Matcha Donuts!

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Dearies, as you know matcha is everywhere these days. You can enjoy it straight up, as a latte, or in a myriad of foods. Kat has brought home everything from matcha cream puffs, to matcha green-tea noodles. We’ve been putting it in our bath products, and you may remember I created a matcha face mask that’s perfect for an at-home spa night. It seems that everywhere you turn you’ll find a new use for matcha!

 Kat recently brought home a surprising matcha-product. A matcha donut! This donut in particular was quite special. A chocolate cake donut with a luscious matcha glaze. What a way to enjoy our favorite tea!

 It seems like many donut shops are jumping on the matcha bandwagon. Kat said some of her friends around the country have found matcha donuts too! This is definitely a trend that I can happily support. More matcha for everyone. Our local shop keeps this donut feeling special. They only make them on Saturdays! This causes the lines to be a bit long on Saturday mornings, but well worth the wait. If you have a donut shop or two in your town, ask if they make any with matcha! If you can find one, you’ll be glad you did.

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I was thinking that it would be such fun to matcha donuts from scratch, but Kat said she doesn’t have time for something so labor intensive. But what about a quick matcha glaze to add to your store bought donuts? Make a matcha glaze with three simple ingredients: powdered sugar, matcha, and water! A quick search can come up with lots of recipes, but I do like this one best. You can put it on your donuts, cakes, well just about anything!!

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So, what tea to pair with your matcha donut? I’d suggest a refreshing green tea. In fact, we’ve been pairing out donuts with Private Selection Citrus Green. I’ve paired this tea with sweets before as it’s a lovely combination of delicately vegetal green tea and tangy orange. The green tea compliments the matcha, and the orange cuts through the heavy donut and even accentuates the chocolate notes in the confection. Kat keeps this tea on hand to drink all year round. It’s thirst quenching in the summer, and a relaxing warm cup for early afternoon sips in the chillier weather. This tea is definitely one of our staples!

 Dearies, tasting this chocolate matcha donut has given me new found inspiration for matcha and chocolate recipes! Stay tuned as I’m going to start brainstorming and recipe testing! Kat always loves being my official taste tester. If you’ve come across any matcha donut varieties, do feel free to share them with me! Oh, the possibilities!

Behind The Leaf: Matcha

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We all love matcha, don’t we? It tastes delicious and is quite energizing. It has a natural sweetness and is balanced out by slightly bitter and vegetal notes. You can make it the authentic way or just shake and go. You can even cook and bake with it. It’s quite the versatile tea! No wonder it’s so popular. But do you know really what matcha is, and why it’s powdered? I’m happy to tell you a little bit more about this elusive tea.

As you probably know, matcha is ground green tea. You may also know it’s used in the Japanese tea ceremony called chanoyu. But Japan wasn’t the first to use powdered tea. It was actually brought to Japan in the 12th century by Buddhist monks. Grinding tea to a powder actually began in China and it was consumed this way before it became popular in Japan. Whisking powdered tea in a bowl eventually went out of fashion in China, but Japan has kept this traditional alive.

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Before you purchase that magical ground green tea powder, much needs to happen. Leaves are picked by machine, then withered and steamed. Steaming the leaves is unique to Japanese tea which gives it that vibrant green hue. The teas are then dried and rolled. After this process the leaves are carefully sorted, and the tough veins are removed. The processed (but not yet ground) leaves are called Tencha. The tencha is ground to create the fine matcha powder.

The highest quality matcha can be found in the Uji region, using leaves that have been shaded before plucking. The shading causes an increase in chlorophyll and creates a more intense, sweet vegetal flavor. Higher quality matcha will have a smooth, sweet taste with just a touch of bitterness. Lower quality tea will be more bitter and won’t have that lovely smooth texture. When you’re buying matcha you should look for a bright dark green vibrant powder, not a light green or pale green powder. The shade grown leaves are darker and vivid green, and will have more sweetness and flavor. But if you are on a tight budget please select the matcha that’s best for you! It’s still a lovely tea experience, no matter what grade you choose.

DIY Avocado And Green Tea Face Mask

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Dearies, you know how much Kat and her friends love to create their own natural bath and body products. I’ve talked about soaks, scrubs, and bath bombs! The girls are always looking for interesting combinations of ingredients, and Kat just discovered a fun way to make a nourishing face mask.

The other day Kat came into the kitchen with a green face! I had no idea what was going on! Kat explained that she was trying out a new green tea face mask she created. Turns out it’s a winner, so I thought I should share the recipe with all of my lovely tea friends. It’s quite simple and I must admit, it smells scrumptious.

DIY Avocado & Green Tea Face Mask

1/2 avocado

2 tbsp plain full fat greek yogurt

1/2 tsp matcha powder

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First, sift the matcha so it’s free of clumps. In a small bowl whisk the sifted matcha into the greek yogurt. Cut the avocado in half and remove the pit. Scoop out half the flesh with a spoon and add to a large bowl. Mash well with a fork. Once it’s nice and smooth add the yogurt mixture and mix until fully combined. It may look a bit strange, but it’s good stuff!

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We like to pop ours in the fridge for 5 minutes or so, just to make sure it’s nice and cold. It is more refreshing that way! When it’s at your desired temperature apply a thin layer to your face, and let it sit for 10-15 minutes. Enjoy looking at your amusing green face in the mirror while you wait! If you’re feeling kooky, show us your green selfie! When you are ready, remove the mask with a warm washcloth.

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Hee hee! Dearies I thought I’d give the mask a try myself. Who doesn’t want glowing skin? It tickles a little bit! Since you have half an avocado left, you can make the mask for a friend, or just enjoy a healthy snack! Avocado toast, and a bowl of matcha, anyone?

Matcha The Authentic Way

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Dearies, I know you all love matcha! It’s the most popular topic that I write about. I recently realized that I’ve shared recipes and matcha on-the-go tips, but we haven’t done a post about how to have an authentically prepared cup of matcha. So, here we go!

To prepare your matcha the authentic way, you need just a few tools: a matcha bowl (a small cereal bowl could work) called a chawan, a bamboo whisk called a chasen, and a small mesh sifter. An optional tool is the tea scoop, called a chashaku.

Now you just need two ingredients: 1 cup of water and 1 teaspoon of matcha. I recommend using ceremonial grade matcha, this is the best quality and will whisk up to a delicious, frothy cup. But don’t get discouraged if you don’t have ceremonial grade. Go with what you can find!

So, now that you have your tools and ingredients, you are ready for a perfect bowl of matcha.

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First, measure out a tsp of matcha, which can also be measured with 2 scoops with the chashaku. Place the matcha in the sifter over your bowl. It’s important to sift the matcha first, don’t skip this step! Sifting removes clumps and will help you get a nice frothy bowl of tea.

Your water temperature needs to be 175°, this is very important! Do not use boiling water or your matcha will be bitter. Green teas in general need cooler water than black teas. Once you have the right temperature, pour about 4 tablespoons of water into the bowl and gently mix the matcha until you form a nice, vibrant green paste.

Once you have your paste, it’s time to whisk! Add the remainder of your water, and whisk in a ‘W’ formation. Be gentle with your pressure- you don’t want to crush the tips of the whisk to the bottom of the bowl, they’re delicate and you might bend them. Whisk using your wrist, and not your fingers. Once you have a lovely frothy texture, you can remove the whisk. It shouldn’t take too long, so be mindful not to over-whisk. Whisking takes lots of practice, so get ready to drink lots of matcha! Even if you don’t get a very frothy bowl the first few times, don’t discard that matcha! As long as the powder is mixed in, it will still taste delicious. Sip right from your bowl and enjoy!

If after a few tries you’re still not getting a frothy mixture, make sure you are sifting your powder well. Also be sure you are whisking in a ‘W’ formation, and moving from your wrist.

Be sure to clean your matcha tools very well. The bamboo whisk should be cleaned thoroughly and also air dried. Make sure it’s fully dry before you store it to avoid any mold from growing on the whisk.

The best way to learn is to practice! There are also scores of videos online that you can find with a quick search. Watching someone whisk may also help you understand what to do. Dearies if you have any questions about preparing matcha, please drop me a line and let me know! I’d be happy to help out. Happy whisking!

Tippy’s Minty Matcha & Lime Popsicles

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The weather is still quite warm out there, and Kat and her friends are coming up with new ways to stay cool. Their latest idea is homemade popsicles. I love this idea! Of course, I had to create my own tea-infused twist. After much consideration, I decided that matcha would be the perfect tea to add to an icy popsicle. The sweet vegetal green tea flavor holds up to most ingredients, even those that are tangy and strong. After a little bit of experimentation, I came up with my new recipe! I’m so excited to share it with you. It combines our favorite matcha flavor with tangy lime and cooling mint.

Tippy’s Minty Matcha & Lime Popsicles

2 cups hot water

2 tsp matcha

1 lime- juiced and zested

Handful of fresh mint leaves

Simple syrup

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Prepare your matcha by whisking together the tea and hot water. Allow to cool to room temperature.

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Mix in your lime juice and 2 tsp of lime zest. Add 3 tbsp of simple syrup and taste. If it’s not sweet enough keep adding by the tablespoon until you are satisfied. Roughly chop mint leaves and drop a few into the ice pop molds.

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Pour in the matcha mixture, and pop on your tops. Pop in the freezer until the pops are fully formed. If you are using wooden sticks, freeze the mixture for about 60 minutes, pop in sticks, and return to the freezer. That way the sticks will stand straight up!

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These icy cold treats have a strong matcha flavor with the refreshing blend of lime and mint. Dearies I hope you love my icy matcha popsicles! They’re sure to be a hit at your next outdoor gathering. Or keep them all for yourself! Kat plans on making these as long as the weather stays warm to enjoy a cooling moment any time of day.

How to: Have Matcha On The Go!

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Matcha is all the rage these days, and with good reason. It’s quite delicious and packs a great long-lasting energy punch. Many of Kat’s friends have started getting into matcha, and try to make it in the morning. The problem is it can be a little time consuming. You need the right equipment, and just the right whisking technique to create a frothy bowl of matcha. A few of her friends have started asking Kat if she had any tips for creating a quicker cup of matcha at home. Well, we actually do have a secret for quicker matcha preparation! It just involves a little bit of elbow grease.

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In order to prepare your matcha in a flash, you just need a jar with a tight fitting lid, hot water, and matcha powder. You can use a fancy mason jar but honestly Kat often just saves small jars in her cupboard and grabs one when she wants matcha in a hurry.

Simple place your matcha in the jar, and add the hot water (make sure it’s about 165°. Then, all you need to do is shake! Shake it up until the powder is completely dissolved. Just be careful, if your jar isn’t very thick, it will get hot quickly. you may want to grip your jar with a tea towel. With vigorous shaking you’ll also get a nice frothy matcha. You can sip from the jar, put it in a mug, or just keep the cap on and sip on the go!

Recipe: Matcha Lemonade

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The other day Kat came home and was telling me how much she enjoyed her lunch. The best part was her beverage- she had a ‘half n’ half, which is a half black iced tea, and half lemonade. It’s one of her favorite iced teas to drink. It got me thinking about how we could adapt this idea to other types of teas. We’d need a tea that could hold up to the strong lemon flavor but also be enhanced by some sweetness. Then it hit me- why not make it with matcha? Perfect!

I gave it a few tries,and learned a few things in the process. First, it’s important to whisk your matcha up with hot water first, don’t just add it to all of your liquids. This way it will be well combined, and not grainy. Also, make sure you incorporate the sugar when the matcha is still hot, to make sure it dissolves fully. This recipe is actually very simple! Do give it a try and let me know what you think.

Tippy’s Sweet & Tangy Matcha Lemonade

Makes about 3 servings

1 cup freshly squeezed lemon juice

1 cup hot water

1 ½ tbsp. matcha

2 cups cold water

1/2 to 3/4 cup sugar

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First make the matcha- whisk the matcha in 1 cup of hot (not boiling, about 165 degrees F) water. once it is combined, add to the lemon juice and stir in the sugar. It helps if the tea is warm so the sugar will dissolve more easily.

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Add 1/2 cup sugar, taste and see if it’s enough sweetness for you, you can always add more if necessary. Pour this into a serving pitcher and add the 2 cups cold water.

Mix until everything is combined to a beautiful green hue. Pour over a glass with lots of ice and garnish with lemon slices. You can add freshly sliced strawberries or mint to your lemonade. It’s such a delicious way to beat the summer heat!

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Dearies, I was just thinking you could probably pour this mixture into popsicle molds and have a delicious frozen treat! I’m sure there are more ways to get creative with iced matcha this summer. I’d love to hear your ideas!

Tippy’s DIY Matcha Tea Bath Bombs

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Dearies, if you’re like Kat, you adore making DIY products. Some of her most favorite projects have been using tea for bath products, such as this one: https://thelovelyteacup.com/2015/09/02/using-tea-to-create-fabulous-beauty-products/.

Well, since I’m always the helpful teacup, I’ve come up with a fun way to create spa-like relaxation at home! Don’t you just love relaxing in a warm bath? Well, add in a fizzy, comforting matcha bath bomb and you’ll feel like you’re at a spa! The tension in your muscles will melt away after a bath with one of my matcha bath bombs. I’m sure you’ve seen these at fancy stores that sell bath products. Kat had been buying them for years until she realized she could make them herself. Well until I told her so, anyway!

I also discovered a fun way to shape the bath bombs. I bet you have a bunch of hollow plastic Easter eggs lying around the house. Use them to mold your bath bombs! Sometimes I’m a very clever teacup if I do say so myself!

Tippy’s Matcha Bath Bombs

  • 1 cup baking soda
  • ½ cup citric acid
  • ¼ cup Epsom salts
  • ¼ cup corn starch
  • 2 tbs matcha (powdered green tea, culinary grade)
  • 2 tsp coconut oil
  • 2 tsp water (more if needed)

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Mix the dry ingredients together (the 1st 5 ingredients) and make sure they are well sifted. You don’t want any clumps, especially in the baking soda! In a small bowl combine the wet ingredients. Very slowly add the wet ingredients to the dry, stirring constantly. If you see the mixture start to bubble up, mix vigorously. Only add a little of the wet mixture at a time.

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You should end up with a mixture that clumps together well when you mold it in your hand. If it doesn’t stick together, add more water (slowly) and mix. Add the mixture to your mold of choice- we like to use easter egg halves but you can also purchase bath bomb molds, or even use the bottom of mini muffin tins.

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Leave the mixture in the molds for about an hour. Then remove, and let them dry for 3-5 hours, or even overnight to make sure they are fully set.

Once you are done you can wrap them in cellophane or pretty paper and give as gifts. Or just set them out and use in your own bathroom! Trust me, once you realize it’s this easy to get a spa-like bath experience at home, you’ll be hooked!

If you have any other bath bomb recipes, or other tea DIY bath products, send them my way! I’d love to try them out.

Tippy’s Sweet Matcha Butter Cookies

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My lovelies, we’ve discussed springtime picnics and afternoon teas, and I thought I should give a recipe that you can use for both, or even just for snacking on your own. Have you ever made green tea cookies? Kat and I have an recipe for a buttery, tender cookie that have pleasing sweetness and a powerful matcha punch.

These cookies are perfect for any gathering, or could be enjoyed on your own with your favorite cup of tea. Dunk them in your favorite green tea for a super delicious experience.

These cookies only require a few ingredients, and are super simple to make!

Tippy’s Sweet Matcha Butter Cookies

For the cookies:

1 cup all-purpose flour

1/8 teaspoon salt

1 3/4 tsp culinary grade matcha

1 stick of unsalted butter, softened

1/2 cup powdered sugar (confectioner’s sugar)

For the topping:

1/2 tsp matcha

1/4 cup granulated sugar

In a medium bowl sift together the flour, salt and matcha and give it a mix to make sure everything is well combined. Set aside. For the topping, in a small bowl mix together the 1/2 tsp matcha and granulated sugar.

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In an electric mixer cream the butter and powdered sugar until it’s light and fluffy. It will be much lighter than you started, a few minutes on medium/high.

Switch the mixer to low and slowly add the dry ingredients and mix until fully combined. Be careful not to have the mixer on a high setting or you’ll have a cloud of matcha flour in your face!

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When everything is combined, you’ll have a deep green dough. Remove this dough and shape into a log that’s about 10 inches long. Wrap in plastic and put in the fridge for 30 minutes. This step is important to make sure you have well-formed cookies!

While the dough is chilling, preheat the oven to 325 degrees F. When the dough is ready, slice into cookies about 1/4 inch thick and spread them out on a lightly greased baking sheet (or you can line the cookie sheet with parchment paper if you have it).

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Bake cookies for about 15 minutes (may need a few more minutes depending on how thickly you sliced them) until they just start to get a bit brown and firm. While the cookies are still hot, spring with the sugar/matcha mixture. Transfer to a rack and allow to cool completely, if you can wait that long to taste them!

Enjoy with your favorite green tea! Kat likes to serve these cookies with Citrus Green Tea from Private Selection. This is a beautiful blend of light, vegetal green tea with a delicate orange flavor. The green tea of course blends well with the cookies, and the orange flavor breaks up the green tea sweetness and refreshes the palate. I just love this combination! Kat always has this tea available in the warmer months for a refreshing yet light iced tea. It’s perfect for picnics and BBQs.

I do hope you enjoy my special cookie recipe! Be sure to check back for more recipes coming soon!