Since we returned from Japan, I’ve been talking tea with our friend, Doreen. She was curious about what you can do with matcha, the powdered green tea used in the traditional Japanese tea ceremony. We had brought her a chasen, the bamboo whisk used to prepare the tea, but she hadn’t tried using it yet, so last weekend she invited us over for afternoon tea and a matcha tea-making demo.
I knew that her three-year-old twins would have fun whisking the tea, but mom was not too eager to let the active little girls drink the caffeinated stuff. I brought matcha green tea and green tea cookies (recipe below!) for the big kids and caffeine-free fruit tea, chocolate chip cookies, and my favorite scones for the little kids.
Here are some photos from our afternoon tea…
…followed by coloring…
…iPhone photography lessons…
…and the girls’ attempt to photograph all of their books and toys.
It was a fun afternoon. Thanks for the invite, Doreen!
I wanted to share this matcha cookie recipe because it’s one of my new favorites–the vibrant green color is fun and it’s a unique flavor, like a green tea latte.
Not sure where to buy matcha powder? If you have a Japanese grocery store near you, they will definitely stock it. U.S. chains include: Marukai, Mitsuwa, and Nijiya. I used a sample of Matcha Love by Ito En Culinary Matcha (Amazon link) that I picked up at a food conference. The rep told me that in California, Sprouts Farmer’s Market stores carry it in their baking section.
Matcha Green Tea Cookie Recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground cardamom
- 3/4 cup granulated sugar
- 2/3 cup canola oil
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons matcha tea powder
- 1/4 cup powdered sugar
- In a medium bowl, whisk the flour, baking powder, salt, and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes.
- Preheat the oven to 350°. Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
- Optional: Take a mix of equal parts powdered sugar and matcha powder. Dust over the cookies before serve.
Source: Adapted from this recipe on FoodandWine.com.