Tea Fest PDX is back finally on Saturday, July 16th at Lewis & Clark college. It is an outside venue!
We are super-excited to see all the tea lovers in Portland area. Missed you guys so much!
Come and say hi and try some of our green tea!
Tea Fest PDX
When: July 16, 2022
9:30 AM – 6:00 PM
WHERE: Lewis & Clark College
Estate Gardens
615 s Palatine Hill Rd
Portland OR 97219
https://www.teafestpdx.com/
Basque Style Cheesecake with Matcha
The "Burnt" Basque Cheesecake is very easy to make. Just mix the ingredients and bake at high heat. It is meant to be burnt, so there is no way to mess up. We added Jugetsudo Organic Matcha Nature and it made the flavorful cheesecake even better! You can enjoy this cake in two ways. When the cake is warm, it is light and fluffy. Serve it with vanilla ice cream. If you like it rich, let it cool or chill in the fridge. It is so creamy and decadent!
Ingredients
- for a 6 inch cake mold
- 11oz (300g) cream cheese
- 3 oz (902g) sugar
- 3 eggs
- 5 oz (150cc or 3/5 cup) heavy cream
- 1 Tablespoon flour
- 1½ Tablespoon Organic Matcha Nature
Instructions
- Heat the to 430°F.
- Put the cream cheese In a microwavable bowl, and heat it for 30 seconds or until the cream cheese is soft. Add the sugar and mix well.
- Add eggs one at a time and mix well.
- Add the heavy cream, flour and matcha powder and mix well.
- Cut a parchment paper that is large enough to line the cake mold from the bottom to the rim. Wet the paper with water and squeeze. Line the cake mold with the now wet and wrinkled parchment paper (this will make the outside of the cake look rustic!)
- Pour the batter into the prepared pan. Bake until deeply golden brown on top and still jiggly in the center, 30 minutes.
- Let cool slightly, then unmold. Let cool completely and peel away parchment from the cake carefully. Slice into wedges and serve at room temperature.
Hawaiian Style Matcha Shortbread Cookies
Hawaiian style shortbread cookies are buttery and flavorful thanks to the ground macadamia nuts. We made them even more flavorful by adding Jugetsudo Matcha Nature! The slightly crispy cookie melts in your mouth and the combination of matcha, butter, and sugar is heavenly. It has a little saltiness that enhances the sweetness even more! Make Hawaiian style matcha shortbread cookies at home and indulge yourself!
Ingredients
- For 24 cookies
- 60g (4oz) macadamia nuts, finely ground in a food processor
- 85g (3oz) granulated sugar
- 1 stick butter, unsalted, room temperature
- ½ teaspoon Kosher salt
- 140g (5oz) all purpose flour
- 1 Tablespoon Jugetsudo Matcha Nature
Instructions
- Pulse the macadamia nuts in a food processor until finely ground.
- In a large bowl, cream the butter and mix in the nuts, sugar and salt.
- Mix the flour and matcha and add to the butter mixture. Mix until just incorporated.
- Put the dough on a sheet of plastic wrap and shape it into a long rectangle, approximately 16” by 2” by 1”.
- Wrap in the plastic wrap and refrigerate for one hour or more.
- Preheat oven to 350°.
- Cut the dough into squares and lay on a cookie sheet.
- Bake 10-12 minutes.
- Remove from the oven and leave the cookies on the cookie sheet for 5 minutes. When the cookies are cool and hard enough to handle, move them on a cooling rack.
Chocolate pudding is always a delight, but this Matcha White Chocolate Pudding is decadent and delicious. And it is very easy to prepare, thanks to GODIVA White Chocolate Vanilla Bean Pudding Mix.
In a large bowl, put the pudding mix and 2 Tablespoons of Jugetsudo Organic Matcha Nature, and mix well with a whisk. Add 2 cups of cold milk (we used whole milk for richness) and beat for 2 minutes. Refrigerate for 30 minutes. We topped it with white chocolate shavings–just shave the long side of a bar of white chocolate with a peeler.
Due to the pandemic, Teafest PDX 2021 is canceled…We miss you so much, tea lovers in Portland area!
Instead, Teafest PDX is holding a Tote Bag Fundraiser. Head over to Teafest PDX to see their cool offerings. The totebag comes with Jugetsudo teabag samples!
Hurry, the supplies are limited!
Are you looking for the perfect gift for your kids’ teachers to express appreciation for their hard work and to say thank you?
How about high quality green teas?
Jugetsudo Premium Taste 3 is an assortment of Sencha, Genmaicha, and Hojicha teabags, all organic. These authentic Japanese green teas taste good and are also healthy! They are conveniently wrapped indivisually.
After many months of hard work (especially this pandemic year!), teachers can finally relax with a nice cup of green tea!
Get yours today!
Yuzu Matcha Soda tastes very refreshing in summer! It is zesty, citrusy and fizzy–a perfect drink for summer! We recommend adding some sweetener to bring out the umami flavor from the matcha.
It is super easy to make.
In a measuring cup, put 3-5g of Jugetsudo Yuzu Matcha. Add 1 Tablespoon of hot water, 1-2 Tablespoons sweetener of your choice and mix very well.
Slowly add 250ml of carbonated water of your choice (we used Perrier and it worked great), stirring.
Fill a glass with ice cubes and slowly pour the Yuzu Matcha Soda in.
Sit back and Enjoy!
Matcha Frappuccino!
Matcha Frappuccino is sweet and decadent. You can make it at home if you have an electric blender! This recipe uses no ice cubes so the drink will not get watery. We used whole milk for rich frappuccino, but you can use any milk of your choice. We recommend you add some kind of sweetener as matcha's umami becomes delicious when it is paired with some sweetness. It is just like how a broth becomes tasty when some salt is added. Enjoy ice cold matcha frappuccino on a sunny, warm day!
Ingredients
- 1 cup + 2 Tablespoons whole milk (or milk of your choice)
- 1 Tablespoon matcha
- 2-3 Tablespoons sugar (or sweetner of your choice)
- whipped cream for topping
Instructions
- Freeze one cup of milk in an ice cube tray. When the milk is frozen, it becomes yellow, but do not worry.
- Put the frozen milk cubes in an electric blender. Add the matcha and sugar. Add 2 Tablespoons milk (not frozen) and blend until smooth.
- Pour the frappuccino in a glass and top with whipped cream!
\ GIVEAWAY! /
Now through March 31st, orders of $60+ will come with three yuzu matcha sticks. If you are curious about this citrusy matcha, this is a great opportunity to try it!
(At the checkout, you will not see the matcha sticks, but do not worry! We will make sure to send them to all orders of $60+!)
Have you ever had Matcha Mousse? It’s creamy, sweet, and airy, and it just melts in your mouth! Matcha is full of umami and when it is paired with sweetness, it becomes more delicious, just like how a broth becomes tasty when some salt is added.
The Best Matcha Mousse
This is the best Matcha Mousse recipe. It’s not too complicated, and doesn’t call for too many ingredients, and yet the end result is complex and delicious. It is airy, sweet and creamy!
The Key is the Heavy Cream
Be careful not to over-whip the heavy cream for the right texture. Whip it until medium peak is formed. If it is whipped too stiff, the mousse loses the soft texture.
No Need to Worry about Raw Eggs
You might be worried about consuming raw eggs because some mousse recipes do not cook egg yolks completely. With this Matcha Mousse recipe, however, you do not need to worry. The egg yolks are combined with sugar, and then milk is gradually added, and the mixture is cooked until a simmer. You should constantly stir the mixture though, otherwise the egg yolks will set.
Sheet or Powder?
If you are planning to use gelatin sheet, “bloom” (soak) it in a bowl of cold water. It takes about 5 minutes to bloom. When you add the gelatin to the warm mixture of the milk and egg yolks, just add the softened gelatin sheet. Discard the water.
The gelatin sheets make the final product clearer and more transparent than the gelatin powder. However with this Matcha Mousse, you can use either gelatin.
You Can Use Any Cup
We used small round stainless baking molds (and plastic wrap for the bottom) to make the mousse fancy, but you can use any cup.
Put some whipped cream and anko (red bean paste) on top. Enjoy the sweet, soft and creamy Matcha Mousse!
Ingredients:
5g gelatin powder
1 1/3 tablespoon water
140cc (5 oz) heavy cream
2 egg yolks
1 1/2oz sugar
1/2 cup milk
1 tablespoon culinary grade matcha
20cc hot water
Directions:
- Dissolve the gelatin powder in 1 1/3 water and set aside.
- Whip the heavy cream in a large bowl until medium peak is formed.
- In a medium pan, mix well the egg yolks and sugar until pale.
- Warm the 1/2 cup milk to 140℉. Add the milk to the egg mixture in 2-3 times. Mix well.
- Heat the egg and milk mixture over low heat, constantly stirring. When the mixture gets a little thick and starts to simmer, remove from the heat.
- Add the gelatin and the matcha and mix well. Cool the pan in water in a large bowl, constantly stirring with a spatula. Do not let the water get into the pan.
- Put the egg, milk and matcha mixture, straining, to the heavy cream. Mix well with a spatula.
- Pour the mixture into cups and chill them for 2-3 hours in the refrigerator until set. (We used small round stainless baking molds with plastic wrap underneath. When the mousse is set, we warmed a wet towel in microwave for 30 seconds (careful not to burn yourself!) and wrapped it around the molds to melt the outside of the mousse a little.)
- Put some whipped cream and anko (red bean paste) on top and enjoy!
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