green tea

Quick Matcha Tea recipe

whisk

bowl

water

salt

matcha

Heat Water

To preserve the health benefits of matcha, also known as powder matcha, the water temperature must not be too hot. Start by heating water in a stovetop or electric kettle. Heat to a simmer, the temperature should be about 175 F°.

Pour Water in matcha bowl

Pour out the water and dry, before placing your sifter (furui) over the matcha bowl. Use your bamboo scoop (chashaku), measure out 3 scoops of the matcha green tea powder, and sift. 

Measure

Then, add 1/4cup of the heated water and whisk the matcha powder to create a froth by using a back and forth whisking action. 

Enjoy

How to make Hot Matcha Green Tea

Learn how to cold-brew green tea at home! This simple method helps prevent the bitter flavors, while extracting a very smooth, aromatic, and healthy green tea. It’s our go-to refreshing tea to enjoy on warm days.

How to Cold Brew Green Tea

g green tea leaves

L room temperature or cold filtered water ((4 ¼ cups))

Gather the ingredient. We use this cold brew coffee/tea maker.

Put the tea leaves in the cold brew maker. I use a kitchen scale to measure the exact 15 grams.

Add 1 liter (4 ¼ cups) filtered water.

Let it steep in the refrigerator for 6-8 hours.

Discard the tea leaves from the pitcher. Serve with or without ice. Store in the refrigerator for up to 2-3 days.

Jun tea, like kombucha, is an effervescent probiotic drink.  Jun is mild and delicate with a pleasantly tart flavor infused with the floral notes of honey. Serve it over ice, or with crushed berries stirred in.

Jun Tea Recipe

loose-leaf green tea

honey

Jun SCOBY

Jun tea

Bring water to 170 F in a kettle.  While the water comes to temperature, sprinkle the looseleaf green tea into a large jar or pitcher.  Pour the hot water over the tea, and then let it steep at least 3 and up to 5 minutes.

Strain the tea through a fine-mesh sieve into your jar, and then let it cool to room temperature (65-75 F).

Preparing the green tea and honey.

Once the tea is cooled to room temperature and mixed with honey, add your SCOBY and 1/2 cup Jun tea from a previous batch.  Cover the jar with cheesecloth or butter muslin, and let the jun culture 3 to 5 days, or until it smells pleasantly sour and faintly sweet.

Carefully remove the Jun SCOBY and set it on a plate. Stir the remaining jun tea, and reserve 1/2 cup tea for your next batch. Prepare a fresh batch of Jun right away, or store the SCOBY and reserved tea in a jar up at room temperature up to 1 week.

Brewing jun tea.

After reserving the SCOBY and 1/2 cup tea, stir the jun once more, and then pour it into 4 pint-sized flip-top bottles. Let them culture at room temperature 2 to 3 days, then enjoy immediately or transfer to the fridge where they&#x27;ll keep up to 3 months.

Secondary fermentation.

Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with fresh whipped cream in-between.&nbsp; This elegant and decadent cake will wow your guests when they see the rich green layers!

Matcha Mille Crepe Cake

¾ cup whole milk

Tbsp sugar

eggs (50 g each w/o shell)

½ Tbsp melted unsalted butter ((25 g))

cake flour

Tbsp matcha (green tea powder) ((12 g))

½ tsp baking powder

neutral-flavored oil (vegetable, canola, etc) ((for cooking crepes))

heavy (whipping) cream ((240 ml))

tsp matcha (green tea powder) ((for dusting))

whipped cream ((optional: please double

Gather all the ingredients. Please use cake flour only! It’s important not to use flour with a high gluten content such as bread flour or all-purpose/plain flour for this recipe. Otherwise, you will end up with a rubbery cake.

Add the milk and sugar in a small sauce pan and combine well. Heat on medium heat until the milk is warm to touch.

Beat the eggs in a large bowl. Then slowly add small amount (½ cup at a time) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.

Set up a fine-mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift half of the dry ingredients into the batter and whisk to combine the dry and wet ingredients together.

Sift the rest of dry ingredients and mix until there is no lump in the batter. IMPORTANT: Do not overmix; mixing and stirring increases gluten formation in the batter, which causes a rubbery texture.

Set the fine-mesh sieve over a large bowl and pour the batter.  This will remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for at least 1 hour (DO NOT SKIP!). Tip: If you overmix the batter, you may want to rest the batter for longer hours. Resting the batter is important because it allows the gluten to relax. If you don&#039;t rest long enough the crepes will be more rubbery due to gluten development.

To make crepe batter

Set a 12-inch non-stick frying pan on low heat.  Once the pan is hot, brush the oil and remove excess oil with a paper towel (don’t worry, oil is applied thinly). Gently stir the batter right before scooping with a ladle (otherwise, the batter will be too thick toward the end). Pour the batter just enough to cover the bottom of the frying pan, about 1/3 cup for my pan. After trying the first crepe and if you want to make a thinner crepe, gradually add milk to adjust the batter.

Cook for 2 minutes without touching.  By now you’d see the outside edge of the crepe gets tiny bit crispier.  Using a chopstick, spatula or hand, flip the crepe.

Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.

Set a 10-inch non-stick frying pan on low heat.  Once the pan is hot*, brush the oil and remove excess oil with a paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. *The hot pan helps the water in eggs and milk turn into steam and the crepe will puff up and become softer. But it can&#039;t be too hot, which ends up cooking the crepe too fast and you can&#039;t swirl the batter into a thin layer.

Continue this process until all the batter is used. Make sure to stir the batter EVERY TIME before you make a new batch (otherwise, the batter will be too thick toward the end). With this batter, I could make 1 large one that goes on top, and 13 crepes.

To cook the crepes

Prepare ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top.  Add the heavy whipping cream and start whisking on lower speed.  Once you see bubbles, slowly add granulated sugar.

Whip the cream until stiff, not hard stiff (like 90%).

To make whipped cream

Prepare two long parchment paper strips on a working surface or a rotating cake stand (I used IKEA's lazy susan).&nbsp; These strips will go under the first layer of crepe (this is for easy transportation).

First place the larger crepe.  This will be the top layer when we flip.  Put the freshly whipped cream in the middle and spread evenly, leaving outer 2 inch.

Place another crepe on top and spread whip cream evenly, leaving outer ½ inch.

Continue this process until the last crepe is placed on top.

Prepare a round curved shallow dish (mine is from IKEA) and place a large piece of plastic wrap on top.  Make sure to remove any air pockets and smooth out.  Transfer the mille crepe to the shallow dish by holding the strips you made.   Once you place nicely in the middle of the bowl, remove the strips.

Wrap the mille crepe with plastic wrap from one corner to clockwise.  This will make the final cake evenly round, instead of wrap randomly.  Secure the end with clip (I use one from IKEA).  Refrigerate at least 2 hours until the cake is set.

To assemble the mille crepe cake

Once chilled, remove the plastic wrap and flip onto the serving platter.

Dust more matcha powder over the cake.  Make the fresh whipped cream if you plan to serve with the cake.  Serve and enjoy within a few days as we are using fresh cream.

To serve

This no-churn Matcha ice cream requires only 3 ingredients and can be made easily in just 10 minutes. No ice cream maker needed! This homemade ice cream is rich, flavorful, and irresistibly delicious, made simply in the comfort of your home!

3-Ingredient Matcha Ice Cream

sweetened condensed milk

tbsp matcha powder (add more if desired)

heavy whipping cream (cold)

Add sweetened condensed milk into a bowl. Sift in the matcha powder and mix until well combined. Set aside.

Add heavy cream to a mixing bowl, or into a bowl of a stand mixer. Start whipping on low speed, gradually increase the speed, and continue to whip until stiff peaks form. Fold in the matcha paste, and whip again on medium speed until well combined.

Transfer to a freezer-safe airtight container (or a loaf pan sealed tightly with plastic wrap) and freeze for at least 6 hours before serving. Enjoy with your favorite toppings!

28 layers of soft and tender matcha crepes make up this delicious Japanese Matcha Green Tea Mille Crepe Cake that requires no baking at all. Filled with a light chantilly cream, it is both tasty and visually impressive.&nbsp;

Japanese Matcha Green Tea Mille Crepe Cake

heavy cream

milk

sugar

eggs

vegetable oil

tbsp matcha green tea powder

Butter

Matcha powder

powdered Sugar

Pastry brush

8” Round non-stick pan

Blender

Mixing Bowls

Medium-sized pot

Silicone tongs

Hand held mixer

Sifter

Sieve

Spatula

Heat milk, cream and sugar on medium heat...

Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.

Allow milk and sugar mixture to come to...

Allow milk and sugar mixture to come to room temperature.

Pour into blender.

Add egg, oil, cake flour and matcha powder...

Add egg, oil, cake flour and matcha powder into blender.

Blend until the mixture becomes homogenous. A few...

Blend until the mixture becomes homogenous. A few pulses should do, do not over blend.

Pour equal amounts through a sieve into two...

Pour equal amounts through a sieve into two mixing bowls.

Let rest for 1 hour or overnight in...

Let rest for 1 hour or overnight in the fridge.

Immediately before cooking, add 1-3 tablespoons of water...

Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.

Heat a pan on low-medium heat, using a...

Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan. 

Using a small ladle, pour batter onto pan,...

Using a small  ladle, pour batter onto pan, swirl the batter around until it coats the pan evenly.

Set timer for 3 minutes. Cook first side...

Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.

Watch the second side closely. It will cook...

Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.

Place on cooling rack to cool before stacking...

Place on cooling rack to cool before stacking on plate.

For subsequent crepes, coat the pan with a...

For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.

Once all the crepes are finished (26-28 in...

Once all the crepes are finished (26-28 in total), set them aside and prepare the cream filling.

Place a mixing bowl and beaters in the...

Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.

Place cream in the chilled mixing bowl, then...

Place  cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.

Increase speed to medium-high. 

Stop beating when the cream starts to get...

Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.

Once cream is completed, use immediately.

Spread a thin layer of cream in between...

Spread a thin layer of cream in between each layer of crepe. 

Place in an air tight container and let...

Place in an air tight container and let set overnight. 

Before serving, dust some matcha powder onto the...

Before serving, dust some matcha powder onto the top layer with a sifter. 

Cut into 8 slices. Enjoy!

This delicious and healthy raspberry smoothie uses green tea instead of juice or milk for an extra boost of antioxidants!

Raspberry Green Tea Smoothie

tea,

plain non fat Greek yogurt

banana,

vanilla extract

Place all of the ingredients in a blender...

Place all of the ingredients in a blender and blend until smooth.

<p>Soft matcha cookies with a sweet and crispy exterior and slightly fudgy centre. These crinkle cookies are the perfect balance of sweet and bitter, and the vibrant green makes it perfect for your Christmas baking list!</p>

Soft and Fudgy Matcha Crinkle Cookies

Sugar (1/4 cup)

95 g Plain flour (3/4 cup)

g Matcha (2 tsp)

tsp Baking powder

g Butter, melted (1 tbsp and 1 tsp)

Caster/Superfine sugar, for rolling

Icing/Confectioners sugar, for rolling

Add the flour, sugar, matcha powder and baking powder in a mixing bowl, whisk to combine

Add the melted butter and egg, mix well with a spatula/wooden spoon

Roll into 5 balls and place into the freezer for at least 1 hour

Remove from freezer and roll each ball in caster (superfine) sugar, followed by icing sugar

Place on a baking sheet lined with baking paper or silicone and bake for 15 minutes

I just made these today and they are FANTASTIC 😍 I’ve never had a more perfect home made cookie in my entire life! The consistency is perfect. I’ll be forever thankful for you sharing these recipes ✨🍵

Do you think you can make these a different flavor? Removing the matcha and adding maybe almond extract (amaretti flavor) or even add cocoa powder?  Or would it change  the dough way too much?

https://www.youtube.com/watch?v=Kk8eGAhn8lQ

Soft and Fudgy Matcha Crinkle Cookies | Quick and Easy | Recipe | Catty Cakes

The Green Tea Fruit Smoothie is a gentle pick-me-up with cleansing and fat-burning powers.

Green Tea Fruit Smoothie

Cup Swiss Chard

Cup Mango, fresh, pitted

Cup Strawberries

Mint

Cups Green Tea, brewed and cooled

Add ingredients in the order listed and blend until smooth.

Are you ready for the dreamiest pancake for your Sunday brunch? This perfectly scented Matcha Souffle Pancake is calling.  It’s super airy and fluffy like you’re eating cottony clouds, only with a special touch of flavor! Enjoy it with homemade whipped cream and an extra sprinkling of matcha powder.

Matcha Souffle Pancake

Tbsp whole milk

¼ tsp pure vanilla extract

tsp matcha (green tea powder) ((2 g))

½ tsp baking powder ((2 g))

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

water ((for steaming))

heavy (whipping) cream

½ Tbsp sugar

Tbsp confectioners’ sugar/powdered sugar

maple syrup

Gather all the ingredients. You will also need a 12-inch non-stick frying pan (large enough to cook 3 pancakes at the same time) with a lid.

Prepare ice bath by putting ice cubes and water in a large bowl and placing a clean and dry mixing bowl over.  Add heavy cream and sugar to keep cool.

Whisk on high speed until medium to firm peaks form. The whipped cream should not be runny, but soft and fluffy firm. Keep it chilled until you&#039;re ready to serve the pancakes.

Make Fresh Whipped Cream

Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. Here&#039;s why (Read &quot;1. Chill egg whites (What?!)&quot;).

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Top Tags

Quick Matcha Tea recipe

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Japanese Matcha Green Tea Mille Cre...

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