Cooking with Japanese Green Tea Matcha - utilizing European ingredients -

Hello everyone! This blog is a collection of recipes with Japanese Green tea Matcha. It is not easy to cook Matcha in Europe because it is difficult to find fresh Matcha powder at reasonable price and it is not easy to find recipes using material which you can find easily in Europe. We are trying to introduce easy recipes with Matcha utilizing European ingredients and recommendable Matcha powder. Enjoy a lot our Green Tea recipes! 【COPYRIGHT】All recipes and photographs are copyrighted and may not published elsewhere without permission.

Tuesday, May 5, 2015

Our first video HOW TO MAKE A CUP OF MATCHA















Our first video HOW TO MAKE A CUP OF MATCHA is up on Youtube!

We wanted to say thank you to everyone who watched, retweeted, commented on facebook, twitter, youtube and our other sites last week, HOW TO MAKE A CUP OF MATCHA  We are very happy to know that so many people enjoyed it.

We will be uploading our future Matcha videos at:
https://www.youtube.com/user/thematchahouse





Sunday, April 12, 2015

KOI KUKICHA  濃い茎茶


 
Kukicha is produced by using the stems, instead of the tea leaves. Kukicha made from premium grade Gyokuro tea is called Karigane and has more delicate and flavorful taste. Our Koi Kukicha is Karigane premium grade and we guarantee its freshness as we bring this product directly from our tea factory in Nishio, Japan. https://www.thematchahouse.com/…/gre…/koi-kukicha-100g.html…

Té Kukicha normalmente se elabora con las ramas sobrantes de la poda del arbusto del té, pero en el caso del (Koi Kukicha 濃い茎茶) se utilizan tallos y hojas de Gyokuro y de Sencha de alta calidad. Por eso, su sabor es más delicado que el Kukicha convencional y, obviamente, un precio más económico que el Gyokuro puro. Debe infusionarse a muy baja temperatura (70ºC, 60 segundos). https://www.thematchahouse.com/…/gree…/koi-kukicha-100g.html

Thursday, April 9, 2015

Matcha Sponge Cake Without Baking Powder

















Make sponge cake without baking powder? Yes!! We make Sponge Cake without using baking powder. With this recipe, your cake will rise.  The secret is to beat eggs very well. This is a basic Matcha Sponge Cake recipe and you can eat the cake as it is and also you can eat with whipped cream.

We used a square pan 15cm x 15cm x 8cm height.
 
Ingredients:


3 eggs L
85 g sugar
95gr flour
30 g of milk
30 gr of butter
6g of Matcha (3g Cook Matcha and 3g Matcha Chlorella)


Preparation:

1. Leave the eggs at room temperature.
2. Leave the oven at 180 .
3. In a bowl beat the eggs for 3 minutes with electric mixer.
4. Add sugar and continue beating for 5 minutes more.
5. Heat 4. in a water bath without stopping beating.  

Remove from heat and continue beating for more 10 minutes.
6. Sift the flour and Matcha in a bowl. Mix well.
7. Add the powders to 5. and mix well with a spatula.
8. Melt the butter and milk.
9. Add 1/8 (one eighth) of the mixture to 8.
10. Mix the whole amount of butter with the mixture with spatula.
11. Put butter in the pan and place the mixture in the pan.
12. Bake about 35 minutes at 160 .

Saturday, March 14, 2015

SAKURACHA - Cherry Blossom Tea






















The cherry blossoms Sakura starts blooming in Barcelona!  We are still in winter but near the spring. In Japan this season is called "Sankan Shion" (三寒四温), that means 3 days are cold, 4 days are warm.

Sakura are not only for viewing, but also for eating. In spring, people enjoy Sakura tea but also Sakura sweets. In Japan there are so many sweets made with Sakura,  Sakura manju, Sakura cupcakes, Sakura macarons, Sakura jelly, Sakura roll cake, Sakura daifuku...etc.

The Matcha House offer our Sakuracha to our European customers. Sakuracha is made from salt-pickled cherry blossoms of the yaezakura type of Japanese cherry tree. Our Sakuracha is from Kanagawa prefecture and it is made only with Sakura flowers, salt and Ume plum vinegar. Produced without dyes nor preservatives. Sugarless. It is 100% natural.

This spring, what sweet do you cook with Sakuracha?


SAKURACHA 桜茶

✓as tea (Sakura tea is salty tea)
✓mix with Sencha or Genmaicha (green tea with Sakura flavor)
✓mix with Kombucha  (salty tea)
✓for cooking use (daifuku, manju, mochi, cupcakes, jelly...)
✓mix with white rice





SAKURACHA 桜茶

Sakura Tea, or Cherry Blossom Tea, is made from salt-pickled cherry blossoms of the yaezakura type of Japanese cherry tree. 6 to 10 flowers in this bag. Available at The Matcha Shop




Saturday, February 21, 2015

Green Tea Workshop in Centre Zen Barcelona






















Our last Green Tea workshop took place on February 7- 8, 2015 in Centre Zen BarcelonaBoth days were a great success, with many participants showing their enthusiasm.

We learned how to prepare 4 types of green tea: Kabusecha, Genmaicha, Matcha and Matcha Latte. And also we learned how to prepare Sakuracha and Kombucha.  Everybody was surprised at the richness of the flavour of Kabusecha and sweetness of Matcha tea.

The workshops were very successful and we are grateful to everyone who made them happen. We look forward to repeating the same workshop in the coming months!








































































































Sunday, January 18, 2015

Seasons Greetings from Snowy Japan.

We started our New Year 2015 visiting one of the most beautiful villages in Japan: Shirakawago 白川郷. It was very cold, but the snow scene was so beautiful. We enjoyed our first Matcha tea of the year there. We wish everybody a fantastic New Year.

The Matcha House Team.


















Photos by The Matcha House at Shirakawago 白川郷, Japan. World Heritage.



Sunday, November 16, 2014

Frothy Matcha Latte


1. Place 1 teaspoon of Matcha into a cup.  


 2. Pour 20ml of hot water (90ºC) into the cup and beat with mini capuchino mixer.
 3. Prepare 140ml of hot milk and beat it as well. Pour the milk into the Matcha slowly.










 


Now you can get Matcha and Mini capuchino mixer on our online shop THE MATCHA SHOP!


https://www.thematchahouse.com/shop/

Wednesday, October 22, 2014

Matcha Green Tea Fresh Cream Chocolate





Last week we enjoyed a Green Tea Workshop in Barcelona and to acompany Matcha tea, we served these Matcha Chocolates and Hojicha Chocolates. The attendees liked them very much, so, as promised to them, we hereby publish our recipe. These Green Tea chocolates are called Matcha Nama Chocolates (抹茶生チョコ)in Japan. It is truffle size but its recipe is much easier than those of truffle. It melts in your mouth and Matcha fresh flavour remains in your mouth....simply, it is delicious!

Ingredients:

190g of white chocolate
10g of butter
90ml of cream
10g of honey
10g of Matcha

10g of Matcha (for sprinkle)
Used mold (tupperware) of 10cm x 16cm x height 3cm

Preparation:

1. Put Matcha in a heatproof bowl.
2. Add cream slowly and mix well.
3. Add honey and mix well.
4. Heat 3. in the microwave for 1 minute (500W).
5. Immediately add the white chocolate (previously
cut) and mix well. Add butter as well and mix well.
6. Heat again 5. in the microwave for 30 second (500W). Mix well again.
7.
Cover the square mold with baking parchment.
8.
Pour the mixture into the mold.
9.
Chill in the refrigerator more than 4 hours or overnight.
10. Remove the mixture and cut into square pieces of 1.5 cm x 1.5 cm*
11. Sprinkle Matcha on the chocolates. 

* Use hot knife to prevent sticking.
 


MATCHA ONLINE STORE

THE MATCHA SHOP















The Matcha House Europe reopened its online store. Please check and find our new products!  Now The Matcha House offers you a new delicious selection of premium Japanese green tea tea bags for your professional use or your home use. Enjoy our pure and authentic taste of tea.


KOI SENCHA 40 BAGS
For a quick and convenient cup of authentic Japanese green tea, our Koi Sencha consists of 2.5grams of high-quality Uji Sencha leaf. This tea bag comes in a unique pyramid shaped silk tea bag, and will not affect the taste as traditional paper teabags are known to do. 40 sachets in a re-sealable package ensuring freshness. 


KOI HOJICHA 40 BAGS
For a quick and convenient cup of authentic Japanese green tea, our Koi Hojicha consists of 2.5grams of high-quality Uji Hojicha leaf. This tea bag comes in a unique pyramid shaped silk tea bag, and will not affect the taste as traditional paper teabags are known to do. 40 sachets in a re-sealable package ensuring freshness. 
















KOI GENMAICHA 40BAGS
For a quick and convenient cup of authentic Japanese green tea, our Koi Genmaicha consists of 2.5grams of high-quality Uji Sencha leaf, Genmai (toasted brown rice) and Matcha (high-quality green tea powder) . This tea bag comes in a unique pyramid shaped silk tea bag, and will not affect the taste as traditional paper teabags are known to do. 40 sachets in a re-sealable package ensuring freshness.

Visit our Online Store!

Tuesday, October 21, 2014

Hojicha Green Tea Fresh Cream Chocolate





Last week we enjoyed a Green Tea Workshop in Barcelona and to acompany Matcha tea, we served these Hojicha Chocolates and Matcha Chocolates. The attendees liked them very much, so, as promised to them, we hereby publish our recipe. These Hojicha Green Tea chocolates are called Hojicha Nama Chocolates (焙じ茶生チョコ)in Japan. It is truffle size but its recipe is much easier than those of truffle. It melts in your mouth and Hojicha savory flavour remains in your mouth....simply, it is delicious!

Ingredients:

190g of white chocolate
10g of butter
90ml of cream
10g of honey
10g of Hojicha powder

10g of Hojicha powder (for sprinkle)
Used mold (tupperware) of 10cm x 16cm x height 3cm


Preparation:

1. Put Hojicha powder in a heatproof bowl.
2. Add cream slowly and mix well.
3. Add honey and mix well.
4. Heat 3. in the microwave for 1 minute (500W).
5. Immediately add the white chocolate (previously
cut) and mix well. Add butter as well and mix well.
6. Heat again 5. in the microwave for 30 second (500W). Mix well again.
7.
Cover the square mold with baking parchment.
8.
Pour the mixture into the mold.
9.
Chill in the refrigerator more than 4 hours or overnight.
10. Remove the mixture and cut into square pieces of 1.5 cm x 1.5 cm*
11. Sprinkle Hojicha powder on the chocolates. 

* Use hot knife to prevent sticking.