IRISH MATCHA LATTEA
A unique creation from our team with very stimulating results.
01   Add 1 level tsp Tealeaves Matcha green tea to a stainless steel/heat-resistant glass
02   Add 3 tsp of sugar
03   Add 4 oz of boiling water, stir until sugar and Matcha dissolve
04   Pour the 4 oz of Matcha infusion in a latte cup
05   Add 1 oz of Bailey’s Irish Cream
06   Fill to the top with steamed milk – minimal foam
07   Enjoy!

MATCHA LATTE, HOT OR ICED
Smooth and creamy (like green tea ice cream), a Matcha Latte strikes the right balance between health and indulgence, a treat for both the mind and body.
01   Add 1/2 tsp Tealaves Matcha powder and 1-3 tsp of sugar (to taste) to 4 oz of 180°F hot water to a heatproof container
02   Stir until Matcha and sugar dissolve
03   FOR ICED: Pour Matcha infusion into a tall glass full of ice, and fill to the top with cold milk or cream
04   FOR HOT: Steam 4 oz of milk or substitute and add to Matcha infusion

MATCHA VODKA MARTINI
A unique creation from our team with very stimulating results.
01   Add 1 tsp Tealeaves Matcha powder and 1-3 tsp of sugar (to taste) to 4 oz of 180°F hot water to a heatproof container
02   Stir until Matcha and sugar dissolve
03   Pour Matcha infusion into an ice-filled martini shaker; add 2 oz of milk and 2 oz of vodka and shake. Makes 2 servings drinks.

What is Matcha green tea?

Matcha is a powdered green tea used in Japan’s formal tea ceremony, as well as for everyday drinking pleasure and as a delicious ingredient in countless recipes. Matcha is prized for its high concentration of nutrients as well as its distinctive flavour. In its unpowdered form, the freshly harvested tealeaves are quickly steamed, dried, and known as “Tencha.” Premium grade Matcha is a vibrant shade of green.

Unlike green teas (like Sencha, Young Hyson, and Dragonwell), Matcha tea plants are protected from sunlight in the months before harvest. The lower sunlight exposure yields thin, tender leaves and a beautiful, vibrant, emerald colour. Matcha tea is also higher in polyphenols, L-theanine, minerals, vitamins, potassium, and chlorophyll.

Quality varies greatly in Matcha teas.

As with most things in life, you get what you pay for. Colour, aroma, and taste are key determinants of quality, and these can vary widely from one Matcha to another. These factors can be assessed both when the Matcha is in its powder form and when it has been mixed into hot water to create Matcha tea.

The best quality Matcha powder will be a vibrant, emerald green with a lustrous quality. If the powder has a slight yellow tone, it is of a slightly lower grade. A whitish tone is still lower, while brownish-toned Matcha powder can be considered very low grade or old (poorly stored). The powder should have a grassy, seaweed-like aroma, and a sweet aftertaste (“umami”) from its amino acids. An astringent or bitter aroma and a biting taste indicate Matcha of lesser quality.

In its liquid form, Matcha should also have a vibrant, green colour (versus yellowish or dull), and a smooth, sweet aftertaste.

Matcha is one of the healthiest beverages on the planet.

Yes. Recent studies have shown that green tea aids with digestion and weight loss, increases energy, decreases stress levels, prevents cancerous cell growth, and helps to lower blood pressure and cholesterol, among many other health benefits.

Storage of Matcha preserves freshness and character.

Matcha should be stored in its tightly closed container in the refrigerator. Heat, light, and excess exposure to air are the enemies of delicate Matcha powder.

Simplified technique of making Matcha.

Although Matcha has traditionally been associated with the formal Japanese tea ceremony and all of its special rules and etiquette, making a cup of Matcha at home is actually very easy. The formal tea ceremony uses a special tea scoop (chasaku) for measuring the tea, a bamboo whisk (chasen) for mixing the powder smoothly into the liquid, and a tea bowl (chawan.)

First, place the whisk in the bowl and pour in some hot water. Let the hot water sit in the bowl for 1 minute, then discard the water. Place about 2/3 of a teaspoon (or 1½ heaping scoops if using a chasaku) into the bowl. Bring some fresh cold water to a boil and let it cool down to 74°C (165°F). Add the water to the Matcha. Whisk briskly with one hand while holding the bowl with the other until a fine foam appears on top of the liquid, which means the tea is smooth and ready to drink.