Taishiro Culinary Matcha Green Tea

Matcha.jpg
Matcha.jpg

Taishiro Culinary Matcha Green Tea

45.00

Our superior culinary Matcha is a perfect grade-choice for the preparation of your daily Matcha lattes or as an added ingredient to your baking, smoothies, juices, ice creams and almost anything else that you wish to prepare with you Matcha.

Made from 100% stone ground tea leaves grown exclusively in the Uji region, known to be the oldest area for production of the best Matcha Green Tea in Japan, our culinary grade Taishiro is a blend produced using the green tea leaves that have been picked during the first and second harvest of the season. Let your curiosity explore the extreme versatility of Matcha and add it to your smoothies, breakfast bowls and the list goes on.

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RECIPES

MATCHA LATTE

For those who enjoy the silky mouthfeel of milky drinks please follow these easy steps:

1. Gently sift 2g of Matcha into your mug and add your desired amount of sweetness (we suggest using raw sugar, coconut sugar or honey)

2. Add 20ml of hot water and stir well using your Chasen until smooth.

3. Steam your desired amount of milk (150-200ml)

4. Pour your hot milk into your paste and enjoy! :)

ICED MATCHA

A refreshing drink, idea to cool down during warm days, following these easy steps:

1. Gently sift 2 scoops of Matcha into a shaker filled with 300ml water.

2. Add some sweetness if needed and shake well.

3. Place a few cubes of ice into a glass and pout your Matcha over ice.

Want to find out more about this "so good" drink? Read on.

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WHITE CHOC + MACADAMIA MATCHA COOKIES

Ingrdients

> 1 3/4 Tablespoon Matcha Green Tea Powder

> 1/2 Teaspoon Bi-Carb soda

> 2 1/4 Cups Plain Flour

> 250gm Butter

> 1 Cup White Sugar

> 2 Teaspoon Vanilla Extract

> 2 Eggs

> 300gm White Chocolate, coarsely chopped

> 85g Macadamia Nuts, coarsely chopped 

Method

1. Preheat oven to 180 degrees.

2. Sift matcha, bi-carb soda and flour together. Stir thoroughly so that there are no streaks of colour.

3. Cream butter and sugar.

4. Add vanilla and eggs and beat well.

5. Stir in flour/matcha mixture.

6. Fold in white chocolate and macadamias.

7. Place tablespoonsful on lined cookie tray allowing room for spreading.

8. Bake for approx. 12mins until edges start to brown.

9. Cool on wire rack and store in airtight container.