uji matcha - MATCHAZUKI

Speaking of matcha, why does it have to be Uji matcha?

In Japan, products lined up in supermarkets and sweets in sweet shops that use matcha as an ingredient are advertised everywhere as using Uji matcha. Recently, people in Thailand have probably become more familiar with the name “Uji”. Have you ever wondered why it has to be Uji matcha and not other kinds of matcha?

Definition of Uji Matcha

“Uji” is the name of a city in Kyoto Prefecture. The roots of Japanese culture have been here for over a thousand years, as evidenced by the World Heritage Site Byodoin Temple, but it is also the source of tea production in Japan. In the 12th century during the Song Dynasty of China, when the monk Eisai first brought tea and a millstone from China to Japan, it was brought to Kyoto. It can be said that the first tea drunk in Japanese history was matcha. As China abandoned this ancient drinking method and adopted the current hot extraction method, extracting the tea leaves.

But in fact, Uji tea today is not only grown in Uji City.

The Kyoto Prefectural Tea Bureau defines Uji tea as tea grown in four prefectures that have developed, taking into account their history, culture, geography, and climate: Kyoto, Nara, Shiga, and Mie. Tea is processed by the Kyoto Prefectural Tea Bureau in Kyoto.

In addition, the Uji Matcha registration defines matcha as the final processed tea from tea produced in the four prefectures in Kyoto Prefecture using methods originating from Uji. Therefore, Uji tea that is considered to be of excellent quality may actually consist of tea from the four neighboring prefectures mentioned above, but still retains the Uji character through the production method.

The number one matcha production volume in Japan

In 2018, Japan produced 3,660 tons of Tencha (the term for the tea leaves used to make Matcha), of which one-third (1,200 tons) were produced in Kyoto. In addition, Nara Prefecture produced 250 tons, Shiga Prefecture 50 tons, and Mie Prefecture 150 tons. Based on the definition above, about half of Japan’s Matcha could come from “Uji tea”, showing that Uji matcha is produced from the largest source of Matcha in Japan.

Won the competition by a landslide

The All-Japan Tea Festival (全国お茶まつり) is an event where people in the tea industry gather together once a year. There are various events and a national tea quality competition (全国茶品評会). The 73rd edition was held in Nishio City, Aichi Prefecture, from August 27 to 30, 2019.

For Matcha, the evaluation will be done in the form of leaves (Tencha). It will be considered from 5 aspects: 1. External appearance, such as color or shape, 40 points; smell, 65 points; color of tea water, 20 points; taste, 65 points; color of water from tea waste (this is only done for Tencha) 10 points; total 200 points.

The 73rd National Tea Quality Competition has only special award results, not tea grade scores. In the Tencha branch, tea produced in Kyoto won 5 out of 6 awards. In addition, for the Excellent Production Area Award, Uji City in Kyoto Prefecture came first, and Joyo City in Kyoto Prefecture came second. Last year, in the 72nd National Tea Quality Competition held in Shizuoka Prefecture, the tencha that received the highest score, with a full score of 200 points, came from Uji. Of the 34 teas evaluated as grades 1 through 3 (the rest were not awarded), 31 were from Kyoto, and 22 were from Uji. In the special award results, Kyoto Tencha took home all 6 awards.

What about the taste?

Some people wonder, so how does Uji Matcha taste better than anywhere else? In fact, this is a difficult question because in Uji itself, there are many types of Matcha, each type has a different character depending on the strain or the manufacturer. The taste is naturally different. But one thing that indicates the greatness of Matcha is the umami taste (well-roundedness). It is a unique taste that is separate from the sweetness. The better the Matcha, the more the astringent and bitter taste that makes you frown will disappear into the umami taste. There are many Uji Matcha that achieve this level of quality.

The deliciousness of Uji Matcha does not end with the umami taste, the more the better, but also the balance of various elements such as aroma, bitterness, sweetness, and the feeling when drinking. This makes some people satisfied with Matcha with not much umami but the right amount of bitterness, are addicted to Matcha of lower grades (Matchazuki Classic does not give as much umami as the Excellent version, but the aroma is just as fragrant), or find that Matcha of lower grades is more suitable for making a certain type of dessert.

However, making matcha like this does not depend solely on the place where it is grown, but also on the skill of the person who blends tea from various places to perfection. However, if the raw materials such as the tea planted are not good, no matter how you blend it, you will not get excellent tea, right?

Now can you see how good Uji Matcha has a good profile? If you see anywhere that says they use matcha from Uji, you can be certain that the aroma and flavor are better and more expensive than regular matcha.

Article from: Vachi

Matcha Ice-cream with Red Bean Matcha Ice-cream with Red Bean

Hello, everyone. How are you? The weather is getting hotter these days. Today, the MATCHAZUKI page, premium grade matcha green tea powder from Japan, would like to present a super easy menu to cool down, which is green tea ice cream with red beans. Of course, in hot weather like this, what could be better than ice cream, right? And eating it with red beans adds a rich sweetness, making it even more delicious. Let’s go see the ingredients and how to make it.

Key Ingredients

450 ml fresh milk
1 tablespoon MATCHAZUKI medium grade matcha powder
40 grams of granulated sugar
A pinch of salt
A little hot water
Boiled red beans, as desired

Procedure

Mix fresh milk, sugar and salt together and heat it up.
Dissolve green tea powder in a little hot water and mix into the fresh milk mixture.
Pour the mixture into the ice cream mold and add red beans as desired.
Freeze for about 2 hours or until the ice cream is set. Insert the popsicle stick into the popsicle and continue to freeze until the ice cream is completely frozen.

This recipe for Matcha Red Bean Ice Cream is an easy recipe that is not complicated to make. It is a great way to cool down and you get the benefits of both green tea and red beans.

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

White Choc Matcha Truffles

Hello everyone, welcome back to our regular Friday. Today, the MATCHAZUKI page, premium Japanese matcha powder, would like to present the White Choc Matcha Truffles menu to our fans. Truffles are a popular snack among foreigners. They are perfect for pairing with afternoon tea. With the sweet taste and aroma of tea, White Choc Matcha Truffles are perfect for a hot afternoon tea. Plus, they have few ingredients and are very easy to make. Let’s take a look at the ingredients and how to make them ^^

Key Ingredients
1. White chocolate 240 grams
2. 2 tablespoons of medium grade MATCHAZUKI matcha powder (for mixing)
3. Whipping cream 100 ml.
4. MATCHAZUKI Medium Grade Matcha Powder (for mixing)

Procedure

1. Pour whipping cream into a heat-proof bowl and microwave on high for about 30 seconds or until the whipping cream boils slightly. Remove from heat and add white chocolate and green tea powder. Stir until melted.
2. If the mixture is not completely melted, microwave for 15 seconds at a time or until the mixture is fully melted. Let it cool. When cool, refrigerate for at least 3 hours.

3. When the mixture is cool and firm enough to be molded, take it out and mold it into balls (the truffles will not be very round, don’t worry about it) and mix with the green tea powder again.

Arrange them on a beautiful plate and eat them with hot tea. They go together very well. However, truffles are a dessert that should be eaten while they are still cold. If you are not going to eat them, do not mix them with green tea powder because the moisture in the dessert may make the green tea powder look unappetizing. I recommend mixing them with green tea powder when you are going to eat them. It will look more appetizing. See you next time ^^

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

Matcha Cheese Tart Matcha Cheese Tart

Hello everyone, back to our regular Friday meeting. Today, the MATCHAZUKI page, premium grade matcha powder from Japan, would like to recommend another popular dessert recipe that cheese lovers shouldn’t miss. That is Matcha Cheese Tart, which is sweet, creamy, and full of cheese flavor and intense green tea flavor. Eat it while it’s hot, it feels like eating cheese lava, or eat it in the evening, it has a chewy texture like cheesecake. Let’s take a look at the ingredients and how to make it. ^^

Key Ingredients
Tart section
1. 100 grams of all-purpose flour
2. Butter 60 grams
3. Icing sugar 25 grams
4. Salt 4 grams
5. Half an egg (Beat the egg and use only half)
6. Baking tray as desired and rolling pin

Matcha Cheese Custard Part
1. Cream cheese 150 grams
2. Mascarpone cheese 70 grams
3. 30 grams of butter
4. Fresh milk 90 grams
5. 30 grams of icing sugar (you can add more if you like it sweeter)
6. Cornstarch 10 grams
7. 1 ½ tablespoons of medium grade Matchazuki matcha powder
8. 1 chicken egg
9. ½ tablespoon lemon juice
10. 1 teaspoon of salt

Procedure
Tart section

1. Sift flour into a mixing bowl, then add slightly softened butter and mix until well combined. Add icing sugar and salt, then add egg and knead until well combined. Wrap with plastic wrap and refrigerate until butter sets, about 2 hours.

2. Preheat oven to 180 degrees Celsius. Remove dough from refrigerator, roll dough to about 3 mm thick and line mold as desired. Poke small holes in mold with fork. Bake in oven for about 15-20 minutes or until tart is golden brown.

Matcha Cheese Custard Part
1. Place the cream cheese, mascarpone cheese, butter, and half of the milk in a heatproof container (such as a small saucepan or stainless steel bowl). Stir to combine. Bring a larger saucepan of water to a boil over medium heat. Place the container of cheese over the saucepan (double boiler technique) and stir until the mixture is hot and starts to liquefy.

2. Add icing sugar, matcha powder, cornstarch to the remaining milk, mix well and pour into the first mixture. Mix well.

3. Add beaten eggs, salt and lemon juice. Stir constantly to prevent lumps. Stir until mixture thickens and no longer runs from spatula. Cool. Transfer to a piping bag.
4. Squeeze the mixture into the prepared tart shells. Bake at 180 degrees for 10 minutes (if the mold is large, it takes longer) or until the custard surface is firm and dry and does not stick to the fingers.

Matcha Cheese Tart is a dessert that can be eaten both hot and cold. If eaten hot, the custard will be oozing and flowing like lava. But if you put it in the refrigerator, the texture will be as thick as eating cheesecake. It gives a different feeling. Whoever likes which one, choose it as you like. And don’t forget to tell me which one you like more ^^

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

Matcha Chocolate-Dipped Strawberries

Hello, after posting the “Matcha Chocolate-Dipped Strawberries” menu a few days ago, many friends were interested. Today, I would like to share a recipe for a cute menu that anyone can make. This menu is called Matcha Chocolate Dipped Strawberries in Thai. It is an easy dessert that I would like to recommend. Let’s see the ingredients and how to make it. ^^

Key Ingredients

8-10 strawberries (freeze for at least 3 hours)
White chocolate 200 grams
1 tablespoon MATCHAZUKI medium grade matcha powder (for mixing with white chocolate)
1 tablespoon MATCHAZUKI medium grade matcha powder (for sprinkling on top of desserts)
5 grams of butter

Procedure

Place white chocolate in a microwavable bowl and heat for 30 seconds. When you remove it, you will notice that some of the chocolate has melted. Stir to distribute heat evenly, then microwave for another 30 seconds. Remove and stir again.
Add butter to the melted white chocolate and mix until well blended. Once the butter has melted into the chocolate, add the green tea powder and mix again.
Remove the stem from the frozen strawberries and insert a skewer into the stalk instead, but not too deep. Dip the strawberries in the matcha chocolate. (Note: Freezing the strawberries will make them easier to dip and the matcha chocolate will harden faster.)
When the chocolate starts to harden, add the prepared green tea powder to a sieve and sift it to coat the strawberries that we have dipped in again to increase the intensity of the green tea flavor and make it look more beautiful and delicious.
Arrange on a beautiful plate. You can sprinkle matcha powder on the plate to make it look more beautiful and appetizing. If you want to cut the strawberries to show their beauty, we recommend that you dip the knife in hot water and wipe it dry before cutting. The matcha chocolate will not break. Or if you are going to give it as a gift, we recommend that after putting it in a box and tying it with a beautiful bow, put dry ice in a small box again because the chocolate should be in a cool place where it will be harder to melt.

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

Green Tea Matcha Chiffon Cake

How to make Green Tea Matcha Chiffon Cake^^

This recipe is from Khun Jumjee in Pantip. The ingredients and method are mostly the same as the original. The only change is the matcha green tea powder and a little bit of matcha green tea powder is added to the cream. ^^

Key Ingredients (for a 2-pound cake)

Cake batter

1. 40 grams of cake flour

2. 50 grams of fine baking sugar

3. Matcha green tea powder (medium grade) 2 teaspoons

5. 1/4 teaspoon salt

4. 1/2 teaspoon vanilla powder

6. Egg yolks (size 2), 2 eggs

7. Vegetable oil (in the recipe, soybean oil is used) 30 grams

8. 50 grams of fresh milk

9. 2 egg whites

10. 30 grams of powdered sugar

11. A little bit of lemon juice

Cream part

1. Whipping cream 250 grams

2. 50 grams of fine baking sugar

3. MATCHAZUKI Excellent grade matcha powder 1.5 teaspoons

Procedure

1. Put flour in a bowl, followed by sugar , matcha green tea powder, vanilla powder, and finally salt.

2. Use a hand whisk to mix all ingredients until they are well blended and do not clump together. Set aside.

3. Next, make the egg yolk part. Start by cracking cold eggs into a cup or bowl (eggs are very important for chiffon cake, so they should be fresh). Separate the egg yolks from the whites, then put the egg whites in a mixing bowl and set aside.

4. Add the egg yolk cup, add oil and then add fresh milk. Set aside.

5. For the last part, which is the egg white part, prepare these 3 things: egg white, lemon juice, and powdered sugar. Separate them first. But you have to prepare them because you have to make them quickly and bake them quickly, or else the eggs will collapse.

6. Preheat oven to 180 degrees Celsius.

7. When everything is ready, start by beating the egg whites on high speed until they are foamy.

8. Squeeze some lemon juice.

9. Then gradually add in the powdered sugar. Do not add it all at once, as this may cause the egg bubbles to collapse.

10. Beat until it forms peaks as shown in the picture.

11. Make the egg yolk mixture. Pour the egg yolk mixture into the flour mixture. Some people may make a well in the center, which will help.

12. Stir quickly, vigorously, and just right. This is the phrase you need to memorize when stirring the egg yolk mixture (the cake will come out soft and melt in your mouth or tough and rough depending on the amount of stirring). Stir until just combined. If you don’t see any white flour, stop immediately.

13. Put the egg whites on top. Actually, according to the theory, you have to pour the flour and egg yolk mixture on top because the egg yolk flour mixture is heavier than the egg white mixture. If we put it on the bottom like this, it will make it difficult to mix together. But that doesn’t mean there’s no way around it. After putting it in like this, flip the egg yolk flour mixture over and pour it on top of the egg white mixture. It will be much easier to mix.

14. Use a rubber spatula to mix the ingredients together. [*Folding means to scrape the rubber spatula along the surface of the mixing bowl to lift the ingredients that are stuck to the edges of the bowl (which are usually heavy ingredients, such as egg yolk flour, etc.) up, not sticking to the edges of the bowl, which will make it difficult to mix. When the heavy ingredients have lifted up to prevent them from sticking back to the edges of the bowl, we flip the rubber spatula to place the heavy ingredients in the center. Now it’s easy to mix, which is called folding.]

15. When mixed together, stop mixing. Observe that the color of the mixture has no streaks. A dark color (in this case, green) means it is mixed. Tap the mold first by doing the following: hold the mold higher than the table surface and let the mold fall freely. Do it about two times to get rid of air bubbles in the cake. Don’t be afraid of it collapsing. Then pour it into the mold and put it in the oven.

16. Bake for about 30 minutes. (**Note: The cake must be cooked. Check for doneness by touching the surface of the cake with your finger. If it sinks and you see a mark when you remove your finger, it is not done yet. Bake for another 3-5 minutes and touch it again. If you start to see no sign of sinking, it is done. Remove it from the oven and use the same technique as before baking: let it fall freely. If it is done, it will not sink, I guarantee it.)

17. Let it cool in the mold or you can scoop it out. It’s not against the rules. Another technique is to turn it upside down on a wire rack. I’ve shared this with my friends, brothers, and sisters here. It’s a good technique because it prevents the cake from collapsing and the texture of the cake is light.

18. Then slice the cake.

19. Now let’s make the cream. This recipe is smooth and not too sweet. If you add more sugar, the aroma of the whipped cream will be greatly reduced. Believe it or not, put the whipping cream in the freezer. But don’t put it in for too long because there is a high risk that the whipped cream will separate. Actually, it is not recommended for beginners because it is easy to make a mistake. But if you have done it before, you can freeze it for 10-15 minutes and it is still usable and easy to whip.

20. When done, beat at high speed and gradually add in powdered sugar. Actually, beat until it starts to form a whisk mark on the whipped cream, then add it right away or add a little bit first. But don’t add it too late because the sugar will not dissolve.

21. When the peaks are stiff, it’s ready. Don’t make it too runny because it will run. It’s okay if it’s a little stiff because the cake is already light. But don’t beat it too much until the whipped cream separates. When you can see the whisk’s tip clearly, you can stop. Be careful with this.

22. Once it’s done, you can put the cream in the refrigerator first because it might be hot. You can freeze it for about 10 minutes, then start decorating it. Spread the cream until it’s as thick as in the picture. Stick the top piece.

23. Spread the cream all over the cake.

24. The final step is to sprinkle green tea powder onto the surface by sifting it through a sieve.

That’s it. Have fun doing it ^.^

Credit : http://topicstock.pantip.com/food/topicstock/2008/01/D6272478/D6272478.html

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

Matcha Mousse Pie Green Tea Mousse Pie

Hello everyone, welcome back as usual. Today, the MATCHAZUKI page, premium grade matcha powder from Japan, would like to recommend another easy dessert recipe that does not require an oven, which is Matcha Mousse Pie or green tea mousse pie. It is a soft and smooth dessert with a rich green tea flavor. You can make it yourself or surprise your loved one. With its soft texture that melts in your mouth, it is another dessert that has captured the hearts of many people. Let’s see the ingredients and how to make it. ^^

Key Ingredients (This recipe makes about 3 cups)
1. 70 grams of finely crushed chocolate wafers (e.g. Oreo , with the cream removed)
2. 40 grams of melted butter
3. 1/3 cup of granulated sugar (add more if you like it sweeter)
4. 3 tablespoons of medium grade Matchazuki matcha powder
5. 2 sheets of gelatin sheets
6. 4 egg yolks
7. 2/3 cup fresh milk
8. 1 cup whipping cream

Procedure
1. Mix the crushed chocolate wafers with melted butter until it resembles wet sand. Scoop into glasses or desired containers. Press into a pie base and refrigerate to set.
2. Use a whisk to beat the egg yolks until fluffy and the color becomes lighter. Then set aside.
3. Soak gelatin in cold water and set aside. Then add sugar, green tea powder, and fresh milk in a pot and mix well. Then put on low heat and stir continuously until the mixture is well dissolved.
4. When the green tea mixture starts to boil slightly, add the soaked gelatin until soft, squeeze out the water, put it in a pot, stir until dissolved. Then slowly pour the beaten eggs into the pot, stirring constantly to pasteurize the eggs and prevent them from curdling. The green tea will thicken. Wait for it to boil slightly again, turn off the heat, and set aside to cool.

5. Whip the whipping cream until soft peaks form, then mix with the cooled green tea mixture and stir until well blended.

6. Pour the well-mixed mixture into the prepared pie crust container, smooth it out, and refrigerate for at least 3 hours to set the mousse.

7. When the mousse is set, sprinkle green tea powder on top of the dessert to add richness and decorate with fruits as desired.

Matcha Mousse Pie is a dessert that requires cooling to set. If you are not going to eat it right away, do not remove it from the refrigerator.

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

Matcha Nama Chocolate Nama Chocolate Green Tea

Fresh chocolate cut into bite-sized squares, sweet and smooth, melts in your mouth. This recipe makes 2 layers: dark chocolate and matcha, sprinkled with matcha powder as desired. Sweet and slightly bitter, anyone who loves chocolate should not miss it. It’s easy to make. Let’s see the steps to make it~

Key Ingredients

Part 1

1. 100 grams of dark chocolate

2. Milk chocolate 50 grams

3. Whipping cream 75 grams

4. 15 grams of unsalted butter

Part 2

1. White chocolate 250 grams

2. 2 tablespoons of Classic grade MATCHAZUKI matcha powder

3. 150 grams of whipping cream

4. 20 grams of unsalted butter

Use a 15*15 cm print.

Procedure
1. Put hot water on low heat. Melt both types of chocolate in a container of water until melted, then turn off the heat.
2. Add whipping cream and unsalted butter, mix well, then pour the mixture into the prepared mold. Freeze for 1 hour.
3. Put hot water on low heat, melt white chocolate in a container of water until melted, then turn off the heat.
4. Add MATCHAZUKI Classic grade matcha powder, whipping cream and unsalted butter, mix well, then pour the mixture into the mold as the second layer and put it in the freezer for at least 3 more hours.
5. Remove from the mold, cut into bite-sized squares, and coat with matcha powder as desired. Ready to serve.

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

Matcha Red Bean Brownie With Strawberry Matcha Red Bean Brownie With Strawberry

Matcha Brownie, an all-time favorite pastry, soft and chewy, rich in matcha flavor. Those with a sweet tooth who love brownies and green tea will love it. It doesn’t use many ingredients and the method is very easy. If you’re ready, let’s start making it together.

Key Ingredients

MATCHAZUKI Excellent 15 grams
100 grams of white chocolate
70 grams of salted butter
Sugar 50 grams
2 eggs
Whipping cream 45 grams
All-purpose flour 80 grams
1/2 teaspoon baking soda
80 grams of red bean paste
40 grams of roasted almond halves
Dairy whipping cream 200 grams
Strawberries 60 grams
Strawberry sauce 40g

Procedure

– Melt the white chocolate in a mixing bowl placed over a container of hot water.
– Add Excellent grade matcha powder to the melted white chocolate and mix until the texture is dark green.
– Add salted butter, sugar, and beat all ingredients together. While beating, gradually add eggs one at a time and beat until all ingredients are combined again.
– Then add whipping cream and beat until smooth.
– Pour the sifted flour into the bowl, followed by baking soda. Sift all the ingredients into the prepared dough and mix well.
– Mix in mashed red beans.

– Pour the prepared batter into the baking tray lined with parchment paper and spread the batter evenly over the tray.
– Sprinkle with almonds before baking at 170°C for about 25-30 minutes.

– Once baked, let it cool and place in the refrigerator to set the brownie batter for 2-3 hours.
– Decorate with whipped cream, top with fresh strawberry slices, then sprinkle with icing sugar as desired.
Ready to serve!

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

Matcha Strawberry Roll Cake Matcha Strawberry Roll Cake

Another dessert recipe that is always popular every time I post a recipe is the green tea roll cake. It goes very well with the sweet and smooth taste of strawberry whipped cream and the slightly sour freshness of fresh strawberries. This recipe is very easy to make.

Key Ingredients (for 1 roll)

Part 1

Egg yolks 3 eggs

Sugar 10 g

Vegetable oil 20 ml

Milk 40 ml

Cake flour 52 g

MATCHAZUKI medium grade matcha powder 8 tsp

Egg white 3 eggs

Sugar 50 g

Part 2

Melted White Chocolate 40 g

Sweetened condensed milk 15 g

Whipping Cream 180 g

Strawberry Sauce 70 g

Strawberries 10 no

MATCHAZUKI medium grade matcha powder for sprinkling 2 tsp

Procedure

1. Put egg yolks and sugar in a bowl, mix well. Add vegetable oil, fresh milk and mix well again.

2. Sift cake flour, medium grade MATCHAZUKI powder, mix until well blended, then set aside.

3. Place egg whites in another bowl, add sugar, and beat the egg white mixture until fluffy and meringue-like.

4. Gradually add the egg white mixture into the egg yolk mixture, half at a time, and mix well.

5. Pour into prepared mold and bake at 190 degrees Celsius for 12-14 minutes.

6. Melt white chocolate in a bowl. Add condensed milk and mix well. Add whipping cream and mix all ingredients again.

7. Then place the white chocolate mixture on a bowl of ice and beat until all the ingredients are combined into a creamy texture.

8. Add the prepared strawberry sauce and beat again.

9. Place the cake roll sheet on the parchment paper and spread the strawberry cream over the entire sheet. Spread some of the cream together to form a mountain in the middle of the cake roll sheet. Place the fresh strawberries on top and spread the cream over the strawberries. Then start rolling the roll by touching the ends of the parchment paper together. Use a rolling pin to help pull the roll to keep it tight. Then put it in the refrigerator to set.

10. Cut the roll cake into pieces, sprinkle with medium grade MATCHAZUKI matcha powder, decorate as desired, and serve.

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MATCHAZUKI – Crafted for matcha lover

“Because we choose matcha, like people who love matcha.”⠀⠀

It’s a beautiful place.

#MatchaZuki #CraftedMatcha #MatchaLover

How to brew thin Usucha green tea

วิธีการชงชาเขียว

หมายเหตุ วิธีการตามนี้จะไม่ใช่วิธีการชงตามพิธีชงชาของญี่ปุ่น

อุปกรณ์ที่ต้องมี (ตามรูปด้านล่าง)

1. Matcha-chawan (抹茶碗) ถ้วยสำหรับชงชา

2. Chasen (茶筅) เป็นไม้ไผ่ใช้สำหรับบดผงชาเขียวไม่ให้จับตัวเป็นก้อน

3. Chashaku (茶杓) เป็นไม้ไผ่ที่ใช้สำหรับตักผงชาเขียว

วัตถุดิบ

1. Uji Matcha: Excellent ตักด้วย Chashaku 1 ช้อนครึ่ง (ประมาณ 1 ช้อนชา)

2. น้ำร้อนประมาณ 80C ปริมาตร 60 ml

ขั้นตอนการชง

1. ตักผงชามัทฉะใส่ในถ้วย

2. ค่อยๆเทน้ำร้อนตามลงไปบนผงมัทฉะ

3. ใช้ Chasen “ปัด” ให้ผงมัทฉะแตกตัวเข้ากับน้ำ โดยให้ทิศทางการปัดไปทางด้านหน้าสลับกับด้านหลัง จนไม่พบผงมัทฉะจับตัวเป็นก้อน (จะเห็นเป็นฟองสีเขียวละเอียดลอยอยู่ด้านบน)

4. เสิร์ฟในถ้วยชงชาได้เลย

วิธีการต้มน้ำให้ร้อนประมาณ 80C

1. ต้มน้ำจนเดือดที่อุณหภูมิ 100C

2. เทใส่ภาชนะ (เช่นถ้วยชา) ที่เตรียมไว้ อุณหภูมิน้ำจะลดลงมาประมาณ 10C

3. จากนั้นค่อยเทลงไปบนผงชามัทฉะตามขั้นตอนที่ 2 ก็จะได้น้ำร้อนอุณหภูมิประมาณ 80C พอดี

Tip: ผง มัทฉะนั้นจริงๆไม่ได้ละลายน้ำแต่จะแขวนลอยอยู่ในน้ำร้อน ดังนั้นเราจึงควรดื่มทันทีในระหว่างที่ผงมัทฉะยังแขวนลอยอยู่ก่อนที่จะตก ตะกอนลงไปด้านล่าง