Matcha is the powdered tea used in Japan's formal tea ceremony (chanoyu). In its unpowdered form it is called "tencha." Top-grade matcha is a bright shade of green. As a rule, the lighter the green matcha varieties, the sweeter the taste, and the darker matcha the varieties, the more astringent they are.
When the new shoots on the green tea bush have two or three leaves, they are shaded from sunlight with straw, reed, or cloth screens for two or three weeks. In the processing of tencha, the leaves are dried after being steamed but are not rolled, unlike most other green teas. During the drying method all the leaf veins and fine stems are removed before the “green tea leaves” are ground into a fine powder in a mill.
As with powdered sencha, matcha completely dissolves in the water when well mixed and thus the leaf is consumed in its entirety. Because matcha is ground into a fine powder, you end up ingesting the entire leaf. This process allows you to obtain all of the polyphenols and health benefits of matcha, providing more nutrients.
Matcha is a popular ingredient in savory dishes as well as desserts. While there are several types of green tea in the market today, matcha powder is the one specially designed for cooking purposes.
“green tea creme brulee recipe”
Matcha can be used both in savory cooking and in sweet desserts. It is a very versatile ingredient that can even be incorporated without cooking it.
This creamy and delicious dessert is all about balance: Matcha’s astringency finds its perfect complement in the sweet, creamy custard of a crème brûlée. When fashioning a hot water bath for these little puddings, be sure that you pour the water to match the level of the custard inside the cups; this will ensure that they cook evenly.
The best and easiest way to create the crispy, burnt sugar crust on top of crème brûlée is with a reliable small butane torch (which can be purchased at most kitchenware stores or at Amazon.com). If you can’t get your hands on one, place the puddings directly underneath a hot broiler or oven toaster until the surface turns golden-brown.
Serves 6
INGREDIENTS:
2 cups / 475 ml heavy whipping cream
2/3 cup / 135 g granulated sugar, plus more for sprinkling
5 teaspoons high quality matcha powder
1 cup / 235 ml soy milk
6 large egg yolks
COOKING DIRECTIONS:
1) Preheat the oven to 325° F / 163°C. In a small saucepan set over medium heat, whisk together 1 cup / 235 ml of the heavy whiping cream, 1/3 cup / 66 g of the sugar, and the matcha powder; stir until the matcha and sugar are well blended. Add the remaining heavy whipping cream and the soy milk and bring the mixture to a simmer. Remove from the heat.
2) In a separate bowl, whisk together the egg yolks and the remaining sugar.
3) Whisking constantly, gradually pour the hot milk mixture into the yolk mixture. Strain through a fine mesh sieve.
4) Place 6 small (7 to 10 ounce / 198 g to 283 g) ramekins in a high-sided baking pan and divide the custard between them. Fill the baking dish with boiling water to reach most of the way up the sides of the ramekins. Carefully transfer the pan to the oven and bake for 40 to 50 minutes, or until the custard is set (it should still jiggle, but not move in liquid waves, when shaken).
5) Remove the ramekins from the water bath and chill in the refrigerator for at least 2 hours to set.
6) Before serving, remove the ramekins from the refrigerator and sprinkle each surface with a layer of sugar. Using a butane kitchen torch, melt the sugar until golden-brown all over.
FOR A GINGER VARIATION: Peel and thinly slice a 2-inch / 5 cm segment of fresh ginger and add it to the cream mixture in step 1 in place of the matcha. Once the liquid has been brought to a simmer and removed from the heat, cover and let steep for 25 minutes. Bring the liquid back to a simmer and proceed with the recipe as directed.
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QUICK TIPS:
What is the best way to store green tea?
Tea easily absorbs water and is easily affected by heat and temperature, so it should be stored in a cool, dry place. The fridge is ideal, but be sure that the tea container has a tight lid to prevent the tea absorbing smells from other food items.
If the tea is stored in a fridge or freezer for a long time, the smell of the tea may permeate the refrigerator. Thus, it is better to buy tea in small quantities, purchasing only the amount that you will drink in the near future. Before storing, the tea should be well wrapped in plastic.
Is there any difference between Japanese green tea and green tea from Sri Lanka, China and other countries?
All teas come from one species of tea plant. However, there are many subspecies of the plant. The flavors and colors of Japanese green tea, Chinese oolong tea, or black tea are the result of different processing methods that control the degree of fermentation.
After the tea leaves are plucked, the tannin gradually starts to oxidize, which causes the leaves to ferment. To halt that process, green tea in Japan is steamed or roasted to produce unfermented tea. Semifermented tea, such as oolong tea, is roasted before complete fermentation has occurred. Black tea has undergone complete fermentation.
Are pesticides used in cultivating green tea in Japan? Is there a problem with harmful residual chemicals?
Japan's laws regarding harmful pesticides are probably the strictest in the world. Both the Food Sanitation Law of the Ministry of Health, Labor, and Welfare and the safety standards in the Agricultural Chemicals Control Law of the same ministry prohibit the use of harmful pesticides. Farmers cultivate safe and tasty tea by avoiding all unnecessary spraying of chemicals. In addition, organic cultivation is spreading and the use of pesticides is decreasing.
Is there a good way of removing green tea stains from porcelain or ceramic cups?
Tea containers become stained over time, but a kitchen cleanser or bleach can remove the stains, However, the patina of tea stains that develops on some porcelain utensils over years of use is regarded as desirable. In China, in particular, this patina is cherished because it shows that the vessels have been used with care for a long time.
“Green Tea Advantages”: What are the Matcha Health Benefits?
Matcha green tea is probably the highest quality powdered green tea available. After years of continuing scientific research, it has been concluded that green tea has a large amount of healthy attributes and several benefits for the human body. Because of this, we can conclude that incorporating matcha powder into a healthy lifestyle can add longevity and aid in the fight against diseases.
Here’s why:
Green tea contains four potent flavonoid polyphenol compounds (antioxidants) known as catechins. Catechins are compounds that are unoxidized. Green tea contains about 30 percent catechins, whereas black tea contains only 4 percent of theaflavins. Both are powerful antioxidants, however, green tea is associated with more health benefits since it has more catechins.
These catechins in green tea are:
1) Epicatechin (EC)
2) Epicatechin gallate (ECG)
3) Epigallocatechin gallate (ECGC) and
4) Epigallocatechin (EGC).
Many research studies have determined that matcha has 60 percent Epigallocatechin gallate. EGCG is tea’s most abundant antioxidant catechin; it is one hundred times more potent than vitamin C, twenty-five times more potent than vitamin E, and may have therapeutic applications in the treatment of many disorders since it aids in the destruction of free radicals.
Although EGCG is the focus of many scientific studies and has been associated with most of the newly discovered green tea benefits, there is also proof that ECG is potent, as well.
Matcha has about six times the amount of antioxidants of goji berries, sixty times that of spinach, and seventeen times the amount of blueberries.
There are many food items such as dark chocolate, green leafy vegetables, and some raw organic fruits that contain antioxidants; however, matcha has the highest level of antioxidant content compared to all of these foods.
Top 10 health benefits of regularly consuming matcha green tea powder are:
1) It is packed with antioxidants
2) Improves metabolism and burns calories
Related Post: “How Many Cups of Green Tea a Day” for Weight Loss and Cancer Prevention?
3) Creates a sense of calm
4) May lower cholesterol and blood sugar
5) Effective natural detoxifier
6) Fights against bacteria and viruses
7) Removes tobacco stains. Green tea can help to remove tobacco stains from teeth of smokers since both green tea catechins and black tea theaflavins tend to bond with tars.
8) Aids in digestion. When first introduced to ancient Japan, green tea was drunk both to keep awake and as an aid to digestion since the tannin stimulates the stomach and increases intestinal activity.
9) Is tea really effective against constipation?
Yes. Tea helps to relax the intestines, making it effective for constipation caused by changes of environment, such as when traveling, rather than chronic constipation due to lack of vegetables, fibers, and so on. For people who suffer from con¬stipation or who experience stress-related stomach problems, such as before taking examinations, a cup of green tea will have a calming physical and mental effect.
10) Other health benefits
In addition to providing excellent amounts of high antioxidant compounds such as catechins and polyphenols, matcha is also rich in vitamins. Matcha contains minerals such as manganese, potassium, calcium, and phosphorous, which are biological regulators. In addition, it is also rich in insoluble fiber and has practically no calories.
Chemical Composition of Japanese Green Tea
|
Compound
|
Description
|
|
Flavan-3-ols
|
Catechin isomers, Theaflavin, Theaflavin
gallate, Thearubigin
|
|
Flavones
|
Apigenin, Luteolin
|
|
Flavonols
|
Kaempferol, Myricetin, Quercetin, Rutine
|
|
Xanthins and related
compounds
|
Caffeine, theobromine, theophylline
|
|
Proteins and Amino Acids
|
Theanine, glutamic acid, tryptophan, glycine,
serine, aspartic acid, tyrosine, valine, leucine,
threonine, arginine, lysine, peptides
|
|
Carbohydrates, Pectin and
Fiber
|
Cellulose, pectin, sucrose, glucose, fructose
|
|
Phenolic Acids
|
Caffeic acid, Gallic acid, Chlorogenic acid
|
|
Vitamins
|
A, B1, B2, B6, E, Niacin, Folic Acid, Ascorbic
Acid
|
|
Minerals
|
Ca, Mg, Zn, Na, K, P, F, Mn, Cr, Se, Mo, Ni,
Al, Cu, Fe
|
|
Pigments
|
Chlorophylls, Carotenoids
|
|
Lipids
|
Linoleic and alpha-linolenic acid
|
|
Sterols
|
Stigmasterol
|
|
Volatile Flavor and Aroma
Compounds
|
Aldehydes, alcohols, ketones, esters and
lactones, acids, hydrocarbon
|
“green tea side effects”: Is it true that medication should not be taken with tea?
Yes, it is best avoided. The caffeine in tea can either weaken or strengthen the effects of medication. For example, painkillers, tranquilizers, and sleeping pills are less effective when taken with tea, and the effect of headache pills and cold remedies may be increased to an undesirable extent. Moreover, tannin combines easily with iron, so the effectiveness of hematinics needed by people suffering from anemia, as well as of medication for digestive ailments, will decrease if taken together with tea.
“green tea crème brûlée calories”
Nutrition Facts
How Many Calories are in Kyotofu Matcha Green Tea Creme Brulee?
Serving Size: 1 ramekin
|
Calories
|
1,740
|
Sodium
|
3,235 mg
|
|
Total Fat
|
63 g
|
Potassium
|
1,389 mg
|
|
Saturated
|
10 g
|
Total Carbs
|
220 g
|
|
Polyunsaturated
|
15 g
|
Dietary Fiber
|
26 g
|
|
Monounsaturated
|
4 g
|
Sugars
|
14 g
|
|
Trans
|
0 g
|
Protein
|
71 g
|
|
Cholesterol
|
63 mg
|
|
|
|
Vitamin
A
|
10%
|
Calcium
|
8%
|
|
Vitamin
C
|
30%
|
Iron
|
70%
|
REFERENCES:
Bermensolo, Nicole. 2015. Kyotofu: Uniquely Delicious Japanese Desserts. Running Press. ISBN-13: 978-0762453979
Doblas, Miryam Quinn. 2015. The Healthy Matcha Cookbook: Green Tea Inspired Meals, Snacks, Drinks, and Desserts. Skyhorse Publishing. ISBN-13: 978-1634502214
Powell, Nicolas (Author, Editor). 2015. Green Tea and Health: Antioxidant Properties, Consumption and Role in Disease Prevention (Food and Beverage Consumption and Health Series), UK edition. Nova Science Publishers, Inc. ISBN-13: 978-1634829045
Tokunaga, Mutsuko. 2004. New Tastes in Green Tea: A Novel Flavor for Familiar Drinks, Dishes, and Desserts. Kodansha USA. ISBN-10: 4770029861
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