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Kristen O'Brien - Bozeman, MT

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Matcha 101

August 18, 2018 By Kristen O'Brien Leave a Comment

 

Let’s geek out, shall we.

Matcha is a shade grown green tea from Japan that is ground into a fine powder.  The higher the quality, the brighter the color. Grinding the leaves into a fine powder allows us to ingest all the antioxidants, such as vitamin C and many other minerals. Most  are left behind in the loose leaf version. It contains 15 times more nutrients than loose leaf tea. Matcha contains caffeine. In my studies, I found that the caffeine level of matcha verses coffee is somewhat equal. I also found that the amount of caffeine can vary due to the type and quality of your matcha. This recipe I have been making gives me the energy of one cup of coffee without the spike, crash and burn feature of a freshly brewed cup of drip.

Matcha is a ceremonial tea and an ancient tradition in Japan. It is a very quiet celebration of precise hand movements performed with grace and beauty. It is presented with a bamboo whisk and a ceramic bowl. It is passed around the table and sipped by each guest.

This tea is considered a bonding experience of mindfulness, respect and focus on the present.

uhm, yes please.

 

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Matcha 101

This recipe is my ratio for a perfect cup of matcha. Of course it can be tweaked to your liking of intensity and sweetness. I buy Epic Matcha epicmatcha.com or Numi Organic Ceremonial Matcha which can be found in your local health food store. Try to buy good quality organic.

Course Breakfast, Drinks
Total Time 10 minutes
Servings 1

Ingredients

  • 1 tsp Green Matcha Powder I try to buy Epic matcha epicmatcha.com or Numi organic ceremonial matcha. When I open it I store in a tightly sealed mason jar and store in a dark cupboard.
  • 3/4 cup Just- boiled water
  • 1/4 cup unsweetened Almond milk, or whole milk
  • 1 Bamboo matcha whisk so easy to find at your local tea or coffee shop. I bought mine at Cost plus World market
  • 1 dollop Honey Optional, maple syrup is good too.

Instructions

  1. Add the matcha powder into a bowl-like mug ( or a bowl itself) and whisk the powder with your bamboo whisk to loosen any lumps.

  2. Boil water. I use a small saucepan. 

  3. Pour the boiled water over the powdered whisk vigorously until well combined and a little foamy.

  4. Add the milk and whisk well until frothy. If you have an emersion blender or steamer I would use it here. Return back to the saucepan to warm and continue to whisk or blend.

     

  5. Add a dollop of good honey or maple syrup if you need a little sweetness. Serve hot directly from the bowl or large mug. 

Filed Under: All Recipes, Breakfast, Family Style, Gluten Free, Gluten-Free, Paleo, Snacks, The Basics, Uncategorized, Whole30

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Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…

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