Matcha, matcha, matcha.
No, that’s not the exasperated whine of a Brady Bunch sibling, that’s the rallying cry of a legion of health-conscious green-tea enthusiasts. Clearly, this is no ordinary tea.
This finely ground Japanese green tea is crazy-versatile, and praised by chefs and bartenders alike for adding a boost of silky sweet vegetal flavor to any dish or drink. Bonus: Matcha also boasts a bevy of feel-good benefits and packs a killer one-two punch in the way of antioxidants and fiber. Booyah.
Matcha gets its name from the Japanese words ma, meaning powder, and cha, aka tea. It’s experienced a long, storied journey from 8th century Zen monasteries to a recent resurgence, popping up at local artisan coffeehouses — in the form of frothy green-tea lattes, of course. If you’re looking for a little extra perspective to go with your cuppa tea, the San Francisco Zen Center, Urasenke Chanoyu Center (NYC), and Issoan Tea Room (Portland, OR) all offer a variety of quiet group gatherings or a selection of hands-on classes to learn the traditional art of the Japanese tea ceremony or chanoyu. The performance ritual centers on the relationship between host and guest(s) … so your next tea party could take on a whole new meaning.
Where to buy: Teavana, Whole Foods, or a neighborhood Asian grocery.
Optional tools: Chasen, a tulip-shaped whisk made of fine bamboo bristles — perfect for creating smooth, lump-free matcha; natsume, a small, lidded tea caddy; and chawan, a traditional tea bowl (we like these affordable handmade ones … shiny!).
Use it for: It’s more than just tea. Use it for cocktails (see the recipes below), pasta, desserts … it’s like looking at the world through green-colored glasses.
Genki Cocktail
Bar Manager Kevin Diedrich, BDK Restaurant & Bar, San Francisco (coming soon)
Ingredients:
Kevin Diedrich
1½ ounces blanco Tequila
½ ounce Del Maguey Mezcal Vida
¾ ounces lime juice
½ ounce togorashi syrup
½ ounce Combier triple sec
½ ounce egg whites
Matcha salt
Togorashi syrup is made by combining 1 part agave syrup to ½ cup togorashi (Japanese chili peppers). Let sit for 24 hours and strain.
Matcha salt is made by combining 1 part matcha to ½ part kosher salt.
Directions: Shake, strain and pour in a coupe glass. Garnish with matcha salt.
Matcha Milk Punch
Bar Manager Kevin Diedrich
Ingredients:
1½ ounces Avuá Cachaça
3 ounces cooled matcha milk
1 ounce honey syrup
Matcha milk is made by combining 1 teaspoon of matcha powder to 1 cup of hot milk.
Directions: Build in a Collins glass with cobbled ice. Garnish with mint sprig and matcha powder.
Banner image and matcha latte photos by Kirinohana/Creative Commons; matcha powder photo by VeganBaking.net/Creative Commons; chasen photo by Akuppa John Wigham/Creative Commons
Great new ways to use matcha. As a cancer survivor , I’ve had to change my morning coffee to matcha. When I don’t have my 3 cup quota in for the day,, I”ll try some of these. I celebrated my first birthday after treatment at The Canary in Santa Barbara. The people at the hotel were amazing!
Thanks for sharing, Linda. And so glad we were able to make your rebirthday extra special.