This Matcha was produced primarily for use in baking and cooking, by entirely natural procedures. Gyokuro tea leaves, which contain a whole range of active substances, were used for the production of this tea powder. Enjoy the full aroma and flavour of green tea also in your meals and sweet snacks. The spectrum of use is very wide, beginning with ice cream and both sweet and savoury pastries, and can be extended to cheeses, yoghurts and meat dishes. Our Matcha maintains its properties even when exposed to high temperatures during baking or cooking. The use of Matcha powder in dishes is limited by nothing other than your own imagination. Underneath is a brief recipe for chocolate balls as a small inspiration.
70 ml milk
300 g white chocolate (low fat)
100 g finely chopped pistachio nuts
2 BIO Matcha tea leaves for baking and cooking
paper cups for sweets
Pour the milk into a small saucepan and heat. Add the matcha and mix thoroughly with a whisk until it dissolves completely. Gradually add the chocolate pieces. As soon as the chocolate is dissolved and the blend is homogenous, pour it into a bowl and leave for at least 1 hour in a cool place. Then take out of the refrigerator and beat with a whip until it obtains a creamy character. Shape the cooled balls, coat in the chopped pistachio nuts and place in paper cups.
- Kyoto, Uji
- powder tea
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