and steamed milk served as hot latte or plus ice as iced latte
• topped with cold milk and served with ice as iced matcha milk tea

Milk will reduce sweetness significantly, and it will feel like a completely different tea, leaving only coconut and matcha to dominate the blend.

It’s one of those teas you need to treat as a dessert, especially if you are using 2 rather than 1 teaspoon of pre-mix. Because the sugar content is so high, it may not be a suitable replacement for a pure matcha powder, especially if you love the pure unsweetened flavour of matcha.

Who may like this tea? If you prefer very sweet drinks, this is a tea for you. However, it’s not suitable for tea drinkers that want to drink matcha traditionally. It’s great for making lattes or iced milk teas. As a dessert blend served with milk and/or ice, it tastes delicious. It’s perfect for spring and summer garden tea parties, or even as an after-gym drink.

Coconut Matcha Tea Recap

Water or milk? Water or milk

Day or night? Day

Hot or iced? Hot or cold

Sweetened or pure? Pure as it already contains sugar

Caffeine? Yes

What’s the price? £6.91 on Tealyra website (100 grams pouch)

Where to buy? Get it from Tealyra website

More coconut teas:

The post Coconut Matcha Pre-Mix Tealyra appeared first on All That Tea.

What’s in Vanilla Matcha?

Vanilla Matcha is a tea powder blended with Japanese matcha tea from Shizuoka and Madagascar vanilla. Shizuoka is the largest tea producing prefecture in Japan, however, most of the tea produced is sencha. Many matcha powders from Shizuoka that are available in western countries are of the culinary grade that are perfect for blending with other powders. Culinary grade matcha is typically used for baking or preparing different drinks.

Vanilla Matcha powder from Vahdam is a culinary grade matcha too. It’s best used for non-traditional drinks, such as lattes, iced teas with or without milk, or for baking. This matcha has a beautiful vanilla scent that’s so strong it will fill the entire room. If you love the scent of vanilla, you’ll love this tea too. Another significant benefit is that it doesn’t contain any artificial or natural flavourings or colour, only pure powders. Powder itself is slightly darker and not as intensely green as most pure ceremonial grade matcha teas, however, it’s worth keeping in mind it’s blended with another powder. That said, vanilla powder will influence not only the flavour, but the colour too.  

How to prepare Vanilla Matcha?

You can use flavoured matcha powders for making different drinks such as hot or cold lattes or iced teas. Although you can prepare this powder traditionally, it won’t froth so much when using a chasen. In that case, an electric hand frother may be a better option. It will create lots of foam that won’t disappear so fast.

Vanilla Matcha is an unsweetened tea that feels sweet because of vanilla. It has a wonderful balance of green tea bitterness and vanilla sweetness and is great for tea drinkers that want something a bit different, but still with no natural or artificial flavourings.

The best way to use it is perhaps for making matcha lattes or boba teas. Prepared with full fat milk, it will offer just the right amount of sweetness. If you enjoy sweeter teas, some honey or regular sugar are a wonderful choice.

Since vanilla matcha from Vahdam is blended with culinary grade matcha, it’s better for baking or making lattes than for preparing tea traditionally. However, this doesn’t mean you can’t enjoy it pure.  

Vanilla is quite dominant in this blend, blending nicely with bitter and green taste of this matcha powder. It’s not as vibrant, sweet or complex as some ceremonial grades Japanese matcha teas, but it has a perfect amount of sweetness, matcha grassiness and an incredible vanilla aroma.

This is a great tea if you want to include matcha into your tea routine but can’t quite get used to the matcha flavour. It’s also amazing for lattes or different desserts. And if you love vanilla, you will absolutely love it.

Tea Recap

Water or milk? Water or milk

Day or night? Day

Hot or iced? Hot or cold

Sweetened or pure? Pure or sweetened

Caffeine? Yes

What’s the price? £9.98 on Amazon or $9.99 (Vahdam site).

Where to buy? Get it from Vahdam website (USA) or Amazon.co.uk

More vanilla teas:

The post Vanilla Matcha Powder – Vahdam appeared first on All That Tea.

Why Strawberries and Cream Matcha?

Strawberries and cream are a classic. This easy to dessert is an ultimate summer treat and one of the easiest desserts you can make. The liquid version is as delightful, and as easy to make at home. Because of its unique flavour and versatility, matcha is often used for making liquid treats. Matcha contains caffeine and antioxidants, and it’s a great alternative to milky caffeinated drinks.

How to choose the best matcha?

To make the best tasting strawberries and cream matcha, use only good quality tea powders. Any grade, including cooking or ceremonial, will be a good choice, but it has to be vibrant and fresh with an intense green colour. Avoid grey powders with a stale or dull scent. You don’t need to use the most expensive matcha for making matcha drinks, but they need to be green and fresh.  

What is a milk tea?

Milk tea is any tea made with milk, regardless if contains only a tablespoon of milk or milk only. Milk tea is different than tea with milk, which is usually a cup of hot tea served with a splash of milk. However, today, milk tea usually means boba tea, a Taiwanese drink made with tapioca pearls. This milk tea contains both milk and whipping cream, without boba pearls. However, if you want to have a proper boba, you can use a strawberry jelly instead of a syrup as a bottom layer.

Ingredients for making Strawberries and Cream Matcha

Matcha tea – You’ll need only ½ teaspoon of matcha tea powder, which is the same amount you’d use for making a bowl of traditional matcha. Pre-sifting matcha is mandatory to prevent lumps and get a beautiful green colour.

Milk – You’ll need milk for the matcha layer. Full fat milk is great for milky drinks as it will give more sweetness and a better texture. However, you can use semi-skimmed milk too. Do not add sugar to this layer.

Strawberries – Although fresh fruits will definitely taste better, frozen ones will be great for making a strawberry syrup. Gently wash them over running cold tap water to remove any excess ice and use instead of the fresh ones. The more strawberries you use, the better. However, 50 grams per 150 ml of water will be enough to get a sweet and flavourful syrup.  

Whipping cream – Many whipping creams will usually already contain sugar. Read the label before using it. Alternatively, you can single cream (or light cream). Whipping cream will have at least 20% of fat, depending on the brand and the country. On average, it will have around 30%. Single cream contains 19% and double cream almost 50. Single cream will be a great alternative as you will get a more enjoyable texture.

More Strawberry Tea Inspiration

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Strawberries and Cream Matcha Milk Tea

Super delicious milk tea with 3 layers

Course Dessert, Drinks

Keyword Matcha, Milk Tea, Strawberries

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 1

Equipment

• Kettle
• saucepan
• strainer
• chasen or electric hand whisk
• Serving glass

Ingredients

Strawberry layer

• 50 grams of fresh strawberries
• 150 ml of water
• 4 teaspoons of sugar

Matcha layer

• 70 ml of water
• 70 ml of milk
• ½ teaspoon of matcha

Cream layer

• 50 ml of whipping cream

Instructions

• Start by making the strawberry layer. Wash and slice strawberries.
• Add strawberries and 150 ml of water into a small saucepan and simmer on low heat for 15-20 minutes.
• Strain the syrup, add sugar and stir while simmering for a few more minutes.
• Bring water to a boil and let it cool to 85 degrees Celsius. (185 Fahrenheit)
• Sift matcha powder into a small bowl. Add water and whisk it using a chasen or electric hand whisk. Top up with cold milk.
• Pour strawberry syrup into a clean serving glass. Add about 1-2 cm, depending on how sweet you want your drink to be and the size/shape of your glass.
• Add ice. Large cubes will be better than small ones.
• Slowly pour cream over ice.
• Slowly pour matcha tea over ice.
• Serve with a straw.  

The post Strawberries and Cream Matcha appeared first on All That Tea.

For other ways how to mix tea and coffee, check this article.

What is Dirty Matcha?

Dirty matcha is an iced tea made with matcha green tea powder and coffee. While the thought of mixing green tea and coffee may sound weird at first, it’s incredibly delicious. Both coffee and matcha have a strong flavour and some bitterness. Matcha is not as grassy as sencha, and more earthy than other green teas which makes it a great pair for a naturally bitter coffee.

Caffeine in Dirty Matcha

This drink contains more caffeine than a single espresso shot, as both ingredients, matcha and coffee, are naturally caffeinated. A shot of espresso will have around 60 mg of caffeine, same as matcha prepared with a teaspoon of matcha powder. 1/2 of matcha powder will be enough to make one serving, but feel free to use a whole teaspoon if you prefer a stronger flavour. To reduce the caffeine content, use decaf coffee.

Which coffee is the best for making Dirty matcha?

Dirty matcha is usually made with a shot of espresso. However, if you don’t have a coffee machine or you prefer other types of coffee, that’s perfectly fine too. You can replace regular espresso with 30-50 ml of instant coffee mad with 1 leveled teaspoon of coffee. Alternatively, you can even use flavoured coffee, such as hazelnut, chocolate, caramel or vanilla. The only thing to keep in mind is to use quality coffee that you enjoy drinking on its own too.  

Which matcha is the best for making Dirty matcha?

There are many types of matcha, and some are not matcha at all. Use either authentic Japanese matcha tea powder or alternatives that have a similar flavour and colour, such as Korean matcha. Your matcha should be vibrant, green, fresh and have a deep flavour with not too much bitterness. Avoid grey powders or expired teas. Both latte and ceremonial grade will be great for making this drink.

Can I use cold water/milk for making matcha?

Yes, you can. However, it’s always better to make matcha with hot water to achieve a deeper flavour and potentially better benefits. Since coffee has a strong flavour, making matcha with hot rather than cold water will give a better tasting drink.

How to make a vegan Dirty matcha?

For a vegan alternative, you can use any milk substitute you want. However, some may add additional flavour notes to your drink. To keep the original flavour, choose milk alternatives with a neutral flavours or cashew milk. The milk substitute that you are using should not be too watery. Choose barista style milks or milks that have around 50-70 kcal per 100 ml – they will usually have a better texture.

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Iced Dirty Matcha Recipe

Super tasty iced matcha with coffee

Course Drinks

Keyword Coffee, Green Tea, Iced Tea, Matcha

Prep Time 10 minutes minutes

Servings 1

Equipment

• Kettle
• Electric whisk or chasen for making matcha
• Cup or bowl for making matcha
• Serving glass

Ingredients

• 50 ml of water
• ½ to 1 teaspoon of matcha powder
• ½ teaspoon of vanilla extract
• 30 ml espresso shot or 30-50 ml instant coffee
• 1-2 teaspoons of sugar
• 150 ml of milk
• Ice

Instructions

• Bring water to a boil and let it cool to 85 degrees Celsius (185°F).
• Prepare a shot of espresso or use boiling water to make 50 ml of instant coffee. Add vanilla extract.
• Sift matcha powder into a bowl or larger cup and add 70 ml of water.
• Whisk it using an electric hand frother or chasen.
• Pour matcha into a serving glass.
• Add cold milk.
• Add sugar and stir well. If you want a layered drink, add sugar now. Do not add any sugar to coffee.
• Add ice.  
• Slowly pour coffee over ice, avoiding direct contact with the tea.
• If needed, add more ice and serve.

The post Dirty Matcha Iced Tea – Matcha with Coffee appeared first on All That Tea.

What’s great about this recipe?

Matcha is undoubtedly one of the best teas for making iced drinks. It’s strong, vibrant and fresh, and may provide an energy boost and stress-relieving properties, and a myriad of other benefits. Not only may matcha provide an antioxidant boost (1), but thyme has that potential, too (2). Thyme is more often used in dishes, rather than drinks. However, when steeped, this aromatic earthy herb will win you over with its delicate but powerful flavour.

So, why lime? Lime is both sweet and sour, and able to balance out light bitterness of matcha exceptionally well.

Together, these ingredients make for a super tasty, refreshing, and aromatic iced tea that is worth trying.

Ingredients for making Iced Matcha with Lime & Thyme

Matcha tea: Choose only high-quality tea powders as not all matcha teas have a vibrant green colour. If your tea looks grey and dull and smells anything but fresh, do not use it. Fresh powder will not only taste better but provide better potential benefits. Use either ceremonial or latte/culinary grades.

Fresh thyme: Fresh thyme is readily available and gives a much better flavour than dried thyme. Even though the scent is strong, the flavour is extremely delicate and fresh. If you want to intensify the thyme flavour, you can gently crush sprigs using pestle and mortar.

Fresh limes: Fresh lime juice will add both sweetness and light sourness. Limes are a perfect condiment for iced teas, but are often overlooked. They pair really well with both matcha and thyme.

Sweetener: This recipe will work even without a sweetener. If you prefer adding some sweetness, white granulated sugar or light floral honey will both be great choices.

Steps for making Iced Matcha with Lime &Thyme

Prepare fresh thyme tea: To make this matcha iced tea as flavourful as possible, steep the thyme tea first. Use 3-5 fresh sprigs per cup of water.  

Prepare matcha tea: To make matcha tea you will use the thyme tea, rather than water. Always pre-sift matcha powder before adding water to prevent lumps. Although you can make matcha with cold water too, hot water is always a better choice. Read more here: Making Iced Matcha: How vs Cold Water tested.

Assemble the drink: To assemble the drink, fill a serving glass with ice. Add matcha tea, the rest of thyme tea and freshly squeezed lime juice.

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Iced Matcha with Lime & Thyme

Aromatic and refreshing iced matcha

Course Drinks

Keyword Iced Tea, Lime, Matcha, Thyme

Prep Time 10 minutes minutes

Servings 1

Equipment

• bowl or cup for making matcha
• cup for making thyme tea
• chasen or electric hand whisk
• Serving glass

Ingredients

• 1 ½ lime – juice
• 1-2 teaspoons of sugar
• 250 ml of water
• 3-5 springs of fresh thyme
• ½ teaspoon of matcha powder
• ice

Instructions

• Wash fresh thyme sprigs.
• Steep them for 5 minutes in a freshly boiled water.
• Remove thyme sprigs and save them for decoration.
• Sift matcha powder into a matcha bowl or a smaller cup with a wider bottom.
• Use 1/3 of thyme tea to make matcha. You can use either a chasen or anelectric hand whisk.
• Add sugar to the rest of the tea and stir until melted.
• Add ice to a glass.

Sources

[1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7796401/

[2] https://www.researchgate.net/publication/273413695_The_Effects_of_Thyme_Tea_Supplement_on_Free_Radicals_Formation_and_Antioxidant_System_of_Elite_Wrestlers

The post Iced Matcha with Lime & Thyme Recipe appeared first on All That Tea.

What is the Authentic Matcha?

Until recently, the only authentic matcha came from Japan. In fact, it still does, if by authentic we mean using original techniques and special tea plants. Japanese tea producers are using very specific methods and tea cultivars that result in a unique colour, texture and flavour profile of matcha tea. Other tea powders are usually simply grounded green teas, with less intense colour and flavour, unlike the real matcha. More often than not, they are quite bitter too, grey instead of green and often not as pleasant to drink as real matcha.

But recently, all this has changed. It’s no longer possible to make assumptions about matcha tea quality based purely on the country of origin. As tea drinkers are becoming more demanding, the rules about quality are becoming stricter, and about the terroir looser. Ultimately, new proper matcha teas from other countries are becoming available too.  

These days, there are teas that deserve the name matcha even though they are not coming from Japan. They will taste slightly different from the Japanese powdered green teas, but that’s anything but a disadvantage. In fact, it’s bringing novelty and new excitement into the world of powdered teas.

Korean matcha is one of those teas that definitely deserves more attention.

What is Korean Matcha?

Korean Hadong matcha from SEEIN is matcha powder grown and produced in Hadong from naturally shaded tea leaves. It’s an organic, GMO free, ceremonial grade single origin tea.

Japanese matcha is usually made from special Japanese tea cultivars and tea leaves shaded under bamboo covers for ¾ weeks before harvesting.

And that’s the first difference.

Ceremonial grade doesn’t mean the tea will have a certain flavour. Among others, it means it will be harvested from younger leaves than culinary grade matcha and is best for preparing with water. However, it does not define the flavour of the tea.

The second difference is the actual terroir. If you were to make two teas of the exact same type growing in two different locations, you would get two teas with a very different flavour. The flavour of Korean matcha is closer to the flavour of other Korean green teas than to the favour of Japanese matcha. And the same is true for Japanese matcha.

This Hadong matcha has a deep, intense green colour, which may be slightly darker than most Japanese matcha teas. It has a strong and intense fresh green scent that’s incredibly inviting.  

What Does Hadong Korean Matcha Taste Like?

To make this matcha powder, use the same method as you would for making Japanese matcha. You’ll need 2 chashaku of tea powder, 70-90 ml of water, chasen and a chawan.

Hadong Korean Matcha is a beautiful matcha to prepare, with a wonderful layer of foam and a lot of depth.

It has a slightly nuttier and warmer flavour than a “regular” Japanese matcha. This tea has a very light astringency, and light sweetness and grassiness. This matcha is slightly deeper than a common Japanese matcha, but nevertheless, delicious. If you’ve ever tried some Korean green teas, you will immediately recognize the same flavour notes, somewhere between daejak and sejak teas. It has a unique Korean green tea character.

It’s very easy to prepare. This tea is amazing for drinking both hot and cold. It’s great for cooking as well because it gives a wonderful deep green colour without the need to use too much powder. SEEIN states it has 29 mg of caffeine per gram, so you can easily adjust the amount to suit your preferences.

And then, there’s the price. Most matcha powders usually come with a hefty price tag. It’s quite rare to find a good and affordable green tea powder, which makes this one absolutely amazing for cooking or making iced matcha drinks.

Tea Recap

Water or milk? Water or milk.

Day or night? Day.

Hot or iced? Hot or iced.

Sweetened or Pure? Pure or with a teaspoon of sugar or honey.

Caffeine? Yes

What’s the price? Starting from 5.50 GBP.

Where to buy? Get it from Amazon.

The post Korean Matcha – A Different Kind of Green Tea Powder appeared first on All That Tea.

How do they taste together?

Absolutely super delicious! Matcha milk jellies give a perfect chewiness and flavour to this bubble tea and just the right dose of sweetness – they come as a sweet surprise. This bubble tea is absolutely refreshing and light, and just perfect for warmer spring and summer days.

What is hojicha tea?

Hojicha tea is a type of Japanese green tea. Tea leaves are roasted to achieve a beautiful golden-brown colour and unique roasted, nutty flavour. Hojicha can be lightly or heavily roasted, which also influences the colour and flavour of the tea. It’s usually made from bancha tea leaves that are already lower in caffeine, but it can be made from sencha, kukicha and even tencha – a tea that’s ground into matcha.

Which hojicha is the best making Hojicha Bubble Tea?

You can use any hojicha tea for making hojicha bubble tea, but the darker the colour, the stronger the flavour it will be. This also means that it will go really well with milk. Hojicha doesn’t have grassy notes, so it’s a great green tea type for tea drinkers that prefer oolong and black teas over green tea.

What are matcha milk jellies?

A topping for this hojicha bubble tea is sweet and grassy homemade matcha jelly. These jellies complement the flavour of hojicha amazingly well. To make them, you’ll need a Japanese matcha powder, agar agar powder, milk and sugar. You can replace sugar with a sugar alternative, for example, erythritol. You can make them a night before and store in the fridge. A good thing about agar agar is that it will settle fast. You can have these jellies ready in less than 30 minutes.

Ingredients for making Hojicha Bubble Tea

Hojicha Tea – any hojicha tea will be great for making this bubble tea, but if you can choose, opt for heavily roasted hojicha. It will give more flavour and depth. Hojicha usually won’t get bitter, which makes it really amazing for bubble teas that are not overly sweet.

Milk – Although you can use any milk, creamers with a very high fat percentage will be a much better option. Coffee creamer, half-and-half, canned coconut milk or vegan coffee creamer will be perfect for this bubble tea. You will need only 5-10 ml of creamer. Another great thing is that this will also reduce the calorie content of this boba tea significantly. Also, you can serve this tea with no milk or creamers. It will still taste absolutely delicious and refreshing.

Sugar – Matcha milk jellies will add enough sweetness to this drink and hojicha is not bitter, so you won’t need to use any additional sugar. However, if you prefer your boba tea sweet, a teaspoon of brown sugar or honey will be a brilliant choice. Both will complement the flavour of hojicha tea well.

Ice – This is an iced boba tea, so make sure you have enough ice. Since ice may make drinks watery, you can also make hojicha in advance and allow it to cool in the fridge.

Ingredients for making Matcha Milk Jellies

Matcha green tea – use an authentic and fresh tea powder with deeper and sweeter flavour. Sift it before adding it to milk to prevent lumps and get a clear green milk jelly. Ceremonial grade or cooking grade are both fine.

Agar agar powder – agar agar is one of the must-have powders if you love drinking homemade boba teas with different toppings. It settles faster than regular gelatine and is vegan-friendly.

Sugar – 1 or 2 teaspoons of sugar will be enough to make these jellies sweet. White sugar or sugar alternative such as erythritol are the best options that won’t impact the flavour of matcha tea, but will add enough sweetness. Avoid stevia in this part of the recipe.

Milk – whole milk will work the best, but milk alternatives with a neutral or milk-like flavour are great too.

How many calories in Hojicha Bubble tea?

Some boba teas are infamous for their high calorie content. While the ingredients that are adding calories are also adding deliciousness, those same calories may be a reason you want to keep boba tea times to a minimum. Amazing thing about this recipe is that unless you are using additional sweeteners, this is actually a very low-calorie drink. One serving will have only around 70 calories and still lots of flavour.

Related Posts

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Hojicha Bubble Tea with Matcha Milk Jelly

Refreshing homemade boba tea with two Japanese green teas

Course Drinks

Keyword Boba Tea, Green Tea, Hojicha, Matcha

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Time for jelly to set 30 minutes minutes

Total Time 45 minutes minutes

Servings 1

Equipment

• small saucepan
• Precise kitchen scale
• Matcha sifter
• electric hand frother
• Strainer or an infuser
• cup
• Serving glass

Ingredients

For Matcha Milk Jellies

• 100 ml of whole milk
• 1 gram of agar agar powder
• 1 teaspoon of matcha powder
• 1-2 teaspoons of sugar

For Hojicha Bubble Tea

• 3 heaped teaspoons of hojicha tea 2 if you are using heavily roasted hojicha
• 250-300 ml of water
• 1 teaspoon of coffee creamer (about 5 ml) optional
• 1/2 glass of ice

Instructions

For Matcha Jellies

• Sift matcha powder into a tall glass.
• Add milk and use a hand frother to froth it well until there are no clumps left.
• Pour it into a small saucepan.
• Turn on the heat and simmer until hot, but not boiling.
• Add 1 gram of agar agar (about 4 teaspoon handle tips).
• Stir well while simmering until it dissolves. You will see when it starts to thicken. To test if you have added enough agar powder, use a very cold oil and drop one drop of hot jelly into a cold oil. After a couple of seconds, take it out with a teaspoon and check the consistency. If it’s still soft and mushy, add a tiny bit more agar agar powder.
• Pour the milk jelly into a silicone tray and put it in the fridge for 30 minutes.

For Hojicha Bubble Tea

• Bring fresh water to a boil and let it cool to 90 degrees Celsius.
• Steep 3 teaspoons of hojicha tea in 300 ml of water for 5 minutes.
• Add ice into a serving glass.
• Pour the tea into a serving glass and wait until it cools. If you are adding honey or sugar, add it when the tea is still hot.  
• Add matcha milk jellies and stir.
• Serve with a straw. Matcha milk jellies are firm but not as firm as tapioca pearls, so you can use any type of straw.

The post Hojicha Bubble Tea with Matcha Milk Jelly appeared first on All That Tea.

What are matcha noodles?

Homemade matcha noodles are a classic egg noodles with a twist that you can prepare in both sweet and savoury way. You will need only three ingredients to make them – flour, eggs and matcha tea powder. While it’s possible to make noodles with water and eggs only, egg pasta may have a slightly better texture. This, of course, depends on your preferences as well.

You may not have seen matcha noodles in stores, but they are not a novelty. In fact, a type of Japanese soba noodles with buckwheat can be made with matcha tea as well. Soba matcha is different from classic egg noodles and is available from many specialty stores.

The best matcha for making noodles

For making the best matcha noodles at home, always use a good matcha green tea. You don’t need to use ceremonial grade matcha, but make sure it’s both fresh and flavourful. Any authentic, vibrantly green matcha tea powder will work well with this recipe. When matcha is blended with other ingredients, it will usually give only a delicate, but recognizable flavour.

In this recipe we used Korean matcha powder, an amazing substitute for a regular Japanese matcha. It has a fresh, grassy, deep scent and a vibrant green colour, which makes it perfect for cooking and baking.

What is the best flour for homemade noodles?

When making homemade noodles or other pasta, it’s super important to choose the right flour. The best flour to use is an Italian ‘00′ pasta flour with about 12 grams of protein. It has a finer texture than an all-purpose flour and a similar protein content. If you can’t find the pasta flour, you can try using an all-purpose flour.  

Homemade vs bought noodles

The most commonly available type of matcha noodles is matcha soba noodles. A few other types are available too, but they are not as easy to find as soba noodles. Thankfully, making noodles at home is not as complicated as it sounds. It will take up some of your time + drying time, but the best part is that you can customise the recipe and make any type of noodles you want. If you are making matcha noodles for savoury dishes, you can add other fresh or dry ingredients:

• Basil
• Rosemary
• Mint  

Next, the cost of making homemade noodles is significantly lower than buying them. You will only need 3 ingredients for making matcha noodles. 1 kg of flour and 10 eggs, plus matcha powder will give you 1.5 kg of homemade matcha pasta. You will also need about 15-30 grams of matcha powder (depending on the type and desired strength). Some affordable and great tasting matcha powders can cost less than 5 GBP for a 30 grams pouch.

Another benefit of making matcha noodles by yourself is that they will taste absolutely delicious. They are going to cook faster than store-bought pasta and will taste softer and with a much nicer texture. To cook it, bring water to a boil, add a bit of oil and salt and boil for 2-3 minutes.

Do you need a pasta maker?

If you plan to make a lot of homemade pasta, it pays off to invest into a pasta maker. Many of them are not expensive at all, and will do the job. However, you can make pasta without the pasta maker. You will need a large clean surface where you can roll out the dough and cut it with a knife.

However, the more important step in making homemade noodles than properly cutting them is to knead the dough long enough. When the dough is kneaded enough, it will become more elastic. A pasta maker may also help with this step as you can pass the dough though the flattening attachment as many times as needed.

Do not add more water to your dough. If it feels too dry, you can wet your hands with water and continue kneading, rather than adding water directly into the dough. Keep in mind, though, matcha will stain your hands and may stain the work surface. Always clean it immediately after you finish making noodles.

To cut the noodles without the pasta maker, you will need to roll it out thinly and cut in thin stripes. To cut it faster, dust it with more flour and fold it, then cut into thin strips.

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Homemade Matcha Noodles Recipe

Classic egg noodles with matcha green tea

Course Pasta

Keyword Green Tea, Matcha, Noodles

Prep Time 30 minutes minutes

Resting time 30 minutes minutes

Servings 150 grams

Cost 1 GBP

Equipment

• Sifter
• Pasta maker

Ingredients

• 100 grams pasta flour 00 type
• 1 medium egg
• ½-1 teaspoon matcha powder sifted
• Water for wetting hands if needed

Instructions

• Sift the flour into a clean bowl.
• Sift in matcha powder and whisk with a fork or a hand whisk until it’s fully incorporated.
• Make a small well in the middle and add one medium egg.
• Mix it well with a spoon or a spatula until the dough starts to form.
• Transfer the dough onto a clean surface dusted with flour and knead for 10-15 minutes. Dough may look dry, but don’t add any water until you are absolutely sure it’s too dry.
• Once you get a smooth and elastic dough, form a small loaf and let it rest for 30 minutes at room temperature.
• Cut the dough into 4-5 equal parts.
• Take the first piece of dough and flatten it using the thickest dough setting on pasta maker 5-10 times, each time folding and dusting with four if it sticks. After 5-10 times, adjust the thickness setting to thinner and run the dough through the machine again. Repeat this step until you get a desired thickness.  
• Set the cutting attachment on a desired thickness. Dust the flattened dough with flour again and pass it through a cutting attachment.  
• Create little nests and let it dry for at least one hour at room temperature. Once they are dry, store it in the fridge if you plan to use it within a couple of days. Homemade noodles will have a longer shelf life if they are completely dry. Alternatively, you can freeze them and use later.  

The post Homemade Matcha Noodles – Simple and Tasty appeared first on All That Tea.

We tested two ways – using cold and hot water to demystify which one tastes better.

After all, every cup and glass of tea you drink should be delicious.

So, is there a better way to make it in terms or flavour and benefits?

Let’s find out.

What is matcha tea?

Matcha tea is a type of Japanese green tea made from shaded tea leaves. What makes matcha a matcha is not only the shading process, but the use of special tea cultivars and removing all stalks and veins from tea leaves before powdering them.

Tea leaves used for making matcha are called tencha and look like small light flakes. Tencha is now more accessible too, so try it when you have a chance. Especially if you love matcha.

Let’s get back to matcha.

Matcha is usually described with three characteristics:

• Umami
• Bitterness
• Sweetness

Umami is a seaweed like flavour that is present in all green teas. It comes from L-theanine, an amino acid specific for Camellia sinensis plant, and is especially abundant in matcha and gyokuro green tea. That’s why matcha and gyokuro will have more umami then sencha.

Gyokuro is also a shaded tea, but it’s produced differently than matcha. It’s typically brewed with much cooler water than other green teas.

L-theanine is increased during the shading process, together with caffeine. Two compounds that give bitterness and astringency are caffeine and EGCG. Some of the highest quality matcha teas will have both sweet and umami flavour. Each matcha tea is going to be different and have slightly different ratios of these compounds.

Ultimately, which one you will like the most will depend on your preferences. If you haven’t found the one you like the most, try different types until you find the perfect one.

Is matcha produced in other countries?

Until recently, most of the authentic matcha tea was made only in Japan. But it’s not only the terroir that’s making matcha exclusive and authentic, it the way it is grown and processed as well. Authentic matcha always tastes different from the non-authentic tea and is easily recognizable based on colour and texture.

However, today there are other countries that are producing matcha tea that’s as authentic as the real matcha – but with a slightly different flavour profile that matches the terroir where they are grown.  

Terroir is an environment where the tea is produced and includes climate, soil and other environmental conditions. That’s why 2 teas from different countries, even if they are produced from the same tea cultivar and in the same way, will always taste different.

Which matcha is the best for making iced tea?

Iced matcha is just amazing for spring and summer days and it’s very easy to prepare.

You can use any matcha to make an iced tea, even matcha produced in countries besides Japan, as long as it has a vibrant, green and fresh scent and appearance. There’s no right or wrong in choosing the perfect matcha, but you should always enjoy your tea.

Many packaging and descriptions will not state the type of cultivar or additional information about how it was produced. In fact, these matter little, unless you are a tea connoisseur on a quest to try every type of matcha in the world.

As long as it’s made from quality leaves and it was shaded, stored properly and ground into a very fine powder, your matcha will provide both benefits and will taste delicious. Some teas may have a fresher flavour and scent, the others may have a stronger sweet and umami taste.

You don’t need to use ceremonial grade matcha for making iced matcha. Latte grades will be fine as well. You can add other condiments and powder too, to add other flavour notes such as honey, berries or even cinnamon.

Which utensils do you need for making iced matcha?

Traditionally, matcha is prepared with hot water, using special matcha utensils – chawan, chashaku and chasen. While you can replace chawan and chashaku, chasen is a must for making traditional matcha. Thankfully, there are no strict rules on how to make iced matcha. In fact, an electric hand frother may be a better option as it will make preparation super easy and convenient.

You may even make it with no utensils, using a shaker bottle or mason jar with a tightly closed lid. However, we recommend investing in an electric hand frother, especially if you love drinking matcha lattes too.

Another great utensils to have and use is a small sifter. Sifting matcha is a must step if you want to avoid lumps.

Hot or cold water for matcha – which is better?

Depending on which flavour you enjoy the most and the type of matcha you are using, both ways may, in fact, be a great option.

For this flavour test, iced matcha teas were made:

1. Using 50 ml of water – one was boiled and cooled to 80 degrees and the other was cold filtered water.
2. Tea was sifted into a smaller glass.
3. After pouring either hot or cold water, it was whisked using a hand frother.
4. Glasses were filled with ice and topped with cold water.

So, what did they taste like?

Iced matcha made with cold water only

Matcha made with cold water only has a lighter, more powdery flavour than matcha made with hot water. It’s fresher, grassier, and it had slightly more froth than a matcha made with hot water. This tea is lighter and sweeter and easier to make, as there you don’t need to boil the water first. It also has some astringency, but that astringency was light as well.  

Iced matcha made with hot water

Matcha made with hot water has a deeper, more complex flavour, with slightly more bitterness, but also more depth. It’s also more difficult to make, as it will require additional steps and you should be careful about the water temperature not to intensify the bitterness. However, if you are an avid matcha drinker, you may prefer this style of making iced matcha.

Which matcha will provide more benefits?

The benefits of any tea will depend not only on the type of tea but also on the way you prepare it.

Matcha is not only delicious, it’s also famous for its potential health benefits and energy boost.

Shading process increases the caffeine and L-theanine content in matcha tea (1), making it a really excellent alternative to a regular cup of coffee. Matcha contains catechins too, which may provide an anti-oxidative boost, provide an inti-inflammatory activity, lower blood pressure and improve memory (2).

If you want to maximise the potential benefits, always follow the brewing recommendations.

Usually, steeping time and water temperature both play an important role in extracting the nutrients from tea leaves. Is that the case with matcha too?

Matcha tea is a powder, so you can’t steep it like regular loose tea or a tea bag.

However, studies suggest that even though there is no steeping time for making matcha and therefore the time won’t influence the benefits, water temperature will (3). Making matcha with boiling water will make it really bitter, so the next best option is to use the recommended temperature – 80 degrees Celsius.

In terms of providing more potential health benefits, making iced matcha with hot water first may be a slightly better choice.

Final thoughts on how to make iced matcha

Iced matcha is really delicious, and it may offer refreshment, energy boost and many other benefits. Making an iced matcha tea is easy and convenient since you don’t need all the utensils. However, when choosing the right method, keep in mind the desired flavour profile and potential benefits. Iced matcha made with cold water and iced matcha made with hot water taste very similar. Unless you are a regular matcha drinker, you may not notice the difference at all as both will taste great.

Sources:

(1) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213777/

(2) https://www.mdpi.com/2076-3417/11/11/5087/htm

(3) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7796401/

The post How to Make Iced Matcha: Cold vs Hot Water – Tested appeared first on All That Tea.

How to make Mint Matcha Latte

To make this latte, you will need Japanese matcha tea powder, fresh mint, water, milk and, optionally, a sweetener.

Mint – use fresh mint if possible. Dry mint is much stronger, with a very different flavour profile than fresh mint. You only want to add hints of mint. Fresh mint won’t change the colour of the water, so you will end up with a beautiful, naturally flavoured green latte.

Matcha powder – although you can use any matcha powder, teas with a fresher grassy flavour profile and bright green colour will give the best results. Always use only matcha powder that has a lot of flavour and fresh scent.

Milk – whole milk is usually a better choice for making lattes than semi-skimmed or skimmed milk. You can replace regular milk with a dairy free milk alternative too. Choose milk with neutral flavour, preferably a barista style, as they tend to froth better. Also, some milk alternatives may already be very sweet. Check the flavour before adding additional sweeteners.

Sweetener – choose neutral sweeteners such as white sugar or very light floral honey. Regular milk already has enough sweetness, so unless you prefer really sweet drinks, you can avoid this step.

What type of mint should I use?

There are many types of mint, with peppermint and spearmint being the most common ones. You can choose either, but keep in mind that they have a different flavour profile. Peppermint has a stronger, sharper flavour than spearmint, which is sweeter and lighter. If possible, use fresh mint because it will give a much fresher, brighter and lighter flavour than dried mint. You don’t need to use too much as you only want to scent your latte lightly and not overpower it with minty flavour.

If you don’t have any fresh mint, flavour drops may work well too, better than dry mint. However, opt for those that don’t contain any colourings and add only a drop or two. Intensely green coloured mint flavour drops blended with matcha powder will give a very artificial colour.

When to froth the milk?

To make a proper latte, it’s always best to steam and froth the milk before adding it to tea. Since matcha is very green and naturally frothy, it will be more difficult to get a clean line between tea and the froth. You can froth it once you blend the tea and hot milk and get a green drink with green froth instead.  

Print

Mint Matcha Latte Recipe

Fresh, vibrant and green matcha latte

Course Drinks

Keyword Matcha, Mint

Prep Time 10 minutes minutes

Servings 1

Equipment

• electric hand frother
• cup

Ingredients

• 80 ml of water
• 150 ml of whole milk
• 2 smaller fresh mint sprigs
• ½ teaspoon of matcha powder

Instructions

• Bring fresh water to a boil.
• Wash fresh mint leaves and steep them in 80 ml of freshly boiled water for 5 minutes.
• Sift ½ teaspoon of matcha powder into a cup. Add 2 teaspoons of water and make a thick paste with no lumps.
• Remove mint leaves and pour the mint tea into a cup with matcha paste.
• Froth it using a whisk or an electric frother. If you are using a sweetener, add it now and stir.  
• Heat the milk, but don’t let it boil.
• Pour the milk into the cup with matcha tea and froth it using an electric hand frother.

The post Mint Matcha Latte appeared first on All That Tea.