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"Remember the teapot - it is always up to its neck in hot water, yet it still sings!"
Anonymous
1g (approx ¼ teaspoon matcha)
Approx 30ml of water / juice / smoothie / milk
Whisk vigorously in a small glass or shot glass with fork, milk frother or mini whisk.
Knock it back.
If any matcha powder is left over in the glass refill with water and drink up all the goodness.
Louise and Sofia like this with Juice, Nick likes matcha milk shot, Nicole likes hers with warm water.
2g (approx 1/2 tea spoon matcha)
1/2 an apple,
1/4 a stick of celery,
2 sprigs mint
1/2 banana
1/2 a pear
Combine all the ingredients in a blender and blend
Matcha latte
1g (approx 1/4 teaspoon matcha)
200ml of milk
honey or sugar to taste
In a cup or mug use 60ml of warmed milk to whisk the matcha into a paste
Add the sweetener and the rest of the warmed milk, whisk well.
Matcha can also be sprinkled on fruit, cereal, added to cakes, chocolate etc etc for more recipe ideas visit www.teapigs.co.uk
3/4 cup butter, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla extract , 2 3/4 cups flour , 2 tablespoons green tea powder (matcha) , 1 teaspoon baking powder, 1 teaspoon baking soda, 1 pinch of salt
Beat butter and sugar until creamy. Beat in eggs and vanilla. Slowly add in blended dry ingredients. Mix well to form a soft dough. Refrigerate for half an hour. Roll out and cut with a cookie cutter. Bake at 400 for about 10 minutes.
• 1/4 cup (2 3/4 ounces by weight) invert sugar
• 1/3 cup cream
• 1 1/2 tablespoons matcha (you may adjust to taste)
• 2 tablespoons butter, very soft (75 degrees)
• 6 ounces dark chocolate, finely chopped
1. Combine the cream and invert sugar in a saucepan. Bring to a boil over medium heat on the stove.
2. Remove from heat, add the matcha, stirring to dissolve. Cover the top of saucepan with plastic wrap and let stand for about 10 minutes. Check it occasionally and stir to dissolve and remaining bits.
3. Meanwhile, place the chocolate in a bowl and set over a pot of simmering water. Do not let the bowl touch the surface of the water. Melt the chocolate until it reaches 115 degrees. The chocolate will most likely not be fully melted yet and you will have to stir it - watch carefully or your chocolate will overheat and you will have to wait for it to cool down!
4. Check to make sure the cream is also at 115 degrees and strain out any undissolved matcha.
5. Pour the cream and chocolate into a tall, clear container. Use an immersion blender to blend the mixture until the ganache thickens and becomes pudding like. Add the butter and combine with the immersion blender. Alternatively, you can do all this in a food processor.
6. Pour the ganache into a container that will allow it to spread out to a thickness of about an inch (not a very large container). This will make it easier to scoop truffles.
7. Allow the ganache to cool to room temperature, then cover and refrigerate until firm, preferably overnight.
8. When you are ready to make truffles, use a small cookie dough scoop to scoop balls from the ganache. Place them on a tray so you can pop it in the refrigerator to chill if necessary.
9. Roll the truffles in dark cocoa powder and decorate with a bit of matcha on top.
10. Store the truffles in the refrigerator, and remove about half and hour before serving.
