This cake is exquisite, very soft, you can offer it to your loved ones at the time of five o'clock tea or during a brunch.
It releases a perfect balance between the softness of cake batter, the light and pleasant astringency of this green tea with the sweet and deep taste of powdered tea and the "spiciness" of ginger.
Matcha is a Japanese tea in powder which is obtained after numerous and progressive grindings under stone millstones of the best organic teas from the Aichi region in Japan.
The 21st century sees the resurgence of this traditional tea which has existed for eight centuries in Japan. It was invented by Buddhist monks as a meditation drink. Currently, Matcha is considered to be the most outstanding and highest quality tea in Japan. More and more amateurs are discovering this tea with such special qualities and virtues. We advise you to consume it ORGANIC, because you will have to taste the entire leaf which has been crushed.
Thus, Matcha is the most antioxidant tea that exists by its preparation.
This rare tea is a beautiful deep and luminous green, a symbol of freshness and quality, but if it tarnishes and turns slightly yellow, its consistency may have changed. Its flavor may also have declined a little.
Instead, take special BIO TSUKI kitchen Matcha, which is widely adapted to our recipe. Ceremonial Matcha, three times more expensive, is not necessary for my recipe to be successful. For example, you will find this tea and other high quality ones at http://www.the-passion.fr/
Twenty to thirty days before harvesting, the tea bushes are protected by bamboo nets in the shape of an arbor in order to protect them from the harsh rays of the sun. This results in much smoother photosynthesis. This slows down the growth of tea leaves. This produces leaves of a deeper green, which generates amino acids that will sweeten the taste of the tea.
After harvesting, the very fine and delicate leaves are unfolded for drying, they will crumble somewhat and form Tencha. This Tencha will then be grinded and sifted several times to take on a pale green color. We then get Matcha.
The flavor of Matcha is impacted by its amino acids. Great matchas usually have a more intense and sweeter flavor than later harvested teas.
Matcha has been used for several decades as an increasingly common component in Japanese confectionery and pastries. It is also used as a drink, mixed with milk and sugar:matcha-latte . It is also used to flavor chocolates, sweets, cakes, biscuits (financiers, petit fours, macaroons, shortbread, chat tongues) or ice creams and sorbets.
Photo credits:Flickr, Alpha – matcha latte; Joy – Making matcha mochi cupcakes
