With all Japanese teas (Gyokuro, Sencha, Genmaicha, and Houjicha) except for Matcha, you can ingest large amounts of beneficial constituents by brewing three times.
It is said that 30% to 40% of the healthy nutrients are extracted into the water by brewing tea leaves three times.
Matcha is ground into powder and completely dissolved in water when brewed (prepared), you drink 100% of the healthy nutrients without throwing away the leaves as one does with other teas.
rinking Matcha you can also ingest oil soluble constituents (Vitamin A, Vitamin E, Beta-carotene, etc.), which are not extracted into the water when brewed
Green Tea Cookies 抹茶クッキーの作り方（レシピ）
- 240 g all purpose flour 240 g = 2 cups (See Notes if you use cup measurement)
- 15 g matcha green tea powder 15 g = 2 1/2 Tbsp (1 Tbsp matcha is 6 g)
- 170 g unsalted butter 170 g = 3/4 cup (softened)
- 130 g confectioners’ sugar/powder sugar 130 g = roughly 1 cup
- pinch salt kosher or sea salt; use half if using table salt
- 2 large egg yolks
- 50 g white chocolate chips 50 g = 1/4 cup
Gather all the ingredients.
Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp.) matcha green tea powder in a large bowl.
Sift the flour and the matcha powder.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (3/4 cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
Add a pinch of salt and blend.
Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.
Add 2 large egg yolks and mix well until combined.
Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
Add 50-65 g (1/4-1/3 cup) white chocolate chips and blend well.
Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7″ (18 cm) long.
Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.
Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
Bake the cookies at 350F (175C) degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
A properly measured cup of all-purpose flour weighs 4.25 oz (120 g). The weight for 1 cup of all-purpose flour varies depends on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time. 1. Fluff up the flour several times with a spoon. 2. Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top). 3. Scrape off the excess with a knife.
From both a historical and a cultural perspective, and from a practical viewpoint as well, the world of Matcha is truly vast.
Japanese tea ceremony, formalized by Rikyu Sen in 16th century Japan, made an enormous impact on various aspects of Japanese culture, including architectural style, costume, cuisine, porcelain, lacquer, painting, literature, and so on. It will certainly increase your appreciation of Japanese tea to learn about the Japanese tea ceremony and its history.
(visit Japanese Tea Ceremony )
Matcha Green Tea Cookies
- – 3/4 cup 1 1/2 sticks room temperature butter
- – 3/4 cup brown sugar
- – 3/4 cup white sugar
- – 1 egg + 1 yolk
- – 1 teaspoon vanilla
- – 2 cups flour
- – 3 tablespoons matcha tea powder
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 1/2 cups white chocolate chips
- – 2-3 drops green food coloring optional
Preheat oven to 350 degrees.
Cream butter and sugars until light and fluffy, 3-5 minutes.
Add whole egg and egg yolk. Mix to incorporate then stir in vanilla.
Sift together flour, matcha, baking soda and salt. Add dry ingredients to mixer and mix until just combined.
If a vibrant green hue is desired, add food coloring at this point to desired color.
Remove from mixer and stir in white chocolate chips.
Using a cookie scoop, place cookies on a parchment-lined baking sheet and bake for 8-10 minutes until the edges are just set and slightly golden.
Remove from oven and let cool on baking pan for 5 minutes. Then remove to cooling rack
Matcha green tea powder is available in Asian markets and specialty tea shops. Sold in small tins, this concentrated fine-ground green leaf tea powder adds delicate green tea flavor to desserts such as cookies, cupcakes, and ice cream, and beverages including lattes, smoothies, and frappes.