Here are a few more random, fun and vaguely tea-related links. Enjoy!
Hot Tea/"Hottie" T-Shirt (Fans of Arrested Development may remember Lucille making the same pun about, ahem, Buster's Dad. *Queue music*)
Broken English Tea Packaging... Winning.
Top Tea Cocktail on LA Weekly
Jeremiah Weed Sweet Tea (This stuff got me into trouble when I got a round of it -- and won a t-shirt and hat -- at my local music trivia night last week. It's dangerous! Here are some Vee Tea tea cocktails, in case you want to make your own dangerous tea-based beverages.)
This tea steeps in your mouth. I'm kind of horrified.
Of Montreal's Id Engager has a teapot (among many other things. Can you find it?
Join the Tea-V Set. Join the Vee Tea Set!
Pots de Creme with Matcha Stars Yum!
Have a link to add? Post it below or email it to me at VEE _at_ VEETEA _dot_ COM.
Showing posts with label matcha. Show all posts
Showing posts with label matcha. Show all posts
Monday, May 18, 2009
Friday, May 15, 2009
Tea & Sweets
Dessert Magazine has a new issue about tea desserts and pairings that looks seriously yummy. My favorites? The Matcha Panna Cotta with Elderflower Syrup, the Masala Chai Creme Brulee and the Green Tea & Jasmine Delice (from The French Laundry). What caught your eye?
Wednesday, April 8, 2009
Rishi's New Powdered Tealeaves
Rishi recently sent me some powdered tealeaves. I was inspired enough by one of them to use it in one of my three cocktail submissions to the World Tea Expo's Top Tea Cocktail competition. I thank you all for your votes and support, but, sadly, it did not win (nor did my other two). Still, there's always next year! (Now I have a better strategy -- realize that it is a popularity contest and act accordingly -- only submit one, warn fans about overvoting, submit far before the deadline (as voting starts upon submission), promote early, etc.) In the meantime, here's a review of three of Rishi's new powdered teas:
Matcha -- Matcha is traditionally made with hot water and a whisk. It's sweet and warming and vegetal all at once. It's shared as a way of connecting with other people and appreciating the temporal, imperfect beauty around you. Rishi's new matcha is made by pouring it into a plastic bottle and shaking it. Before anyone points fingers, I want to say that I don't blame them. They're not the first to make tea the new Crystal Light. (Kidding about CL... But seriously... In Japan, ITO EN has a bottled water with a special cap that releases matcha when twisted. Same idea, just more high-tech.)
Genmaicha -- Genmaicha is a toasted brown rice and sencha blend that is popular because it is economical, low in caffeine and sweet/roasty/nutty in taste. Strangely, it is also popular in the U.S. with a matcha coating as "genmaimatcha." Genmaimatcha is more expensive, has a more astringent taste and has a higher caffeine content, which would seem to defeat the purpose... yet it remains fairly popular. Well, if genmaimatcha can do it, why not genmaicha that's powdered (like matcha)? It smells great. Tastes pretty good cold. I let it reach room temp and like it much better -- more aroma, more taste, sweet, nutty, mildly vegetal. Very tasty!
Matcha -- Matcha is fairly widely available. The only thing that sets this one apart from others is the packaging (which is single-serving, but actually not unique to Rishi from what I can tell -- it looks like a standard single-serving import, complete with Japanese text). I prepared some of it hot using the traditional method and was left feeling lukewarm about it. The cold, plastic bottle preparation was OK. (Side note -- they aren't kidding when they say shake well! Whew! I knew from taking chanoyu classes how intense matcha clumps can be, but somehow I wasn't prepared to anticipate that from a beverage in a bottle. SHAKE. WELL.) This is a convenient way to drink matcha for travel, sport, etc. Otherwise, stick with the real deal.
Golden Oolong -- My favorite of the three samples I got. (Didn't get the fourth they offer, Sencha.) It's a unique and flavorful variation on green oolong, or pouchong. Light floral notes compliment a richer, deeper, sweet/vegetal flavor. It has the complexity of an oolong and the freshness of a green tea. It's no replacement for a great, fresh-brewed oolong, but it seems like it's sweet enough for concentrated tea shots and it makes for a great champagne tea cocktail (ahem).
I'm very glad to see these on the market for two reasons:
One, it's a fun way to experiment with tea in cocktails, cooking, baking, etc. I hope tea can reach a broader audience through these avenues.
Two, it's very easy to use (as in, easier than a teabag), but it maintains a quality standard not associated with flat teabags, dust and fannings or (yes, yes) Crystal Light. This is specialty tea. And it had the potential to reach people who are too lazy/busy/whatever to actually brew tea, even in bag form. With companies like Muzi, ITO EN and Rishi all making powdered tea, will it become the next teabag -- convenient, ubiquitous and ... well, tea-producing? Only time will tell, but I think it stands a fair chance.
Matcha -- Matcha is traditionally made with hot water and a whisk. It's sweet and warming and vegetal all at once. It's shared as a way of connecting with other people and appreciating the temporal, imperfect beauty around you. Rishi's new matcha is made by pouring it into a plastic bottle and shaking it. Before anyone points fingers, I want to say that I don't blame them. They're not the first to make tea the new Crystal Light. (Kidding about CL... But seriously... In Japan, ITO EN has a bottled water with a special cap that releases matcha when twisted. Same idea, just more high-tech.)
Genmaicha -- Genmaicha is a toasted brown rice and sencha blend that is popular because it is economical, low in caffeine and sweet/roasty/nutty in taste. Strangely, it is also popular in the U.S. with a matcha coating as "genmaimatcha." Genmaimatcha is more expensive, has a more astringent taste and has a higher caffeine content, which would seem to defeat the purpose... yet it remains fairly popular. Well, if genmaimatcha can do it, why not genmaicha that's powdered (like matcha)? It smells great. Tastes pretty good cold. I let it reach room temp and like it much better -- more aroma, more taste, sweet, nutty, mildly vegetal. Very tasty!
Matcha -- Matcha is fairly widely available. The only thing that sets this one apart from others is the packaging (which is single-serving, but actually not unique to Rishi from what I can tell -- it looks like a standard single-serving import, complete with Japanese text). I prepared some of it hot using the traditional method and was left feeling lukewarm about it. The cold, plastic bottle preparation was OK. (Side note -- they aren't kidding when they say shake well! Whew! I knew from taking chanoyu classes how intense matcha clumps can be, but somehow I wasn't prepared to anticipate that from a beverage in a bottle. SHAKE. WELL.) This is a convenient way to drink matcha for travel, sport, etc. Otherwise, stick with the real deal.
Golden Oolong -- My favorite of the three samples I got. (Didn't get the fourth they offer, Sencha.) It's a unique and flavorful variation on green oolong, or pouchong. Light floral notes compliment a richer, deeper, sweet/vegetal flavor. It has the complexity of an oolong and the freshness of a green tea. It's no replacement for a great, fresh-brewed oolong, but it seems like it's sweet enough for concentrated tea shots and it makes for a great champagne tea cocktail (ahem).
I'm very glad to see these on the market for two reasons:
One, it's a fun way to experiment with tea in cocktails, cooking, baking, etc. I hope tea can reach a broader audience through these avenues.
Two, it's very easy to use (as in, easier than a teabag), but it maintains a quality standard not associated with flat teabags, dust and fannings or (yes, yes) Crystal Light. This is specialty tea. And it had the potential to reach people who are too lazy/busy/whatever to actually brew tea, even in bag form. With companies like Muzi, ITO EN and Rishi all making powdered tea, will it become the next teabag -- convenient, ubiquitous and ... well, tea-producing? Only time will tell, but I think it stands a fair chance.
Wednesday, March 18, 2009
Japanese Tea Gifts
A lovely tea friend from Japan recently sent me some fantastic tea-related gifts! I thought I'd share a few with you here.
Lupicia Teas -- Outer Packaging
Lupicia Teas -- Inner Packaging
(Clockwise from Bottom Left) Tea Stickers, Kaishi (Japanese tea ceremony napkin-type papers), matcha sweets (pictured last), paper crane paper (How Postmodern!), a teapot/teacup cloth napkin, kyusu (teapot) chopstick rests (bottom) and a teacup-covered napkin (center)
Tea candies, a geisha postcard and youkan (delicious red bean/agar-agar sweets -- Oishi! (Delicious!))
A tasty matcha-based desert. I paired it with sencha. Yum!
Lupicia Teas -- Outer Packaging
Lupicia Teas -- Inner Packaging
(Clockwise from Bottom Left) Tea Stickers, Kaishi (Japanese tea ceremony napkin-type papers), matcha sweets (pictured last), paper crane paper (How Postmodern!), a teapot/teacup cloth napkin, kyusu (teapot) chopstick rests (bottom) and a teacup-covered napkin (center)
Tea candies, a geisha postcard and youkan (delicious red bean/agar-agar sweets -- Oishi! (Delicious!))
A tasty matcha-based desert. I paired it with sencha. Yum!
Monday, August 11, 2008
Limited Edition Green Tea Ice Cream
Over the weekend, I had the pleasure of trying Haagen Dazs Limited Edition Green Tea Ice Cream. It's a delicious pairing of matcha and sweet cream. Their site says it's only available from January to August, so it seems there isn't much time left if you want to buy it. Use the "flavor finder" at the bottom of their page to find green tea ice cream in your area, or make your own matcha ice cream, vegan or otherwise.
Tuesday, July 15, 2008
Iced Matcha Lattes
Over the weekend, I went to a Brooklyn barbecue (Don't worry--they had veggie kebabs!) and made one of my favorite Summer tea drinks: Iced Matcha Lattes. All it takes is matcha, a bit of sugar, milk/soymilk, ice, and a whir of the blender. They're quick and they tend to go over very well at barbecues, parties, etc. (in part because they can be mixed with alcohol easily, but, hey, it's a party). One friend usually refuses to drink tea ("I just want coffee") and loved it. Another, a chef, liked it so much that he wants to make matcha ice cream later this Summer. Cool! How do you get your friends to love tea?
Thursday, May 22, 2008
Matcha (and Green Tea Chocolates) at Whole Foods
Yesterday, I stopped by a Whole Foods Market that I don't go to often and, as I always do when I'm in a grocery store I haven't been to in a while, I checked out their tea selection. I remembered reading that Whole Foods signed a deal with Ecotrend to carry DoMatcha brand matcha on the West Coast, in the Midwest, and in Toronto. I'm in NYC, so no DoMatcha for me. However, they DID have all three varieties of Rishi's sweet matcha. (I haven't tried it yet. Have you? What did you think?)
One matcha product they carried that I KNOW that I love is Vosges' matcha chocolate bar. Delicious! They also carried two kinds of green tea truffles--one by Anna Shea and another (apparently in-store?) hand cut and rolled. I was super-excited to try them, but in the end decided I wold have been better off making my own. The Anna Shea green tea truffles are white chocolate and gorgeous, but are nothing I would write home about taste-wise. The hand cut and rolled truffles are dark chocolate. They look less rough than the hand cut and rolled truffles I've made at home, but (sadly) they don't taste as good. (The ganache was too astringent and the shell was too hard.) As much as I love Whole Foods, at $1.80 for two of the Anna Shea and $2.50 for two of the hand cut and rolled, my quick mental calculation of the cost of making a whole batch of my own green tea truffles (about the same as what I paid for four of the ready-made truffles) reminded of a student-friend's nickname for the store--"Whole Paycheck."
Looks great, tastes OK
Looks OK, tastes OK (and costs more than the lovely white chocolate truffles)
If you're interested in making your own chocolate truffles, here's a recipe for Earl grey Chocolate Truffles and here's one for Matcha Truffles. You can easily modify your favorite truffle recipe to make green tea truffles by whipping matcha powder into the ganache with a bit of extra liquid, infusing the cream with green tea, or replacing some of the cream with green tea that has been brewed strongly and then boiled down. You can also simply roll the truffles in matcha powder or a blend of matcha powder and sugar. Also, keep in mind that it is not necessary to make truffles with high-grade matcha that you would normally use for drinking. (You wouldn't believe how many customers I saw at Takashimaya who wanted matcha for making ice cream and who were scared off by the high price tag. Worth it for drinking, yes, but not for regular cooking.) Muzi carries a good matcha for cooking. Enjoy!
One matcha product they carried that I KNOW that I love is Vosges' matcha chocolate bar. Delicious! They also carried two kinds of green tea truffles--one by Anna Shea and another (apparently in-store?) hand cut and rolled. I was super-excited to try them, but in the end decided I wold have been better off making my own. The Anna Shea green tea truffles are white chocolate and gorgeous, but are nothing I would write home about taste-wise. The hand cut and rolled truffles are dark chocolate. They look less rough than the hand cut and rolled truffles I've made at home, but (sadly) they don't taste as good. (The ganache was too astringent and the shell was too hard.) As much as I love Whole Foods, at $1.80 for two of the Anna Shea and $2.50 for two of the hand cut and rolled, my quick mental calculation of the cost of making a whole batch of my own green tea truffles (about the same as what I paid for four of the ready-made truffles) reminded of a student-friend's nickname for the store--"Whole Paycheck."
Looks great, tastes OK
Looks OK, tastes OK (and costs more than the lovely white chocolate truffles)
If you're interested in making your own chocolate truffles, here's a recipe for Earl grey Chocolate Truffles and here's one for Matcha Truffles. You can easily modify your favorite truffle recipe to make green tea truffles by whipping matcha powder into the ganache with a bit of extra liquid, infusing the cream with green tea, or replacing some of the cream with green tea that has been brewed strongly and then boiled down. You can also simply roll the truffles in matcha powder or a blend of matcha powder and sugar. Also, keep in mind that it is not necessary to make truffles with high-grade matcha that you would normally use for drinking. (You wouldn't believe how many customers I saw at Takashimaya who wanted matcha for making ice cream and who were scared off by the high price tag. Worth it for drinking, yes, but not for regular cooking.) Muzi carries a good matcha for cooking. Enjoy!
Subscribe to:
Posts (Atom)
Posts
