DIY Matcha Hand Cream

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It’s been so cold and dry lately, Kat has been complaining about her skin being dry and itchy. I thought it would be fun to create a lotion that she could easily whip up, something that would soothe her dry skin and contain one of her most favorite teas.

Dearies I found many confusing cream recipes online that involved quite a few hard to find ingredients. I’ve created a recipe that’s a little bit easier to handle and creates a very effective cream!

You’ll need a few ingredients for this cream, but they can easily be found online. Here’s what you need:

Tippy’s Soothing Matcha Hand Cream

1 tbps Matcha Powder

½ cup Coconut Oil

½ cup Shea Butter

Essential oil (we like jasmine, mint, lavender, or almond).

Note: Make sure you sift the matcha well-you don’t want clumps in your hand cream!

The first thing you need to do is melt the coconut oil. We do this on the stove, using a double boiler. Don’t have one? Just boil a cup of water in a small pan and then nestle a heat-proof bowl over the pan (make sure it’s the right size to be supported by the sides of the pan). This will gently melt your coconut oil. Once it’s melted, whisk in the matcha powder until it’s completely combined. Then add the shea butter and mix until everything is melted and well combined. Once combined, remove from the heat and add about 10 drops of essential oil. Allow to cool until you can handle the bowl. Put it in the fridge and allow to fully cool. The mixture will become quite solid at this point. Once it’s cool, put it in a stand mixer, and mix until it becomes light and fluffy. Once it’s at a texture you like, you can scoop it into individual airtight containers. We like to use little jars with screw-top lids.

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If you’re feeling productive you can whip up a large batch and put into decorate jars for friends. It’s such a thoughtful wintertime gift. Dearies I hope you enjoy this recipe! It’s the perfect way to keep your skin glowing all winter long!

 

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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!

Ask Tippy: What is Genmaicha?

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Dearies, it’s time for our next installment of ‘Ask Tippy’! This is where you the readers get to ask me anything you like about tea! Our latest question comes from a reader named Betty.

Q. Tippy, what is genmaicha? I was in a Japanese restaurant over the weekend, and it was on the menu. Is it a green tea?

A. Very good question, Betty! Genmaicha is in fact a Japanese tea blend that includes green tea. The tea is usually bancha or sencha, with roasted and popped brown rice added in. This is a common tea to find in Japanese restaurants, as it’s a mellow, every day drinking tea.

The quality of the genmaicha depends on the green tea used. As I mentioned it is commonly found with bancha or Sencha. Sencha is the most popular Japanese green tea and varies in quality based on the season it is picked. The tea is steamed rather than pan fired, and produces a lovely green hue and deeply vegetal flavor when steeped. Bancha is quite similar but produced from both leaves and stems of the tea plant so the quality is a little lower than Sencha. But both are lovely when blended with the roasted rice. To create the rice for the tea, the rice is soaked, steamed, and then dried and roasted. The rice used can be white or brown, but usually white rice is used. It looks brown from the roasting process.

In Japanese, genmai means roasted rice. Cha means tea. When you first open a bag of genmaicha you may be surprised by the nutty aroma. The roasted rice gives the blend a deliciously earthy, nutty scent that pairs very nicely with the vegetal green tea. The other thing that you may notice is something a bit unique for tea- popcorn? It’s actually popped rice! On occasion the rice will pop while it’s roasted, which makes it look like popcorn!

In some cases it can also have some matcha mixed in. This blend will usually be a bit more expensive than typical genmaicha. If you’re not sure if there is matcha in your genmaicha, you’ll be able to easily tell once you open the bag. The roasted rice will have a greenish hue from the matcha, just like in my above picture.

If this tea sounds interesting to you, definitely seek it out! It’s widely available and is often offered in Japanese restaurants. Enjoy!

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.