Chado, Tea Route
ccording to Japanese tradition, green matcha tea represents something much more than just a beverage. The traditional tea ceremony, quite simply an integral part of Japanese culture for centuries, is above all a simple and, at one and the same time, complete celebration of life itself and the present within a strictly choreographed ritual.
The tea ceremony, profoundly spiritual and symbolic, through the intricate detail and concentration required, triggers the withdrawal of the mind from everyday thoughts, leading to the enjoyment of the moment.
In recent years matcha has been relished by people the world over, each in the way he or she likes: whether by following and exercising the traditional forms or more simply by adding it as a superfood, which undoubtedly it is, to our daily diet.
Thus, by matching tradition with today's requirements, we have prepared for you a simplified matcha making guide, so that every day you can enjoy all the benefits of it for your health and mood!
To prepare matcha you will need:
- Chawan, a bowl large enough for the water not to spill out when you whisk it
- Chasaku, a bamboo matcha spoon (or tea spoon)
- Chasen, a matcha tea whisk (or frappe mixer)
Place the chasen for one minute in a bowl of hot water until its fibres have softened, while at the same time heating the bowl you will use.
Take one chasaku spoonful of matcha, around 2 grammes. Pour the matcha through a very fine sieve. By doing this, you'll avoid lumps forming and you'll have a green powder at the bottom of your bowl!
Pour around 70-100 ml of water into the bowl of water at a temperature of 70-80°C.
Use the chasen to whip the matcha for 20"- 30" forming a repeated W movement with the wrist, beginning from the bottom and gradually moving up to the froth.
Dissolve the bubbles and finish with a cyclical movement towards the centre, forming a gentle head with the froth.
Home-made mini chocolates with matcha filling (for 8 mini chocolates)
- 1/2 cup of coconut oil at room temperature
- 5 tablespoons of almond flour
- 3 tablespoons of icing sugar
- 1 teaspoon of matcha powder
- 1 cup of dark chocolate, finely chopped
- 1 teaspoon of coconut oil
- In a small bowl, stir well the coconut oil, almond flour, icing sugar and matcha powder. Put the mixture in the fridge for 10 minutes to cool.
- Melt the chocolate in a bain marie. Add 1 teaspoon of coconut oil. Stir and remove from the flame.
- Spread out 8 paper cups in a baking tray for muffins. Put 2 teaspoons of melted chocolate in a paper cup and spread it all around the inside up to around 1 cm. Repeat for the rest of the cups.
- Take 1 teaspoon of the matcha mix and make a ball shape with the hands. Put each ball in a cup and press it lightly with your finger so it spreads out. 'Seal' each mini chocolate by putting 1 teaspoon of melted chocolate in each, making sure to spread it on the mix and around the sides.
- Place the baking tin for muffins in the fridge and wait until the mini chocolates have set. Before serving, wait a while until it is of room temperature.