Hot new culinary ingredient; matcha

Fast Lane Definition-
matcha  [MAH-tchah]
A brilliant green powdered tea served in the Japanese tea ceremony. Matcha, also called 
hiki-cha , is made from very high quality tea, which is too bitter for most western plates.In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Matcha is a fine ground, powdered, high quality green tea and not the same as tea powder or green tea powder.

Blends of matcha are given poetic names called chamei ("tea names") either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master's konomi, or favoured blend.

Culinary Quote Du Jour-


“If man has no tea in him, he is incapable of understanding truth and beauty.”
– Japanese Proverb


More expensive than other teas, matcha, must be laboriously cultivated, brick dried and then hand ground to for a jade green powder.   Developed by the Tang dynasty (618-907); matcha, was developed by the Chinese, were it eventually went out of favor.  Japanese Zen Buddhists were the ones whom developed matcha into an art form, a true tea ritual.  A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called achashaku, then a modicum of hot (not boiling, about 80 °C or 176 °F) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a chasen. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha can be bitter, it is traditionally served with a small wagashi sweet (intended to be consumed before drinking), and without added milk or sugar.  By American tastes it would be way too bitter.


Matcha is a new culinary darling, traditionally used as an additive to sweet dish, puddings mousse and pastries it has taken on a new culinary life in the hands of creative chefs.  Matcha ice cream is probably the most popular way to consume this Japanese green tea powder but, one of the easiest and simple ways to use matcha is as a salt blend.  As a salt blend the matcha can be used as a seasoning for eggs, fish and poultry; departing an interesting color contrast, gives new meaning to Dr. Suesses' "Green eggs and Ham".  Using a matcha salt now that makes perfect sense.  Whether used as a seasoning for Pistachio and Matcha Halibut or to flavor a seafood broth this green tea powder adds a very herbaceous quality to any savory dish.  Be sure when using matcha to be light handed as it has a natural tendency to be bitter.  So I wonder if eating matcha actually makes you appreciate truth and beauty? If so make mine a double!