Free Shipping for $30 Purchase and Above
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Tea Blog

    Matcha Banana Donuts With Matcha Lemon Glaze

    Matcha Banana Donuts With Matcha Lemon Glaze

    If you happen to think Macha is overwhelming, mixing it with banana (in the donuts) and with lemon (in the glaze), seemed to tone it down, IMO. These Matcha Banana Donuts With Matcha Lemon Glaze might be a treat, but they also happen to be gluten-free!
     For the Matcha Banana Donuts.       
    •  2 teaspoons Matcha powder. 
    • 1 egg
    • 3 tablespoons coconut oil
    • 1/4 cup non-dairy milk of your choice I used coconut
    • 1/2 teaspoon almond extract
    • 1/4 cup mashed banana
    For the Matcha Lemon Glaze
    • 2 tablespoons non-dairy milk of your choice I used coconut
    • 1 cup powdered sugar
    • 1/2 teaspoon Matcha powder
    • 1/4 teaspoon grated lemon zest
    Instructions
    For The Matcha Banana Donuts
    1. Preheat oven to 425
    2. Mix the dry ingredients - the flour, baking powder, salt, sugar and Matcha powder in a bowl and set aside.
    3. Then mix the egg, melted coconut oil, non-dairy milk, almond extract and mashed banana in a separate bowl.
    4. Then, add the wet ingredients to the dry ones and stir till combined
    5. Grease a donut pan and drop spoonfuls into donut pan
    6. Bake for 10 minutes and let cool before icing.
    For the Matcha Lemon Glaze
    1. In a bowl, mix up non-dairy milk, powdered sugar, and Matcha powder till mixture is smooth
    2. Then add in grated lemon zest and use to drizzle over donuts

    The Art of Peace –– Japanese Tea Ceremony

    The Art of Peace –– Japanese Tea Ceremony

     

    The Japanese tea ceremony is called Chanoyu, Sado or simply Ocha in Japanese. It is a choreographic ritual of preparing and serving Japanese green tea, called   together with traditional Japanese sweets to balance with the bitter taste of the tea. Preparing tea in this ceremony means pouring all one's attention into the predefined movements. The whole process is not about drinking tea, but is about aesthetics, preparing a bowl of tea from one's heart. The host of the ceremony always considers the guests with every movement and gesture. Even the placement of the tea utensils is considered from the guests view point (angle), especially the main guests called the Shokyaku.

     

    What is the Japanese Tea Ceremony?

    The Japanese tea ceremony is an artistic pastime unique to Japan that features the serving and drinking of Matcha, a powdered Japanese green tea. Though Japanese green-tea had been introduced to Japan from China around the 8th century, Matcha powdered green-tea did not reach Japan until the end of the 12th century. The practice of holding social gatherings to drink Matcha spread among the upper class from about the 14th century. Gradually one of the main purposes of these gatherings, which took place in a Shoin (study room), became the appreciation of Chinese paintings and crafts in a serene atmosphere. (See Japanese tea ceremony history)       

     

    Having witnessed or taken part in the Japanese Tea Ceremony only once, one will come to understand that in Japan, serving tea is an art and a spiritual discipline. As an art, The Tea Ceremony is an occasion to appreciate the simplicity of the tea room’s design, the feel of the Chawan in the hand, the company of friends, and simply a moment of purity.

     

    As a discipline, aesthetic contemplation of flower arranging, ceramics, calligraphy, and the roots of the Tea Ceremony which go all the way back to the twelfth century is required. The ritual preparation requires the person hosting a tea party to know how to cook a special meal (Kaiseki), how to arrange the flowers which will be placed in the alcove (Tokonoma). When choosing utensils and other vessels, the host (Teishu) has to consider the rank and type to make sure that they will stand out.

     

    The objective of the Japanese Tea Ceremony

     

    The objective of the Japanese tea ceremony is to create a relaxed communication between the host and his guests. It is based in part on the etiquette of serving tea (Temae), but is also includes the intimate connections with architecture, landscape gardening, unique tea utensils, paintings, flower arrangement, ceramics, calligraphy, Zen Buddhism, and all the other elements that coexist in harmonious relationship with the ceremony. Its ultimate aim is the attainment of deep spiritual satisfaction through the drinking of tea and through silent contemplation. On a different level, the Japanese tea ceremony is simply an entertainment where the guests are invited to drink tea in a pleasant and relaxing room. The bonds of friendship between the host and guests are strengthened during the ceremony when the host himself makes and serves the tea.

     

    The Way of Tea

     

    Outside of Japan, the preparation of powdered Japanese green tea is known as “The Japanese Tea Ceremony”. The Japanese refer to it as “Chanoyu” which can be translated literally as “hot water for tea”, Chado or Sado translates to "the way of tea" as in devoting one's time totally to the study and practice of the Japanese tea ceremony.

    The western understanding of "a ceremony" is a set of formal acts, often fixed and traditional, performed on important social or religious occasions. However, rather than fixed, the Japanese Tea Ceremony does have flexibility since every occasion and different season calls for special and unique preparations, choice of utensils, choice of flowers for the arrangement, a hanging scroll to describe the kind of tea-meeting and objective of the host. And rather than religious it could be better explained that the host will do the best he can by studying all related aspects such as calligraphy, flower arrangement, cooking, the wearing of a kimono, ceramics and much more. Therefore, it would be more appropriate to call it “The Way of Tea” since this would refer to a way of life, or a lifestyle in the devotion of preparing the best possible bowl of powdered green tea for the guests. The Way of Tea is a subtly variable way to commune with nature and with friends. Deeply rooted in Chinese Zen philosophy, it is a way to remove oneself from the mundane affairs of day-to-day living and to achieve, if only for a time, serenity and inner peace.

     

    Tea Philosophy

     

    Wa, Kei, Sei, Jaku - “harmony, respect, purity, tranquility.”

     

    “Wa” stands for harmony. As there is harmony in nature, the Teishu will try to bring this quality into the tea room and the garden around the tea house. The utensils used during the tea ceremony are in harmony with each other, so the theme is the same as well as the colors. The tea garden should be an extension of the natural flora surrounding it.

     

    “Kei” stands for respect. The guests must respect all things, all matters without involving their status or position in life. They must crawl through a small entrance called Nijiriguchi to get into the room. In the room they will all kneel down and bow to the hanging scroll, they will sit next to each other in Seiza position on the Tatami. Respect is also shown by carefully handling and observing the tea bowl and other objects during Haiken.

     

    “Sei” stands for purity. Crawling into the tea room, one is to leave behind all thoughts and worries of daily life. The tea room or Chashitsu is a different world where one can re-vitalize, slow down, and enjoy the presence of friends. The gesture of purity is enhanced by the ritual cleaning of the Chawan, Natsume, Chashaku, and Kensui lit by the host. The real grand master of tea does not perform the Japanese tea ceremony from memory but from a pure heart.

     

    “Jaku” stands for tranquility. Only after the first three concepts (harmony, respect, and purity) are discovered, experienced and embraced, can people finally embody tranquility. This was one of the teachings of the Japanese tea ceremony master Sen no Rikyu (1522 – 1591).

     

    Wabi appreciation in the tea ceremony

    Wabi - “Appreciating the beauty of things that are simple and natural,” the old meaning is “the loneliness of living in nature, remote from society.”

     

    The tea room’s interior will seem imperfect and rustic. The wall might be unpainted and visible wooden pillars and beams are untreated, just as it would look like in nature.

     

    Contrary to western houses, the tea house is not a small museum with lots of collectibles, there is only the essentials needed for a unique meeting with the Teishu or host. There is only one hanging scroll in the alcove of the Chashitsu, there is no furniture or maybe a simple Tana to display tea equipment. The only sound is that of boiling water in the Kama, only the smell of incense from the fire, one flower or branch in the Hana-ire. Conversation is kept to that of the utensils in the tea room, and other equipment used.

     

    kokoroire devotion to the way of tea

    Kokoroire – “Pouring one’s heart totally into (devotion of) the tea ceremony.” The Teishu or host is someone who devotes his life to the ritual preparation of a bowl of tea. They live “the way of tea.”

    Matcha Mille Crepe Cke

    Matcha Mille Crepe Cke

          Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with fresh whipped cream in-between. This elegant and decadent cake will wow your guests when they see the rich green layers!

    Ingredient:

    Crepe: 2 tbsp Matcha powder, 8.5oz Cake flour, 4 Eggs, 23oz Milk, 1.8oz Butter, 3.2oz Powdered Sugar. Appropriate Amount salt, Appropriate Amount oil.

    Cream: 21 oz Heavy Whipped Cream, 3oz Powdered sugar, 3-4 drips Vanilla Extract.

    Decoration: Matcha Powder.

     

    1. Pour the cake flour into the bowl.
    2. Add in the matcha powder, the caster sugar and salt.
    3.    3. Add in the eggs in the middle of the bowl (be careful with the shells) and scatter them with the balloon whisk, mix the dry ingredient together as well.
    4. Pour the milk into the bowl (don’t pour them in at once). Take several steps add in and stir it at the same time,
    5. Add the butter which was melted in the microwave into the bowl and stir the batter slowly (pay attention not to put too much effort. Just stir the batter slowly and softly until it gets smooth)
    6. Sift the batter . Scrape the lumps on the strainer. The batter gets even smoother after sifting
    7. Put the batter in the fridge for an hour. Cooling the batter can make the texture even smoother.
    8. Put a nonstick pan on the stove and preheat the pan with lowest heat.
    9. Prepare a small dish of oil and a brush aside. Brush the pan with the oil evenly.
    10. Pour in the proper amount of the batter and immediately rotate the pan. Let the batter spread evenly on the pan before it is cooked. (The first crepe definitely won’t be a success. It will get better from the second crepe you make), One side of the batter will be cooked in 10 or 20 seconds. Use a slice to flip from the edge of the crepe and flip it over with your hands. The crepe will be done in 8 to 10 second (can wear gloves if you are afraid of the heat. Just don’t touch the bottom of the pan with your glove). Try to pour in the same amount of batter every time. Not too much and not too little. Just enough to thinly cover the pan, and also remain the fire in the low heat (The pan I used is 26 cm in diameter)
    11. 21 crepes are enough. The cooked crepes should be piled up while they are hot and cover them with a piece of clean cloth and put aside. Let them cool down.
    12. Prepare the pastry cream: the cream can be whipped by hand. (it can be easily over-whipped by machine). The easy way to whip the cream is to place the bowl of cream on the bowl of ice, add in the caster sugar and vanilla extract (The cream should be cool ed in the fridge first), then stir it with the balloon whisk). Steady the bowl of cream in the ice, whip the cream back and force at beginning, continuously whip it for 1 to 2 minutes. After the cream get thicker, then whip the cream like drawing a circle. Whip the cream as fast as possible. It’s like you are beating your cream. It will allow more air in the cream. After 3-5 minutes, there will be some lines on the top of the cream, then continue to whip it until the cream can still flow smoothly (it will drop down when you raise it, the line appear when it drops will gradually disappear).
    13. After the crepes fully cooled down, separate the crepes individually. Piles 5 to 6 pieces of crepes up. Get a proper size plate. Cover on the crepes, use the point the the knife cut along the edge of the plate then get ride of the rough edge. So the size of evert crepe will be the same.
    14. Assemble the crepe cake. Take a piece of crepe then put on the bottom. Pour some of the cream on it then scrape it evenly then pile up another piece of crepe edge to edge. Then pile up another layer of cream. Repeat the process with one piece of crepe and one layer of cream.
    15. After pilling up the last piece of crepe, get flat plate,  slightly press it down to make it smoother. And then you still need to cool it in the fridge for 3 hours.
    16. Before serving it, sift matcha powder on the top as decoration.                   

    Boba Milk Tea Cake Roll

    Boba Milk Tea Cake Roll

     

    I’ve been dreaming about this boba milk tea cake for quite some time. It’s been a long time coming but I’ve finally perfected the recipe. It's like eating the bubble tea instead of drinking it, very yummy, strongly recommend.  

    Ingredients:

    Loose Yunnan Black Tea: 0.2oz

    Sugar: 2.5oz

    Heavy Whipped Cream 5.3oz

    Eggs: 4

    hot water: 2oz

    Corn oil: 2oz

    Cake Flour: 2.4oz

    Grounded Yunnan black tea: 0.2oz

    Tapioca Pearls

     

    Preparation:

    1. Mix 5.3oz cream with 6g black tea
    2. Seal them in the cup then put into the fridge for 24 hours.
    3. Brew the black tea with hot water then cool them down.
    4. Boil the Tapioca pearls in the hot water, then cool them down and put away after soft.
    5. Measure the weight of all the ingredients then put them away.

     

    Process:

    1. Separate the egg white and white yolk Put them separately in two clean pots.
    2. Put the baking sheet on top of an 8-inch square bake pan then pre-heat the oven to 330 degree
    3. Mix the corn oil evenly with the egg yolk.
    4. Add pre-brewed black tea and blend evenly
    5. Add grounded black tea and blend evenly.
    6. Add cake flour and blend evenly.
    7. Put the mixed flour away.
    8. Add the sugar to the egg whites gradually for three times then whisk it until they form soft peaks.
    9. Blend 1/3 of whipped egg white with the egg yolk paste evenly then add extra 2/3 of whipped egg white then mix.
    10. Put them into the baking pan and whip flat, bake for 18-20 minutes.
    11. Take the cake out the oven then cool it down.
    12. Filter the cold brewed milk tea then add 15g sugar.
    13. Whip the cream until they form the soft peak.
    14. Whip the cream on the cake.
    15. Add the pre-made tapioca pearls.
    16. Roll the cake up.
    17. Put it into the fridge for 30 minutes then enjoy.

    Brown Sugar Ceylon Bubble Tea

    Brown Sugar Ceylon Bubble Tea

    Brown Sugar Ceylon Black Bubble Tea

    Ingredients: 

    Tapioca Pearls 

    Ceylon Black Te

    Condensed Milk

    Milk Formula 

    Fructose. 

    1. Add the Tapioca Pearls into boiled water and boil it for 13 minutes. Don't forget to stir the pearls while boiling it.

    2. Add brown sugar and boil for another 5 minutes while stirring it. Then put the lid on and stay for 15 minutes. Then cool it down. 

    3. Brew the Ceylon Black Tea for 18 minutes 

    4. Blend the Milk Formula, Condensed Milk, and Fructose with the tea and filter it. 

    5. Put the Tapioca Pearls on the bottom of the cup then rotate the cup from the side. Make sure the color stick on the cup. 

    6. Fill the cup with ice cubes then add mixed tea inside the cup. 

    Like Our Recipe? Subscribe us for weekly Free Recipe