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Archive for St. Patrick’s Day

ST. PATRICK’S DAY RECIPE: Guinness Chocolate Mousse & Truffles


Chocolate mousse with Guinness. Photo
courtesy Guinness Storehouse.


When you’re Justin O’Connor, executive chef at Guinness Storehouse in Dublin, you work Guinness stout into every recipe, from Guinness Chocolate Cupcakes to soup.

Guinness, which has chocolaty notes, is a great match with chocolate desserts. Whip one up for St. Patrick’s Day, and serve it with a small glass of Guinness.


Ingredients For 6 Servings

  • 10 egg yolks
  • 10 egg whites, whisked
  • 1½ cups dark chocolate
  • 8 tablespoons unsalted butter
  • ½ cup superfine sugar
  • ½ cup Guinness Draught
  • Optional topping: whipped cream (try these five
    spice or salted caramel whipped cream recipes)
  • Garnish: fresh raspberries or other seasonal berries


    1. MELT the dark chocolate and butter in a bain-marie and add in the Guinness.

    2. BEAT the egg yolks and superfine sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth.

    3. TRANSFER the mousse to serving dishes and chill. Serve with fresh raspberries or other seasonal berries.



    Ingredients For 25 Truffles

  • 4-1/3 cups dark chocolate in small chunks
  • 1-2/3 cups cream
  • ½ cup Guinness
  • Zest of 1 orange
  • Dessicated coconut (a.k.a. coconut powder), cocoa powder or powdered subgar


    1. COMBINE the cream and Guinness to a saucepan and bring to a boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted; then leave the chocolate mix until it is cool to the touch, but not set.

    2. TAKE generous teaspoons of the mixture and roll in your hands to form small round truffles. Dust in cocoa powder or coconut powder. Allow to set in the fridge for 2-3 hours.



    Chocolate truffles with Guinness. Photo courtesy Guinness Storehouse.



    Check out this chocolate stout float.



    RECIPE: Warm Spinach Mascarpone Dip

    Among our Eatin’ O’ The Green recipes for St. Patrick’s Day, this warm spinach dish is very popular. Who doesn’t love a spinach dip, with its glimmer of healthful green spinach blended into a creamy (and not so healthful) base?

    This recipe, from Vermont Creamery,is made even richer with mascarpone.

    It’s delicious as a kick-back snack with Irish beer; or with wine and savory cocktails like the Martini.



  • 1 small onion, minced
  • 2 tablespoons olive oil
  • 16 ounces frozen chopped spinach
  • 8 ounces mascarpone
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup grated Parmesan cheese
  • Dippers: baguette slices, crackers, pita chips, toasts


    Warm and creamy, it’s Popeye’s favorite dip. Photo courtesy Vermont Creamery.



    1. PREHEAT oven to 350°F.

    2. COOK the onion with olive oil in a large sauté pan over medium heat, until translucent.

    3. ADD frozen spinach and heat until spinach is hot but still green. Add mascarpone, salt, pepper, cayenne, Parmesan cheese and stir. Pour the mixture into a small casserole or baking dish.

    4. BAKE for 30 minutes until bubbling around the edges. Serve warm with pita chips or a sliced baguette. Or add a note of healthfulness with raw veggies (crudités).



    RECIPE: Upside Down Irish Whiskey Cake

    Irish whiskey cake: an upside down apple
    cake with a mascarpone filling. Photo
    courtesy Betty Crocker.


    This cake was originally pitched to us as a holiday fruitcake—an upside-down apple cake with whiskey-soaked fruit. But we liked the idea of it for St. Patrick’s Day as well.

    The recipe, from Betty Crocker, was developed with Betty Crocker SuperMoist Yellow Cake Mix. But if you prefer your own homemade cake mix with butter instead of vegetable oil, you can make the cake from scratch.

  • Prepare it in advance. You can prepare the dried fruit the night before, bake the cake layers, and/or whip up (and refrigerate) the topping the day before. Assemble the cake on the day you serve it.
  • Single layer option. Instead of a layer cake, you can make two single layer cakes. Place a single cake layer, apple side up, on a cake stand. Top with a dollop of the mascarpone topping and garnish as desired.
  • Substitute whiskey. You can use Bourbon or other whiskey instead of the Irish whiskey.


    For The Fruit Cake

  • 1/2 cup sweetened dried cranberries
  • 1/2 cup chopped dried apricots
  • 2 teaspoons grated orange peel
  • 3 tablespoons Irish whiskey
  • 3 red apples, unpeeled, quartered, cored, very thinly (1/4 inch) sliced
  • 1 box yellow cake mix
  • 1 cup water
  • 3/4 cup slivered almonds, finely ground*
  • 1/3 cup vegetable oil
  • 4 eggs
  • 3 tablespoons chopped crystallized ginger

    Filling & Topping

  • 1/4 cup apple jelly
  • 2 ounces mascarpone cheese, softened
  • 1/2 cup whipping cream
  • 1 tablespoon sugar
  • Optional garnishes: fresh raspberries† or
    cranberries, thin orange slices


    1. MIX dried cranberries, apricots, orange peel and bourbon in a medium bowl. Let stand at room temperature 1 hour or overnight.

    2. PREHEAT oven to 350°F (325°F for a dark or nonstick pan). Generously grease bottom and sides of two 8-inch round cake pans with shortening.

    3. LINE bottom of each pan with cooking parchment paper. Grease parchment paper with shortening. Line bottom and side of each pan with overlapping apple slices, cutting slices as necessary to line side of each pan.



    In the U.S., mascarpone is sold in eight-ounce tubs. Super-rich and thick, in Italy it is served with berries instead of the American favorite, whipped cream. Photo by Melody Lan | THE NIBBLE.


    4. BEAT cake mix, water, ground almonds, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping the bowl occasionally. Stir in soaked dried fruit and ginger. Gently pour into pans over apple slices.

    5. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pans upside down to release cakes onto cooling racks.

    6. MAKE glaze: In small microwavable bowl, microwave apple jelly uncovered on High 15 to 30 seconds, stirring every 15 seconds, until hot. Brush over apples on top and side of each cake to make shiny. Cool completely, about 1 hour. Meanwhile, in medium bowl…

    7. MAKE filling: Beat mascarpone cheese, whipping cream and sugar with electric mixer on high speed until stiff peaks form.

    8. ASSEMBLE on a serving plate: Place one cake, apple side up. Top with whipped cream mixture. Gently place remaining cake layer on top of cream, apple side up. Garnish with fresh cranberries/arils and orange slices and toasted sliced almonds. Cut into slices with serrated knife. Cover and refrigerate any remaining cake.

    *Grind the slivered almonds in small food processor, or very finely chop with knife.

    †You can roll the raspberries in sugar—ideally superfine sugar—for a special effect.



    TIP OF THE DAY: Irish Beer


    A glass of Murphy’s shows off the chocolaty
    color. It also has chocolaty flavors, and a
    sweetness which makes it an ideal “dessert
    beer.” Photo courtesy Murphy’s.


    Many people celebrate St. Patrick’s Day with beer. But this is not the occasion to pull out your favorite American craft beers or mass-market standards such as Bud, Coors or Miller.

    No, this is time for Irish beer.

    You’ve got two choices here:

  • Imported beers brewed in Ireland
  • Irish-style beers brewed in the U.S.
    There is no one style of Irish beer. The brews range from light and crisp to strong, rich and full-bodied for sipping, to light and crisp. So whatever your style of choice, you’ll find an Irish beer or two that fits the bill.

    But lager is the style of choice in the Emerald Isle, accounting for 60% of the beer sold. Stout is the second favorite at 34%, and ale comprises the remaining 6% is Ale. [Source: Irish Beer Market Survey 2010]

    How about an Irish beer tasting party for St. Patrick’s Day? The selection will depend on what’s available in your area, but here are brands to look for.

    Irish Lager

  • Harp Lager, perhaps the best-known Irish lager in the U.S., is a crisp, light lager, clean and refreshing.
  • Porterhouse Bohemia is a black lager style that’s relatively new to Ireland. The recipe was developed by a Czech brewer using Pilsner Urquell yeast, but delivers the roasted chocolate flavor that Irish stout drinkers crave.
    *Not all oyster stouts are made with oysters. The name indicates a style of stout, popular with the oysters served at pubs.


    Irish Stout

  • Beamish is a bit lighter and spicier than the iconic Guinness, dark and chocolaty.
  • Guinness Draught, the most famous of Irish beers, is rich and creamy with roasty malts and hints of chocolate. Compare it with the stonger Extra Stout and Guinness Foreign Extra Stout, hoppier like an I.P.A. and higher in alcohol.
  • Murphy’s Irish Stout (photo above), lighter and sweeter than the first two, has caramel, chocolate and espresso flavors that make it just right for dessert. Seriously—try it with an apple tart.
  • Ohara’s Irish Stout is an old-school style: robust, full-bodied and hoppy with roasty notes from the barley and a subtle sweetness. O’Hara’s Celtic Stout has a very different profile: smooth and dry with flavors of coffee and licorice.
  • Porterhouse Oyster Stout is actually brewed with fresh oysters, shucked into the tank*. The oyster flavor is very subtle (it has been compared to the brininess in an Asian fish sauce), and oyster lovers might prefer that those oysters were in front of them on the half shell. But they do create a different flavor profile, which includes some conventional stout flavors (creamy, roasty, malty).


    Irish red ale has a ruby hue—naturally, from roasted barley or in lesser brews, from artificial coloring. Photo courtesy Murphy’s Irish Ale.


    Irish Ale

  • Kilkenny Irish Cream Ale, smooth and creamy, dates back to the 14th century. Brewed by Guinness, the amber ale has been described as a less hoppy Smithwick’s. It has a creamy head like Guinness, a malty aroma and flavor and is sweet and creamy on the palate, offset by a touch of bitterness.
  • Murphy’s Irish Red (photo above) does have a red hue, generated by small amounts of roasted barley (caveat: some manufacturers artificially color their “Irish red” beers red). In America, darker amber ales are sometimes labeled (or mis-labeled) as red ales. Murphy’s Irish Red is the real deal: dry, crisp, hoppy and highly carbonated. It delivers hints of caramel and fruit.
  • O’Hara’s Irish Wheat, a golden wheat ale, is a lighter thirst-quencher in the style of Belgian wheat beers. It delivers notes of bananas, peaches and plums.
  • Smithwick’s Irish Ale dates back to the 14th century; Smithwick’s is Ireland’s oldest operating brewery (and the largest ale producer in Ireland). With a similar profile to Murphy’s, it delivers a deep caramel maltiness and a hint of hops and roasted barley, coffee and sweet fruits.

    Look for Irish hard cider. It’s a relative newcomer—the first large commercial batches were brewed in the mid-1930s by William Magner. Cider now accounts for 12% of Ireland’s “beer market,” much of that Magner’s Irish Cider, which can be found in the U.S.



    FOOD FUN: Beer Flavored Jelly Beans


    Chew, don’t chug, these beer-flavored jelly
    beans. Photo courtesy Jelly Belly.


    What if your kid’s first beer was a jelly bean?

    Just in time for St. Patrick’s Day, Jelly Belly Candy Company has launched the first beer-flavored jelly bean, called Draft Beer.

    Beer has been a oft-requested flavor for decades. After years of working on the formulation, the non-alcoholic product is ready for St. Patrick’s Day, Easter baskets and beyond.

    Jelly Belly sent us a sample and yes, it does taste like beer. The irridescent pale gold jelly beans are alcohol free, yet deliver a beer aroma and subtle beer flavor.

  • A 16-ounce re-sealable bag (approximately 400 jelly beans) is $8.99.
  • If you really want to tie one on, a 10-pound bulk box is $85.99.
    Stock up for National Jelly Bean Day, April 22nd. (Here’s the history of the jelly bean.)


    There’s a limited edition of the Draft Beer Jelly Belly, colored green for St. Patrick’s day, available exclusively at Jelly Belly Visitor and Tour Centers in California and Wisconsin.

    All Jelly Belly jelly bean flavors are dairy free, fat free, gluten free, OU kosher, peanut free and vegetarian.

    Bottoms up!



    FOOD HOLIDAY: National Oreo Day

    Today is National Oreo Day, honoring the world’s most popular cookie. We almost feel like ditching work to celebrate—with Oreo cheesecake, cookies and cream ice cream and an Oreo milkshake—and then running a marathon to work off the calories.

    However, we’re limiting ourselves to one Oreo-packed chocolate bar from Chocomize, a chocolate e-heaven where you can take your favorite type of chocolate bar (dark, milk, white) and top it with your favorite candies, nuts, spices and special luxuries (gold leaf, anyone?).

    You pay a base price for the bar ($4.50, or $6.50 for a heart shape), and then for each add-on topping—up to 5 selections from a menu of 90 options.

    If you don’t like to make choices, there are plenty of ready-made choices, like the Cookie Bar in the photo.

    In honor of National Oreo Day, Chocomize has two special offers running through March 10th:

  • FREE Oreo pieces. You can add Oreo cookie pieces for FREE to any chocolate bar you make.


    The popular Cookie Bar: Belgian white chocolate bar with Oreos and malted milk balls. Photo courtesy Chocomize.


  • FREE chocolate bar with $40 order. Any order of $40+ gets a FREE Cookie Bar with the code OREO. The Cookie Bar, one of Chocomize’s most popular, is Belgian white chocolate, cookie dough bits and Oreo cookie pieces.


    Imagine if lemon meringue had been the
    favorite flavor of Oreos! Photo courtesy



    Oreos are 102 years old. According to Time magazine, the National Biscuit Company (later shortened to Nabisco) sold its first Oreo sandwich cookies to a Hoboken grocer on On March 6, 1912. They weren’t an original concept: Sunshine’s Hydrox cookies* (among others) preceded them in 1908.

    There were two original Oreo flavors: original (chocolate) and lemon meringue. The original was far more popular, and Nabisco discontinued lemon meringue in the 1920s.

    Today Oreo is the world’s most popular cookie, sold in more than 100 countries†. More than 450 billion Oreos have been sold to date.

    Yes, there were other chocolate sandwich cookies. But what made Oreos stand out was the thick, creamy filling invented by Sam J. Porcello, the principal food scientist at Nabisco. (He also created the “stuf” in Double Stuf Oreos and the chocolate-covered and white chocolate-covered Oreos. Now that’s bragging rights for generations of kids, grandkids and great-grands to come.)



    Nabisco says that an unnamed “design engineer” created the current Oreo design, which was updated in 1952‡. Other sources name him as William A. Turnier, who worked in the engineering department creating the dies that stamped designs onto cookies.

    Here’s the story of the design and its meaning.

    No one knows for certain the origin of the name “Oreo.” Some believe it was derived from the French word for gold, “or,” because the original packaging was mostly gold.

    The bigger curiosity to us is, in The Wizard Of Oz film, why did the guards at the castle of the Wicked Witch Of The West sing a chorus of “Oreo?”

    *The Oreo became kosher in 1998, when the lard in the original recipe was replaced with vegetable shortening. Prior to then, Sunshine Bakeries’ Hydrox cookies had long been the kosher alternative. But most people preferred the taste of Oreos, and Hydrox cookies were discontinued by Keebler in 2003.

    †In terms of sales, the top five Oreo-nibbling countries are the U.S., China, Venezuela, Canada and Indonesia. In some countries, like China, Nabisco’s parent company, Kraft, reformulated the recipe to appeal to local tastes, including green tea Oreos.

    ‡The current design replaced a design of a ring of laurels, two turtledoves and a thicker, more mechanical “Oreo” font.



    ST. PATRICKS DAY: Cheesecake Fun

    Although cheesecake isn’t a traditional Irish food, none of the traditional Irish desserts pop out at us. So we like to celebrate St. Pat’s with these Green With Envy Cheesecake Bars or this Irish Coffee Cheesecake with Irish whiskey.

    But if you’re more inclined to click than bake, consider these cheesecakes from Harry & David.

    A cream cheese-based New York style cheesecake recipe, these cheesecakes have a chocolate cookie crust and are covered with dark chocolate mint ganache and festive green swirls with a shamrock adorning the center of the cake.

    Send them to friends, and they will indeed feel the luck of the Irish.

    Each cheesecake is 5.5 inches in diameter—enough for sensibly small pieces for four people, a large piece for two, or a very big piece for a superfan. Get yours at The pair of cheesecakes is $29.95.



    Celebrate St. Pat’s with fun and luscious cheesecakes. Photo courtesy Harry & David.


    You can add a St. Patrick’s Day theme to any frosted cake.

  • Mix up some basic frosting, homemade or store-bought, and tint it with green food color. Place it in a piping bag or in a plastic storage bag with a corner tip cut off.
  • You don’t have to have the steady hand required to create shamrocks. Squiggles, dots and Jackson Pollack-style drips are just fine.
  • Here’s a recipe for Irish Cream Liqueur Cheesecake—so yummy!
    By the way, March 6 is White Chocolate Cheesecake Day, which you could make for St. Pat’s with green kiwi sauce instead of the raspberry sauce in the recipe.

    Here are more of our favorite cheesecake recipes.


    TIP OF THE DAY: Green Cheese For St. Patrick’s Day


    Basiron Pesto Rosso has an Italian name, is
    made in Holland and is perfect for St.
    Patrick’s Day. Photo courtesy Atalanta Corp.


    The perfect cheese for St. Patrick’s Day is made in Holland, but that shouldn’t stop you from having a great time with it.

    Of course, there are plenty of Irish-made cheeses available, and we love them all. But you can’t beat Basiron Pesto Verde for bringing on the green.

    Basiron Pesto Verde (green pesto), a Gouda-style cheese, is made from pasteurized cow’s milk and vegetarian rennet. Your local cheesemonger may carry it; or you can get it online.

  • Breakfast: Green cheese grits or a cheese omelet
  • Lunch: Green grilled cheese, ham and cheese, etc.
  • Happy Hour: With a beer (make it an Irish beer) or a glass of fruity red wine
  • Dinner or Snack: On a cheese plate with these other Irish cheeses
  • Dinner: Gouda fondue; shredded over pasta, potatoes, rice or vegetables; stuffed chicken breast


    The flavor is of classic, creamy Gouda-style cheese blended with basil-garlic pesto. A beautifully balanced (and extremely addictive) nibbling cheese, Pesto Rosso can also strut its stuff at Christmas or any occasion requiring a “wow.”

    Basiron Pesto Verde is one of a group of fine cheeses made by The cheese is made by Veldhuyzen Kaas, a family business founded in 1884. The Basiron line includes

  • Hot Chili
  • Marmelade (a European spelling)
  • Pesto Rosso (a vivid orange for Halloween or Thanksgiving, with
    tomato pesto)
  • Pesto Verde
  • Sweet Pepper
  • Truffle
  • Wasabi-flavored


    An Irish head-turner: Cahill Cheddar soaked in elderberry wine, porter and Irish whiskey (no color). Photo courtesy Cahill Farms.


    Here’s all you need to know about Gouda cheese, named after the town of Gouda, in the South Holland region of The Netherlands.

    How Do You Pronounce Gouda?

    Most Americans pronounce it “GOO-duh.” But the Dutch might not understand your request. The name of this cheese is pronounced variously as “GAOW-duh” or “HOW-duh” (with the Dutch guttural “ch” sound).



    ST. PATRICK’S DAY GIFT: Kohler “Emeralds”


    Mint, one of the four flavors of Emeralds.
    Photo courtesy Kohler.


    Some people would like a bottle of Irish whiskey for St. Patrick’s Day.

    Others would rather have chocolate. And there’s one box of chocolates that’s perfect for St. Patrick’s Day.

    Inspired by the Emerald Isle, Kohler’s Emerald chocolates are a beautiful box of chocolates with “green”-flavored ganaches*, enveloped in milk chocolate.

    All of the chocolates are emerald-shaped shells in milk or semisweet chocolate, painted† in different shades of green.

    Each flavor—Absinthe, Green Tea, Lime and Mint—has a different design.

    *Ganache is a velvety smooth blend of chocolate and cream, often with butter added, that is rolled in cocoa powder and sugar or other coatings to make a truffle. It is also used as a center for bonbons. Ganache can be made from dark, milk, or white chocolate and flavored with chocolate, coffee, liqueurs, extracts—virtually any flavor that inspires the chocolatier. More about ganache, and why it means “imbecile” in French.

    †The “paint” is colored cocoa butter.


    Boxes are available in 4, 9 and 32 pieces: $9.99, $18.99 and $59.99. Get yours at


    Kohler, known for fine porcelain fixtures and The American Club resort in Kohler, Wisconsin, was seriously considering purchasing a chocolate company to provide guests with fine confections. But CEO & Chairman, Herbert V. Kohler, Jr., loved chocolate caramel turtles, and couldn’t find a company that made the perfect turtle.

    So he challenged the chefs at his resort to create a better turtle. After much testing, a recipe emerged that met Mr. Kohler’s standards for flavor, texture and appearance. This morsel evolved into the signature Terrapins that launched Kohler Original Recipe Chocolates in 2007.


    A figure shrouded in myth, the man who became the Apostle of Ireland was born in England, around 385 C.E. to a prominent Christian family. He was captured by pirates at age 16, brought to Ireland and sold into slavery.



    The green tea-flavored Emerald. Photo courtesy Kohler.


    His master, Milchu, was a high priest of Druidism, a Pagan sect that ruled religious influence over Ireland at the time. The enslaved young man worked as a shepherd, and during that time was called to Christianity.

    He escaped after six years, returned to his family and entered the priesthood, returning to Ireland as a missionary. As he converted Druids to Christianity, his teachings combined Irish pagan beliefs with Christian sacrament; he is credited with devising the Celtic Cross.

    After a lifetime spent converting of Ireland to Christianity—founding monasteries, organizing Ireland into dioceses and so forth—Patrick died circa 461.

    His birthday is not known, but St. Patrick’s Day is celebrated on March 17th, which falls during the Christian season of Lent. A religious holiday in Ireland, it has been celebrated for more than 1,000 years with a church service in the morning and a traditional dinner cabbage and Irish bacon.

    Corned beef is actually an American contribution to the holiday. Immigrant Irish learned how to make corned beef from their immigrant Jewish neighbors.



    RECIPE: Matcha Shortbread Cookies

    Bake ‘em or buy ‘em: matcha shortbread
    cookies from Tea Aura. Photo by River Soma


    January 6th is National Shortbread Day. Coming on the heels of new year’s resolutions, where many of us have resolved to eat better, what’s a cookie lover to do?

    Make matcha shortbread (or as a default, buy some).

    While it isn’t health food, matcha shortbread includes a very healthful ingredient—matcha tea. (See the nutritional benefits below).

    This shortbread recipe is from the Republic Of Tea, which sells matcha tea among hundreds of other varieties. They call the recipe “emerald shortbread” because of the green color. This recipe also includes ground almonds (protein—more nutrition!).

    You can use a shamrock cookie cutter for St. Patrick’s Day, a flower cookie cutter for spring or a Christmas tree cookie cutter for Christmas.



  • 7 tablespoons butter, softened
  • 6 tablespoons powdered sugar
  • 1 egg yolk
  • 3/4 cup flour
  • 6 tablespoons finely ground almonds
  • 2 teaspoons matcha tea


    1. CREAM together the butter and powdered sugar. Mix in the egg yolk. In another bowl, combine the flour, ground almonds and matcha. Add to the first bowl and stir until the mixture forms a ball.

    2. ROLL into a 2-inch-wide log. Wrap and place in the freezer for 40 minutes until firm.

    3. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper. Using a sharp knife, cut the log into 1/4-inch slices and arrange on the prepared baking sheet. Bake for 9 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes before transferring to a rack to cool completely.



    Matcha is a powdered green tea with the consistency of talc that is used in the Japanese tea ceremony, or cha no yu. The leaves for matcha are ground like flour in a stone mill. The powder is then whisked into water. (Here’s the whisk [chasen] that you can use to make your own.

    Powdered tea is the original way in which tea was prepared in Japan. The steeping of dried tea leaves in boiling water didn’t begin until the Ming Dynasty (1368-1644).

    Matcha tea has a wonderful aroma, a creamy, silky froth and a rich, mellow taste. It contains a higher amount of nutrients (vitamins, minerals, L-theanine amino acids, polyphenols, chlorophyll and fiber) than other teas, including steeped green tea.

    Matcha tea is expensive, but worth it if you love the flavor of matcha tea.

    According to, the price is a function of production costs.


    Matcha tea with the chasen, or whisk, used to stir it into a frothy beverage. The greener the matcha, the higher the quality. Photo courtesy Tafu | New York.


    Only the youngest, sweetest leaves are used. Covering the fields with bamboo mats (tarps) to create the shade-grown tea weakens the tea plants, and a longer recovery period is needed before they can be harvested again.

    At the factory, the stone grinders work slowly in order to maintain the nutrients in the tea, including the amino acid, L-theanine, which focuses the brain; it may help the body’s immune response to infection. Each grinder produces only about 40 grams of matcha in an hour.

    That being said, there are varying qualities of matcha tea. The deeper green color, the higher quality the matcha.

  • Matcha latte
  • Matcha ice cream and other recipes with matcha tea


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