Matcha tea recipes for health and beauty

Matcha tea is a unique product. About it we already told you, but he deserves to stay on its properties thoroughly. Find matcha tea in our it is not easy, and the price may shock you, but often for cooking need a very small portion of this green powder. What you can cook with the powder, the mast, we will now describe.

Today match, or matcha (how the name sounds in the original Japanese), is grown not only in Japan but also in China and in other regions of Eastern Asia.

As soon as the tea bushes green leaves appear, cover them with a small network that blocks almost all sunlight. This is done in order to slow down the photosynthesis, which, in the opinion of producers, increases the useful properties of tea.

Unlike other varieties of tea, after picking the leaves match steamed to prevent oxidation and preserve the antioxidants. Then the stems are carefully removed and the tea is dried in a well ventilated area. Then make the smallest leaf powder.

What are the benefits of matcha tea

They say that one Cup of matcha tea gives the same benefits to the body as 10 cups of regular green tea. All because matcha tea contains 137 times(!) more antioxidants than regular green tea.

In the Cup match about as much caffeine as in a Cup of coffee, but the difference is that this tea also contains L-theanine. Together, these substances not only give energy, but not nervousness increase, as does coffee. In addition, recent studies have shown that the match improves physical endurance by 24%.

Today we tell you how and why to use matcha tea in cooking. Ice cream with, for example, matcha tea performs the role of an organic dye and a retainer which allows the ice cream balls as long as possible to keep the shape without a lot of sugar.

Recipe of chocolate tart with matcha


Chocolate dough:
  • 1-1/2 cups of flour not refined
  • 1/4 Cup cocoa powder
  • 1/2 Cup sugar/natural sweetener
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons butter (diced, chilled)
  • 2 large egg yolks (room temperature)
  • 2 tablespoons whipping cream (chilled)
  • 1/2 teaspoon vanilla extract
Filling with matcha:
  • 2 cups milk
  • 1 Cup coconut milk or cream
  • 3 large eggs
  • 2/3 Cup sugar
  • 3 tablespoons corn starch
  • 2 tablespoons matcha tea
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • a pinch of nutmeg
  • 1/8 teaspoon fine sea salt
For decoration:
  • the matcha powder
  • Chocolate chip cookies (optional)


  1. Chocolate shell: combine the flour, cocoa, sugar and salt in the bowl of a food processor/blender. Add butter. Beat until the mixture is like meal. Add the egg yolks, cream and vanilla (until the mixture becomes slightly crumbly).
  2. Roll out the dough on parchment into 6-inch round disk. Wrap tightly plastic wrap and refrigerate for 30 minutes ( or you can leave up to 2 days).
  3. Roll out chilled dough, shape the bottom and sides of the form. Preheat the oven to maximum temperature. Bake the base with the cargo. Bake for 20 minutes, remove the cargo. Continue baking until the base is completely dry ( approximately 5-8 minutes).
  4. Filling with matcha: while the base is in the oven, heat the milk and coconut milk/cream in a medium size saucepan over medium heat, until boiling, about 5 minutes. Meanwhile, whisk the eggs, sugar, corn starch, vanilla powder matcha, nutmeg and salt in a medium size bowl.
  5. Gently mix the warm milk mixture and egg. Return the mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon (scraping the bottom of the pan), until the custard thickens, about 4-6 minutes. Remove the base from oven and pour custard (not cooling). Bake until then, until the cream will harden on the edges and in the center may slightly jiggle when shaken (12-15 minutes). Cool to room temperature (about 2 hours).
Serve: sprinkle the cooled cake matcha chocolate and decorate cookies.

Recipe of gluten free cake with zucchini and matcha

Grass-green butter cream combined with chocolate layers of zucchini with walnut flour – can you imagine what a furor would have this dish.


  • 550 g zucchini
  • 2 cups (430 g) brown (cane) sugar
  • 4 large eggs
  • ½ Cup (120 ml) sunflower oil or other neutral vegetable oil
  • ½ Cup (120 ml) milk
  • 2 teaspoons (20 ml) vanilla extract
  • 1 ½ cups (120 g) cocoa powder
  • 1 ¾ cups (230 g) not refined flour your choice
  • ½ Cup (80g) rice flour
  • 1 tablespoon + 1 teaspoon (16 g) of baking powder
  • 1 teaspoon fine sea salt
  • 550 g cream cheese (room temperature)
  • 8 tablespoons (115 g) unsalted butter (softened)
  • 1 ¾ cups (200 g) powdered sugar
  • 2 tablespoons + 1 teaspoon (12 g) liqueur
  • 1/4 teaspoon fine sea salt
  • chocolate chips or shavings for decoration
How to cook:
  1. Preheat oven to 175ºC. Take shape with a diameter of 20 cm and cut out three circles of parchment of appropriate dimensions. Lay on the bottom of the parchment, brush the top with butter and sprinkle with cocoa (shake off excess).
  2. Slice the zucchini, grate on a medium grater. Should get 2 cups of grated zucchini. In a large bowl, whisk brown sugar, eggs, butter, milk and vanilla extract smooth.
  3. In a medium bowl sift together cocoa powder, flour, rice flour, baking powder and salt. Half of the flour mixture mix with egg mixture until smooth. Then add grated courgettes and mix until smooth. Then add the remaining flour mixture.
  4. Divide the dough into three pieces, pour into molds, spread evenly. Bake cakes until done (until the top is lightly browned and a toothpick from the center will come out slightly damp) – 30-40 minutes. Allow the cakes to cool completely in the form of (at least 1 hour). Cakes can be stored up to 1 day in the fridge, wrapped in kitchen film.
  5. To prepare the cream: combine all ingredients in the bowl of the mixer/blender. Whip the cream on low speed, gradually increasing to medium, until smooth, light and fluffy texture (about 2-3 minutes).
  6. Let's start the Assembly: put the first cake on a serving Board or large dish, using a spatula or butter knife spread about a quarter of the cream into an even layer. Put the second cake and repeat their actions. After the last layer cover the cake with the cream completely – the sides and top. If you like, decorate top of cake with chocolate chips or shavings, sprinkle matcha or put edible gold leaf fondant or marzipan (suddenly overlooked) – the combination of colors would come out perfect.
  7. Leave the cake in the fridge for an hour. For supplying cut into huge chunks (I assure you, will be eaten to the last crumb) with a sharp knife, pre-Oriahovo boiling water. It is best to sit the cake within 1-2 days.

Recipes of Icecream with matcha

The match goes well as mint and chocolate, so try to experiment with these ingredients – the taste of the dessert will be just amazingly balanced. You will love the freshness that mint adds and appropriate light bitterness of dark chocolate. You will not be able to release the spoon from his hands until you finish my ice cream to the last drop.

Equipment required:
  • a saucepan with a thick bottom
  • a thermometer or a spatula with thermometer
  • powerful blender
  • electronic scale
If you have a household freezer or freezer, it will significantly simplify the cooking process.

  • Egg yolk – 51G (3 yolks)
  • Cream (10 %) -230 g
  • Cream (35-38 %) – 255 g
  • Powdered sugar – 85 g
  • Matcha tea – 11 g
  1. Cream (10 %) to heat in a saucepan to 40 degrees. Add the previously whipped with sugar yolks. Bring to 82 degrees.
  2. Add the tea and mix thoroughly using a blender. Pour into a thin-walled container and put in a bowl with ice. After leave to Mature in the fridge for 12-20 hours.
  3. Whip to soft peaks cream to combine with the ripe mixture. Stir until smooth with a whisk.
To freeze or at home, ice cream, or by placing the mixture in a maximally flat container and sending into the freezer, set on the lowest temperature. (In the second case, you need 4-5 times every 30-40 minutes remove the mixture from the freezer and mixed thoroughly in a blender, then leave in the freezer until complete freezing). Cooking time depends on the temperature and detergent in which is a product (at least 12 hours). The ideal temperature for serving — minus 13 degrees.

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