6 March 2020 - MATCHAZUKI

How to serve green tea like you’re eating it in Japan

Green tea has become another popular menu for Thai people, especially among those who love Japanese culture. Many shops use green tea powder to make a drink or use it as an ingredient in Western-style desserts such as cakes, pies, tarts, or bread.

But the real foundation of drinking hot green tea is often served with wagashi, small, bite-sized sweets that are intricately decorated in the tea ceremony, which is a traditional Japanese tradition. So wagashi is another idea that cafe owners or people who want to have their own shop can pick up the idea and develop further because it is a sweet that is not yet widespread in Thailand. But anyone who goes to Japan must try it every time. So it is a very interesting idea for cafe owners or those interested in opening a cafe to create a unique identity for the menu in the shop.

Source: http://masoupedujour.tumblr.com/post/3928153619/clover-by-green-piglet

Talking about Wagashi (和菓子/ Wagashi) or Japanese sweets, many people may not be able to imagine what it is??

Wagashi were originally dry sweets made with sugar. At that time, sugar was very rare and was limited to the upper class and selected confectioners. Seasonal sweets began to be invented and used in the tea ceremony during this era.

Dried wagashi, also known as higashi

Source: https://www.flickr.com/photos/lotus-aki/15441310123/

Later, it was modified to use beans, sugar, rice flour, and other types of flour as the main ingredients, and its appearance and taste changed according to the season. For example, in winter, there is a steamed wagashi that is eaten warm, similar to a steamed bun, made from flour mixed with sugar, stuffed with sweet red beans, called manju. There is also a hot red bean dessert that is popularly eaten during the cold weather.

Manju dessert

Source: http://www.flickr.com/photos/bananagranola/2553212708/in/set-72157602396958026

In summer, sweets are often served cold, such as jelly or sweets made from flour, sugar and red beans.

Yo-kang jelly, often served during the summer.

Source : http://500px.com/photo/32742361

Another special and exciting thing about wagashi that is different from other bakeries is the patterns of sweets that are created from nature, such as trees and flowers, according to the changes of the seasons. For example, in autumn, sweets are made into the shape of maple leaves, in summer, they are made into the shape of fans or sunflowers, etc.

Source: https://mochikowagashishop.wixsite.com/wagashi-mochiko

There are many other types of wagashi, such as Dorayaki, Daifuku, Dango Mochi, Namagashi, Monaka, etc. In addition to serving these sweets with tea at the shop, matcha powder can also be used as an ingredient in making sweets. For example, a shop that already has green tea ice cream on the menu can serve it in the form of Monaka, a wafer filled with red beans and mochi, which will add value to the sweets and make them look more delicious and unique from other shops. Or, try using matcha powder to make Yokan jelly, a Japanese-style jelly, and serve it with large candied red beans, which will make it look even more delicious.

Source: http://www.flickr.com/photos/bananagranola/2070637842/in/set-72157602396958026/

https://www.flickr.com/photos/kiri_no_hana/9663383258/

Article from: Fuwafuwa

Why do different types of tea taste different?

Green tea cultivation varies from farm to farm, resulting in different techniques and secrets . The main factors that influence flavor are climate, soil, and the grower. If any one of these factors differs, the production process and flavor will naturally differ, even if the tea used is of the same variety.

Source: http://blog.davidstea.com/en/get-to-know-loose-leaf-tea/

The first factor that greatly affects the taste of tea is soil . It is the main factor that makes the quality of tea from one place to another. In addition to the natural soil of each growing area having an effect, soil selection and fertilizer application of each tea plantation have their own special formula that makes the tea taste as desired. The soil texture in highlands is mostly red, which is caused by washing, and in some areas, it is caused by the decomposition of limestone mountains. The soil suitable for growing tea has a pH between 4.5 and 5.5, which is slightly acidic.

Another factor is the climate. Green tea needs to be grown in both the right temperature and humidity. It should be grown in areas with fog, caused by the large temperature difference between day and night. Although tea can tolerate low temperatures well, ice should not be allowed to form on the leaves, as this would degrade the quality of the tea. It’s no surprise that in Japan, large fans are installed at almost every tea plantation to prevent ice from forming on the leaves during winter. The quality of tea, particularly its aroma and flavor, is partly dependent on temperature, and is therefore inevitably influenced by the growing area. High altitude areas have cold, stable temperatures almost year-round, resulting in high-quality but low-yield fresh tea leaves. In contrast, low-lying areas, where temperatures are higher, produce higher yields but lower quality.

Source: http://chaehbae.tumblr.com/post/90942615222/tea-fields-zhejiang-china-awesome-amazing

Another equally important factor is people. They are the heart of the entire process. In addition to requiring highly experienced personnel at each step, they also require meticulous care and attention to detail in handling the tea to ensure it meets the required standards.

Source: http://www.trekearth.com/gallery/Asia/Indonesia/Java/Jawa_Barat/Ciwalini/photo633381.htm

There are also small details that affect the taste of tea, such as when picking tea leaves. Choose leaves with two buds and one leaf, as this part of the tea leaf is full of polyphenols, which are important substances that affect color, aroma, taste, and other health benefits.

When it comes to Japanese tea, we often think of tea from Uji , Kyoto, and tea from Shizuoka. Both of these places have created unique styles of producing beautiful and wonderful teas, and each has its own interesting travel stories.

Uji, Kyoto, the land of traditional tea

As you may know, Uji City in Kyoto is a place with a history of tea. Initially, Uji was a diverse area of tea cultivation, but later it became primarily focused on matcha production.

Because matcha has a strong connection to Zen Buddhism, and Kyoto’s close ties to many of its leading temples, matcha is a major focus. With its excellent soil and fine production methods, Uji has created a world-renowned tea that combines flavor and history.

Source: http://pin.it/YUO1SKu

Shizuoka, the birthplace of modern tea

Shizuoka’s tea history is different from Uji’s. While matcha uses tea grown in the region, Shizuoka’s farmers have cultivated a variety of other tea varieties, as they are less influenced by Buddhism. Shizuoka is one of the largest green tea-producing regions in Japan, accounting for approximately 40% of all tea plantations. One of Shizuoka’s key innovations is its Sencha Yabukita variety, renowned for its strength, aroma, and sweetness, compared to Kyoto’s.

Source: https://www.flickr.com/photos/ippei-janine/5721719180/

Article from: Fuwafuwa

Green tea that isn’t green in color.

Many people mistakenly believe that green tea must only be green. Other colors of tea have different names. However, in reality, green tea also comes in other colors besides green, but originates from the green tea plant. The difference lies in the production process, the harvesting time of the tea leaves, and the roasting process. This is why the normally green green tea, or “matcha” as we know it, often used in matcha lattes or in desserts that primarily use a green color, can turn brown through processing. This brownish-brown tea is commonly known as hojicha.

Matcha green tea is typically made from tencha tea leaves, which are grown in the shade like gyokuro tea, before being meticulously ground into powder using stone mills. It is often used in tea ceremonies and comes in various grades, such as those suitable for desserts, beverages, and ceremonial use. The quality of matcha can be judged by its color; the darker the matcha, the better its quality. Drinking one cup of matcha provides the same nutritional benefits as drinking 10-15 cups of other types of green tea.

Source: https://www.takaski.com/product/ochaski-kyoma-kyoto-organic-matcha-made-japan/

As for green tea that isn’t green… Hojicha is made from tea leaves harvested at the end of the season. These are mature leaves, not young leaves, resulting in larger leaf size. It’s considered to be of lower quality than Sencha, but Hojicha is special because it’s roasted, giving it a reddish-brown color, a fragrant aroma, and a rich, intense flavor. It has a more inviting aroma than matcha and its taste is often compared to caramel, charcoal, or roasted nuts. It’s cheaper than other green teas because it’s made with lower-grade leaves and is less sweet. The charm of this tea lies in the roasting process, which reduces astringency and bitterness, resulting in a fragrant and easy-to-drink flavor. It’s very popular in Japan, perfect for drinking between meals or after dinner, and suitable for children because it’s low in caffeine.

Source: https://www.etsy.com/listing/275027278/kukicha-twig-green-tea-organic-35-oz-tin

Initially, hojicha green tea was brewed and consumed only at home. However, in Tokyo, it became a popular choice to serve in restaurants and eateries, and today it is widely popular. Furthermore, hojicha green tea is used as a flavoring in a variety of desserts and beverages.

Source: https://www.soarorganics.com/blogs/blog/gingerbread-hojicha-latte-recipe

Health benefits of hojicha

Helps lower cholesterol and normalize blood sugar levels.
A relaxed body leads to a clear mind.
Reduces bacteria and prevents tooth decay.

Source: http://www.lifehack.org/386925/10-natural-reliefs-to-stop-diarrhea-quickly?ref=pp
https://matchazuki.com/product/matchazuki-houjicha

Article from: Fuwafuwa

5 techniques for serving green tea to make it look more Japanese

These days, no matter which shop you go to, you will encounter a green tea menu, whether it is a drink or a dessert. It may be a trend that is gaining popularity in Japan. This makes many customers feel that no matter which shop they go to, it is the same, so they decide to go to the shop that is closer and more convenient instead. This affects sales that may drop.

How to create a difference for the menu in the shop The first thing that many people think of is probably a promotion, discount, exchange, giveaway, which is a way to increase sales in the short term only. Another way to help create a highlight for the shop, different from other shops is to add a unique identity to the product. Especially if it is a tea shop, many people must think of a chic cafe in Japan for sure.

Let’s take a look at 5 techniques for serving green tea menus to make them look more Japanese. It’s easy and creative, so customers can come and take photos and share them as if they were really at a cafe in Japan.

Add Japanese ingredients. Many Japanese dishes often have Japanese ingredients.

Red beans : Because red beans are a plant that has grown with the Japanese people from the past until the present. With the fertile terrain, red beans grow well. They can be used as an ingredient in desserts all year round. Therefore, they are the main ingredient that should be used as part of the menu at the shop, such as from green tea mousse, adding red beans as an ingredient will make it even more delicious. Or a normal green tea latte, just adding red beans will make it even more delicious than usual. Matcha Red Bean Mousse

Matcha Red Bean Mousse

Matcha Red Bean Frappe

Source: http://mykitchenoflove.wordpress.com/2012/09/01/our-anniversary-cake-matcha-and-red-bean-mousse/

http://www.facebook.com/mofcafe

Cherry blossoms, which anyone who sees must think of Japan. During the spring season, many places like to use salted cherry blossoms as an ingredient in desserts. In Thailand, it is considered a rare ingredient. It is suitable for adding to the menu at the shop, such as hot matcha latte topped with cherry blossoms, giving a light scent of spring. Or, plain muffins are made more delicious by topping with fresh cherry blossom cream.

Sakura Matcha Latte

Sakura Muffins

Source: http://shewhoeats.blogspot.com/2010/04/sweets-over-flowers.html า https://www.marumura.com/eat-sakura-flower/

https://thecitybakery.jp/new/328/

2. Serve sweets in Japanese-style containers that make for cool photos that are unlike any other. Anyone who sees them will think they are in a cafe in Japan. A popular container is a bamboo box.

Source: https://www.amazon.com/gp/mpc/A1BANPHECDMMWA?1213213894

https://tabizine.jp/2019/03/18/244578/

3. Use colors or shapes of the cake to reflect the Japanese seasons, such as using pink as part of the cake in March, or making cookies or pancakes in the shape of leaves to celebrate the Autumn Leaves festival.

Sakura Matcha Cake

Pancakes

Source: http://www.myfudo.com/easy-desserts-recipes-cherry-blossom-matcha-layer-cake-entremet-2/

https://www.vermontcountrystore.com/maple-leaf-cakelet-pan/product/81182

4. Put sophistication into every piece of packaging. When we travel to Japan, we often see many items with beautiful packaging. If the packaging is beautiful and appealing, it will help increase the value of the product itself. It can also be organized into a set for souvenirs. Creating good packaging is not just about having a beautiful design, but it must also have a function that meets the needs of the store and customers to help create new experiences for customers. For example, ice cream shops in Japan serve ice cream with different levels of thickness on the same plate so that the color and texture of the ice cream can be clearly compared. Customers will feel more fun when eating.

Source: http://danielfooddiary.com/2019/02/07/nocturneno5/

5. Have a fortune or small activity for customers to join in the fun, creating new experiences, such as changing from regular green tea cookies to green tea fortune cookies, or serving affogato green tea that customers can pour themselves before eating, instead of pouring it for customers from the beginning.

Source: http://www.dessertsforbreakfast.com/2013/05/fortune-cookies.html?utm_source=feedly&utm_medium=feed&utm_campaign=Feed:+dessertsforbreakfast+(Desserts+for+Breakfast)

http://www.caramelizedblog.com/blog-roll/2017/1/drip-affogato-bar.html

Even if you are a beginner at making and selling pastries or have just opened your own cafe but do not want to invest much and do not have a chef to help you create new recipes all the time, we can use the 5 simple techniques above to add value to an ordinary green tea cafe to make it unique and different from any other shop.

Article from: Fuwafuwa