How to cut and bake the Green Tea Biscuits.

One the dough has been refrigerated for an hour, it can be prepared into biscuits. Take the cling film off the dough and roll the entire dough in sugar. Using a sharp knife, slice the dough into 3mm thickness discs and place on a greaseproof paper. Make sure to place them with some space in between for the biscuits to expand. 

Place in a pre-heated oven at 160 degrees for 18 minutes. Once baked, remove from the tray and place on a cooling rack to retain the crunch.


Make Matcha Chocolate!

.Kyoto Matcha Powder — Authentic Tea

Green Tea Biscuits with White Chocolate.

Following from the Christmas post- here is the recipe for the Green Tea Biscuits! I made these for my colleagues at work to wish them all a Merry Christmas, and it certainly went down a treat! Edible gifts are always appreciated :) The recipe and decoration tips below, enjoy!


How to Decorate the Green Tea Biscuits with White Chocolate.

These biscuits can be decorated as desired, but since I was making these for Christmas I decided to make a snowflake! Simply melt some white chocolate and place in a piping bag with a 2mm nozzle. The above pictures will show you how to draw a snowflake.

Japanese Matcha Tea Love

Japanese Matcha Tea Love

Matcha Green Tea

has properties that combat aging, oxidation and inflammation, and also fight cancer! It is rich in chlorophyll, which is an excellent antioxidant, and known to be great for detoxification. Matcha also fights bacteria and infections.

A bath bomb is a great way to absorb the nutrients found in Matcha, 10 times as powerful as a mug of green tea. Why? Because with digestion issues…

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WTP @ The World Tea Expo, Ep.9: Whisked Away by Mizuba's Matcha

It’s the World Tea Podcast @ the World Tea Expo!

I only have a few more weeks worth of episodes from the World Tea Expo! So what better way to celebrate than to drink some matcha!

For those of you who are unaware, matcha is tea in it’s powdered form. Now not all powdered tea is matcha. Matcha comes from tencha which is tea that has been shaded for four weeks, increasing its chlorophyll; deepening its green colour. It imparts a bitterness to the leaf which of course depending on the cultivar of the tea plant can be more or less sweet. It’s truly a fascinating area of tea and that of today’s discussion!

Again I was consistently serving teas to people walking the floor during the Expo and much to my delight many people wanted to try Tealet’s Yame Shincha. One of those people chanced to be Lauren Danson of Mizuba Tea Co. who had previously been to Obubu Tea Farms in Wazuka, Japan! It was a completely unexpected coincidence and a testament to Obubu’s efforts in bringing together tea lovers.


So please join Lauren and I as we sit down to discuss her company and her latest endeavors into the world of matcha! Get those whisks-a-whiskin’!


More episodes of the World Tea Podcast here!


How to make Matcha Souffle Sponge.

The reason for the name Souffle Sponge is because the egg whites are whipped separately to give the sponge a lovely light texture. 

In a small pan, melt 40g unsalted butter and add in 60g plain flour and 5g matcha. Similar to making choux, cook the flour out by constantly mixing on a medium heat. After a few minutes, take it off the heat and place it in a bowl. In a separate bowl, mix together 1 egg, 3 egg yolks and a drop of vanilla extract. Add the egg mixture slowly to the matcha paste, making sure not to have any lumps. Add 60ml of milk and strain to eliminate any lumps.

In a separate bowl, make the meringue with the 3 egg whites and 85g caster sugar. Whisk the egg whites for 30 seconds before slowly adding the sugar.

To mix the two together, Add a small amount of the meringue into the matcha mix and mix thoroughly until fully incorporated. Then, fold in the remaining meringue. 

I used this recipe to bake 3 sheets, using a standard ‘Brownie’ tin. Place in a preheated oven at 180 degrees for 10 minutes each.