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Matcha Matcha – what’s it all about?! & a CAKE RECIPE! & a little GIVEAWAY
Matcha Matcha – what’s it all about?!
Matcha – the superman of antioxidants. The world seems to have gone bonkers for matcha, putting it in everything from lattes to brownies. Let’s see if it’s really worth joining the green party!
So what exactly is Matcha? Well according to Wikipedia:
Matcha (抹茶?, pronounced [mat.tɕa][n 1]) is finely ground powder of specially grown and processed green tea. It is special in two aspects of farming and processing: the green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. This combination of chemicals is considered to account for the calm energy people might feel from drinking matcha. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is dissolved in a liquid, typically water or milk.
The traditional Chinese and Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style. In modern times, matcha also has come to be used to make matcha latte and flavour and dye foods such as mochi and soba noodles, green tea ice cream, and a variety of Japanese wagashi confectionery. Often, the former is referred to as ceremonial-grade matcha, meaning that the matcha powder is good enough for tea ceremony. The latter is referred to as culinary-grade matcha, but there is no standard industry definition or requirements for either.
Blends of matcha are given poetic names known as chamei (“tea names”) either by the producing plantation, shop, or creator of the blend, or, by the grand master of a particular tea tradition. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master’s konomi, or a Butcher block of Leaf.
Matcha also have a vast ‘collection’ of apparent health benefits – including claims such as:
- High in Antioxidants. ..
- Loaded with Catechin, EGCg. …
- Enhances Calm. …
- Boosts Memory and Concentration. …
- Increases Energy Levels and Endurance. …
- Burns Calories. …
- Detoxifies the Body. …Fortifies the Immune System.
- oh and the list goes on….. Can all this be true?
Matcha – the superman of antioxidants
The lovely Victoria also has a few tips and hints too:
I use it for guilt free (ish) baking! I don’t know what it is exactly that happens in the cooking process but it adds the most creamiest harmonious sweet flavour (not too different to white chocolate) to all cakes and bakes. I’m going to suggest simple and “easypeasylemonsqueezy” and let the Matcha be the starring role; this said please do not limit yourself with creativity when using this green fairy dust.
Why do I like it so much? Besides from being a keeno foodie, jumping on any sort of food trend bandwagon that will take me on board. You do not have to be a yoga/health/holistic enthusiast to reep the benefits of Matcha.
I also hear it is used a lot in clean dieting, and apparently assists in promoting mindfulness yoga and relaxation (that sort of thing etc..), however if that’s not your thing I do find if you add it to a whopping G&T and it reduces the hangover woes significantly. RESULT
So Easypeasylemonsqueezy have been given a few sample sachets to give away – so the first 8 people to comment on this blog post will get a sample through the post – come on what are you waiting for (UK only)
And should you wish to buy Match Tea Powder – here’s a great contact:
- Nutriella – you can find out much more about the wonderstuff including info / recipes etc Click here and you can purchase through the website too – for £8.50 / Or just email: email@example.com
Not Sponsored – however Nutriella kindly gave some sample sachets for us to try!
Matcha Madeira Cake
- 180 g Salted Butter (room temperature)
- 150 g Golden Caster Sugar
- 1 Vanilla Bean/ Extract Equivalent
- 1 Teaspoon Nutriella Matcha Powder
- 2 Large, free range eggs
- 160 g self-raising flour
- 70 g plain flour
- 50ml Whole Milk
- 20g Demerara sugar for sprinkling
1 small loaf tin (1llb) lined with parchment paper.
- Pre-heat the over to 180C / 350F /Gas4
- In a bowl, beat the butter, golden caster sugar, vanilla and Matcha powder until light and fluffy- it should be a smooth consistency with no definition of the of the sugar granules remaining. You can use a stand mixer or just simply by hand (no more bingo wings!)
- Slowly add eggs whilst beating on slow speed, or a little at a time if beating by hand.
- Next fold in the plain flour and Self raining flour and then finally the milk.
- Pour or spoon batter mix into the loaf tin and sprinkle with the Demerara Sugar
- Bake at 180C for 35 minutes.
- Remove from the oven – allow to cool for 15 minutes in the tin and then tip out
- Enjoy! Guilt (ish) free……..