matcha 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 make matcha green tea at home! I typically enjoy my matcha tea without sweetener, but matcha brands vary in bitterness. If you&#x27;re new to making matcha, or if your tea tastes bitter, add a few drops of maple syrup or honey to sweeten it to your liking.

How to Make Matcha

Maple syrup, honey, or other sweetener (optional)

Sift the matcha into a mug or small bowl to get rid of any lumps.

Pour in the 2 ounces boiling water. Using a matcha whisk or small regular whisk, whisk briskly from side to side until the matcha is fully dispersed and there is a foamy layer on top.

Add the remaining 6 ounces boiling water or steamed milk and whisk again until foamy. Sweeten to taste, if desired.

Cool and refreshing, Frozen Matcha Green Tea Slushies are just what the doctor ordered on these hot summer days! Made with Almond Milk, these vegan, blended, Iced Green Tea Lattes, are healthy, Low-carb, Low-calorie!

Frozen Blended Matcha Green Tea Slushie

almond milk vanilla

matcha green tea powder

honey, agave or other sweetener

Place almond milk, honey and matcha powder in a blender and blend. Add ice and blend again, adding more ice to desired thickness. I like this thick enough to stay on a spoon. Enjoy!

This is so refreshing and tasty! I  make this regularly now and love it in the summer. Healthy too.

Naturally green Matcha Almond Shortbread Trees are buttery and delicately flavored with green tea. They&#39;re finished with a dark chocolate drizzle and a pinch of coarse sea salt. I use and recommend Suncore Premium Midori Jade Matcha Supercolor Powder for the most intense green hue. See the blog post for shopping links.The yield will depend on the size cookie cutter you use and the thickness of the dough. You’ll average about 36 cookies with 3-inch cookies rolled to 1/4 inch thickness. My cookies were larger, at 4 inches and just shy of 1/2 inch thickness. My yield was about 26. Be careful when re-rolling cookie scraps. Don’t overwork the dough or the cookies will be tough instead of delicate and crumbly.

Matcha-Almond Shortbread Trees

unsalted butter (softened)

sugar

confectioners’ sugar

matcha tea powder (sifted)

all-purpose flour

almond flour

almond extract

chocolate chips (or semisweet chips melted)

coarse grey sea salt (or other coarse sea salt)

In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy.

Add the confectioners’ sugar and beat until incorporated. Add the sifted matcha tea powder. Mix again until well dispersed. Scrape down the bowl and mix again.

In a separate mixing bowl, combine the flour, almond flour, and salt. Add half of the flour to the creamed mixture and mix until a dough forms. Add the almond extract; mix to incorporate. Then, add the remaining flour and mix again on low speed until a stiff dough forms.

Gather the dough together with your hands and place on a lightly floured surface. Divide into two pieces. Using a floured rolling pin, roll each piece of dough until flattened to the desired thickness (slightly less than 1/2 inch for thick soft cookies, 1/4 inch for thin, crisper cookies with browned edges).

Wrap the dough pieces in plastic film and place on a cookie sheet or jelly roll pan. Refrigerate for 30 minutes. The dough will firm quickly because of the high butter content.

Remove dough from the refrigerator, unwrap and cut shapes from the dough. Transfer to parchment-lined cookie sheets and freeze the shapes on the cookie sheets for at least 10 minutes.

Preheat the oven to 350°F.

Bake until lightly golden around the edges: 7-10 minutes for small cookies, 12-15 minutes for medium cookies, 17-20 minutes for large or thick cookies.

When cookies are lightly golden around the edges and fragrant, remove them from the oven and let cool on the pans completely. These are tender cookies, and they will break if you try to move them while still hot.

Shortbread

Place the melted dark chocolate in a piping bag and cut a small opening in the tip. Pipe the chocolate onto the cooled cookies still on the parchment paper in the pans. Sprinkle each cookie with a pinch of coarse salt. Let stand until the chocolate sets, about 10 minutes, or refrigerate them to speed setting.

Remove the cookies from the pans and tap off excess salt – do this gently, as these cookies are delicate. Place cookies in an airtight container, or plate them and cover with plastic wrap.

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Quick Matcha Tea recipe

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Top 4 matcha green tea recipes from across the web

The most viewed matcha green tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Matcha Tea recipe

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Frozen Blended Matcha Green Tea Slu...

Matcha-Almond Shortbread Trees

The most viewed matcha green tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine