matcha florentine biscuits

Matcha Florentine Biscuits

Matcha Florentine Biscuits
Matcha florentine biscuits are toasty and sweet! Perfect for a teatime. This recipe is for a 11" x 11" pan, 44 biscuits. If you don't have a pan, make one with parchment paper (refer to our news titled a pan with parchment paper). Stick to the recipe and be patient! The end result is rewarding!
  • 100g (3.5oz) unsalted butter, room temperature
  • 55g (2oz) sugar
  • 1 pinch salt
  • 1 egg yolk
  • 175g (6 oz) flour
  • 3 tablespoons matcha powder
  • 70g (2.5oz) unsalted butter
  • 140g (5oz) sugar
  • 4 tablespoons heavy cream
  • 2 tablespoons honey
  • 100g (3.5oz) almond slices
  1. Heat the oven to 360℉.
  2. Cream the butter and mix well with the sugar. Add the salt and egg yolk and mix well.
  3. Combine the flour and matcha powder and add to the butter mixture, sifting.
  4. Mix the flour and the butter mixture with fingers. Make a mound, wrap with a sheet of plastic wrap and rest in the refrigerator for 30 minutes.
  5. In a pan, put the rested dough and place a sheet of plastic wrap. Spread it evenly with a rolling pin and fingers. (This dough is very dry and crumbly. It almost feels like working with crushed graham cracker crumbs for cheese cake base. Try to cover the pan evenly.)
  6. Bake in the oven for 15 minutes.
  7. Meanwhile, in a medium pan, put the butter, sugar heavy cream and honey and cook over medium heat, stirring constantly with a spatula, until mixture comes to a boil.
  8. Reduce the heat to low and cook for 5 minutes, stirring.
  9. Add the almond slices and remove from heat.
  10. Remove the matcha biscuit from the oven and pour the almond mixture onto the biscuit. Distribute the almond evenly.
  11. Put the biscuit back to the oven and bake for 15 to 20 minutes. The caramel on the caramel should be golden brown.
  12. Remove from the oven and let the biscuit cool down for 30 minutes.
  13. Put a sheet of parchment paper on a cutting board, put the biscuit with the caramel side down.
  14. Cut the biscuit into 1" x 2¼" pieces.

Organic Matcha Nature

tapioca_flour_ mochi

Matcha Mochi with Tapioca Flour

This mochi is made from tapioca flour (starch). It is jelly-like and a little bit chewy. The slightly sweet mochi is generously sprinkled with bittersweet matcha. If you would like to add some more sweetness, pour a little bit of maple syrup over the mochi.
  • 80g (3 oz) tapioca flour (starch)
  • 50g (2 oz) brown sugar (or regular sugar)
  • 1¾ cups (400cc) water
  • 2 tablespoons matcha powder
  • 1-2 tablespoons sugar
  1. Line a 6" x 4" container with a sheet of plastic wrap
  2. In a medium sauce pan, combine the tapioca flour, brown sugar and the water and mix well with a wooden spoon.
  3. Heat the mixture over medium heat until it starts to boil.
  4. Reduce the heat to low. Stir vigorously for about 8 to 10 minutes or until the mixture is thick and evenly translucent.
  5. Pour the mixture into the container (the mixture is very hot, so be careful).
  6. Cool it to room temperature and then put it in the refrigerator for one hour.
  7. In a small bowl, mix the matcha powder and sugar.
  8. Spread a sheet of plastic wrap on a cutting board and put the half of the matcha sugar.
  9. Put the mochi onto the matcha sugar and sprinkle the remaining matcha sugar on top.
  10. With a knife or a pizza cutter, cut the mochi into small pieces, about ¾ inch squares.
  11. The mochi is sticky--if you need to use your fingers to separate them, put some matcha powder on your fingers. This makes it easy to handle the mochi.
  12. Coat all sides of moch with matcha, put them on a plate and serve.
Organic Matcha Nature


How to Store Matcha

We recently received a question from one of our customers on how to store matcha.
Unopened matcha should be stored in a cool place with no direct sunlight, and for opened matcha, it is best to use an airtight container.
If you live in a place with a hot or humid atmosphere, store the matcha in the fridge.
We suggest putting the whole tin or package in a plastic ziplock bag (with minimal air inside)
and store it in the fridge.
Be sure to let it return to room temperature before opening the container. This is because of condensation–moisture from warmer air would damage the tea inside.
We recommend using matcha within two months after opening.
Jugetsudo Matcha

iced hojicha latte

Iced Hojicha Latte

Iced Hojicha Latte
Jugetsudo’s hojicha latte to celebrate the warmer weather! Substituting heavy cream for milk will make the latte richer and more flavorful overall.
  • 1 tablespoon (4g) hojicha loose leaf tea
  • ½ cup water
  • 1-2 teaspoons sugar
  • ice
  • ¼ cup heavy cream
  1. In a microwavable cup, put the water and hojicha tea leaves, and microwave for 1 minute. Dissolve the sugar.
  2. Cover the cup with plastic wrap and wait until cool.
  3. Fill a glass with ice and pour the tea in. Pour the heavy cream over the tea.

Organic Hojicha

matcha cake with raisins

Matcha Cake with Raisins

Matcha Cake with Raisins
Raisins add extra sweetness to this flavorful cake. Pair it with classic green tea, sencha!
  • 1 oz (30g) butter
  • 2 eggs
  • 3.5 oz (100g) sugar
  • 2 tablespoons heavy cream
  • 4.5 oz (120g) flour
  • 2 tablespoons matcha
  • ½ teaspoon baking soda
  • 3.5 oz (100g) raisins
  1. Heat the oven to 320℉ and grease 6" x 6" pan.
  2. Melt butter in microwave for 15 to 30 seconds, and set aside.
  3. In a large bowl, beat the eggs and sugar with an electric mixer until creamy, about 3 minutes. Add the heavy cream and mix.
  4. Add the flour, matcha and baking soda to the egg mixture, sifting. Mix by folding with a spatula.
  5. Add the melted butter and mix. Add the raisins and mix.
  6. Pour the batter into the cake pan and bake in the oven for 35 minutes or until a toothpick comes out clean.

Organic Matcha Nature

matcha castella

Matcha Castella Cake

Matcha Castella Cake
Castella cake is fluffy and airy, with a very prevalent sweetness. It was introduced originally to Nagasaki from Portugal in the 16th century, and the recipe has been slightly modified to Japanese taste. The name is derived from the Portuguese term Pão de Castela, which means "bread from Castile (a historical region in Spain)." For this recipe, you can use two half gallon cartons of milk or juice. Simply rinse, dry, cut, and staple them to make two cake pans, then line with aluminum foil. You can make two different flavors (plain and matcha) by dividing the batter in two. Simply pour the plain batter into one pan and add two tablespoons of matcha powder to the remaining batter.
  • 8 egg whites
  • 9 oz sugar
  • 10 egg yolks
  • 4 tablespoons boiling water
  • 2 liquid oz honey
  • 7 oz bread flour, sifted
  • 2-4 tablespoons matcha powder, sifted
  1. Heat the oven to 320℉.
  2. Put 8 egg whites in a large bowl and beat with an electric mixer.
  3. Add the sugar in four parts, beating with high speed till soft peaks form when you lift the mixer.
  4. Beat yolks with a whisk and add to egg white in three parts, mixing well with a whisk.
  5. Add the boiling water to the honey and gently mix. Add the honey water to the egg mixture and mix well.
  6. Add the flour to the egg mixture in three parts, gently folding with a spatula (if you want to make all matcha flavor, add 4 tablespoons of matcha here).
  7. Pour the plain batter into one pan. Add 2 tablespoons of matcha powder to the remaining batter and mix well. Pour into a separate pan.
  8. Lift the pans two inches above the countertop and gently drop a few times to make the surface even.
  9. Put the pans on a cooking sheet (if you are using the milk cartons, you may want to line the sheet with aluminum foil because the ink from the cartons could stick to the sheet) and bake for 70 to 80 minutes or until a toothpick comes out clean.
  10. Remove from the oven and cool. When cool enough to touch, remove the cakes from the pan and wrap with plastic wrap. Set it aside for half a day. (You can cut it and serve when it is cool, but ideally, you should rest the cake so that it will be more moist and the shape settles)

Organic Matcha Nature

green tea's health benefit

Green Tea’s Health Benefit

Amid the global health crisis due to COVID-19, the world is desperate to find ways to slow the spread of the virus and find effective treatments. According to Live Science, more than 200 clinical trials of COVID-19 treatments or vaccines are either ongoing or recruiting patients. The drugs being tested include repurposed flu treatments, failed ebola drugs, and malaria treatments that were first developed many years ago.
While many doctors and researchers are experimenting with various agents as a drug candidate, a group of doctors in India experimented with an agent called EGCG (epigallocatechin gallate), which can be found in green tea. They published the result on Research Square, a preprint platform for faster, fairer and more useful science research communication. They suggest EGCG as a potential SARS-CoV–2 inhibitor, and it might be a future drug candidate to treat COVID-19.
The doctors concluded that further research is still needed. However, they say that meanwhile the daily intake of green tea, a rich source of EGCG, may have a significant role in preventing and controlling COVID-19.
We should not jump to any conclusions yet—however, drinking green tea might serve as a health benefit, and it is delicious!
Stay safe and healthy!
You can find the article at

steamed hojicha muffins

Steamed Hojicha Muffins

Steamed Hojicha Muffins
Steamed hojicha muffins are light and flavorful. Grind loose leaf hojicha in a cleaned electric coffee grinder to make hojicha powder (make sure the grinder is unplugged when you clean it). A perfect little treat for tea time! You can put anko (red bean paste) in the middle, or put some raisins if you like!
  • 2 eggs
  • 100g (3.5oz) sugar
  • 200ml (4/5 cup) milk
  • 4 tablespoons canola oil
  • 200g (7oz) flour
  • 1 tablespoon baking powder
  • 2 tablespoons hojicha powder (grind 3 tablespoons of loose leaf hojicha)
  1. In a large bowl, mix the eggs and sugar well with a whisk.
  2. Add the milk and mix, then add the oil and mix well.
  3. Add the flour, baking powder and hojicha powder, sifting, and mix by folding with a spatula.
  4. Pour the batter into paper-lined cups and steam in a steamer for 20 minutes on mid-high heat or until a toothpick comes out clean.

matcha brownies

Matcha Brownies

Matcha Brownies
Matcha brownies are rich and soft, with a beautiful green cake on the outside and a rich chocolate with matcha undertones on the inside. This recipe includes walnuts, which are natural antioxidants.
  • for a 8" x 10" pan
  • 60g (2oz) roasted walnuts
  • 160g (6oz) white chocolate, chopped or use chips
  • 60g (2oz) unsalted butter
  • 60g (2oz) sugar
  • 60ml (2oz) milk
  • 2 eggs, beaten
  • 60g (2oz) flour
  • 2 tablespoons matcha powder
  • ½ teaspoon baking powder
  1. Line the pan with a parchment paper. Heat the oven to 360℉.
  2. Melt the white chocolate and butter in a large bowl on a double boiler. Mix well.
  3. Add sugar and mix well with a spatula.
  4. Remove from the double boiler, add the milk and mix. Add the beaten eggs in three times and mix well.
  5. Add the flour, matcha powder and baking powder, sifting. Gently mix by folding with a spatula.
  6. Add the walnut and mix.
  7. Pour the batter into the pan and bake in the oven for 20-25 minutes, with the temperature reduced to 320℉.

matcha cheese cake

Matcha Cheese Cake

Matcha Cheese Cake
A cafe in Kyoto started serving matcha cheese cake in a masu (wooden sake cup) and it became a huge hit. We tried to recreate it and it tastes good. Plus, it's not too hard to make. You can use your own cups!
  • 3-4 slices thin sliced bread (or store bought sponge cake)
  • 1½ Tablespoons matcha powder
  • 1½ Tablespoons sugar
  • 2/5 cup (100 ml) boiling hot water
  • ⅘ cup (450ml) heavy cream
  • 3-4 Tablespoons sugar
  • 1 package (8oz) cream cheese, room temperature
  • 3 Tablespoons plain yogurt
  • matcha powder to dust
  1. Tear thinly sliced bread into small pieces and lay them on the bottom of the cups.
  2. Mix matcha powder and sugar and add hot water to make a matcha syrup. Stir well.
  3. Pour the matcha syrup over the bread in the cup and set aside.
  4. Put the heavy cream and sugar in a bowl and whip with an electric mixer until soft peaks form.
  5. Put the cream cheese and yogurt in another large bowl and mix well with an electric mixer.
  6. Add the heavy whipped cream to the cream cheese mixture and mix well.
  7. Ladle the cream mixture on top of the soaked bread pieces.
  8. Using a tea strainer, sprinkle matcha powder on top.