Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Sparkling Matcha

From the Matthew Amster-Burton collection

Serves

Introduction

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.

Ingredients

	~	Generous ¼ teaspoon matcha
	½	cup water, about 170 degrees
	6	oz. club soda, chilled

Steps

Combine the matcha and water in a bowl and whisk with a matcha whisk until frothy. Pour over ice in a pint glass and add the club soda. Stir and serve.

Notes

Read more about green tea in Matthew Amster-Burton’s “Green goddess.”

This content is from the Matthew Amster-Burton collection.

Unexplained Bacon

Green goddess

The subtle pleasures of Japanese green tea

Matthew Amster-Burton

Iced Gyokuro

Excerpts

Pretty Good Number One

An American Family Eats Tokyo

Iced Tea

Cha Yen (Thai Iced Tea)

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.