TRADITIONAL MATCHA

• 2 bamboo tea scoops or 1 tsp Matcha
• 60ml of hot water (180˚F)

1. Warm the Matcha bowl and whisk by setting the whisk in the bowl handle-up and adding hot water. After a minute or so, discard water.
2. Place 1/2 to 1 tsp Match (2 bamboo tea scoops) in Matcha bowl, pour 60ml (2 oz) of hot water. Simple way to make hot water is to pour boiling water into another bowl to cool down to the temperature.
3. Whisk briskly with one hand while holding the tea bowl in the other. Rapidly whisk until a fine foam appears on the surface, which means the tea is smooth and ready to drink.

MATCHA FLOAT

• 2 tsp Matcha & 1/2 cup of hot water
• 5-6 ice cubes
• 1/2 cup cold milk
• 1 scoop vanilla ice cream
• Syrup or low calorie sweetener to taste

1. In a tall glass, mix the Matcha and hot water, and stir briskly until the paste becomes smooth.
2. Add ice cubes and pour milk slowly over them.
3. Top with ice cream. Add some syrup or sweetener.

MATCHA SCONES

One favorite use for the premium powdered green tea from Japan is in making Matcha scones, crafted from cake flour, baking powder, butter, salt, sugar, milk, and eggs, plus the special ingredient matcha.

• 9 oz Cake flour
• 1/3 tsp salt
• 1 tbsp granulated sugar
• 3/5 cup milk
• 1 egg, separated into yolk and white
• 1 tbsp baking powder
• 1 tsp Matcha
• 2/1/2 oz butter
• strawberry jam and fresh whipped cream to taste

1. The recipe calls to sift together the flour, baking powder, salt, Matcha, and sugar, then combine small pieces of butter into the mixture with your fingertips until it becomes dry and flaky.
2. Next, add the milk and egg yolk and pour the batter into the flour a little at a time.
3. Mix and knead into moist dough, but not so moist that it become sticky.
4. Preheat the oven to 360F.
5. Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness to 1 inch and cut out shapes with a cookie cutter or the rim of a glass.
6. Brush the tops with egg white, place the scones on a baking sheet, and bake in a 375-degree oven for 12 to 15 minutes, or until slightly brown.
7. Serve the scones warm, cut in half with jam and fresh cream.

These scrumptious scones make a healthy breakfast treat, laced with all the health benefits of matcha green tea.

MATCHA TIRAMISU

Another way to get the many benefits of matcha green tea is to bake with it.

• 7 oz. of mascarpone cheese
• Egg whites
• 1/3 cup of sugar
• Lady finger cookies
• Matcha powder

1. To make Matcha Tiramisu, take about 16 ounces of mascarpone cheese and fold three stiffly whipped egg whites into it.
2. Next, whip the egg yolks with about one-third of a cup of sugar and fold this into the cheese and egg white mixture.
3. Soak ladyfinger cookies in brewed matcha green tea, and layer the ladyfingers on the bottom of a bowl or container.
4. Pour the mascarpone mixture on top of the ladyfingers and sprinkle with matcha powder.
5. Chill for three hours and serve the dessert cold with a cup of steaming hot matcha tea.

MATCHA CHIFFON CAKE

• 4oz cake flour (low gluten)
• 2 tsp baking powder
• 1/3 tsp salt
• 2 tsp Matcha
• 1/4 cup + 1/4 cup + 1 tbsp sugar
• 3 egg yolks
• 4 tbsp vegetable oil
• 1/3 cup water
• 4 egg white
• 1 cup fresh cream, whipped

1. Sift together the flour, baking powder, salt and Matcha
2. Add 1/4 cup sugar to the egg yolks and eat until the mixture turns whitish. Add oil and water and mix.
3. Gradually add the sifted flour to the mixture and knead lightly into a dough. Do not allow it to become too sticky.
4. In a separate bowl, thoroughly beat the egg whites and add 1/4 cup sugar.
5. Continue beating until the mixture stiffens like a meringue. Fold into the dough, stirring carefully so that the bubbles do not disappear.
6. Heat the oven to 340-360F.
7. Pour the dough into a spring-form cake pan, and lightly tap the bottom a few times to remove trapped air. Bake for 35 or 40 minutes and remove from the oven.
8. Place the pan upside down and let it cool.
9. Add 1 tbsp of sugar to the fresh cream and whip. When the cake cools, remove from the pan and decorate with fresh whipped cream