More Information on Matcha

Instructions on how to make Matcha!

Cold: Put 1 tsp of matcha in a bowl. Add 8 oz. of water and whisk until blended. Pour over ice. If you do not have a whisk, start with 1-2Tbs of the water and mix until smooth, then add the rest of the water.

Hot: Heat water to 165°. Whisk in 1 tsp of matcha with 8 oz. of water until completely blended. If you do not have a whisk, start with 1-2Tbs of the water and mix until smooth, then add the rest of the water.

What is Matcha?

Matcha is made from shade-grown tea leaves also used to make Gyokuro. The preparation of matcha starts several weeks before harvest and can last up to 20 days, when the tea bushes are covered to prevent direct sunlight. This slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids, in particular theanine. Only the finest tea buds are hand-picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be Gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (碾茶). Tencha can then be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha.

Our flavored matchas are grown and processed in Japan, primarily in the Nishio region in the Aichi Prefecture. This area is Japan’s leading producer of matcha (a.k.a. powdered green tea) that is distributed worldwide. In addition to this area, we source from all over Japan to ensure consistency in flavor, texture, color and taste year after year. Our flavored matchas use a high-grade base matcha complementing the flavors of raspberry, blueberry, and vanilla well. The raspberry and vanilla flavored matchas contain organic green tea and organic cane sugar.

Organic Matcha

Ingredients: Organic Green Tea

Raspberry Sweetened Matcha

Ingredients: Organic green tea, natural raspberry flavor, and cane sugar

Vanilla Sweetened Matcha

Ingredients: Organic green tea, natural vanilla flavor, and cane sugar

Blueberry Sweetened Matcha

Ingredients: green tea, natural blueberry flavor, and cane sugar

Matcha Recipes

Roasted Blueberries n’ Cream Matcha Pops

Ingredients:
– 1 pint blueberries
– 3 tablespoons raw local honey {divided}
– 1 can full-fat coconut milk
– ½ avocado
– pinch of sea salt
– 1 tablespoon Fava Tea Blueberry Matcha

Instructions:
1.) Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
2.) Spread your blueberries into a thin layer and drizzle them with 1 tablespoon of honey and roast for 10 minutes or until bubbly and piping hot. Allow blueberries to cool completely and transfer the blueberries, juice and all into a bowl and set aside.
3.) Blend together the coconut milk, avocado, remaining honey, salt and matcha until smooth.
4.) Distribute your roasted blueberries evenly into the molds, then pour the matcha mixture into the molds and give them a gentle stir. Cover, add the sticks and freeze until completely frozen.

Raspberry Matcha Smoothie

Ingredients:
– 1 large mango (fresh or frozen)
– 2 frozen bananas
– 2 large handfuls (~5oz/140g) Baby Spinach
– 2 tsp raspberry matcha
– 1 cup light coconut milk

Instructions:
1.) Add the coconut milk to your blender jug, followed by the matcha green tea powder and spinach. Blend.
2.) Add the mango and frozen bananas and blend until creamy and smooth.

Matcha Cupcakes with Vanilla Matcha Buttercream

Ingredients:
Cake
– 1 3/4 cups sugar
– 2 1/2 cups all-purpose flour
– 2 tablespoons vanilla matcha
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 1/2 teaspoons kosher salt
– 2 large eggs
– 1 cup buttermilk
– 1 tablespoon vanilla extract
– 1/2 cup canola oil
– 3/4 cup boiling water

Buttercream Frosting
– 2 cups unsalted butter
– 4 2/3 cup of powdered sugar
– 2 1/2 teaspoons vanilla matcha powder
– 1 teaspoon vanilla extract
– a pinch of kosher salt

Instructions: 1.) Preheat the oven to 350. Grease two 8-inch baking pans and line them with parchment paper, or line muffin pans with paper liners. In a large bowl, whisk together all of the dry ingredients. In a small bowl, whisk together the eggs, buttermilk, vanilla extract, and oil. Add the wet ingredients to the dry ingredients and whisk until combined. Whisk in the boiling water.
2.) Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean, about 18 minutes for cupcakes and about 30 minutes for cakes.
3.) Transfer the cakes to a cooling rack and let them cool completely.
4.) To make the frosting, beat together all ingredients until smooth.
5.) Frost the cakes as desired and serve.

Matcha Coolers

Blueberry Matcha
-Sweet Melon
-Coconut Oolong
-Jungle Safari
-Ginseng

Raspberry Matcha
-Cloud 9
-Sunny Sangria
-Two to Mango
-Raspberry Patch (kinda ugly to look at, but it tastes like a tootsie pop)

Vanilla Matcha
– Fresa Guayusa
-Chilled Rhubarb
-Julep Jamboree
-Orange Blossom

Traditional Matcha
-Almond Amaretto + Honey
-Peach Blossom + Honey
How to Make a Matcha Cooler

Add 1 tsp of sweetened Matcha OR 1/2 tsp unsweetened Matcha to a pitcher with one scoop of ice in it, add a splash of water and swirl the pitcher to coat the ice and break up clumps. Now make an iced tea concentrate with the tea your using (2 teaspoons in 8 oz of water), once the tea is steeped, pour it over the Matcha coated ice. stir it up and serve.