Matcha & Autumn Wagashi (by lotus-aki)

Matcha Tea Macarons
* Ingredients *
100g egg whites3g egg white powder125g almond meal125g icing sugar2 teaspoons of matcha tea powderFor the syrup:150g sugar and 50ml water
* Directions *
Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.
{ Chocolate ganache }
* Ingredients *
120g dark chocolate, chopped1/2 cup heavy cream
* Directions *
Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.

Matcha Tea Macarons

* Ingredients *

100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
2 teaspoons of matcha tea powder
For the syrup:
150g sugar and 50ml water

* Directions *

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, and add the matcha tea powder.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.
Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Chocolate ganache }

* Ingredients *

120g dark chocolate, chopped
1/2 cup heavy cream

* Directions *

Heat cream until bubbles form around the edge of the pan.  Pour over the chocolate.  Let sit for 2-3 minutes and then stir.  Let cool then transfer to the refrigerator to thicken.

Japanese Matcha Tea (by Noriaki Maeda)

Japanese Matcha Tea (by Noriaki Maeda)

Pina Colada Iced Tea

Perfect by the pool….

Moroccan Mint Tea, Fez (by Trevor Huxham)

Moroccan Mint Tea, Fez (by Trevor Huxham)

Blueberry Iced Green Tea
This blueberry iced green tea is a refreshing way to keep cool on hot summer days.
Servings: makes 8 cups Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
Ingredients
8 cups water
4 green tea bags
1 cup blueberry syrup or to taste
ice
Directions

Bring 2 cups of water to a boil and remove from heat.
Mix in 1/2 cup of room temperature water, add the tea bags and steep for 10 minutes.
Remove the tea bags and add the remaining water.
Mix in the blueberry syrup until it reaches the desired sweetness.
Chill in the fridge, add ice and enjoy.

Blueberry Iced Green Tea

This blueberry iced green tea is a refreshing way to keep cool on hot summer days.

Servings: makes 8 cups 

Prep Time: 5 minutes 
Cook Time: 5 minutes 
Total Time: 10 minutes

Ingredients
Directions
  1. Bring 2 cups of water to a boil and remove from heat.
  2. Mix in 1/2 cup of room temperature water, add the tea bags and steep for 10 minutes.
  3. Remove the tea bags and add the remaining water.
  4. Mix in the blueberry syrup until it reaches the desired sweetness.
  5. Chill in the fridge, add ice and enjoy.
"When tea becomes ritual, it takes its place at the heart of our ability to see greatness in small things. Where is beauty to be found? In great things that, like everything else, are doomed to die, or in small things that aspire to nothing, yet know how to set a jewel of infinity in a single moment?"
— Muriel Barbery, The Elegance of the Hedgehog

Matcha Affogato

THAI ICED TEA

Ingredients:

  • 1 whole star anise
  • 2 cardamom pods
  • 5 cups water
  • 8 Assam black tea bags
  • ¼ cup honey
  • 2 cups coconut milk

Instructions:

  1. Bring water to a boil. Stir in the honey, then add the tea bags, star anise and cardamom. Cover and steep for 30 minutes.
  2. Chill the tea in the fridge until it as at least room temperature, preferably cooler if you can wait!
  3. Fill a glass with ice, then fill the glass ¾ of the way full with the chilled tea (make sure it’s chilled so it doesn’t melt the ice cubes and make for a watery tea).
  4. Top each glass with 2-4 tablespoons of coconut milk and serve immediately!
  5. Store the extra brewed tea separate from the coconut milk in the refrigerator for 1 week.

Tea & Matcha Sweets

Moroccan Mint Tea

Moroccan Mint Tea

Tea with Georgia O’Keeffe in her Home

Tea with Georgia O’Keeffe in her Home

Spiced Tea

Time for tea…

Time for tea…