Expired Matcha Green Tea?
Well, it's only the beginning of March so if you drink it now, it's the best time! Also, because it doesn't contain eggs/daily/meat (haha) it won't grow bacteria. It's not a perishable product....You should look at the ingredients. If any of them spoil, you should throw it away. Has it been opened? It could lose flavor... If it's your first time opening it, should still be fine. The only downside will be that it may not have the same flavor if it has "gone bad", but usually manufacturers put a "best by" date on regular products that is several months early because (unfortunately) most consumers don't pay attention to it. Would I drink it years from now? No. But it won't kill you.
Matcha green tea powder detoxifies your body. If you get fat from food you eat or drink, it washes away all accumulated fat cells. Once the fat is washes away, protein shake you drink remains in your body.When you drink matcha again next time, the cycle repeats. Matcha is best consumed after a meal. It makes you hungry because it detoxifies. Protein is best consumed after matcha drink.You're doing in the right order. Keep up with your goal.For more info, visit Jun Nippon Matcha. To purchase the best organic matcha green tea powder from Japan, go to Amazon, Amazon.com : Japan Ceremonial 100% Wholesome Organic Matcha Green Tea Powder, Diet Drink, Detox, Energy Booster : Grocery & Gourmet Food.
Matcha is not a brand name, but refers to the process the tea leaves are submitted to. Visually, Matcha looks like a very fine green powder, almost flour-like, the colour intensity varying by quality. Genuine Matcha is made from shaded green tea, which means that the tea plants have been covered at least 3 weeks before harvest to intensify caffeine / tein content as well as reducing astringency. After harvesting the leaves are cleaned from any hard parts (like the leaf-veins) and only the most tender parts of the leaves are grind into that very fine powder. Genuine Matcha is then used in Japanese tea ceremony and is very pricey. Monks used to use this tea to maintain alertness and concentration during long meditation sessions.The Matcha which is today in use for Lattes and Bakery goods is usually not made from shaded tea but from "normal" green tea, simply grinding the leaves. As the powder is mixed with other ingredientes it is not necessary to use highest standard Matcha (and actually most of these products are called "green tea powder" to state the different"). Food and beverages with green tea powder are usually very energizing.
Green Tea Cupcake Recipes WITHOUT MATCHA?
Edible Organic Green Tea Cupcake w/Lemon Frosting Ease of Preparation: Average Preparation Time: 15 minutes Cook Time: 30 minutes Yield: 24 regular cupcakes or 48 minis Ingredients: 1 cup all-purpose flour 1 ¾ cups cake flour ½ tsp. baking powder 1 ½ cups agave syrup (or 2 cups sugar) 1 Tbsp. Edible Organic Green Tea Leaves ¾ cup low fat milk if using sugar please use 1 cup milk 4 large eggs (room temperature) 1 tsp. vanilla extract 2 sticks “I can’t believe it’s not butter” or (2 sticks unsalted butter) Frosting Ingredients: 1 ½ cups sugar ¼ tsp. cream of tartar 1/8 tsp. salt 1/3 cup water 2 egg whites 1 ½ tsp pure vanilla extract 1 zest of lemon grated 1 tsp lemon juice Directions: Preheat oven to 350 degrees F. Place cupcake papers inside muffin cans. Sieve together both flour and baking powder, add edible organic green tea leaves whisk together, set aside. In a mixing bowl cream butter on medium speed until smooth, then add agave syrup gradually keeping beating until about 3 minutes (if using syrup add gradually beat until light and fluffy). Add eggs one at a time alternating with milk and vanilla and flour mixture. After each addition beat until ingredients are incorporated each time do not overbeat. Scrape sides with a rubber spatula and mix once more. Using an ice-cream scooper evenly distribute the batter between the lined muffin pans. Bake 20 to 25 minutes on regular cupcakes or 12 to 15 minutes for mini or until toothpick inserted in center comes out clean. Cool 12 minutes in cupcake tins remove and cool completely on wire rack. Frost with lemon icing. Make the frosting:- Place sugar, cream of tartar, salt, water, and egg whites in a stainless steel bowl and beat with a handheld electric mixer for 1 minute. Place bowl over boiling water, being sure that boiling water does not touch the bottom of the bowl. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla and lemon juice then fold in grated lemon zest. Ice cupcakes and enjoy. We invite you to re-post this recipe on your own web site with the following hyper-linked attribution “Republished with permission from EatGreenTea.com, the original edible green tea.”
What kind of Matcha Green Tea Powder does Starbucks use?
Starbucks's tea arm, Tazo, produces the matcha mixture and dispatches it to Starbucks stores in 1-lb bags. The mix itself is under half matcha (probably ingredient-grade), since sugar is the primary ingredient! Most matcha lovers can distinguish a slight difference in taste between brands, since the Japanese tradition is to produce a limited number of tea styles and for each teashop to create its own blend of leaves from different parts of Japan. However, if you have taste buds you should be able to distinguish between 100% matcha (any brand that doesn't say it's presweetened) and <50% matcha (what Starbucks uses).
Ok, history time! The Japanese Matcha tea tradition is an offshoot of a much older Chinese preparation method. In ancient china (Tang dynasty, around 620 CE) tea was produced in bricks (it still is today, but it’s handled differently). To produce the bricks the tea was steamed (as the Japanese now do, but the Chinese not so much), dried, and pressed into bricks. Bricks are easier to transport than loose tea, they’re a known weight and can be traded as currency, etc. Anyhoo, when it came time for drinking, they would break off a piece of the brick, toast it over a fire or charcoal (I’ve heard it said that this step was intended to ‘sanitize’ the tea, but I’m not convinced ancient Chinese used heat in this way), it was then ground in a grinder like this guy: https://www.flickr.com/photos/37...then it was whisked until frothy (sound familiar?) and then consumed while appreciating the foam and patterns. SO! While grinding your tea won’t make matcha, (unless you happen to have some tencha laying around) preparing a tea in this way won’t be WRONG, per se. (It’s not very tasty though, I’ll warn you.) I have heard someone tell me that ground kukicha isn’t all that bad. I don’t believe them. (^_−)−☆ As for the vitamix, blenders and the like don’t grind. They cut. So, it won’t be quite the same, though if you can achieve a very find ‘grind’ using the vitamix, have at ‘er. You can also use a mortar and pestle, but it’s a bit of a workout. Modern matcha is grown in shade for about 6 to 8 weeks before it’s picked, it’s then steamed, deveined, and dried, at which point it’s called ‘tencha' (碾茶) the cha bit is ‘tea’, but the ‘ten’ part is interesting because the character used in Japanese to describe the tea is also the character in Chinese meaning ’to grind’. So, despite not yet being ground, the literal translation of tencha is ‘grind tea’. The closest you’re likely to find to tencha is gyokuro. They’re fundamentally the same.
Matcha is powdered green tea but not just any green tea. Specifically known as tencha before it is harvest it is shade grown for a while which allows itself to become greener in color, sweeter in taste, and has more time to gain an crazy amount of antioxidants, amino acids, and chlorophyll.The whole leaf is then ground into a powder creating matcha.Here are a few of the many benefits of matcha green tea:Energy: Its great for an energy boost because of the caffeine. But not the same caffeine as coffee.It has a very unique amino acid called L-Theanine, which counteracts bad symptoms of caffeine (energy crash or jitters.) It also helps shift your brain into the alpha wave state which has been known to happen in deep meditation which also causes clarity of mind, awareness, and focusIt relaxes your body also, melting away anxiety.If taken right before workout, it can increase thermogenesis by up to 25% (your ability to burn calories)It can and will increase your metabolism from 8–10% all the way up to 35–45% which again, is great for weight loss.It suppresses appetite so throughout the day you won’t have to snack on junk food.It is jam packed full of antioxidants known as catechins. More specifically 60% of those catechins are known as EGCg which specifically target cancerous cells and assassinate them.Because chlorophyll is present in matcha green tea, it has a tendency to cleanse your blood and alkalize your body.Now these are just a few of the great benefits of matcha but I wrote a full article about all of the benefits of it which you can follow down below to read more about it.The 10 Best Benefits Of Matcha Tea - Matcha PoweredHope this helps!
Can I make matcha powder by grinding green tea leaves?
How to Grind Leaves for Tea The traditional matcha tea ceremony is a pleasant and healthful addition to anyone's day. Matcha powder is made from shade-grown tea leaves, which are also used to make gyokuro tea. The leaves are similar to, but not the same as green tea leaves. To make matcha for the tea ceremony the whole leaves are ground into a fine powder, making this a more healthful beverage than other teas, in which the leaves are usually steeped then thrown out. Things You'll Need A stone tea grinder or a mortar and pestle Organic gyokuro tea leaves Instructions Procure a stone grinder or a mortar and pestle. The mortar and pestle will be a less expensive option, but the stone grinder can be easier. Determine which best suits your budget and your needs. If you're using a stone grinder designed for grinding tea leaves into matcha powder, you'll simply follow the manufacturer's instructions. However, if you decided to save some money and hand grind the leaves in a mortar and pestle, you'll add a small workout to the benefits of drinking the tea. To grind in a mortar and pestle, simply pour a small amount of the leaves into the mortar, and pound away with the pestle until you have a fine powder. Depending upon the size of your mortar and pestle, you may have to do this in several small batches. Be sure to make only as much powder as you will use within the next day or 2, because freshness is key. Finish the matcha tea ceremony by adding hot water to your powder to create a tea of the desired thickness. Whisk until frothy, then enjoy. Special matcha whisks are available, but in a pinch you can use any small whisk. Pause to take a calm moment in which to enjoy this healthful beverage.
Homemade green tea lattes, without the matcha powder?
I've made tea lattes (herbal, not green, but it's the same principle) that have turned out good using tea bags. First, make a concentrated tea by heating up the water and use either twice the tea bags or half the water (adjusting for strength as needed based on the tea you're using) Second, after letting it steep for a while, add in your milk/soymilk. Again, it's up to your preference, but it seems to me that 1/2 concentrated tea and 1/2 soymilk suits me well. You can either add it in and heat the mixture over a stove/microwave, or add in the milk already hot. Last, add in sugar to taste, and if you have it, some vanilla flavoring for a nice touch. =) The recipe varies with personal taste and strength of tea, but that's the basic adaptable idea. Hope it helps!