Hello tealovers & explorers

It's Matcha Monday!


You probably heard about Matcha, also known as the green gold.

Matcha has been produced & consumed in its modern form for many centuries. Whilst Matcha is known as a Japanese tea, the original concept of grinding and drinking green tea leaves comes from China. When discovered that grinded leaves were not only easier to transport but also much more beneficial for your overall health (because you consume the whole leaf instead of leave-infused-water) Buddhist monks eventually came up with the well known tea ceremony we all know today.

Today, Matcha's popularity is more widespread than ever and has gone beyond tea ceremonies.

I myself love to cook and bake with Matcha and make fruit smoothies with it. Ofcourse I love to enjoy a good cuppa of traditionally whisked Matcha in my Chawan every now and then.

There are 3 grades of Matcha. When using Matcha for cooking or baking, it's recommended to use premium grade or culinary grade. You don't want to put your expensive high quality Ceremonial grade in some biscuits or cheescake. That's just blasphemy.

Culinary grade or cooking grade Matcha is, as the name suggests, used mainly in cooking, baking and making flavoured beverages. It's a cheaper cousin of the other two grades and caters to a variety of uses. In order to stand out as a flavour, it needs a stronger 'feel' and is therefore added to older tea leaves to get that strength.

The MatchaMi I use is not a culinary grade but by far my favorite Matcha to use, so I make literally EVERYTHING with it. No regrets.

My last try-out Matcha recipe was popcorn. I bake a lot of cakes and cookies (I even made Matcha chocolate Mickey Mouse heads) so I was looking for something new to try out.

If you are looking for a 'healthier' snack and love experimenting with Matcha, you are going to love this recipe.