Recipes

May 04, 2016

Posted in


Matcha Cold Brew - Perfect for the summer!

1. Fill up a water bottle or cocktail shaker with cold water and ice

2. Add 1 tsp of Matcha (Classic or Ceremonial) to the bottle/shaker

3. Put the lid on and shake for 5-10 seconds until matcha dissolved

4. Pour and serve or drink straight from the bottle!

October 19, 2015

Posted in classic, matcha, matcha latte


Matcha Latte (Unsweetened)

Matcha Latte (Unsweetened)

Ingredients & Tools

  • Matcha Classic Grade
  • Whisk (Bamboo or Aerolatte Electric)
  • 70ml of hot water (espresso shot) 70C is the best temperature
  • Latte Milk (almond, soy, coconut are nice milk alternatives)

Directions:

  1. Start by soaking the bamboo whisk in warm water (if you are using one)
  2. Place 1 level teaspoon of Matcha Classic Grade into the cup (Sieved matcha is better as it prevents lumps when whisking, using a tea strainer and sieving straight into the cup is easiest)
  3. Pour an espresso shot of hot water into the cup
  4. Whisk till blended and a smooth, foamy matchaconcentrate is formed
  5. Optional - Add agave, honey or coconut sugar if you to add a bit of sweetness
  6. Top up with latte milk 
  7. Sprinkle some matcha powder on top
  8. Enjoy! 

 

October 19, 2015

Posted in


Matcha Latte (Using Matcha Latte Mix)

Matcha Latte:

Ingredients & Tools

  • 1 tablespoon of Matcha Latte Mix 
  • 240ml of latte milk (almond, soy & coconut are nice milk alternatives)
  • Small amount of Classic Grade Matcha to sprinkle on top (Optional)
  • Aerolatte Electric Whisk/Milk Forther

Directions:

  1. Using milk of your choice heat up the milk and whisk using the Aerolatte into latte consistency
  2. Place the Matcha Latte Mix into your latte cup
  3. Pour a small amount of the latte milk into the cup and whisk using the Aerolatte to blend the matcha into the milk making a concentrated matcha liquid
  4. Pour the remainder of the hot latte milk into your cup
  5. Sprinkle some pure matcha on top (optional)
  6. Enjoy! 

Matcha Tea

Matcha Tea

Ingredients & Tools

  • Matcha Ceremonial or Classic Grade
  • Bamboo Spoon or Teaspoon
  • Bamboo Whisk or Aerolatte Electric Whisk
  • Tea strainer or sieve to sieve the matcha Optional (but this makes it extra smooth & guarantees no lumps when whisking)
  • 70ml (espresso shot) of hot water (70C is the best temperature)

Directions

  1. Soak the bamboo whisk in some warm water to soften the bamboo ready for whisking
  2. Boil the kettle and pour boiling water into a jug so it brings the temperature down a little
  3. Warm the matcha cup with some of the hot water and pour out
  4. Using the tea strainer sieve 2 bamboo spoon scoops (or 1 level tea spoon) into the matcha cup. You don't have to sieve the matcha but it helps prevent lumps in the tea. (The sieving can be done in advance and once sieved you can keep it and serve directly from the tin)
  5. Pour 70ml of hot water into the matcha cup
  6. Whisk using the bamboo whisk in a "W" motion for 10-15 seconds depending on how foamy you like it
  7. Rinse the whisk and leave to stand upright to dry
  8. Enjoy your smooth cup of matcha green tea! 
  9. Traditionally in ceremonies it should be drunk in 3 sips with a small short slurp on the 3rd sip. 
October 18, 2015

Posted in breakfast, classic, matcha


Matcha Yogurt

Matcha Yogurt with Granola & Berries

Ingredients:

  • 1 tsp Matcha Classic Grade
  • Plain Yogurt of your choice (natural, greek, soya, coconut)
  • Berries (we like it with raspberries & blueberries)
  • Granola
  • Honey or Agave Syrup (optional)

Directions

  1. Pour yogurt into the bowl
  2. Place 1 teaspoon of Matcha Classic Grade into yougurt
  3. Mix well until matcha has mixed in to make a smooth green yogurt
  4. Add berries, granola and honey on top
  5. Enjoy!