Matcha

26 Jun

 

 

Hôm nay thèm điên lên được 1 ly trà xanh – và đành phải lội từ Gò Vấp ngược lên quận 1 trong mưa gió chỉ để uống 1 ly iced matcha rồi đi về😀. Sau đó cảm thấy mình ko nên điên cuồng đến thế –> ghé tiệm Tokyoshop và mua gói bột trà xanh pha dần ở nhà uống, khỏi vất vả đi xa. Vậy nên sẽ làm theo công thức sau

How to make Iced Matcha

– Cool the Matcha bowl in the refrigerator in advance.
– Sift the matcha in order to prevent lumps, so the flavor and texture will be smooth and mellow.
– Pour 2 Chashaku (traditional bamboo spoon) or 1 teaspoon of sifted Matcha into the Matcha Bowl that has been cooled in advance.
– Pour 70ml (2.46fl oz) of 32F (0C) temperature water into the Matcha bowl and whisk with the bamboo whisk until the tea gets frothy. Matcha gets frothy when it is mixed with either cold 32F (0C) temperature or hot boiling water.
– Iced Matcha is also delicious served with milk and sugar as chilled Matcha au Lait.

Ngoài Matcha rất thích Hojicha và Geimaicha (ở MOF đã ko còn bán) nên đành mua Hojicha về – Geimaicha đành nhờ bạn bè mua xem sao?

How to make Iced Genmaicha

(1) Brewing by cool water
You can enjoy the smooth and mellow taste of Genmaicha without any bitter notes because Caffeine is not extracted in cold water. The flavor is more mellow than tea brewed in hot water and then cooled over ice.

– Place 7 to 10g (1.5 to 2 tablespoons) of Genmaicha or Genmaicha Matcha-iri tea leaves into the teapot (or large size Kyusu).
– Pour 500 to 1000ml (17.6 to 35.2fl oz) of cool water into the teapot (or large size Kyusu) and store in the refrigerator for 2 to 6 hours.
– In order to equalize the taste of the tea, shake the Kyusu horizontally before pouring the tea into each glass.

(2) Brewing by hot water once and cooling quickly
This brewing method creates a stronger flavor and refreshing, astringent aroma than tea brewed by cool water.
Also, this method is ideal for those who wish to enjoy the healthful benefits of Catechin contained in Sencha.
The crackling “Pachi Pachi” sounds when hot tea is poured over ice creates a cool and relaxing atmosphere in summer.

– Place 7 to 8g (1.5 tablespoons) of Genmaicha or Genmaicha Matcha-iri tea leaves into the Kyusu (teapot).
– Pour 200ml (7.04fl oz) of 176F (80C) temperature of water into the Kyusu.
– Wait for 2 to 3 minutes. You’ll want to brew the tea quite strongly because later the thawed ice will weaken the flavor.
– Pour tea from the Kyusu into each glass filled with pieces of ice to cool the tea quickly. Pour alternately little by little, so that the quantity and taste of the tea is equal in each glass.

—–

Trong ly matcha mình uống ở MOF thường có 1 viên kem trà xanh và thạch kanten của Nhật – kem thì có đây còn thạch kanten thì lại phải nhờ vả😀

How to make Matcha Ice Cream —

Ingredients: (measurements help, click here)

400cc milk
200cc heavy cream
4 large egg yolks
120g sugar
5 tablespoons of Matcha
100cc boiled water

  1. First, sift the Matcha 2 times with a tea strainer. Put into a large bowl, add boiled water and mix well; then set aside.
  2. Whisk egg yolks with sugar in a large bowl.
  3. Combine milk and heavy cream in a large saucepan.
  4. Gradually whisk hot cream into the yolk mixture, then return the mixture to a saucepan and cook over medium heat, stirring constantly until mixture thickness and coats the back of a spoon (do not let it boil).
  5. Gradually whisk hot cream into the Matchabowl. Strain though a sieve into a large bowl. Let it cool.
  6. Refrigerate 8 hours to overnight.
  7. Freeze in an ice cream maker according to the manufacture’s directions.

*If you don’t have an ice cream maker, don’t worry. With a food processor, you can still make Matcha Ice Cream!
Follow the above directions until you finish step 5.

6. Put the mixture into a shallow, flat Tupperware container or any plastic container with a lid. Refrigerate 8 hours to overnight.
7. Place the frozen block of ice cream on the cutting board, cut into 2cm (1.5 inch) cubes. Put into a food processor, mix until it becomes smooth like a creamy milk shake.
8. Return to a Tupperware container and refrigerate at least 3 hours.
9. Repeat steps 7 and 8 two more times until you have a thick and perfect Matcha Ice Cream!

Recipe and pix source: http://www.hibiki-an.com/default.php/cPath/24

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