O matcha green tea It is a special type of green tea grown in the shade, which is transformed into a very fine powder, and is very beneficial for health in several aspects.
Instead of steeping the tea leaves in hot water to extract the flavor, the matcha powder is taken into the water, so you are actually consuming the tea.
The serving size is usually just 2 to 4 ounces and contains a concentrated amount of caffeine. It's also tastier, deliciously rich with a vegetal flavor.
Technique for making matcha green tea:
The technique for making matcha is used in a matcha ceremony. tea Japanese, which is designed to be a meditative process. Furthermore, he uses specific tools, including a small bowl and bamboo whisk (chasen) and ladle (chashaku).
Often sold in sets. While not completely necessary, it's nice to slow down and follow the traditional method, which includes heating and drying the bowl. For the best cup of tea, choose ceremonial grade powder.
It is of the highest quality and requires no sweeteners or flavor additives to create a great drink. Also, culinary grade matcha will work. It's cheaper, doesn't have vibrant colors and is good for drinking coffee with milk and other drinks, as well as cooking.
Matcha green tea recipe:
Ingredients:
– 1/4 to 1/2 cup of water;
– 1/2 to 1 teaspoon matcha green tea.
Method of preparation:
1. Bring about 1 cup of water to almost a boil;
2. Fill the bowl halfway with the remaining hot water
3. Place a fine mesh strainer over the bowl.
4. Using the bamboo spoon, sift 2 to 4 heaps of matcha into the bowl.
5. Additionally, pour a few tablespoons into the bowl and over the matcha.
6. Using your thumb and forefinger, hold the bamboo whisk, hold the bowl with your other hand.
7. Gently beat in circles to dissolve all the matcha and eliminate any lumps.
8. Pour the rest of the water into the bowl and beat on “W” until a foam with small bubbles forms over the entire surface.
9. Also, drink it directly from the bowl or pour it into a small glass.
10. It should be drunk immediately
Tips:
Matcha green tea It's best when the powder is as fresh as possible. Purchase it from reputable and high-yield stores. Keep the container for tea in a cool, dark place and plan to use it within a few months, if not sooner.
Take special care when cleaning bamboo tools. Additionally, the spoon may deform if it gets wet, so simply wipe it with a dry towel. Beat the whisk tip in hot water, but avoid spilling water on the handle.
If you don't have a whisk holder, always place it upright on the handle to protect your delicate teeth. Use a small, wide bowl, a teaspoon, and a small whisk, spoon, or fork if you don't have a set of matcha green tea.
The foam may not form as well without the bamboo whisk, but the flavor will be similar. Also, when cleaning up wet or dry spills, avoid white towels because matcha powder stains the fabric.
Recipe variations:
You can vary the thickness and intensity of the flavor according to your taste. Furthermore, the matcha green tea thin and drinkable is called usucha. To make fine matcha: use 1/2 cup water or 2 tablespoons (about 1/2 teaspoon) of tea.
When it is mixed to a very thick, almost pasty consistency, it does not foam. This is called koicha and is typically reserved for ceremonies and special occasions. To make thick: use 1/4 cup water or 3 to 4 tablespoons (about 3/4 to 1 teaspoon) of tea.
For cold, prepare with hot water and pour over ice. To make a latte, replace the hot water with steamed milk (e.g. dairy, soy, almond, etc.) and whisk until frothy.
You may find that it dissolves better in hot water (as in the recipe) before mixing in the milk. Also, add a sweetener if desired. Chill for a few minutes and serve over ice for an ice-cold matcha latte.
