Summer is matcha control carnival season.
Matcha can actually be traced back to our Chinese "powder tea", the Tang Dynasty poet Lu Tong once wrote a poem to praise the first-class matcha "the blue clouds blow continuously, the white flowers float and condense the bowl noodles". Later, Japanese monks who came to China brought "tea culture" back to Japan. In the long history that followed, the development of tea culture in Japan was related to Zen Buddhism. In this way, it is always right that matcha is a little more important.
The biggest thing about matcha is that it needs to be covered and cultivated. Compared to regular green tea, this is the only VIP treatment. It is said that it was a beautiful accident. One winter, in order to prevent frost damage to the tea leaves, the tea farmers covered the tea plants with reeds and straw, inadvertently allowing the tea leaves to complete the metamorphosis.
Green tea used to make matcha is planted for at least 20 days in order to slow down photosynthesis and maximize the retention of the umami ingredients in matcha. Because of this, matcha tea does not have the bitterness of the usual green tea, and the color is a more vivid green. By the way, Xiaobai can distinguish the advantages and disadvantages of matcha just by looking at it. In general, the greener the better the quality, especially the blue-green bias, which means that this will be a cup of treasure matcha. The lower the quality, the more yellow the green will be.
The origin of matcha tea is also important. In addition to Kyoto Uji, the highest quality in Japan, Nishio, Shizuoka, Mie, Fukuoka and Kagoshima are also important producers, and 60% of matcha sold in Japan comes from Nishio.
Matcha grades vary and are used differently. Low-grade matcha is mostly used for commercial baking, some of the better can be used to make and lettuce, and then the better ones, you can drink it or make ice cream, cake, etc. The best matcha tea is of course still used to drink to live up to it.
Matcha pockey, matcha kitkat, matcha biscuits, matcha cake... I'm tired of it.
In addition to the various matcha desserts within imagination, in the neon country, matcha believers always eat matcha in a fancy fashion with the tip of the bull's horn. For example, matcha powder is added to butter, made into matcha butter, smeared on toast, and matcha salt that can make tempura more refreshing, matcha vinegar, matcha beer can also be owned, as for what matcha miso, matcha mayonnaise, really, happy.
However, for summer, the first step in opening matcha is of course to smash yourself with a few matcha ice creams.
I don't use an ice cream machine to teach you how to do it, just enough cream, condensed milk, and matcha powder. I chose matcha tea that was about 1-2 yuan per gram, and it was enough to make ice cream.
With matcha ice cream, it's actually equivalent to having a small Uji matcha shop. Using it as the protagonist, plus cold sky, white jade, honey beans and bean paste, is a very classic "stuffed honey". You can also use your imagination at any time to make a "matcha bafi" or something.
In short, everything in summer can be matcha flavored.
Matcha ice cream
# ingredients
" Fancy eating matcha, this is the first trick "
-Matcha Ice Cream-
Light cream 500g
Condensed milk 310g
1 vanilla pod
Matcha powder 30g
Rum 34ml
-Stuffed Honey-
Cold days
Red beans & bean paste
Glutinous rice dumplings
Matcha ice cream
# method
1- Cut the vanilla pods, remove the seeds and place in a light cream.
2- 500g light cream slightly lathers large. The matcha powder is sifted in 3 times and whisked with light cream until 6 dispenses.
3- Weigh 310g condensed milk + 34ml rum in a measuring glass and stir well.
4- Mix in divided amounts into the light cream of matcha and stir well with a blender.
5- Pour the ice cream liquid into the mold, not too full, cover and freeze for more than 6 hours, do not need to take out the stirring in the middle, the ice cream is ready.
6- Bring the powder to a boil with water and a little sugar on a cold day, pour it in a mold and cool it to form.
7- Cut into small cubes and spread on the bottom of the dessert bowl.
8- We started making white jade dumplings, and in the video I used white jade powder that specializes in making balls, which is our commonly used glutinous rice flour, and added a small amount of water to knead into a dough and roll into small balls.
9- Boil until the dumplings float and put them into ice water, don't overcook them
10- Put the cold bowl to continue to decorate the red beans, bean paste, put in the boiled white jade dumplings, and finally scoop a ball of matcha ice cream on top, you can eat with your friends~