Matcha is the powdered tea used in the Japanese tea ceremony. The teamaker whips it until frothy with a carved bamboo whisk. However, I tried making matcha with an electric hand mixer, and it worked fine. (This will probably get me banned from Japan.) Use a fairly large bowl and attach only one beater to the mixer. The water temperature here is approximate; if you miss it by 20 degrees either way, no big deal.
|~||Generous ¼ teaspoon matcha|
|½||cup water, about 170 degrees|
|6||oz. club soda, chilled|
Read more about green tea in Matthew Amster-Burton’s “Green goddess.”
This content is from the Matthew Amster-Burton collection.
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