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Matcha Yamabuki is a premium culinary Japanese matcha, produced by Hoshino-Seicha, a family-run company located in Hoshino, Yame, Fukuoka. Yame is famous for producing high-quality teas with rich umami and deep flavour notes.
Matcha Yamabuki is perfect for matcha lattes, ice cream, desserts or in cold drinks like mock cocktails. It can also be whipped like a traditional matcha with 80-degree hot water.
Producing matcha is a difficult process where entire fields are covered so that the bushes and fine tea leaves are not exposed to direct sunlight. After the leaves are picked, they are processed through several stages, the final stage of which is grinding the leaves into a very fine powder.
Ingredients: green tea.
Net weight: 100 grams.
Use 1 tsp matcha to 200 ml oat milk (Barista version works best) Strain the powder into a matcha bowl and add 50 ml hot water (80-85 degrees) whisk it well with a whisk (we recommend using a bamboo matcha whisk). Heat the oat milk and whisk until frothy. Pour the milk into the matcha bowl with tea. Your latte is now ready to drink.
1/2 litre whipping cream, 8 pasteurised egg yolks, 1.5 - 2 dl cane sugar, 1 tbsp. icing sugar, vanilla pod, 1 tbsp matcha, 25 g butter, a handful of walnuts, 30 g sugar.
Lightly crush walnuts and toss them in a pan with melted butter and sugar, then cool them on baking paper to caramelise them.
Beat the egg yolks with sugar, icing sugar and vanilla. Whip the cream until creamy (not grainy), then fold in the eggnog and vanilla. Strain the matcha and mix it with a few spoonfuls of hot water to make a thick paste, which is then folded into the cream. Finally, fold the walnut brittle into the cream, which is now ready to be poured into a mould, covered with cling film and placed in the freezer for min. 6-8 hours.
Take the ice cream out an hour before serving (when serving the main course) and leave it to thaw in the fridge.
For a large glass you need:
1/4 glass of water
1/2 glass of milk, possibly rice milk/soya milk or similar.
1 tbsp. matcha yamabuki
1 tsp dextrose / cane sugar / stevia if desired
4 ice cubes
1/4 banana. You can also add cucumber (without peel) and avocado.
Blend the ingredients into a creamy smoothie and serve with ice cubes.
To 4 per.
Mix 12 - 14 cl. gin with 4-5 tsp. matcha powder in a shaker and shake for 1-2 min. with ice cubes.
The beautiful green liquid is then poured into tall glasses, where the tonic is added and fizzes up with a beautiful green foam. Tastes delicious and fresh.
Matcha Yamabuki can be used for almost anything, the only limit is your imagination. Use it in sweet and sour dishes, in pancake batter or in homemade spaghetti.
| Weight | 0,12 kg |
|---|---|
| Select quantity | 100 grams |
Use 1 tsp matcha to 200 ml oat milk (Barista version works best) Strain the powder into a matcha bowl and add 50 ml hot water (80-85 degrees) whisk it well with a whisk (we recommend using a bamboo matcha whisk). Heat the oat milk and whisk until frothy. Pour the milk into the matcha bowl with tea. Your latte is now ready to drink.
1/2 litre whipping cream, 8 pasteurised egg yolks, 1.5 - 2 dl cane sugar, 1 tbsp. icing sugar, vanilla pod, 1 tbsp matcha, 25 g butter, a handful of walnuts, 30 g sugar.
Lightly crush walnuts and toss them in a pan with melted butter and sugar, then cool them on baking paper to caramelise them.
Beat the egg yolks with sugar, icing sugar and vanilla. Whip the cream until creamy (not grainy), then fold in the eggnog and vanilla. Strain the matcha and mix it with a few spoonfuls of hot water to make a thick paste, which is then folded into the cream. Finally, fold the walnut brittle into the cream, which is now ready to be poured into a mould, covered with cling film and placed in the freezer for min. 6-8 hours.
Take the ice cream out an hour before serving (when serving the main course) and leave it to thaw in the fridge.
For a large glass you need:
1/4 glass of water
1/2 glass of milk, possibly rice milk/soya milk or similar.
1 tbsp. matcha yamabuki
1 tsp dextrose / cane sugar / stevia if desired
4 ice cubes
1/4 banana. You can also add cucumber (without peel) and avocado.
Blend the ingredients into a creamy smoothie and serve with ice cubes.
To 4 per.
Mix 12 - 14 cl. gin with 4-5 tsp. matcha powder in a shaker and shake for 1-2 min. with ice cubes.
The beautiful green liquid is then poured into tall glasses, where the tonic is added and fizzes up with a beautiful green foam. Tastes delicious and fresh.
Matcha Yamabuki can be used for almost anything, the only limit is your imagination. Use it in sweet and sour dishes, in pancake batter or in homemade spaghetti.
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