Blogs - MATCHAZUKI

Matcha Cookie, an easy but extraordinary menu

When it comes to cookies, the most basic bakery product that is easy to make. This can be seen from the current situation where many people have started to open their ovens to sell their products, to the point that customers themselves do not know which shop to choose from. Therefore, in order for us to have a bakery that is different from other shops, putting in creative ideas is something that must be taken into consideration at every step.

Start with making regular matcha butter cookies that can be easily differentiated from other shops by simply adding designs by coating them with chocolate or white chocolate, sprinkling them with a little more matcha powder or sprinkling them with chocolate chips, and decorating them with edible flowers. This creates a difference that makes plain matcha cookies look more valuable.

In addition to adding toppings on plain green tea cookies, adding colorful ingredients to a single cookie is another idea that some beginners don’t dare to do. The reason is that they’re afraid that the taste and color won’t be beautiful and delicious. So they focus on making separate flavors. But if you already have some skill, it’s recommended to mix several flavors together. It will make that piece of cake more dimensional.

In addition, if anyone has the skill to mold, they can also make green tea cookies in various natural shapes, such as leaves or animals, to attract more customers, such as mothers and children.

In addition to making cookies with various patterns, another interesting cookie-making style is making matcha mochi cookies.

Green tea cookies with soft and chewy mochi filling are Japanese-style cookies that no other shop in Thailand makes. If anyone is interested in trying to make this menu, let’s take a look at the recipe together……

Start by mixing 80 grams of glutinous rice flour with 80 grams of sugar and 90 grams of water. Mix until well blended and microwave at 600 watts for 1 minute and 20 seconds. Remove and mix until well blended. Microwave at 600 watts for another 10-20 seconds and remove and mix. Roll into a cylinder about 1 inch in diameter. Cut into pieces and set aside to make each piece about 1 cm thick.

Next, make matcha cookies in the style that the shop likes. Just put the pre-made mochi in the middle while molding the cookie dough and bake as usual because the mochi dough is cooked. As for the additional recommended technique, this matcha cookie should use brown sugar to make it even more delicious.

For those who want something different, another way is to make Oreo cookies but put green tea cream filling instead. It is another menu that looks delicious and is not difficult to make. Just use the cookie recipe that the shop already makes and modify it a little.

In addition to giving importance to the product itself, the packaging for the cookies should also be different and stand out from others. Most shops like to put them in simple plastic cans or clear bags and stick the shop logo sticker because it is the most economical package cost. But if we add a gimmick to the cookies, or if we add a gimmick by attaching a bow or a cute message suitable for souvenirs, it will help increase the value and make people want to buy more for each other.

We will see in Japan when we go to various places, they will make sweets and stamp them with the branding of that place. For example, at zoos or aquariums, they will make cookies with animal patterns and arrange them in beautiful boxes, making people who visit that place want to buy them as souvenirs.

Another way to arrange a serving set that should not be missed is a box set gift box for every festival. It is a very important thing that online sellers should not forget to take into account because customers these days focus on looking at the packaging first. Therefore, if our dessert is delicious, don’t forget to find a chic package to serve the dessert to customers to create another impression on the recipient.

Source

https://raineorshinecakery.wordpress.com/recipes/cookies/matcha-moochie/

https://veggiekinsblog.com/2019/05/25/matcha-monstera-cookies/

https://www.pinterest.com/pin/811562795335676576/

Article from: Fuwafuwa

How to choose Pantone tea color to be perfect

Why do we need to give so much importance to the media and photography of our restaurant’s menu?

Because color is one of the most important parts of design. Because color will determine the feeling and create the mood of the viewer, whether it is a single tone (monochromatic), bright (bright), cool (cool), warm (warm), or adding a variety of shades to perform different functions in one design piece.

Each type of tea gives different colors depending on the harvesting and production process. The charm of tea colors that are not gaudy and are naturally pleasing to the eye, such as matcha that gives a dark green color, hojicha that gives a reddish-brown color from roasting green tea, or oolong tea that tends to be golden yellow. If these colors are on the poster or package of the shop, highlighting the highlights and choosing the right color pairs, choosing a Pantone color set that helps to enhance the image to look full, will help make the image look pleasing to the eye and more easily attract attention. Importantly, having a color set in mind will help you brief the graphic design work that is designed, whether it is the tea menu or the packaging of the shop, to understand in the same direction more.

Many people may not know what Pantone means.

Pantone is the name of an American printing and design company. Many people know them as the creators of the Pantone Matching System (PMS) color matching standard used by printing companies around the world.

When we print posters, make labels, or find color pairs for media of green tea products, I believe many people have encountered the problem that no matter how we choose, the tea color is still not as desired. Having a set of Pantone colors to compare with your favorite colors will help you get a more accurate job. Because sometimes if we look at printed work on a screen, each screen has different brightness and the color can be easily distorted. This color selection technique can be used to adjust the composition of the image for taking pictures as well.

The first thing to consider when choosing colors is that too many colors can make your design look confusing and not as appealing as it should be. The method most people recommend is to use 2-3 colors in the design. Use the technique of lightening and darkening the colors from those 2-3 colors to make the piece more dimensional. Try using the color wheel to choose. I guarantee that your work will come out looking clean. For empty spaces, try adding a little texture so that it doesn’t come out too smooth. If you’re focusing on selling Hojicha tea menus that have brown tea colors, you should use orange tones together and adjust the intensity of the tea color down.

Techniques for choosing the main color and finding the color that goes with it. Think about what kind of work you are designing. Is it sports, fashion, beauty, or business? Because the mood of each work uses different colors. Do you want the mood of the work to come out soft or intense? Then try to add a little more detail. You will get interesting colors. For example, green tea. The main color is green. The color that goes with it is pink. That will make the picture look gentle, easy to access, and friendly to consumers. Or if it is an orange-brown tea color, you can use pink as a pair as well.

Or if anyone really can’t think of anything, try going to Pinterest, a source of many designs that will give you ideas and groups of color tones that have already been paired to use in arranging the composition of product photography images. And on Pinterest, there will be color values displayed, making it easier to use because we don’t have to sit and compare ourselves to what kind of green tea to use. Just type in the color value and we’ll get the exact correct tea color. Or if you’re not sure which color code to use, another method that will help you get the tea color that’s closest to the real thing is to suck the color from an image that has the tea color that we want.

We have therefore collected examples of popular color tones used in artwork to provide green tea lovers with ideas for easier and more convenient use.

Source

https://colorpalettes.net/wp-content/uploads/2014/08/cvetovaya-palitra-478.jpg

http://color.romanuke.com/tsvetovaya-palitra-2164/

Article from: Fuwafuwa

Does the size of tea leaves affect the quality of tea?

The tea leaves we brew and drink every day actually come in many different grades, depending on the different methods used to produce and harvest the leaves. There are many different types to choose from. Therefore, to control the quality of tea, tea leaves are graded based on the quality of the leaves produced at each factory or tea plantation. There are three grades:

Whole Tea leaf grades: Generally, whole leaf tea is considered good quality tea. It is divided into 4 sub-grades: young leaves , which are the young top leaves of the whole leaf tea and are considered the best tea. The first pair of leaves is a lower grade, with a slightly larger leaf size. Pekoe, this grade of tea has thick and twisted leaves. Pure Souchong has large, rather tough and coarse leaves. When producing, the machine will mold the tea leaves into round balls. When brewing, these tea balls will expand to clearly show the leaf shape.

Broken Tea Leaf is tea leaves that have not been graded according to the first four steps. Manufacturers will then process the remaining tea leaves, fermenting and roasting them according to each factory’s methods. It is tea left over from the grading process by cutting the remaining leaves into small pieces and then adding flavoring to the next step. The properties of powdered tea are that when brewed with hot water, the color is released very quickly, making it popular with tea drinkers. The smell, color, and taste depend on the manufacturer, so the price is suitable for the general public.

Fine Leaf Teas are the tea that is left over from grading. The remaining scraps are cut into small pieces and then processed for further production. The characteristics of fine leaf tea are that when brewed with hot water, the color is released very quickly, making it popular with drinkers. The smell, color, and taste depend on the manufacturer. The price is reasonable for the general public.

As you can see, the size of the tea leaves and the flavor quality of the tea leaves are not solely determined by their size. They also depend on the characteristics of the tea leaves, such as their tip or the part of the tea plant they belong to. Larger tea leaves do not necessarily mean better flavor. Even tea leaves, considered the highest quality, may experience a drop in flavor if they pass through the hands of a poor tea producer. This is because leaf size does not distinguish quality or nutrients. Larger leaves produce tea with a lower concentration due to the greater surface area they have when exposed to water, which reduces extraction efficiency .

The key point is tea harvesting. This is crucial because producing high-quality tea begins with fresh, high-quality tea leaves, which are those collected from the buds, consisting of one bud and two leaves. Tea harvesting begins in March and continues until November, with an average harvest every 10 days. The ideal time to harvest tea buds is between 5:00 AM and 2:00 PM. Tea buds should not be packed tightly in baskets or bags as this can damage the buds and damage the quality of the tea leaves due to the heat generated by the leaves’ respiration. After harvesting, they should be sent to the factory within 3-4 hours.

How to store tea leaves: Tea leaves must be stored carefully to preserve their aroma, color, and flavor. The container used to hold the tea leaves must be dry and odorless, with no air allowed. Important factors affecting the quality of tea leaves are humidity, temperature, and aroma. If the production process and storage are not up to standard, the size of the tea leaves, whether small or large, or whether they are collected from the buds, will cause the tea to deteriorate.

Source

https://www.pinterest.com/pin/491596115580846654/

http://www.taotealeaf.com/da-hong-pao-oolong-tea-premium/

Article: Fuwafuwa

The difference between “teapots”

Tea plays a role in various rituals and social activities. In many cultures, tea is not only brewed for its taste, but is also an expression of aesthetic art. Therefore, when choosing a teapot, one may forget to consider its practical use.

When choosing a teapot, some people choose based solely on its beauty and ease of use. But in reality, we need to consider whether the pot will be used for brewing loose leaf tea or tea bags, or simply for pouring hot water into a teacup for whisking matcha powder. Beyond its intended purpose, teapots can be made from a variety of materials, including stone, clay, glass, cast iron, silver, and stainless steel. Each material affects the flavor of the tea and is suited to different types of tea.

If you want to brew loose leaf tea , it is important to check the strainer that comes with the teapot. Otherwise, tea leaves may leak out when pouring, ruining the taste of the tea.

If it’s a “porcelain” teapot, it’s a high-quality, opaque white pottery fired at high temperatures. Porcelain teapots are good for mild teas such as green tea, oolong tea, and light black tea, as well as Darjeeling tea. If it’s a “cast iron” teapot, cast iron is used to make vessels for boiling water over a fire because the iron heats up quickly and retains heat well once the desired temperature is reached. The use of iron teapots for casting tea pots arose around the time that sencha began to gain popularity in Japan.

Cast iron teapots have similar properties to unglazed clay teapots in that they absorb some of the tea’s flavors, so cast iron teapots should not be washed with dishwashing liquid and should be thoroughly dried to prevent rust.

Another common type of teapot is the “ glass” teapot. This material is not ideal for teapots because it has poor heat retention, is easily soiled, and is fragile. It is ideal for brewing beautiful teas, especially blooming teas, where you can see the leaves unfolding beautifully. You also know if your tea is strong enough, and glass teapots often come with a warmer that you can place a candle in the bottom to keep the tea warm.

“Clay” teapots: The higher the temperature, the stronger the pottery will be. This type of teapot will retain heat better than other types. Naturally, unglazed pottery made from porous clay allows the tea to better absorb the aroma and flavor of the tea in the pot. However, a tip for using unglazed pottery is to avoid using dishwashing liquid because it will absorb the flavor of the dishwashing liquid. Rinse with cold water to make sure no tea leaves remain and let it dry.

The teapots used in Japanese tea ceremonies are chosen to reflect the time of year or occasion. The design of the teapot and other tea accessories symbolizes the changing seasons from spring to autumn.

However, making delicious tea doesn’t depend solely on the teapot. A good teapot should be lightweight, retain heat, and drip-free when pouring. When tilting the pot back, the water must stop immediately, preventing the table from dripping. The lid must be secure enough so that when pouring tea, the lid doesn’t fall off. Some ceramic teapots are very heavy, making it difficult to control the amount of water poured out. They also don’t retain heat.

The temperature of the hot water is very important when brewing tea. You should choose the right one for each type of tea. For white tea or green tea that requires freshness, you should use hot water around 85 degrees Celsius, for oolong tea around 90 degrees Celsius, for red tea or puerh tea around 100 degrees Celsius.

Another essential tip is to preheat the tea brewing equipment by scalding it with hot water. This is a small detail that shouldn’t be overlooked. Even if the water has been boiled to the right temperature for brewing tea, if the teapot and cups are still cold, the temperature will drop when hot water is poured in, preventing the tea from fully extracting its flavor.

Source

https://www.pinterest.com/pin/337066353331099228/

Article from: Fuwafuwa

“Green tea” is a gift for every festival for Japanese people.

Japanese people often bring small gifts to give to each other no matter the occasion. For example, when traveling to another place or even on a small trip, it is common to buy souvenirs, or in Japanese, what is called “omiyage”. Souvenirs can be cute packages of cookies, chocolate, green tea, or various Japanese sweets.

Not only buying souvenirs from traveling, but giving gifts to each other is a deeply rooted culture of Japanese people, such as New Year’s Day, marriage, childbirth, etc., in which “tea” is considered a very popular gift. Giving green tea to each other will have different meanings depending on the occasion, whether it is to express congratulations, greetings or express gratitude because “tea” is something that Japanese people drink every day anyway. In addition to being good for health, it gives a sense of quality and value. Giving it as a gift set or wrapped in furoshiki cloth increases its value to become a tea set that the recipient will definitely like. Another reason why tea is popular as a gift is because it can be stored for a long time and is not too small or too big, suitable for people of all ages. Tea also has a good and auspicious meaning that many people may not know, such as:

The word 茶寿 (cha-myō ) is also spelled with the character 茶, which means tea. In Japanese, cha-myō means “congratulations on your 108th birthday.” Therefore, giving tea as a gift is considered a wish for good health and long life.
At some Japanese weddings, such as in the Kyushu region, including Niigata and Fukushima prefectures , a “tea set” is given as a gift for engagement. Because the tea plant has a long life and is deeply rooted in the soil, it is difficult to pull it out and plant it again, symbolizing “the bride’s marriage only once and her commitment to her partner for life.”

On New Year’s Day in Japan, there is a custom of drinking Daifukucha (大福茶) , a tea that is drunk to pray for safety from disasters and illnesses in the year. In particular, in Kyoto, it stems from the past when priests gave tea to infected patients to drink, and their symptoms eventually recovered. Eating an Osechi (おせち料理) set meal on New Year’s Day, along with drinking Daifukucha with dried plums and kombu kelp, is a long-held tradition.
The word medetai (めでたい), which means “joy” in Japanese, sounds similar to the word medetai (芽出たい), which means “to sprout (tea shoots)”. Therefore, giving tea as a gift is considered an auspicious gift that the Japanese believe means expressing their congratulations to the recipient.

However, some texts say that tea is a drink that Japan adopted from China along with Buddhism, and so it has an image associated with Buddhist ceremonies, most often funeral ceremonies, so tea should be avoided as a gift. However, nowadays, this belief has disappeared, and there is a growing popularity of giving shincha (新茶) , the first tea of the season made from the first young leaves picked, as a seasonal gift.

In addition to the auspicious occasions when we give tea as a gift, there are other tea drinking cultures that Japanese people drink, such as:

Sakurayu (桜湯) is made by brewing hot water with cherry blossom petals seasoned with salt instead of green tea. It is popularly drunk on auspicious occasions, paired with Higashi, a small, dry sweet with beautiful patterns and colors, similar to our local Ping cookies.
In summer, it is popular to drink mugicha (麦茶), a cold barley tea that is refreshing.
When serving as a guest reception, it is common to serve gyokuro (玉露) or sencha (煎茶) together with wagashi.
But in daily life, people like to drink Hojicha (ほうじ茶), Bancha (番茶), and Genmaicha (玄米茶) together with sembei crackers.

Choose the right type of tea for the right occasion. Giving a gift of tea will make the recipient even more impressed.

Source

https://www.hibiki-an.com/index.php/cPath/26

https://www.ooigawachaen.co.jp/blog/2015/12/16/249

https://www.alfemminile.com/none/none-s4002149.html

Article from: Fuwafuwa

Pass on the deliciousness, increase sales with OEM strategies

In this economic downturn, many stores have closed down. The ones that survived are trying various strategies, such as releasing new products, organizing events, and running promotions to attract more customers back to their stores. However, there is another method that many brands may overlook: accepting production orders for other brands, or what we know as OEM.

OEM stands for Original Equipment Manufacturer, which means that any store or brand that is outstanding in manufacturing products can hire to manufacture products for other companies. It is a collaboration or it may be manufacturing for other brands to sell under the customer’s own brand, depending on the customer’s needs by using the factory or store’s own manufacturing process, from the production department to the various machinery for production. Customers who hire stores or factories may not have enough expertise in making that type of product or see the ability and identity of that factory or store that can produce products according to the specifications.

From the perspective of customers or other brands that hire

It is considered to help reduce production costs because production bases can be moved to other places with lower costs.
Brand owners do not need to have their own factories, making it easy to change business characteristics or strategies.
We have experts and production consultants to take care of you to get the raw materials according to the required standards without having to go through the effort of searching for them yourself from the beginning.

But if you look at it from the perspective of the store or factory that produces the products,

There is another way to increase your sales without having to invest in creating your own products from start to finish because you already have a formula from your employer.
Save on marketing costs in advertising the product because the manufacturer does not sell the product itself.
No need to worry about managing inventory yourself, just follow the orders that other brands hire to produce.

However, accepting OEM work for other brands, in addition to carefully calculating the cost before presenting the selling price to the brand that hires, you also have to consider the price that the brand will sell to consumers. Because if we set a high price from the beginning, the brand owner will have to add more prices before reaching the customer. That product may be overpriced, which can result in poor sales.

In addition, accepting OEM must also calculate the shipping cost. Does the price we set include the shipping cost? And it is necessary to look far into the issue of the product being broken, damaged, or damaged, and all possible losses that may occur. What should be the product claim system and warranty for the products we produce?

If anyone still doesn’t have a picture of which OEM brands they can start accepting, let’s take a look at some sample ideas that are suitable for starting to find customers in this B2B group, such as:

A shop that focuses on selling snacks and beverages for health-conscious people in particular. Various recipes are low-sugar, sugar-free menus. We recommend that you produce beverages or snacks for people with food allergies for hospitals or produce health tea drinks for fitness centers. Produce snacks or teas with the brand of the hospital or fitness center.

Shops that are prominent in using premium green tea powder can use this ingredient to produce desserts according to the recipes that various brands want to achieve the original green tea flavor that our factories or shops already use. They can produce a variety of products, such as cookies, puddings, or various green tea spread menus. This variety of dessert production lines is suitable for tour companies, airlines, or hotels, or even Japanese restaurants that do not have dessert menus because they are more specialized in making savory menus. They can also present dessert menus and brand them as the restaurant’s brand.

Increasing sales for your store is not just about discounts and free gifts, but also about looking at a wider perspective. Don’t just focus on regular customers, but also on companies, restaurants, or other businesses. You will find many strategies that can be used to deliver deliciousness.

Source

https://www.moshimoshi-nippon.jp/115252

https://www.pinterest.com/pin/Ab-c8jUkof2iYtJeTFNSBg58sGUXOAgBICxwy85elSDMHu7Ky4Yqygw/

http://www.thirstyfortea.com/2016/12/18/tea-shortbread-coins/

Article from: Fuwafuwa

Japanese philosophy that contains ideas from tea cups

Have you ever noticed that Japanese tea cups differ quite a bit in appearance from European tea cups? Japanese tea cups are not 100% smooth. Most are hand-made, with some roughness and colorful patterns that look like craftwork. Some, if you look closely, you’ll see that they’re actually broken cups, but have been smoothed out with gold, looking like they’re part of the teacup’s design. This method is called Kintsugi.

Kintsugi has a long history. In the 15th century, a Japanese shogun named Ashikaga Yoshimasa sent a damaged teacup to China for repair. It was returned with an ugly iron seam. The shogun had to find a better way to repair the broken thing. His craftsmen looked for an elegant way to reattach the pottery using a gold-plated lac. This technique, a beautiful joint that has been talked about throughout history, quickly became popular. Many collectors were so fond of this technique that they willingly smashed their precious pottery so they could repair it using Kintsugi. Naturally, the ceramic became more exquisite with every repair. Another way to repair chipped vessels using Kintsugi is because the Japanese believe that broken cups should not be thrown away, but should be repaired with gold lacquer to bring them back to life. Just like how everyone in our lives cannot escape emotional pain, such as the loss of a loved one or something dear to them, facing a serious illness or an accident that affects their life, or even lingering pain from the past. These emotional wounds need to be healed and remedied. Therefore, Kintsugi philosophy is applied to repair these deep and lingering emotional wounds so that we can return to life happier, stronger, and more understanding of others who are still hurting.

Kintsugi , a Japanese philosophy that embodies the idea that no life is perfect, is about making yourself aware of your own brokenness and fragility. This builds strength from the inside out, allowing you to be more positive than you are. Because repairing a broken cup with care and love allows us to understand that we should accept and respect the cracks and scars, the weaknesses and imperfections in ourselves and others, in order to find true happiness in life.

However, a kintsugi-treated teacup, while still usable, is still a broken one, not a perfect one. Rather, it’s the simplicity of not having to struggle to find a new one, but rather being willing to use a wrinkled teacup that’s been eroded by time. This is another philosophy of life that has long been deeply rooted in the Japanese psyche: a simple, humble aesthetic that doesn’t cling to perfection, willingly appreciating the wrinkles and decay of all things that decay over time. This concept is called “ wabi-sabi” (侘寂).

“ Wabi-sabi” (侘寂) is a concept that has been adapted and incorporated into loft, industrial, rustic, and minimalist interiors. This is easily observed in the tea cups we see Japanese people use. The unsmoothed rim of the cup allows the lips to feel its rough surface. Tea cups, on the other hand, are not sleek and elegant. Instead, they embody aesthetics that aim to evoke a sense of calm and simplicity in the mind of the tea drinker, demonstrating the essence of ” Wabi-sabi.”

The concept of the teacup arose during a time when the tea ceremony, influenced by Zen monks, was gaining widespread interest and becoming an integral part of art and philosophy. Chanoyu, or the way of tea, was highly popular among the upper class, warriors, and wealthy merchants. Tea ceremony utensils were imported from overseas and lavishly decorated. Beautiful teacups, in particular, were a sought-after luxury for the upper class and wealthy at the time. Between 1585 and 1586, Hideyoshi commissioned Rikyu to build a tea room entirely covered in gold for the arrival of Emperor Ogimachi. Hideyoshi himself served tea in simply blended cups , suggesting that tea was served in unadorned beauty, a true appreciation for beauty beyond appearances. Even imperfections allow for the true taste of tea to be experienced.

Wabi-sabi is also evident in the architecture and craftsmanship associated with the Japanese tea ceremony. These include teahouses, which are isolated from other buildings, small enough to accommodate the activity, and constructed from materials that are not inherently perishable, a hallmark of Japanese architecture, such as wooden houses and paper doors. This contrasts with Western modern architecture, which is conceived as perfect, timeless, and impervious to the elements of time.

Next, the rooms in the teahouse are usually designed so that no more than five people can enter at a time. The guest entrance is only 80 centimeters high. Everyone must crawl in on their hands and knees in a single line . The atmosphere is calm and equal, which reduces pride and creates a simple way of living together.

Inside the room are bowls and ceremonial utensils made from natural materials. Each piece bears its own unique traces and patina of time, demonstrating the beauty of imperfection. While these elements are not necessarily bad, when they come together, they can evoke a different perspective, creating an aesthetic approach to life that isn’t always perfect.

Source

https://www.bareo-isyss.com/service/decor-guide/wabi-sabi-decor/

https://www.hibiki-an.com/contents.php/cnID/61

https://www.bareo-isyss.com/service/decor-guide/wabi-sabi-decor/

https://jpninfo.com/thai/11264

https://gaskimishima.wordpress.com

https://etsy.me/2MjfImy

https://themomentum.co/wabi-sabi/

Article from: Fuwafuwa

Come learn about the origins of matcha green tea powder.

It is said that green tea was discovered by Emperor Shen Nong, a scholar and herbalist who was very clean. He drank only boiled water. One day, while Shen Nong was resting under a tea tree in the forest and was boiling water, the wind blew the branches, causing the tea leaves to fall into the nearly boiling water. When he tried drinking it, he felt very invigorated. Green tea was gradually developed. Villagers also began to grow and develop tea, adding spices or flowers to create a different aroma and flavor. All tea grown in China is green tea. The production process involves combining tea leaves, steaming them, and drying them. These leaves do not store well, lose their aroma easily, and their taste is not good. In the 17th century, there was trade with Europeans. In order to preserve the quality of tea for a longer time, fermentation was carried out and drying them, which is the origin of oolong tea and black tea in China.

The introduction of tea to Japan began around the beginning of the Heian period. At that time, China and Japan had already established some contacts regarding Buddhism and culture. Japanese monks traveled as ambassadors to learn about various matters from China, including the study of Chinese herbal medicines. Thus, Chinese tea was first introduced to Japan by monks. It began with a monk from Aichi Prefecture who brought compressed tea (which had to be ground on a stone before being added to hot water to be drunk) and a small amount of tea beans to Japan. When the emperor visited the monks at his temple, the monks brewed a cup of tea and presented it to him. The emperor was so impressed by the taste that he ordered the tea beans to be planted in an herb garden within the imperial palace. Tea spread to the Kinki region (Kyoto), but its popularity remained limited to the upper classes.

Later, in the early Kamakura period, Zen Buddhist monks brought back a large number of tea beans from China, along with the tea production process. The production method involved grinding the tea leaves in a stone mortar that generated minimal heat to preserve the unique flavor and aroma. This resulted in a fine powder, similar to flour, or what we call matcha powder . Making matcha powder takes a long time to produce a certain amount of tea powder, so the price is higher than other types of green tea. It also has a rather special brewing method, requiring a tea whisk to beat the leaves to dissolve them first.

At that time, tea cultivation was widely promoted for its medicinal use. In one of his books, he wrote, ” Tea is the foundation of the mind and the best medical tool, making life more fulfilling and complete.” Then, research began on tea’s properties, including its ability to quench thirst, improve digestion, and detoxify by eliminating toxins through urine.

During the Shogunate’s reign, Minamoto Sanemoto, suffering from heavy drinking, tried tea and his condition eventually disappeared. Later, monks began traveling to spread knowledge about tea throughout Japan, and tea became part of certain rituals and used for medicinal purposes.

During the Muromachi period, the traditional Japanese tea ceremony, known as Chanoyu, began to be practiced. During this era, tea ceremony began to incorporate ideas, spirituality, and natural artistic creations. Detailed information began to be applied to the vessels used in the tea ceremony, as well as the serving of green tea in restaurants.

Drinking tea with the simple, focused mind of Zen allows the mind to develop completely. Priests therefore designed a small tea room to support the Zen ideals of tea ceremonies. This led to the emergence of the traditional Japanese tea ceremony as we know it today. Although the tea ceremony and tea drinking began to extend to the lower classes during the Edo period, the best tea harvests of the year were first handed down to the samurai class. The tea that the commoners drank was harvested later, and thus of lower quality. Later, as the tradition spread and social class divisions eased, the tea ceremony tradition has remained widespread to this day. In addition to training in meditation, the tea ceremony helps to calm the mind and allow one to be more present and inner-worldly. Some Japanese schools even teach the tea ceremony to Japanese children.

Source

http://fineartamerica.com/featured/oolong-tea-bud-jung-pang-wu.html

https://moyamatcha.com/en/moya-matcha/history-of-matcha/#

http://d.hatena.ne.jp/keibunsha2/20110508

https://www.pinterest.com/pin/339951471845392656/

https://www.flickr.com/photos/aligatorpics/6240407574/in/photostream/

http://japan-web-magazine.com/japanese-tea/japan-japanese-tea-ceremony0.html

https://traditional-japan.tumblr.com/image/153431720372

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Article from: Fuwafuwa

Matcha powder can be used in dishes such as green tea soba.

For those who love green tea, especially premium green tea with original aroma and flavor, to make drinks or desserts, the menu will be even more special and inviting. However, many people may wonder if matcha powder can be used for other things besides drinks and desserts????

If you think about it, in Japan, we often see many restaurants using matcha powder in their dishes. But we may have forgotten that in Thailand, there are very few savory green tea menus for sale, even though some restaurants use matcha powder imported from Japan. Using matcha powder in your dishes is definitely not too difficult. Plus, you can experience the original green tea. You don’t have to go all the way to Japan. You can make it yourself at home. You can also add it to your savory menu at cafes. “Homemade green tea soba noodles” that don’t have to go through the complicated factory process.

ingredient :

100 grams of all-purpose flour

100 grams of buckwheat flour

Water 200 grams

1 teaspoon matcha powder

Start by mixing buckwheat flour and all-purpose flour together. Sift the flour into a mixing bowl, add matcha powder, then gradually add water little by little while mixing with your hands. Knead the dough until it absorbs the water. Knead and fluff the dough until it feels like sand.

Add water until it is about ¼ of the total water. Then add the remaining water and knead until the dough forms a ball. Use your palm to knead the dough in the middle and fold the edges of the dough over to overlap. Continue to knead the dough in this way until it is soft (it leaves an dent when pressed). Then shape the dough into a ball.

Sprinkle a little flour on a board, transfer our dough to place, use your palm to press the dough to expand, then use a rolling pin to roll the dough into a square about 0.2 mm thick, sprinkle flour all over, fold the dough to seal together, then use a knife to cut into small strips, mix the noodles with flour all over again, wrap with tissue paper, put in a sealed container or put in a plastic bag and squeeze out all the air, store in the refrigerator for about 1-2 days.

To boil noodles, place a pot of water over medium heat until it boils. Add the carefully cut soba noodles and boil for about 1 minute. Remove and soak in a bowl of cold water for 20 seconds. Remove and drain. Freshly boiled soba noodles must be eaten immediately; do not leave them for too long, as the noodles will absorb water, making them soggy and mushy.

…………………..Now that we have a method for making green tea soba noodles, let’s see what other dishes green tea soba noodles can be used for.

Start with cold green tea soba , which Japanese people often eat with wasabi, soba sauce, about 50 ml., shredded seaweed sheets, chopped Japanese onions. Some people eat it with tempura shrimp or fried tempura powder. It is popular in the summer to add freshness and cool down.

In addition to cold soba, matcha soba can also be used in many other dishes, such as:

Ginger Miso Soup With Green Tea Soba Noodles

Let’s Cook: 1 tbsp finely ground ginger + 6 cups water + ¼ cup tamarind juice, pour together in a pot, boil over low heat for about 10 minutes, then add ¼ cup miso, boil for another 3 minutes, do not let it boil too much because when serving, customers will be able to sip the soup without burning their mouths.

Serve ! In the serving bowl, there is matcha soba, 1 boiled egg, not too hard because the egg will be too dry, and grilled shiitake mushrooms & broccoli, the amount as desired. Garnish with sliced tchow mai and Japanese onion, the amount as desired. Sprinkle with a little black sesame on top.

Let’s continue with another menu:

Green Tea Sesame Soba Noodles With Stir Fried Tofu

Let’s Cook: Preheat oven to 180c. Cut tofu into 1.5cm cubes. Place on a baking sheet. Bake for 15 minutes. Then blanch green tea soba noodles and set aside. Stir-fry 1 tbsp sesame oil + 2 tsp grated ginger + ½ tsp vinegar. Stir-fry over medium heat until fragrant. Then add the baked tofu to the pan. Add 1 tbsp soy sauce + ½ tbsp wasabi + 2 tsp miso. Stir-fry until well combined. Turn off the heat.

Serve ! Place the stir-fried tofu in a bowl with the pre-boiled matcha soba noodles. Sprinkle with white sesame seeds and it’s done.

But if anyone wants to switch to using regular soba noodles but eat it with green tea sauce, try using this recipe instead.

Matcha Soba With Spicy Tofu Nuggets

Let’s Cook: Start by adding 2 tablespoons of vegetable oil over medium heat. Add in the desired amount of finely chopped onion and 3 cloves of minced garlic. Stir-fry until fragrant, then pour into a blender. Add 1 cup of water, 2 tablespoons of maple syrup, 1½ teaspoons of salt, 1 teaspoon of lime juice, 1 teaspoon of matcha powder, and ½ cup of raw cashew nuts. Blend until well blended.

Take the tofu, cut into cubes and fry in sesame oil until fragrant, the outside is slightly crispy.

Serve! Mix the green tea cream sauce with the boiled soba noodles and fried tofu. Sprinkle with chopped Japanese onions and a little white sesame seeds. Another dish is ready… Itadakimasu. Enjoy! 🙂

Source

https://foodie.sysco.com/recipes/matcha-soba-with-spicy-tofu-nuggets/

https://www.japancentre.com/en/recipes/1265-cold-green-tea-soba-noodles

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Article from: Fuwafuwa

A collection of green tea ice cream recipes for everyone.

Matcha ice cream is a simple recipe, but there are some subtle changes to the ingredients that can significantly impact the richness of the green tea. A famous ice cream shop in Tokyo’s Asakusa district offers a variety of levels of matcha ice cream. This time, you don’t have to go all the way to Japan to make delicious matcha ice cream in various levels. You can even use the same recipe to make Hojicha ice cream.

Diluted formula, normal formula, concentrated formula

Green tea powder 2 g. 8 g. 14 g.

Warm water 10 g. 20 g. 40 g. >>> Water will be used at a temperature of approximately 80 degrees.

Sugar 50 g. 50 g. 50 g.

Milk 200 g. 200 g. 200 g.

Fresh cream 70 g. 70 g. 70 g.

The method for making green tea ice cream starts with dissolving green tea powder in water and beating until there is no tea powder left. Add sugar, fresh cream, and milk and beat until well combined. Place in the freezer and take it out and stir every hour until the texture is smooth. Japanese people often like to eat green tea ice cream with dango mochi, soft and chewy dough in the style of Japanese sweets, or fresh fruit like strawberries or oranges, as well as sweet red bean paste, which has a little sweetness to cut the richness of the green tea.

If you try this recipe and want a stronger or more diluted version of your green tea, you can adjust the ratios to your liking.

Add deliciousness and difference to ordinary green tea ice cream with 3 recommended recipes that will help you make your green tea menu even more amazing!! The method is very easy, just blend all the ingredients together and put it in the freezer, take it out and stir it often to make it smooth. It takes about 5-6 hours in total, depending on the coldness of each home’s refrigerator. Start with Vegan Matcha Avocado Ice Cream. This recipe is a vegan menu, suitable for people who are allergic to cow’s milk.

ingredient

Half an avocado
¾ cup almond milk
¼ cup agave syrup or maple syrup
1 tablespoon lemon juice
1 tablespoon green tea powder
½ teaspoon salt
Add toppings like pistachios, mint leaves, or cocoa nibs to the avocado green tea ice cream.

Followed by another menu with a refreshing aroma, Matcha Mint Chocolate Chunk Ice Cream.

ingredient

1 and a half cups cream
4 teaspoons green tea powder
1 cup fresh milk
4 egg yolks
½ cup sugar
A pinch of salt
1 cup mint leaves
Dark chocolate 70% 100 grams

method

Combine egg yolks, salt, and sugar. Whisk until smooth and fluffy. Heat milk over medium heat and gradually pour into egg mixture. Once combined, add cream and matcha powder. Stir slowly and continuously until smooth and custard-like.
Place the mint leaves in a sieve and pour in about half a cup of hot water. Once the mint leaves are wilted, use a spoon to crush them and squeeze out as much water as possible from the sieve as possible. Add the remaining mint leaves to the blender and pour into step 1. Mix well and refrigerate. This method will give you authentic mint ice cream without the need for artificial flavoring or coloring.
Place in the freezer, taking it out and stirring every hour. After taking it out and stirring a second time, pour in half of the dark chocolate that was melted earlier and stir again. Continue freezing as usual.
After the ice cream has set, sprinkle the remaining dark chocolate on top of the ice cream. Use an ice cream scoop to roll both the mint green tea ice cream and dark chocolate together. Serve in a cup or cone, garnish with a mint leaf again for a refreshing and fragrant touch.

The last menu I would like to recommend is Honey Matcha Raspberry Ice cream.

ingredient

2 tablespoons green tea powder
¾ cup almond milk
¼ cup honey
1 tablespoon lemon juice
1 cup frozen raspberries

Source

http://www.chopstickchronicles.com/matcha-green-tea-ice-cream/

https://www.diannesvegankitchen.com/2019/03/10/vegan-matcha-avocado-ice-cream/

https://momentsofsugar.com/2019/03/10/pistachio-cardamom-matcha-ice-cream/

https://bojongourmet.com/matcha-mint-chip-ice-cream/#wprm-recipe-container-25879

Article from: Fuwafuwa

Green tea pairs well with everything.

Adding herbs, fruits, or flowers to tea drinks extends the original flavor of the tea menu, giving it a different color, taste, and aroma. This adds a new and interesting twist for those who enjoy trying new things. Adding these things may reduce the full benefits of tea, but these menus are ideal for serving in a cafe with a nice atmosphere, allowing customers to feel relaxed from stress and fatigue from work. Delicious food makes people smile.

Let’s try it out, besides the matcha latte mixed with milk, when mixed with other ingredients like butterfly pea flower.

Strawberries, roses, or pineapples, what ingredients and methods are required?

Matcha Hot Chocolate

ingredient :

2 cups fresh milk
½ cup white chocolate
1 tablespoon matcha powder
1 tablespoon honey
1 teaspoon salt
Marshmallows slightly burned

Start: Warm the milk over medium heat until lukewarm. Add the white chocolate and stir until melted. Add the matcha powder, honey, and salt and stir to combine. Pour into a serving glass or top with a few marshmallows if you like and you’ll have a hot cup of tea ready to serve.

Iced Matcha Rose Latte

ingredient :

½ cup fresh milk
½ cup hot water
1 teaspoon matcha powder
2 tablespoons rose color
1 tablespoon rose scent
Dried rose petals

Start: Mix the rose tea with fresh milk in a shaker and shake until it turns pink, then pour it over the prepared ice. Whisk the matcha powder with water until dissolved and pour it over the rose milk in the glass. Sprinkle with dried rose petals for decoration on top.

Layered Iced Watermelon Matcha

ingredient :

2 cups diced watermelon
half a cup of cold water
1 teaspoon matcha powder
ice
Watermelon slices for garnish

Start: Blend the watermelon into a smoothie. Shake the matcha powder and cold water in a shaker for 10 seconds. Fill a glass halfway with blended watermelon juice. Pour in the shaken green tea and pour over the watermelon smoothie to create a contrasting layer.

Matcha Pineapple Smoothie

ingredient :

1 banana
1 large piece of pineapple
1 leaf of spinach
½ teaspoon green tea powder
½ cup soy milk
2 teaspoons lemon juice
ice

Start: Blend all ingredients together and serve.

Banana Matcha Smoothie

ingredient :

1 cup frozen bananas
1 teaspoon matcha powder
1 cup spinach
1 cup flaxseeds
1 teaspoon vanilla extract
¾ cup almond milk

Start: Blend all ingredients together and serve.

Butterfly Pea Flower Matcha Lemonade

ingredient :

1 cup water, 1/2 cup sugar and 1/4 cup lemon juice, warmed together.
2 teaspoons of butterfly pea flowers, boiled with 1 cup of water for 3-5 minutes to release the color.
2 teaspoons matcha powder
1 cup warm water

Start: Pour the mixed lemon juice into the blue butterfly pea water that was boiled. The lemon water will turn purple. Pour in a ratio of ⅔ full glass. Whisk the matcha with water until dissolved. Pour the butterfly pea lemon juice on top until the glass is full.

Matcha Ginger Beer

ingredient :

1 bottle ginger beer
1 teaspoon matcha powder

Start: Dissolve matcha powder in water and add 4 teaspoons of ginger beer. Whisk to combine. Pour into a tall glass and top with ginger beer.

New ideas are easy to come by every day. Pick up something, mix it up, experiment, and record every detail. Your restaurant will have new, delicious menu items for customers to take turns visiting.

Source

https://www.ohhowcivilized.com

https://matchazuki.com/

https://www.feastingathome.com/matcha-green-tea-and-pineapple-smoothie/

Article from: Fuwafuwa

Collection of photography techniques to attract customers into your store

In this social media era, the pictures we use to post on social media of our restaurant have a great impact on customers. The more beautiful the picture is and the more delicious it looks, the more customers will want to come in and try it. Let’s look at the technique of taking pictures that make anyone who sees it want to come in the restaurant. You have to keep in mind when taking pictures that how to take pictures to make your friends hungry. You can do this by getting close and seeing what is on this dish that is most likely to tempt the mouth. Zoom in and take the picture so that that thing is the most prominent.

1. Focus on using warm colors in taking photos. Reduce the brightness of the image a bit, but don’t reduce it too much, or the food will look dull and you won’t be able to see the details of what you’re photographing. If possible, use natural light. Try to avoid using the flash of your phone when taking photos, because it will create shadows and make the food look flat and dimensional. If there really isn’t enough light, you should use another phone to shine a light at a distance, which is better. And give importance to the shadows from natural light, because it will make the image look more realistic and interesting.

2. Take photos from the angle where we are sitting and eating, and have some action with the food. This helps add life and story to the photo. Capturing moments such as pouring milk into a tea cup, or when lifting the tea to drink, showing hands or any part of the body will make the photo look more dimensional.

3. Make the image size square. The ratio is 1:1 or Square. It is quite popular because this size of image will help us see the details of the food more clearly. Seeing it closer will make it look more delicious.

4. Try adding other elements to the picture. The image of food in the same old plate or cup may be too boring for some people. Try placing other unusual decorations next to the plate. It could be related items such as chasen, teapot while making tea, or a plant or a beautiful piece of cloth while drinking tea. This will help create a new atmosphere and make the picture look more unique.

5. Take photos directly from above to emphasize colors and shapes. By taking photos directly from above, such as from a high angle, when you have found a position to take the photo, move in as close as you can, even though some parts of the plate will be out of the frame, it will make the food and drink look more delicious. You will see all the details of the food and it will look more appetizing than taking a horizontal or 45 degree shot, which may only show some parts.

6. Find the highlight of the picture. Arrange the picture to make the menu that you want to highlight stand out clearly. Use a plain background color, such as placing it in the front or taking a picture with a special emphasis on that dish. This will make the picture not look too cluttered. Leaving some space in the picture helps increase eye comfort and makes the menu that you want to highlight more clearly visible.

Don’t forget to take pictures of your menu to show the atmosphere of your shop so that people who see your pictures on social media can absorb the atmosphere of your shop, beautifully decorated with delicious-looking drinks and desserts, and see how good it would be if they were actually there.

Try adjusting the style of your restaurant’s menu photography to suit the restaurant’s atmosphere and concept. This will help make the menu look even more delicious. ^^

Source

https://www.pinterest.com/pin/374713631499402090/

https://www.flickr.com

https://www.ohhowcivilized.com/matcha-latte/

http://matchaeologist.com/

https://www.notonthehighstreet.com

https://tendingthetable.com

Article from: Fuwafuwa