Tea with Ainee
Teatime with ainee is sharing recipes and news on Matcha Tea.
“In the Way of Tea, the greatest hindrances are ego and attachment to self. One must never begrudge a master or condescend to a beginner. A tea wayfarer must happily approach the master, beseeching their guidance, and whenever possible offer such to the inexperience.”—sen murata juko
Matcha is a powdered leaf traditionally used in the Japanese tea ceremony. It is whisked with boiling water in a bowl to create a frothy, bright-green, nourishing beverage. Matcha is high in vitamin C and the finest grades are sweet and smooth.
I may have mentioned this newsletter that I read from time: The Daily Tea (http://www.thedailytea.com/recipes/matcha-lemonade-cocktail-recipe/) and they have a recipe for Matcha Lemonade Cocktail made with Mizuchi Matcha worthy of mentioning:
Matcha Lemonade Cocktail (makes one drink)
1 tablespoon Mizuchi Matcha Lemonade blend
1.5 oz Premium Vodka
1/2 lemon, sliced
3 slices of cucumber
Muddle cucumbers and lemon slices in the bottom of a cocktail shaker with a wooden spoon. Sift the matcha lemonade blend into the cocktail shaker. Add the vodka (and agave if you prefer it sweetened), and shake vigorously to mix the matcha for a smooth sip. Strain out the contents into a glass filled with ice and then top off with soda water and enjoy!
This matcha recipe is from Health Magazine September issue.
Matcha-Pistachio Chocolate Truffles (prep: 45 minutes)
3 cups diary free premium dark chocolate chips at 65% cacao
½ cup heavy cream, at room temperature
1 tbsp. plus 1 tsp. matcha powder
1/3 cup pistachios, shelled and pulsed in a food processor to a fine meal
- Line a loaf pan or shallow bowl with parchment. In a large saucepan, bring 2 to 3 cups of water to a simmer. Place a heatproof glass or stainless steel bowl over saucepan. Add chocolate chops and heavy cream to bowl. Mix well with a spatula as chocolate melts.
- Remove bowl from heat and stir in 1 tbsp. matcha. Transfer chocolate mixture to a line pan or bowl. Let cool to room temperature. Refrigerate for at least 90 minutes to solidify.
- Using a small melon baller or ice cream scoop, portion truffle mixture and mold with your hands into 1-inc balls. (Lightly moisten your palms if mixture feels sticky.) Fill a small bowl with crushed pistachios, pressing nuts gently into surface. Using a fine mesh strainer or sifter, dust truffles with 1 tsp. matcha.
- Transfer truffles to paper cupcake liners or parchment lined tin and refrigerate until ready to serve.
Teawithainee is taking it easy with this new month because I am unsure of how to brace the changes that I seem to be in for. This path was not chosen by me and yet it is where I am; lots of uncertainties and anxiousness because I am alone in my experiences. I mean what happens is my fault somehow; I can’t make good things happen but only bad. Anyhow, I am sharing some matcha tea recipes; some viewed online, while another is taken from a magazine at the library when last I was there. Of late it is a cup of water that keeps me company; I do implore everyone to continue with the enjoyment of that good cup of tea, as you like it.
Happy teas to all and thank you for reading!