December 15th is International Tea Day!
Did you know that 3,000,000,000 tons of tea is produced worldwide each year? And 1,520,000 pounds of tea is consumed in the U.S. every day. (source: Statistic Brain).
Let’s have a cup to celebrate the special day!
Matcha Mousse
Ingredients
- 1 packet (7g) gelatin
- 1½ Tablespoons water
- 1Tablespoon matcha
- 2 Tablespoons boiling water
- ½ cup milk
- 3 Tablespoons sugar
- ⅔ cup heavy cream
- 1 egg white
- ½ Tablespoon sugar
Instructions
- ) Dissolve the gelatin powder in 1½ Tbsp of water and set it aside.
- ) Dissolve matcha in 2 Tbsp boiling water and set aside.
- ) Heat the milk in a pan and dissolve the 2 Tbsp sugar.
- ) Dissolve the gelatin in the milk. Add the dissolved matcha to the milk and mix well.
- ) Whip the heavy cream and set aside.
- ) Add ½ Tbsp of sugar to the egg white and beat well until stiff peaks form when the beaters are lifted.
- ) Add the whipped heavy cream and the egg whites to the milk mixture and mix well.
- ) Pour the mixture into cups or glasses and chill them for 2 hours in the refrigerator.
- *Decorate with whipped cream and matcha powder (both extra).
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- matcha mousse
Making cream puffs is time consuming, but not too difficult if you stick to the recipe. Baking is almost like a science experiment, so try not to change the amount of ingredients and just religiously follow the instructions.
You will be rewarded with nice puffs filled with matcha custard cream!
Matcha Cream Puffs
Ingredients
- for 20 puffs
- ½ cup water
- ⅔ stick butter
- 2 teaspoons vegetable oil
- ⅔ cup flour, sifted
- 3 eggs, beaten
- for matcha custard cream filling
- 3 egg yolks
- ⅓ cup granulated sugar
- 1 Tablespoon flour
- 1 Tablespoon corn starch
- 1 teaspoon matcha powder
- 1 cup milk
- Confectioner’s sugar and matcha to dust
Instructions
- Heat the oven to 400°F. First, make the puffs. In a medium saucepan, heat the water, butter and vegetable oil to a rolling boil. Remove from the heat and add the flour all at once, stirring vigorously.
- Stir until the mixture smooths out and follows the spoon around the pan.
- Add ⅓ of the beaten eggs and stir. When the mixture smooths out add another ⅓. Repeat one more time.
- Using a pastry bag fitted with a large plain tip, pipe the batter onto a lined baking sheet, in 2-inch diameter rounds.
- Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes until puffs are a medium golden brown. Don't open the oven door while the puffs are baking.
- Make matcha custard cream. In a medium sized microwavable bowl, put the egg yolks and the sugar and mix well.
- Sift in the flour, corn starch and matcha and mix well.
- Heat the milk in the microwave for about 2 and half minutes and slowly add to the egg mixture. Mix well.
- Heat the custard in the microwave for 1 minute. Take the bowl out and mix well with a whisk. Repeat two more times. Do not overcook. Let it cool.
- Cut the cooled puffs in two horizontally and fill the bottom halves of the puffs with the custard cream. Replace their tops and dust with confectioners' sugar and matcha and serve!
- *Add stiffly whipped cream if you like.
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- matcha cream puffs
Matcha Chocolate
Ingredients
・1/2 cup heavy cream
・2 Tablespoons butter
・14oz baking white chocolate chips
・2 1/2 Tablespoons matcha powder
・extra matcha powder to dust
Instructions
1.) In a medium sauce pan, heat the heavy cream over medium heat. (Don’t overheat.)
2.) When the cream is almost boiling, remove from heat. Melt the butter and then add the chocolate chips. Mix really well, until the mixture becomes smooth.
3.) Sift in the matcha powder and mix well.
4.) Pour the mixture into a 7″x 9″ lined cake pan. Cool the chocolate for 3 hours in the refrigerator.
5.) With a sharp knife, cut the chocolate into 1 inch square pieces and dust them with the extra matcha powder.
*This recipe is adapted from green tea chocolate recipe from Just One Cookbook. Thank you!
Just One Cookbook
Organic Matcha–culinary grade, unsweetened
Jugetsudo is participating in the Portland Holiday Food & Gift show!
Come and taste our authentic Japanese tea!
Friday 11/10, 10am – 6pm
Saturday 11/11, 10am – 6pm
Sunday 11/12, 10am – 5pm
Oregon Convention Center
777 NE Martin Luther King Jr. Blvd.
Portland, OR 97232
Admission:
$10 – Adults
$9 – Seniors/Youth (13-17)
Free – Children 12 & Under
See you there!
Japanese Teabags Giveaway for orders over $30!
Did you know that October 31st is Japanese Tea Day? On October 31st in 1191, a Japanese Buddhist priest, Eisai brought green tea seeds from China. He was said to have planted them in the garden of the Ishigamibo at Seburiyama in Hizen (in Kyushu area).
To celebrate the long history of Japanese tea, Jugetsudo is giving away a set of 3 tea bags (sencha, genmaicha, hojicha—one each) for orders over $30 now through 10/31! (While supplies last. The offer ends 11:59:59 PM Pacific Time on 10/31/2017.)
If your order is over $50, you can enjoy free shipping as well!
It is a great opportunity to try different kinds of Jugetsudo tea, if you haven’t tried them all. Tell your tea-loving friends!
Matcha Swiss Roll
Ingredients
- 1½ Tablespoons butter
- 2 Tablespoons milk
- 1 Tablespoon matcha powder
- 3 eggs
- ½ cup granulated sugar
- ½ cup all purpose flour
- 3/5 cup (150cc) heavy cream
- 1 Tablespoon granulated sugar
Instructions
- ) Preheat the oven to 360° F. Line 10"x10" rimmed baking sheet with parchment paper.
- ) In a small pan, warm the milk and butter until butter is melted. Add the matcha powder and mix well.
- ) Combine eggs and sugar. Bring about 2 inches of water to a simmer in a medium saucepan. Put the egg and sugar bowl over the simmering saucepan and beat the eggs and granulated sugar with a hand held electric mixer until until the mixture is pale and thick for about 4 minutes or more.
- ) Shift the flour and add to the egg mixture. Fold with a rubber spatula.
- ) Add the butter, milk and matcha mixture to the batter and gently fold to combine.
- ) Spread batter evenly into the prepared sheet. Bake for 10 minutes.
- ) Spread a sheet of parchment paper on the kitchen counter and When the cake is baked, invert onto the parchment. Remove the original parchment.
- ) Whip the heavy cream with the 1 Tablespoon sugar until soft peaks form. Spread the cream over the cake. Roll the cake to enclose the filling and wrap it with a sheet of plastic wrap. Chill in the refrigerator for 30 minutes. Cut into slices with a serrated knife and serve. Dust with matcha powder if you like.
Matcha Swirl Marble Pound Cake
Ingredients
- Vegetable oil cooking spray
- 1 and ½ cups all-purpose flour
- 4 tablespoons almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ sticks (6 ounces) unsalted butter, softened
- 2 tablespoons sour cream or plain yogurt
- 1 cup sugar
- 3 eggs
- 2 tablespoons matcha powder
- 1 tablespoon heavy cream
Instructions
- ) Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
- ) In a medium bowl, whisk the flour, almond flour, baking powder and salt.
- ) In another medium bowl, cream the butter and sour cream. Add the sugar and mix well. Add one egg at a time and mix well. Transfer 1 cup of the batter to a small bowl. Add the matcha powder and heavy cream to the batter in the small bowl and stir until smooth.
- ) Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the half of the matcha batter in the pan, then using a table knife, cut 5 swirls in the batter. Spread the remaining half of the plain batter in the pan and smooth the surface. Spread the remaining matcha batter and again cut 5 swirls. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 15 minutes more. Cover loosely with foil and bake for 10 more minutes, or until a toothpick inserted in the center comes out clean. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack.
Jugetsudo is going to participate in the 10th annual Northwest Tea Festival at the Seattle Center.
The festival will be open: 10 AM -6 PM Saturday, September 30th
10 AM – 4 PM Sunday, October 1st
Admission fee is $15 per person (good for both days – Saturday & Sunday).
Children under twelve are free!
You will get a cool porcelain tasting cup as a souvenir.
Come to sample our tea!
This milk pudding is very light. Only milk is used, unlike panna cotta. The perfect “wobbliness” depends on one’s preference, but ours is 1.6%. The weight of the gelatin should be 1.6% of the weight of the liquid. Use small plastic cups (we reused cups from store bought flans). When you turn the pudding over, have a bowl of boiling water ready. Immerse the bottom of the plastic cup in the hot water (that melts the pudding a little) and turn the cup upside down on a plate. Pour the matcha sauce over the pudding. Yum!
2 packets (14g) gelatin
2 Tbsp water
2 cups milk
2 Tbsp sugar
1 dash of vanilla extract
3 Tbsp sweetened matcha
2 Tbsp boiling water
1) In a small cup, dissolve gelatin powder in 2 Tbsp of water. Warm milk in a sauce pan,add sugar and vanilla and mix well. Add the gelatin mixture and mix well.
2) Pour the milk mixture in small cups. Refrigerate for 3 hours.
3) In a small bowl, mix the matcha and boiling water and mix well. If you are using unsweetened matcha, add sugar to taste.
4) Place the milk pudding on a plate and pour the matcha sauce over.
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