Ingredient Feature

Shake you Matcha-Maker

May 20, 2015

Green lattes, cookies, cocktails, and the likes are cropping up all over Foodstand. So what’s the skinny on this green antioxidant-rich pixie dust called MATCHA? Here are 9 things to know to get better acquainted…

What is it really?

  • It’s ground up green tea leaves. “cha” means tea and “ma” means powder. Profound, isn’t it?
  • It’s not new. At all. It’s actually older than the sandwich. Monk Eisai was the first person to grind up green tea leaves and drink it in powder form in the 12th century. For generations after, the Japanese tea ceremony, an elaborate ceremony that takes much longer than your 3pm tea run, has carried on the matcha tradition.
  • It tastes / smells like freshly ground baby veggies, with a hint of sweetness.

What’s the bandwagon about?

  • Matcha has three times more cancer / heart disease / virus-fighting antioxidants as green tea.
  • It’s versatile. You can use it for hot and cold beverages, ice cream, hummus toppings, smoothies, and everything in between.
  • It’s balanced. Monks and matcha-lovers love the balance between caffeine and the calming effects of L-Theanine, an amino acid.

How do you handle it? 

  • Matcha stays good for a year on the shelf, but once the package is opened, it should be used in 3-4 weeks.
  • Store it in the fridge or a cool, dark, dry place in an air tight container.
  • The powder should be bright, electric green. If it’s dull or yellow, it probably has gone bad.

Adapted from: The Kitchn and Greatist

Matcha Tea

Photo Credit: 5th Joy Photo Credit: 5th Joy

This is the traditional preparation of matcha tea- you’ll need the tea, a bowl, a small scoop, a sifter, and a bamboo whisk, known as a chasen. The bamboo whisk will help you get the right froth, so probably worth investing!

Ingredients: 1 tsp Matcha green tea powder; hot water

Method: Scoop about 1 tsp Matcha powder onto the sifter over your small bowl. Little tea pebbles will remain in the sifter- break these until they’re small enough to pass through the sifter. Add a small amount of hot (but not boiling) water- just enough to make the tea into a paste. When the matcha is mostly dissolved, add hot water to about 2/3 your bowl’s capacity. Whisky briskly, making Ms or Ws in the bowl, until you have an even covering of bubbles.

Adapted from Fifth Joy

Matcha, Matcha Rice with Pistachio and Chocolate

Photo credit: Matcha Los Angeles Photo credit: Matcha Los Angeles

Matcha is used a lot in desserts and beverages, but here’s an interesting recipe for a dinner dish! The combination is matcha, pistachio, and chocolate is amazing.

Ingredients: 1 cup Arborio rice; 2 1/3 tbsp Matcha green tea powder; 2 1/2 cups water; 3 tbsp sugar; 1/2 tsp cornstarch or flour; 100g dark or milk chocolate, melted; 2 tbsp ground pistachios; chocolate flakes for sprinkling

Method: Mix 2 tbsp Matcha and 2 tbsp sugar with 2 cups of water. Cook cup of rice with green tea mixture until rice becomes soft and liquid has been absorbed. Stir 2 tbsp of pistachios into the rice. In two bowls, divide 1/3 rice in one bowl and 2/3 rice in the other bowl. Mix the melted chocolate with the 1/3 rice and let cool. With a round mold for shaping food, put a layer of green tea rice. Flatten, put a layer of chocolate rice, and then green tea rice again. Sprinkle with pistachios, chocolate flakes and matcha. In a small saucepan, boil 1/2 cup water. Add one tsp matcha, one tsp sugar, and the cornstarch. Stir vigorously until you reach a dense consistency. Serve with the rice.

Adapted from Matcha Los Angeles

A Match-a Made in Heaven Julep Cocktail

Photo Credit: The Bojon Gourmet Photo Credit: The Bojon Gourmet

Ah, the caffeinated cocktail, truly in a league of its own. Matcha goes well in many cocktails- try this not-too-sweet, citrus-y one to start!

Ingredients: 2 tsp matcha; 1/2 cup bourbon whiskey; 1/2 cup lightly packed fresh spearmint leaves; 3/4 cup cool water; 2 tbsp organic blonde cane sugar; 2 tbsp fresh lemon juice; ice

Method: Place matcha in a bowl, and gradually work in 1 tbsp of water, until it is a smooth paste. Gradually stir in rest of water. Mash mint leaves and sugar with a muddler in a jar or measuring cup until sugar is dissolved and leaves are bruised. Stir in the bourbon and 2 tbsp of lemon juice. Strain the mixture through a fine mesh sieve, pressing on the mint. Pour into two ice-filled tumblers and garnish with mint leaves.

Adapted from The Bojon Gourmet

Matcha-Makers Shakin’ Around Foodstand

Matcha Protein Pancakes- recipe up on
Ingredients: Banana, Flax Seeds, Spinach, Egg white, Protein powder, Matcha

Homemade by NiaTrition

Match green chia seed pudding layered with banana and plain greek yogurt.  An excellent post-workout energy boost and packed with protein!
Ingredients: Almond Milk, Almonds, Banana, Chia seeds, Greek Yogurt, Matcha

Homemade by nhoesterey17

Addicted to Matcha
Ingredients: Almond Milk, Coconut Sugar, Matcha, Love
Location: Matcha Cafe Wabi

By Simply Seema

Never tried Matcha before? Let us know if this week’s post inspired you to give it a shot. Drop us a line at

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