100g Japanese Ceremonial Grade Matcha Green Tea Powder - 2022 Harvest Premium Uji Matcha for Traditional Tea Lattes & Wellness Antioxidant Rich

** Matcha powder product description (including preparation method)**** Natural mellow aroma, delicate and smooth texture, versatile applicationSelected high-quality green tea tender leaves are finely ground using traditional stone grinding techniques, presenting a bright emerald green color and delicate powder texture. Matcha powder has a fresh tea aroma and natural slight bitterness, with a long-lasting aftertaste. It is suitable for beverages, baking, desserts, and creative dishes, making it easy to create Japanese flavors and healthy cuisine. ## ** Product Highlights✅ ** Natural Green * : No added pigments, retains the original color of tea leaves, and gives food a fresh visual appeal. ✅ ** Delicate Powder Quality: Ultra fine grinding, easy to dissolve without clumping, smooth taste without particles. ✅ ** Rich tea aroma: high content of theanine, mellow aroma, slightly bitter and sweet aftertaste. ✅ ** Versatile app * : Suitable for making latte, ice cream, cake, Dafu, cookies, etc., unlocking a variety of delicious flavors. ## ** ️ Recommended use&detailed production method### **1. ☕ Matcha Latte (Ice/Hot)****Ingredients: 2g matcha powder, 30ml hot water, 200ml milk, syrup/honey (optional)**Step * *:1. * * Dissolve Matcha * *: Sift the matcha powder, add 80 ℃ hot water, and stir with a tea whisk or whisk until there are no particles. 2. * * Mixed Milk * :- * Hot drink * : Heat the milk to 60 ℃, pour in the matcha solution and stir, it can be whipped. - * Iced drink * *: Add ice cubes to the cup, pour milk first, and then slowly pour in matcha liquid to separate the layers. 3. * * Seasoning * *: Add syrup or honey according to taste.### **2. Matcha Thousand Layer Cake (6 inches)****Ingredients (crust): 100g low gluten flour, 8g matcha powder, 2 eggs, 300ml milk, 30g sugar, 20g butter (melted)**Cream filling * *: 300g light cream, 25g sugar, 5g matcha powder (optional)Step * *:1. * * Mix batter * *: Beat eggs and sugar, add milk, sieved low flour, and matcha powder, finally add butter and stir well, sieve and refrigerate for 30 minutes. 2. * * Pancake Peel * *: In a flat bottomed pan over low heat, pour in a spoonful of batter and spread it flat. After bubbling, remove and repeat until used up. 3. * * Whip Cream * *: Whip light cream, sugar, and matcha powder until firm. 4. Assembly: One layer of cake skin and one layer of cream are stacked, and after refrigeration and shaping, the surface is sieved with matcha powder. ### 3. Matcha ice cream (no ice residue version)****Ingredients: 200ml light cream, 100ml milk, 2 egg yolks, 50g sugar, 10g matcha powderStep * *:1. * * Egg Yolk Paste * *: Beat the egg yolk and sugar in hot water until they turn white, mix well with milk, and heat over low heat until thick (about 80 ℃ for sterilization). 2. * * Mixed Matcha * *: Mix matcha powder with a little hot milk, stir well in egg yolk paste, sieve and refrigerate. 3. * * Whip Cream * *: Beat light cream to 6 portions and mix with cooled matcha paste. 4. * * Freezing * *: Pour into a container and freeze for more than 4 hours, stirring 1-2 times midway to reduce ice residue. ### 4. Matcha Dafu (Xue Meiniang)****Skin material * *: 100g glutinous rice flour, 30g corn starch, 5g matcha powder, 180ml milk, 30g sugar, 15g butterFilling * *: 150g Red bean soup, 100g light cream+10g sugar (optional)Step * *:1. * * Steamed skin * *: Mix glutinous rice flour+starch+matcha powder+sugar+milk, sift and steam for 20 minutes, add butter and knead well. 2. * * Filling * . 3. * * Anti sticking * : the surface is coated with cooked glutinous rice flour or coconut paste. ### **5. Matcha cookiesIngredients: 100g butter, 50g sugar powder, 150g low gluten flour, 8g matcha powder, 1 egg yolkStep * *:1. * * Whip butter * *: Soften butter and sugar powder until fluffy, add egg yolk and stir well. 2. * * Mixed powders * *: Sift in low powder and matcha powder, cut and mix into balls. 3. * * Shaping * *: Grind into long strips and refrigerate for 1 hour, slice and bake at 160 ℃ for 15 minutes. ### **6. Matcha fern cake (Japanese style cold cake)****Ingredients: 50g fern powder (or kudzu powder), 200ml water, 5g matcha powder, soybean powder/dark syrup (dipping)*Step * :1. * * Mixing: Mix fern powder, water, and matcha powder evenly, heat over low heat and stir continuously until transparent and viscous. 2. * * Setting * : Pour into the mold and refrigerate for 2 hours. Cut into pieces and coat with soybean powder or drizzle with black syrup. ## ** Usage tips-Anti caking: First, mix a small amount of warm water (below 80 ℃) into a paste, and then mix with other liquids. - * Storage method * : Seal and avoid light. Refrigeration can extend the shelf life and prevent oxidation and discoloration. - * Dosage reference * *: Drink 2-3g/cup, bake 5-10g/100g flour. ** Let every sip be filled with natural tea flavor and embark on your creative journey of matcha! ** ✨