Matcha in the morning
You can’t do anything without coffee? How about a cup of tea for a change? You don’t even have to do without the stimulating effect of caffeine. Compared to other green teas, matcha is particularly rich in the alkaloid and even lasts longer because it only releases its caffeine in the intestine. You will notice an invigorating effect more slowly, but more sustained. Matcha also contains the special amino acid theanine. This not only relaxes your mind, it also strengthens your concentration and attention spans.
Good for the heart
Matcha is made from Tencha tea and is covered with opaque mats four weeks before being ground to powder. This creates more chlorophyll. Depending on the duration of this shade, the tea becomes richer and more intense. Matcha in particular contains antioxidants such as polyphenols and catechins. Furthermore, large amounts of iron, potassium, calcium and vitamins A, E and K. That makes matcha a true superfood! The active ingredients have a positive effect on cardiovascular diseases, cancer and Alzheimer’s.
It’s all about the dosage
The saying “less is more” applies to Matcha! Since matcha is very rich, you should not consume more than two cups a day. If you drink more, you take in more caffeine and ingredients. These can lead to nausea if you are sensitive or pregnant.
Preparation of matcha
If you want to prepare a traditional Matcha, pour 1-2 grams of the tea powder with 80 milliliters of water at around 80 ° C. While beating with a narrow matcha measuring spoon made of bamboo you stir your matcha until creamy and frothy. You move the bamboo broom back and forth with your wrist as if you were drawing an “M”.
Discover more delicious recipes with matcha here
Working time: 10 mins
0.5 tsp matcha, 2 tbsp hot water, 200 ml natural almond milk, 1 tbsp liquid honey, 100 ml cold almond milk
1. Mix the hot water and matcha well in a cup until it is frothy.
2. Milk and honey, do not boil. Dissolve the matcha in the almond milk while stirring.
3. Pour matcha almond milk into a latte macchiato glass, froth up cold almond milk and top it as a crown.
4. Done. Enjoy!
Matcha ice cream
Working time: 4.25 hours
Ingredients: 2 egg yolks, 40 g sugar, 2 teaspoons matcha, 200 ml milk, 100 g whipped cream
1. Put the egg yolks and 20 g sugar in a small bowl. Mix with a whisk until the mixture turns whitish.
2. Add matcha tea powder, mix well. Mix the milk and the remaining sugar (20 g) in a medium saucepan and bring to the boil. As soon as the milk boils, pour into the bowl with the egg yolk and matcha tea powder and stir well.
3. Pour the milk-egg yolk mix back into the pot and use a rubber spatula on the bottom of the pot to smooth the milk-egg yolk mix over the lowest heat for about 15 minutes (do not stir or beat!) Until it is completely even. To do this, keep moving the spatula along the edge and bottom of the pot so that there are no lumps.
4. Put the cream back into the bowl and place the bowl in an ice-cold water bath (that is, place the bowl in an even larger bowl or a saucepan with cold water and ice cubes), let the cream cool. In the meantime, whip the cream until stiff. As soon as the cream has cooled down, stir in the cream spoon by spoon. Spread the cream on bowls and place in the freezer for about 4 hours to freeze.
Matcha iced tea
Working time: 1 minute
Ingredients: 200 ml water, 0.5 teaspoon matcha, n.a. lemongrass syrup, n.a. ice cubes, 1 slice of lemon
Put the water, matcha and, if you like, lemongrass syrup and ice cubes in a cocktail shaker. Shake vigorously for five seconds and pour everything into a glass with ice cubes. Finally decorate with a lemon wedge.
Green matcha smoothie
Working time: 20 minutes
Ingredients: 1 piece of ginger, 60 g lamb’s lettuce, 1 banana, 1 kiwi, half a lemon, 300 ml water, 2 g matcha
1. Peel and finely chop the ginger. Trim and wash the lamb’s lettuce and drain on a sieve. Peel the banana, cut into medium pieces. Peel and quarter the kiwi. Halve the lemon or lime, squeeze out the juice.
2. Put the fruit first, then lamb’s lettuce and ginger in a kitchen or blender. Add lemon juice, water and organic matcha. Puree until everything has a creamy consistency and enjoy fresh.
Working time: 40 minutes
Ingredients for 12 cupcakes: 120 g butter, 170 g sugar, 0.25 teaspoon salt, 160 g flour, 1.25 teaspoon baking powder, 2 eggs, 120 ml milk, 1 tbsp matcha
1. Mix butter and sugar in a mixing bowl until you have a creamy mixture. Gradually stir in eggs and beat until frothy.
2. Put the flour, baking powder, matcha powder and salt in a medium-sized bowl and stir. Stir in milk. NB add flavor (e.g. vanilla).
3. Mix both doughs together and fill the cupcake molds. Bake at 160 degrees for about 20 minutes. Cool for 8-10 minutes and z. B. decorate with a raspberry buttercream.
Here you can buy the delicious and healthy Matcha tea powder:
Shop the original Matcha bamboo whisk here:
Or you can buy matcha powder and matcha bamboo whisk in a practical complete set!