If there is one traditional ingredient in Japanese gastronomic culture, it is green tea, which matcha !
Indeed, for millennia, tea has been part of the daily life of the Japanese, especially with the famous tea ceremony where matcha is considered noble and very refined.
This is a special Japanese green tea reduced to very fine powder, of very good quality and rich in antioxidants, matcha will fit particularly well into recipes for mochi, soba, dessert creams, flans, smoothies, cookies or even in ice cream. Of course, you can also drink it, like a classic tea. Its very green color is characteristic.
As a drink, the classic method of preparation of matcha (we are not talking about the preparation of matcha during the tea ceremony) must respect certain rules if you want to enjoy all its flavors:
- Pour 1 to 2 teaspoons of powder if you do not have the bamboo spatula called "chashaku", if so then pour 2 to 4 spatulas into a matcha bowl called "chawan" or a cup classic tea.
- Pour 70 to 100 ml of mineral or spring water heated (never boiling) between 70 and 75° in your bowl then mix delicately with the matcha whisk called "chasen" (essential for making a good matcha) in order to obtain a frothy and creamy mixture. Tap water is not recommended, it can change the flavors of your tea and all teas for that matter.
- You can then enjoy your matcha tea!
Its unique taste makes it a truly exceptional product.
Store in a cool, dry place, away from moisture and direct sunlight. Store in the refrigerator after opening and consume quickly.