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Maccha Cake

July 23, 2011 by Martin Lindeskog Leave a Comment

I thought we should continue the Matcha thread, so here is a recipe for a cake with Matcha and Sencha green tea. The author of Tea, Exotic Flavors and Aromas, Lydia Gautier, has used the “Maccha” spelling, so I will stick with this in this post. You could find the instructions for the recipe on page 32 (The Tea of Scholars: A Fresh, Plant Liquor). The recipe is invented by Tea Master Kazuyo Ishii-Coineau of the Chajin tea salon in Paris.

Maccha Cake (serves 6)

3/4 ounce / 20 grams of Maccha (Ryori)
5 ounces / 140 grams of superfine sugar
2 good teaspoons of Sencha tea
3 1/2 ounces / 100 grams of butter (at room temperature)
3 medium eggs
3 ounces / 80 grams of wheat flour
1 teaspon of baking power
1 pinch of salt

Do you have a recipe with Maccha?

by yuki.koga

Maccha Cake0Martin Lindeskog2011-07-24 15:21:58I thought we should continue the Matcha thread, so here is a recipe for a cake with Matcha and Sencha green tea. The author of Tea, Exotic Flavors and…

Filed Under: Recipe, Sat Tea Party Tagged With: Chajin Tea Salon, Exotic Flavors And Aromas, green tea, Kazuyo Ishii-Coineau, Lydia Gautier, Maccha cake, Matcha Ryori, Paris, recipes, Sencha, Tea, Tea Master

Janine’s energy boosting matcha drink

July 23, 2011 by Palle Frid Svensson 1 Comment

It’s Saturday Tea Party, today featured by Janine Quatrevingt and her energy boosting matcha drink.

Janine says that she and her husband:

were inspired by a tapioca tea drink in the China District of Manhattan. Matcha powder itself is very interesting. In addition to plentiful antioxidants there is something in the tea which provides a consistant energy boost (unlike the caffeine spike from coffee) – elevating your mood and energy levels as you go through the day. The ginger touch was our own, but the rest was a re-creation of the tapioca drink.

Janine and her coworkers are drinking this beverage every morning to keep up their energy boost through out the day.

(Photo by: Janine Quatrevingt)

Ingredients:

1 tablespoon green tea matcha powder (ie big spoonful)
1 teaspoon vanilla paste (or vanilla essence… the real kind!)
1 tablespoon honey (temper to taste)
1 tablespoon fresh crushed ginger (optional)
1 pint soymilk
1 tablespoon water at room temperature
crushed ice

Instructions:
Make a paste with matcha, vanilla paste, honey and water. Add the ginger and stir in the
soymilk. Add crushed ice to two tall glasses and pour matcha mixture on top. Drink and
enjoy! Alternatively throw all ingredients into a really good blender for a lovely matcha-ccino.

I look forward to upcoming recipes in the future from my dear foodie friend Janine.

Below is our process of making the drink:

IMAG0565
The ingredients

Matcha tea

Stirring

Cheers!

You can see all pictures taken during the process here.

The green drink tasted great and we recommend it as a power starter in the morning!

Do you think Popeye would like it?

Janine’s energy boosting matcha drink0Palle Frid Svensson2011-07-24 16:25:17It’s Saturday Tea Party, today featured by Janine Quatrevingt and her energy boosting matcha drink.

Janine says that she and her husband:
were ins…

Filed Under: Recipe, Sat Tea Party Tagged With: ginger, Green, honey, Janine Quatrevingt, Matcha, popeye, recipes, soymilk, Tea, vanilla

Food with a Tea Smoked Flavor

July 16, 2011 by Martin Lindeskog Leave a Comment

I have had great dishes with a tea smoked flavor at Evergreen restaurant in Gothenburg, Sweden. I wonder if they use Formosa Oolong tea from Taiwan? Do you have tips on how get a good result with the smoking process? Have you used your wok as a smoker? I will look in Cynthia Gold’s & Lisë Stern’s book, Culinary Tea, and see if could test some recipes.

by PAPYRARRI

Food with a Tea Smoked Flavor0Martin Lindeskog2011-09-20 22:24:15I have had great dishes with a tea smoked flavor at Evergreen restaurant in Gothenburg, Sweden. I wonder if they use Formosa Oolong tea from Taiwan? D…

Filed Under: Sat Tea Party Tagged With: Culinary Tea, Cynthia Gold, Formosa, Lisë Stern, Oolong, recipes

Kentucky Peach Tea Cooler

July 2, 2011 by teapartynu Leave a Comment

Have you had a Kentucky Peach Tea Cooler?

Kentucky Peach Tea Cooler0teapartynu2011-07-05 01:09:00Have you had a Kentucky Peach Tea Cooler?

…

Filed Under: Sat Tea Party Tagged With: Kentucky Peach Tea Cooler, recipes

Assam Shortbread Diamonds

June 25, 2011 by teapartynu Leave a Comment

As a fan of Assam tea, I have to test this recipe. You find the instructions on page 186 in Cynthia Gold’s & Lisë Stern’s book, Culinary Tea.

Assam Shortbread Diamonds (about 60 pcs):

445 grams (1 pound) of unsalted butter, chilled.
200 grams (1 cup) of granulated sugar.
2 teaspoons bourbon.
500 grams (4 cups) of all-purpose flour.
1/2 teaspoon fine sea salt.
4 teaspoons of coarsely ground loose-leaf Assam tea leaves.

by theilr

Assam Shortbread Diamonds0teapartynu2011-06-26 01:56:08As a fan of Assam tea, I have to test this recipe. You find the instructions on page 186 in Cynthia Gold’s & Lisë Stern’s book, Culinary Te…

Filed Under: Sat Tea Party Tagged With: Assam Shortbread, Culinary Tea, Cynthia Gold, Lisë Stern, recipes

Summer Iced Tea Sorbet

June 18, 2011 by teapartynu Leave a Comment

The Chef Jamie Roraback has shared an awesome recipe of Summer Iced Tea Sorbet.

Makes Approximately 1 Quart

For Sugar Syrup

1 Cup Sugar
1 Cup Water

Combine in a saucepan, stirring to dissolve, and bring to a boil on high heat.

Turn off, and allow to chill fully. There will be extra syrup for future sorbets.

For Sorbet

3 Cups Brewed Tea (any favorite), cooled
1 Cup Sugar Syrup (approximately – the amount varies depending on the sugar and content of each juice – see method of determining correct sugar content below)
Fresh Lemon or Lime Juice to taste

In tall, narrow container, like a large iced tea glass, pour in your brewed tea of taste.

Now, place a well washed whole egg gently into the mix. It should sink to the bottom. Gradually pour in sugar syrup until the egg begins to float. Continue until the egg shell floats and the surface the size of a dime is exposed over the top of the tea mix. This is correct sugar density for sorbet. If less than a dime sized circle is exposed, add more sugar, if more is exposed, add a little water.

Flavor to taste with a dash of lemon or lime juice, or even raspberry vinegar if desired. Remember, that the mix will taste a bit duller when frozen since our taste buds are a bit numbed when the mix is frozen.

Pour this mix into an ice cream/sorbet maker and freeze fully according to manufacturers directions. Transfer mix into small plastic containers leaving no air, cover and store in freezer to fully freeze. Serve garnished with some fresh fruits that go with the sorbet and a mint leaf. Enjoy!