Most people start they day from a cup of coffee and as I sit in cafes and observing caffeinated society the whole phenomenon of coffee really intrigues me. So much is happening over a cup of coffee...we catch up with friends, we read book, flick through glossy magazine, check emails, text the loved ones, even a lot of business meetings tease days moved from the office to a less formal environment of Starbucks. But as much as I enjoy the nutty dark roast aromas and the sensations of a warm beverage, more than a cup leaves me irritated and tired. That is why, I have swapped morning latte to delicious cup of fine powdered Japanese match green tea. It is absolutely amazing and maybe after that post you will give it a try.
Matcha is a fine ground, powdered and thanks to its beautiful vibrantly green color it is used to flavor and dye foods such as cakes, mochi, green tea ice cream and many variety of sweet treats (I will post some wicked recipe soon:)) I called it green gold as there is so many benefits hidden in it, one of them are antioxidants (more than in blueberries and spinach). Below recipe for those who want to create they own tea ceremony. Enjoy!
caffeinated society @ Wagas cafe, Shanghai
Traditionally, prior to use, the matcha is often sieved in order to break up clumps.
If the sieved matcha is to be served at a Japanese tea ceremony it will then be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly into a tea bowl...this is what I am often do:P
A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop, then a modicum of hot (not boiling!) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. Because matcha can be bitter, it is traditionally served with a small sweet, (I recomend some of the raw bliss balls) and without added milk or sugar.
Personally, I am a big big fan of Matcha Green Tea Latte, the trick is to prepare to make the tea first, then add the hot milk. Of course, I made few my own tweaks to that using my homemade cashew, almond or sunflower milk :-)