EcceKo - Matcha Blog EcceKo Blog Page 4
September 08, 2014

1 comment


11 matcha desserts to eat now

Matcha green tea desserts

Japanese Matcha green tea isn’t just for drinking.

The unique, bittersweet flavour and aroma of matcha makes it a perfect recipe base for both sweet and savoury treats – and dessert is no exception. Its bright and vibrant verdant colouring adds an attractive aesthetic impact to any dessert.

The most important thing to remember when cooking with Matcha green tea powder is to use fresh product, like our culinary matcha here.

Some of the most popular and delicious Matcha Green Tea Desserts include:

  • Matcha Green Tea Macaroon
  • Ginger Green Tea Ice-cream
  • Baked Matcha Cheesecake
  • Matcha Green Tea Crème Brulee
  • Green Tea Cookies
  • Green Tea Chocolates (Matcha Nama Chocolates)
  • Matcha Truffles
  • Matcha Custard Cake
  • Matcha Cupcakes with Matcha Butter cream Frosting
  • Matcha Green Tea Ice-Cream
  • Matcha Green Tea Mousse

Arguably, the most popular Matcha dessert recipe is Matcha Green Tea Ice-Cream. Here's a simple recipe...

Matcha Green Tea Ice-cream

Ingredients:

200 ml cream

80g sugar

3 very fresh eggs

2 tbsp Matcha powder

3 tbsp hot water

Method:

Place matcha powder, hot water, and 5g of sugar in a bowl and mix well with a spoon.

In a fresh bowl, beat the eggs while slowly adding 35g of the sugar. Mix well in a blender until it turns white.

Whip the cream with the remaining sugar in yet another fresh bowl. It must have a smooth consistency.

Mix the Matcha mixture with the beaten eggs, and then add the whipped cream.

Cut through the mixture with a rubber spatula.

Place the mixture in a bowl or dish and freeze for at least four hours.

August 31, 2014

0 comments


Matcha Green Tea Latte

matcha green tea latte

Matcha green tea can be enjoyed in so many ways; it is certainly not limited to the traditional hot tea and water beverage many would expect!

One of the most enjoyable ways to drink matcha tea is in a green tea matcha latte. The smooth, slightly bittersweet taste of the matcha tea is the perfect combination with creamy milk and a little natural sweetener (if desired).

How to Make a Matcha Tea Latte

Ingredients:

  • 1 teaspoon of matcha powder
  • 60 ml boiling water (per cup)
  • 190ml milk (per cup)

(Almond milk is particularly tasty with matcha)

  • Agave, honey or sugar (to taste)

Method:

  • Boil water
  • Sift the matcha powder into a cup
  • If you want a hot latte, warm the milk on the stovetop (do not boil)
  • Whisk 1 teaspoon of match powdered tea per serving with 60 ml of boiling water per serve, until fully dissolved
  • When powder is fully dissolved into a smooth paste, add milk and mix well.
  • Your matcha latte should be a light, vibrant green colour!
  • Sweeten to taste, if desired, preferably with agave or honey.
  • For extra appeal, sprinkle a little matcha powder on top of the latte for decoration.

Tips

  • For variety, add vanilla, almond, chai spice, cinnamon, coconut, or mint flavours
  • Quantities are variable. Some may prefer a stronger brew, others may prefer it weaker.
  • To make an iced matcha latte, simply use cold milk.
  • Milk may be frothed as one would when making a cafe latte, if desired.
  • Do not use artificial sweeteners with matcha tea. Not only are they dreadful for your health and wellbeing (and why mess with such a beneficial wellness product as matcha?), but they will negatively impact the flavour of the matcha.

Matcha tea is truly like powdered gold – the ambrosia or nectar of the gods, delicious hot or cold, it should be savoured – and there is no better way to do so than in a matcha tea latte.

August 27, 2014

0 comments


The wabi-sabi of DIY Plumpie Packs

After quickly running out of our first stock of Plumpie Packs, our printer couldn't restock us soon enough. Never one to disappoint, I took to the craft store to create our own DYI Plumpie Pack branding. With a hand cut stencil, chrome paint and the windows wide open, we made enough to hold us over. The result? Well...imperfect. No two packs are alike, but there's something beautiful about that. 

plumpie packs

pplumpie packs

plumpie packs

plumpie packs

plumpie packs

August 26, 2014

0 comments


Making the Perfect Cup of Matcha Green Tea

Famous in Japanese Tea Ceremonies, Matcha tea is a tea with a difference: instead of steeping tea leaves, matcha comes in powdered form and is whisked to create a full-bodied elixir that is healthy, verdant, and both calming and invigorating at the same time.

Traditionally, matcha tea is made with the following tools: a handmade bamboo whisk (chasen); tea bowl (matcha-chawan); a ladle (chashaku); a tea strainer; and matcha powder.

Follow these simple steps to make the perfect cup of matcha tea...

  1. You will need: hot water water (spring water is preferred), a ceramic bowl, a cup, a whisk, and a strainer.
  1. Use only the finest Matcha Tea. The powder should be fresh, vibrant green in colour, almost to the point of being fluorescent.
  1. Decide whether you wish to drink a thicker (Koicha) or thinner (Usucha) brew. Not only are they different in consistency, they are slightly different in flavour and aroma. 
  1. Boil the water then allow it to cool to a temperature of approximately seventy five to eighty degrees Celsius, which is below actual boiling point. Preheat the bowl with some of the boiling water. Discard this water and carefully dry the bowl. Keep some hot water aside for making the beverage. If you are preparing Koicha, you will need 40ml; for Usucha you will require 70ml.
  1. Sift the dry Matcha powder through the strainer into the dry bowl. Sifting the matcha will make the powder dissolve more easily. If making Usucha, you will require a half to two scoops/teaspoonfuls, and for Koicha you’ll need three to four. Swirl the powder around the strainer to ensure there are no clumps.
  1. Pour the hot water (by measure) into the bowl. It will need to be rapidly whisked to dissolve the Matcha powder completely. The water should still be above seventy degrees.
  1. To make Usucha (thinner brew): whisk in a “W” shape until it is topped with a thick, bubbly froth.
  1. To make Koicha (thicker brew): whisk in a circular motion for a smoother, creamy consistency without any froth. Add the water gradually and mix completely after each addition.
  1. Drink immediately! The powder will settle in the base of the cup if allowed to sit for any length of time.

Always keep matcha powder in an airtight container in the refrigerator, and use the powder within two to three weeks of opening. The flavour and aroma depend greatly on freshness.

 

August 18, 2014

0 comments


How is Matcha Tea Different?

Different Matcha

Long a dietary staple in the East, green tea is an ever more popular beverage worldwide, consumed for its unique aroma and myriad of health benefits. The finest variety of green tea available is Matcha Tea.

Chosen by Japanese Zen Buddhist monks over hundreds of years for its properties promoting both calm and alertness, and the tea of choice for the sacred Japanese Tea Ceremony, matcha tea is an extremely important part of Japanese culture.

But how is Matcha tea different from other green teas?

  • Matcha is grown only in Japan. It is cultivated by local farmers by the Yahagi River, where the misty, foggy air and climate conditions are perfect for its growth. 
  • Matcha tea leaves are typically grown in the shade. This results in tender leaves with increased chlorophyll content. Chlorophyll is the source of the extremely high antioxidant levels found in matcha tea. One cup of matcha green tea contains the antioxidant and nutritional levels of ten cups of regular green tea.
  • The leaves of the plant are handpicked, then steamed, air-dried, and ground down into a fine green powder.  The entire leaf is used. This powder is fully consumed when drinking matcha tea. As such, the entire leaf is consumed, as opposed to simply the infused water, which is consumed when drinking Chinese green teas. Additionally, many China green teas have leaves which have been fired or roasted to make them last longer; this impacts negatively on the health benefits offered by drinking the tea.
  • Matcha production in Japan is limited, and only one percent of the gross harvest of matcha, and production of matcha powder, is exported. This is the reason why matcha tea is more expensive than regular green teas. It is a superior and exclusive product.
  • Matcha is a full bodied tea, and has a unique taste. The initial flavour is somewhat astringent, followed by a sweetness that lingers on the tongue. The overall feel in the mouth is a rich, creamy sensation, known in Japan as umami, or the fifth taste.
  • Matcha tea, as it is in powder form, can be added to many recipes, enhancing both the taste and also the health benefits of various foods. It may be added to everything from pastries to savoury sauces and desserts. Matcha is a popular ice-cream flavour in Japan.
  • Matcha must be stored in the refrigerator, in an airtight container. This ensures enduring freshness and optimal taste. Product should be consumed within two to four weeks of opening.
  • Matcha tea is a proven heavyweight with regards to antioxidant content: like other green teas, it is known to prevent cancer, assist weight loss, prevent heart disease and reduce cholesterol levels, is anti-ageing and detoxifying, improves clarity of mind, is full of fibre, and provides energy. Matcha tea, however, differs in that it is one of the highest antioxidant providers known to man.

The Zen Masters knew they were onto a good thing. Begin your love affair with Matcha Tea today. Not only will you do your body a favour, your mind too will benefit – and it tastes great! 

August 17, 2014

0 comments


I spy something green and lean

Matcha's amazing. Why must it be limited to a hot brew? Well, it doesn't have to be. Cold brew matcha is delicious. It be drunk wherever, whenever. Shake to make. Enjoy this three step guide.

 

unshaken matcha

mid shaken matcha

shaken matcha

August 02, 2014

0 comments


Green tea health benefits: the objective truth

We've read it hundreds of times: green tea, especially matcha, is one of the healthiest drinks out there--from cholesterol, to energy, to focus, to weight loss--but how much of that is the truth? Here are the facts as published in academic journals.

Green tea has a positive impact on heart health

1. According to research published in a 2008 issue of Journal of Nutritional & Environmental MedicineGreen tea has the ability to lower LDL cholesterol, as well as the ability to reduce the formation of blood clots. (this last part is really important as thrombosis, which is the abnormal formation of blood clots, is a leading cause of heart attack and stroke).

Green tea contains compounds called catechins, which protect the vascular system by promoting antioxidative, anti-hypertensive, anti-inflammatory, and lipid lowering effects.

The health benefits of green tea

View full article →
July 27, 2014

0 comments


Choosing the best matcha: a visual guide

  1. I’ve always thought of myself as a green tea fan. But recently I’ve decided instead that I’m a matcha fan.

Matcha — good matcha I should say — is made entirely from the young, upper leaves of the Camellia sinensis, which are stone ground until a fine powder is formed. Unlike loose leaf tea, matcha powder is whisked into hot water, so the entire leaf is consumed, carrying with it more antioxidants, nutrients and caffeine than normal tea. With the growing international demand for matcha, lower quality varieties have become more prevalent, so here's a guide that summarises the qualities of good matcha.

choosing the best matcha

View full article →