102 replies to this topic

[Schielke]

I have been interested in buying some Matcha (Green tea powder) to try out in tea and to use for making green tea ice cream. Does anybody have a good source for this stuff or any tips on using it?

Have you tasted tea made with it? I believe there is a traditional whisk like implement used to make the tea; sort of like an old school shaving cream brush.

Ben

[tissue]

It is quite bitter and frothy.

[Schielke]

It is quite bitter and frothy.

In a good way?

Ben

[torakris]

If you are going to actually drink it you will need all of this stuff:

http://www.maccha.co...kiso/index.html

As for using it in sweets such as ice cream, I am not sure about using it, I never have.

In Japan there have special matcha powders (different from the tea) that are used for making cakes, ice creams, etc.


I have done the traditional ceremony a couple times and find the tea extremely bitter.
There are various matcha drinks, matcha "iced tea", matcha au lait. etc that are powdered mixes you just mix with water. I prefer these as they have the matcha taste with out the bitterness.

[Schielke]

I have also heard that the powder is very perishable. Is this true?

[torakris]

A quick search on Yahoo Japan and I have learned that you can work with the real stuff as well as the matcha powder.
Here are quite a few things made with real matcha:

http://www.miyazaki-...ime/resipi.html

On the packages of matcha that I have received the expiration date is usually like 3 to 4 months later. The Japanese always keep it in the little tea container shown at the bottom of my first link.

It you like bitter foods you might enjoy drinking it straight, bitter foods I have a big problem with, but I have one American friend who was on some type of diet and she drank it once or twice a day and loved it.

[nightscotsman]

I had matcha several times when I visited Japan, both as part of the tea cerimony and in tea houses. I really enjoyed it. It is bitter, but rich tasting - almost halfway between tea and coffee - and it's always served with a small sweet that cuts the bitterness.

You don't really need all the equipment if you're not doing the ceremony. All you really need is something to boil water in, a smallish bowl and the bamboo whisk, though the traditional implements are beautiful and add to the experience.

Schielke - you can get tiny canisters of matcha at Uwajimaya, but it's quite expensive. I have some you're welcome to try to see if you like it.

Here is more info on matcha: http://www.teatoys.com/kmatcha.html

[Schielke]

Thanks for the great info everybody!

NSM, I might just take you up on that offer. I do know that the blue willow tea house here in Seattle sells the implements for making it, but I don't think they serve the tea. It would be worth checking out again.

Nightscotsman, do you recall about how much the matcha is at Uwajimaya?

Ben

[Jinmyo]

There is little point to drinking macha outside of chanoyu. It is bitter and soapy.

However, small quantities can be useful in sauces and soups.

[cabrales]

Jewel Bako in NY (see my posts in thread under that forum) uses green tea powder in some of its appetizers. I like the bitterness and mattness of the ingredient, although the balance in dishes that include it has to be carefully considered.

[Schielke]

chanoyu

Chan-wah-oyu?

'splain please!

Ben

[torakris]

chanoyu

Chan-wah-oyu?

'splain please!

Ben

chanoyu is the Japanese Tea Ceremony

check it out here:

http://welcome.to/chanoyu

[Schielke]

Thanks!

Ben

[torakris]

Check out the following site:

http://www.o-cha.com...d_green_tea.htm

They sell various green teas including the expensive "tea ceremony" teas, but for about a 1/3 of that price they have powdered sencha, which is another type of green tea (doesn't whip up frothy) and is more commonly used for "cooking".

If you are purchasing green tea to use soley in ice cream making I would reccomend the sencha.

This site looks like a good source.

[nightscotsman]

Great site, torakris - thanks for the link!

[Rhea_S]

I've used it for a Green Tea Mousse Roll. Matcha was in both the genoise and the mousse. I think the recipe was in The Cake Bible. It was a simple-looking cake and came together in about an hour, but it was one of the best tasting cakes I've ever made. The green tea cut the sweetness and the cake was wonderfully light.

[SobaAddict70]

And of course there was the food article in last Sunday's NYTimes Magazine:

Black Cod in a Salt Crust with Green Tea, served with Matcha Almonds...

SA

[Crystal]

I've used it for a Green Tea Mousse Roll. Matcha was in both the genoise and the mousse. I think the recipe was in The Cake Bible. It was a simple-looking cake and came together in about an hour, but it was one of the best tasting cakes I've ever made. The green tea cut the sweetness and the cake was wonderfully light.

Did you purchase the Matcha locally, online, mailorder?

[cherrypi]

If you are purchasing green tea to use soley in ice cream making I would reccomend the sencha.

I agree! Sencha imparts a mellower flavour to desserts. I've made the green tea creme brulee from Vongerichten/Bittman's Simple to Spectacular with good results using sencha powder. (It's a good recipe, but I recommend straining out the lime zest and green tea powder.)

[smallworld]

My husband and I love matcha and enjoy drinking it at home. We call it 'Japanese capuccino', since the bitterness and frothiness are similar. We always eat sweets at the same time, and the cloying sweetness of Japanese sweets balances well with the bitterness of the tea.
It seems really fancy and special when we drink it, but it's easier to prepare than other fancy drinks like hot chocolate or capuccino.

The powder can be mixed with salt and eaten with tempura or other deep fried foods- just serve it in a little dish and dip before eating.
I also make a very simple Japanese desert with sweet potato, it's really good sprinkled with a bit of matcha mixed with icing sugar. I've tried using this matcha/icing sugar mix with other sweets, like pancakes, and it's good!

[torakris]

I have been wanting to experiment with matcha and tiramisu, basically just sprinkling the top with matcha rather than cocoa or chocolate. I think it would clash with the espresso though, but soaking the lady fingers with matcha "tea" seems like it would be too much. Ideas?

I am too cheap to really experiment, a recipe of tiramisu can cost about $15 (in Japan).

[kitwilliams]

Mariage Freres sells matcha. I paid $15.00 for about two ounces, needing it to make the green tea poundcake from Nick Malgieri. Used about $8.00 of the powder for the cake which I ended up throwing out -- it just didn't do anything for me.

I'd rather have matcha moshi!

[nightscotsman]

I have been wanting to experiment with matcha and tiramisu, basically just sprinkling the top with matcha rather than cocoa or chocolate. I think it would clash with the espresso though, but soaking the lady fingers with matcha "tea" seems like it would be too much.  Ideas?

I am too cheap to really experiment, a recipe of tiramisu can cost  about $15 (in Japan).

There's a tea shop here in Seattle that offers a tiramisu made with matcha instead of espresso. I haven't tried it, but it sounded good to me.

[cherrypi]

From today's Los Angeles Times, a recipe using matcha...

Black bass with green tea tempura

[gus_tatory]

hey e-gulleters~!

i was wondering if anyone has a green tea *mousse* recipe (not ice cream) they'd like to share, or speculate on one? i am going to "test-kitchen" one for my boss this weekend.

i *know* it will have matcha (green tea powder), 35% cream, castor sugar, egg whites & gelatin (duh!), but i've thought about pureeing firm plain tofu and/or cream cheese for richness and "mouth-feel". i've also thought about adding white chocloate, for obvious reasons.
:-)

also, does anyone notice any difference when using sheets of baker's gelatin, as opposed to commercially available granulated gelatin?

thanks in advance for your help! i will report back with final recipe if people are interested.

gus

[jackal10]

Leave out the tofu, white chocolate, and egg whites.
Make sweet green tea and set it with gelatin (follow instructions on the packet). Foam it using a foamer or whisk with a stick blender or electric whisk when half set. Fold in the whipped cream and allow to set fully.
I can't tell the difference between the two forms of gelatines, but sheet is easier to control and portion. Gelatine comes in different grades and strengths, so follow what is says on your packet.

[smallworld]

Jackal, I understand leaving out the tofu, but the white chocolate too?�@I think matcha and white chocolate would go very well together.

Can't wait to see the final recipe!

[gus_tatory]

OK, will share results so far, with mild embarassment, since i have not had an unqualified success yet hehe...

BATCH #1: was about a cup of really strong green tea, maybe 3 tblsp sugar dissolved in tea, gelatine/water mix, and about 1/2 cup 15% cream (the "a l'ancienne/champetre" kind that's really thick). chill, whisk, chill, whisk. as suggested by Jackal10 (thanks!), but no whipped cream.
PROBLEM WITH BATCH #1: it tasted fine, even close-to-great, but was like a semi-solid cup of creamy iced green tea. good, but wouldn't serve to guests. texture a bit "wrong" as i haven't had a lot of experience with gelatin. skipping 35% whipped cream folded in was my error.

BATCH #2: same as batch #1, but an extra envelope of gelatin, icing sugar instead of granulated, this time 35% cream whipped, folded, when mousse got to egg white stage.
PROBLEM WITH BATCH#2: nothing really *wrong* with it, per se, it just wasn't what i had imagined. looking for something both airy and unctuous at the same time.

am thinking i am going to have to haul out the white chocolate, for that velvetiness, and cut the sugar. getting closer...

Edited by gus_tatory, 27 June 2003 - 01:30 PM.

[torakris]

Gus
Thanks for posting back!
I just did a (very) quick search for matcha mousse (on Yahoo Japan) and most of them seem to use milk and about 90% of them did use cream as well. Always added before the egg whites if that would make a difference.
I also noticed the matcha tended to be dissolved in a very small amount of water (30- 50 ml) and the milk made up the rest of the liquid.

Maybe I will give it a try too!

here is the most stunning examples I came across:

http://www.mikashiho...asirecipe15.htm

[torakris]

Kellog's (Japan) has just come out with a matcha flavored cereal:

http://www.kellogg.co.jp/whatsnew.html