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Tea Recipes

Known for its use in The Tea Ceremony, Matcha is quickly becoming a very useful and tasty way to health. Matcha is the only tea which offers 100% of tea catechin and has one of the highest natural antioxidant levels of any food. High in carotene, potassium, and dietary fiber, Matcha is the purest way to consume the most of all the benefits green tea has to offer.

 Any type of matcha offered here at Boulder Tea can be used as traditional hot tea,
but when you read the recipes you'll want to use it in many ways:
Green Tea Ice Cream, Matcha Latte, Matcha Mousse
are just a few recipes.....

New Recipe - Matcha Cheesecake!

Sencha Spinach (Chagara) -
Another way to get the full health benefits from your tea is to eat the leaves. After 2-3 pourings Obubu Sencha tea leaves will have fully opened. Just drizzle a small amount of soy sauce, sprinkle bonito flakes on top, and your Sencha Spinach is ready to be enjoyed!

Matcha Recipes

Green Tea Ice Cream - 17 ounces Vanilla Ice Cream;  1 Tbsp warm water;  1 Tbsp Matcha
Soften ice cream in refrigerator for 20-30 minutes. Do not allow it to melt. Mix the matcha powder and warm water in a cup and stir well to make a smooth paste. Put half the ice cream into a mixing bowl. Add the matcha paste and mix thoroughly, then add the rest of the ice cream. Stop mixing when the ice cream looks marbled or continue until it is a uniform pale green color. Feel free to experiment and add more matcha for a stronger green tea flavor. Put the bowl of ice cream in the freezer for one hour. Serves 4

Matcha Latte - 1/4 teaspoon Matcha;  6 ounces milk;  honey or sugar to taste (Or Vanilla Soy Milk can substitute for milk and sweetener) Or purchase Sweet Powdered Matcha here
Use 2 ounces of warmed milk to mix the matcha into a paste. Put the paste into your cup then add the sweetener and the rest of the warmed milk and mix well. Microwave version: Add all the ingredients to your cup and carefully microwave it watching that it doesn't boil. Mix well. Using a Chasen will create a frothy drink.

Green Tea Smoothie - 1/2 teaspoon Matcha;  2 ounces hot water;  3 teaspoon sugar;  4 ounces milk (Vanilla Soy Milk can be used to substitute milk and sugar);  8 ice cubes (for one serving)
In a bowl mix matcha with hot water until dissolved. Stir in sugar and milk. Pour mixture into blender, add ice cubes and blend until smooth.

Iced Matcha - Use the recipe above for the Green Tea Smoothie, but pour the mixture over the ice cubes and serve.

Green Tea Yogurt - 1 tsp Matcha;  16 oz plain yogurt;   2 Tbsp honey (or to taste)
Mix green tea into yogurt, then add honey and mix well. Let stand two minutes before serving.

Matcha Cheesecake ---

Ingredients: (measurements help, click here)

1. Make the crust:
   Place the graham crackers in a plastic bag and break into crumbs. In a bowl, mix the graham cracker crumbs with melted butter and milk. Press into the bottom of a cake mold using the back of a spoon.
2. Make the filling:
   Preheat the oven to 180°C (356F) .
3. Make the Matcha: first sift Matcha with a tea strainer, put into a bowl, add 4 tablespoons hot water and mix well. Set aside.
4. In a large bowl, blend the cream cheese with sugar until smooth. Blend the sour cream and then mix in the eggs. Mix in the flour and heavy cream until smooth. Add the Matcha and mix well.*
5. Pour the filling into the prepared crust though a strainer.
6. Bake in the oven at 180°C (356F) for 30 minutes and then bake at 160°C(320F) for an additional 30 minutes.
7. Chill overnight.

1. Put the graham crackers into a food processor and mix until they break into crumbs. Add melted butter and milk, then mix well. Press into the bottom of a cake mold using the back of a spoon.
2. Put cream cheese and sugar into the food processor and mix.
3. Add sour cream until smooth, then add the eggs, flour, heavy cream and Matcha . Mix well after adding each ingredient.
   Please continue the recipe above at step 5.

4. In a large bowl, blend the cream cheese with sugar until smooth. Blend the sour cream and then mix in the eggs. Mix in the flour and heavy cream until smooth.
5. Pour into another bowl though a strainer.
6. Place about 100cc of the dough in a separate bowl. Add the Matcha and mix well.
7. Add the Matcha dough to the plain dough and swirl gently with a spatula to create a marble effect.
8. Bake in the oven at 180°C(356F) for 30 minutes and then bake at 160°C(320F) for an additional 30 minutes.
9. Chill overnight.

Matcha Shortbread Cookies - 1 lb unsalted butter room temperature;  1 cup confectioner's sugar;
1 tsp salt;  2 Tbsp Matcha;  4 cups all-purpose flour
Cream butter in a bowl with electric mixer using the paddle attachment. Add confectioner's sugar and salt. Sift the tea and flour together and add to the butter mixture. Mix until just incorporated. Roll dough out to 1/3-inch thick between 2 pieces of plastic wrap. Transfer to a baking sheet and chill until firm, at least 30 minutes. Heat oven to 300F.
Remove top piece of plastic and cut into desired shapes using Japanese vegetable cutters. Re-roll excess dough as necessary. Transfer to a parchment-lined baking sheet. Place on top of another baking sheet to prevent overbaking. Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail. Take care not to let the edges brown; matcha shortbread cookies should maintain their green color. Cool then serve with green tea ice cream. Makes 9 dozen small cookies

Matcha Chocolate Chip Cake -  4 eggs;  1 3/4 cup flour;  1 1/2 cup sugar;  3/4 cup butter softened;
2 Tbsp Matcha
Add sugar to softened butter and mix well. In a separate bowl whisk eggs, then mix eggs and butter mixture together. Shift flour and Matcha together, then add it to the egg and butter mixture mixing well. Last, add chocolate chips. Coat the inside of a medium loaf pan with butter then place baking waxpaper inside. Pour batter into the pan. Bake in preheated 360F oven for 35 minutes or until toothpick comes out clean.

Matcha Mousse - 3/4 cup soy milk;  4 Tbsp sugar;  1 Tbsp Matcha;  2 egg yolks;  1/2 cup fresh cream;
1 package plain gelatin;  1/4 cup water
Sprinkle the gelatin in the water and stir to dissolve, set aside. Heat the soy milk in a saucepan over medium-low heat and bring just to boil. Mix the sugar and matcha together and add to the soy milk, whisk until dissolved then remove from the heat. Whisk the egg yolks in a medium bowl and slowly pour in the soy milk mixture. Next slowly stir in the gelatin mixture. Place the bowl inside another bowl that is filled with ice and keep mixing until it starts to thicken. Remove from the ice and set aside.  

Whip the cream in a separate bowl until very soft peaks form, carefully fold this into the matcha mixture. Pour into cups or ramekins and refrigerate until firm.  Serve plain or top with a little sweetened whipped cream. Serves 4 to 6 

Green Tea Layer Cake - 
Ingredients (Cake):  1 cup all-purpose flour;  1 cup cake flour;  1 tsp baking soda;  1 tsp salt;  3 eggs
4 tsp Matcha;  1 1/4 cups white sugar;  1 cup vegetable oil;  1 cup plain yogurt; 1 1/2 tsp vanilla extract

Ingredients (Green Tea Frosting):  1 1/4 cups confectioner's sugar;  2 tsp Matcha; 2 tbsp butter, softened;  1 (3 ounce) package cream cheese, softened;  1/2 tsp vanilla extract; 1 1/2 tsp milk

DIRECTIONS - Preheat oven to 350 degrees. Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 tsp. of matcha; set aside. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat the yogurt into the flour mixture just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before removing from pans.

To make Green Tea Frosting - Sift together confectioner's sugar and matcha. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.

To assemble the cakes - When the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with matcha if desired. Serve cold or at room temperature. Makes one two-layer 9 inch rounds or one sheet.

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