As mentioned in a previous post, Japan saw a much colder winter this year compared to previous winters with some tea fields being blanketed in a layer of frost. Those unfamiliar with Matcha may see this as a bad omen for the upcoming harvest but quite the contrary it the truth; the tea is able to go into “hibernation,” which will result in a better quality tea once harvest time comes around.

Due to the conditions this past winter, we are optimistic that this year is going to be great. Our farmers share the same optimism when we asked them about their expectations surrounding  the 2013 crop!

We’ve also gotten some photos straight from Japan taken during the beginning of this year’s harvest.

Lush tea plants waiting to be harvested. In the background, you can see the burlap-like material that is used for shade covering.

A worker picking tea leaves by hand.

Take a look at the whole post below as well as thoughts and impressions on the process of making it.

When you’re finished reading this post, we recommend looking over the previous nine installments of Making Matcha Recipes:  Matcha Krispy Treats,  Matcha Chocolate Cottage Cake, Matcha Tofu Ice Cream, Matcha Chocolate Chip Rice Cookies, Matcha White Chocolate Salted Caramel Bonbons, Matcha Hot Chocolate, Matcha Chocolate Dipped Madeleines, Matcha Roll Cookies, and Matcha Ice Cream.

Making Matcha Recipes Part X: Premium Matcha Ice Cream

Daniel Says:

“When coming up with our Matcha ice cream recipes, I tried to stick as close to the advice we give our own customers – mix Matcha in with your favorite standard ice cream base (usually vanilla) and treat the same as you would any other ice cream.  In the process of finding a good ice cream base, I read a number of recipes and suggestions on how to make vanilla ice creams and there are basically two general camps the recipes can be grouped into – the cream only method and the egg yolk custard method.  Our previous Matcha ice cream recipe was a nod to the former camp while this time is a recognition of the latter.  The method for both is pretty much the same so I am going to reiterate some of the tips from before while adding just one or two more for dealing with the egg yolks.

Again, the best advice is to pay careful attention to the recipe and set aside enough time to make your ice cream in a relaxed fashion.  My tips for this recipe are:

Cream Temperature:

As it notes in the recipe, you need to heat the ingredients together at two different times during preparation.  Being presented with a specific temperature can seem kind of daunting but it doesn’t have to be.  If you don’t have a candy thermometer to monitor the temperature down to the degree, you simply need to watch the heat you apply and the surface of the mixture.  Let it gradually heat on low (no higher than medium heat) and as soon as the first bubbles begin to come up and the mixture is gently steaming, you’ve reached the correct temperature and should take it off the heat immediately.

Egg Yolk Treatment:

Color:

After separating your egg yolks from the whites, you need to beat them together.  While they start out as a deep yellow-orange, you want to beat them together until they slightly lighten in color and are more pale.  Making sure to beat your egg yolks well will lead to a better texture and overall smoothness when the ice cream is done.

Adding the Sugar:

Remember, it is not a race to get the recipe done as soon as possible.  When adding in the sugar, do so slowly so it can become well incorporated.  If you add it all in only once or twice the sugar can clump together and adversely affect the finished texture.

Tempering the Egg Yolks:

If the sugar needs to be added in slowly, the hot cream mixture should be added in glacially.  You are not aiming to cook the egg yolks quickly with this step.  What you are trying to do is slowly bring them up to temperature without scrambling them.  The best advice for this step is to add the warm cream little by little (1/8 cup at most) and make sure to be continuously mixing while doing so.  If you add too much and the yolks begin to scramble, you need to start again.

Mixing without an Ice Cream Maker:

The process of making ice cream without an ice cream maker takes more time but it isn’t more difficult.  After letting the mixture mingle in the refrigerator overnight, transfer it to the freezer and leave it there for 45 minutes.  Then you simply need to take it out and stir it around well.  This helps create a more even texture throughout the ice cream and also prevents extremely large ice crystals from forming.  If you have a hand mixer, it would be best for the most consistent result.  By constantly mixing it around, you make the freezing process more gradual and the final product is very smooth.  It took about 4 hours to finish off but I was able to work on other things while it was setting in the freezer every 45 minutes.”

Matcha is growing and becoming increasingly popular not just among tea enthusiasts, but also among those looking for healthier products and foods to add to their diet. One of the key health components in Matcha tea is an Amino acid called L-theanine.  L-theanine has the ability to cross the brain barrier and possesses psychoactive properties. It is found naturally in the Camellia Sinensis (tea) plant and of all teas, green tea is said to have the greatest concentration of L-Theanine.

Within the category of “green tea,” concentrations of L-Theanine are highest in Matcha and Gyokuro because of the shade growing process they undergo; about a month before these teas are going to be harvested, farmers apply a layer of shade covering each week until around 90% of direct sunlight is blocked. Other varieties of green tea are open air grown and exposed to direct sunlight, which stimulates photosynthesis in the leaves, destroying some of the L-Theanine and/or converting it into catechins. The shade growing process mitigates this, giving the finished tea higher amounts of L-Theanine and other Amino acids.  When it comes to flavor, the natural sweetness in tea is derived from Amino acids and L-Theanine.  Catechins are more astringent and bitter, making open air teas less sweet than their shade grown counterparts.   As shade grown teas, Matcha and Gyokuro have a natural sweetness and more balanced flavor derived from their higher concentration of L-Theanine. L-Theanine is also credited with giving foods the so-called “umami” or fifth taste.

When it comes to the physical effects it has on the body, L-theanine can help improve one’s mood, reduce stress, and help the mind focus.  These effects are especially noticeable when L-theanine is consumed in conjunction with caffeine.  Studies have also shown that individuals have increased alpha wave brain activity after consuming L-Theanine. This brain activity is said to be present when you are alert and not stressed. It is because of this effect that Matcha tea, tea ceremony, and Zen Buddhism have such strong ties in Japanese history - even in modern Japan, Zen Buddhist Monks drink Matcha tea before meditation for the calm alert effect. Matcha gives them the energy to meditate for long periods of time and remain focused throughout. Additionally, L-Theanine has been found to help increase dopamine levels in humans. Dopamine is a naturally occurring chemical in the brain that is released during pleasurable activities such as eating chocolate and helps produce a sense of well being.

The chart below illustrates the amount of L-Theanine present in a bowl of Matcha tea when compared to a cup of regular steeped green tea.  The amounts are so much higher because with Matcha you are consuming the entire leaf in each serving and not just what is water soluble.

There is currently no recommended daily intake volume for L-Theanine determined by the scientific community. Even when it comes to things that are good for you, over consumption is to be avoided so it is always best to check with a medial heath professional regarding any specific questions you have about the effects Matcha and L-theanine on your body and health.  Just for reference, some studies have suggested consuming approximately 200 mg of L-theanine daily while others have suggested limiting daily consumption to 50-100 mg .

For more in-depth information on L-Theanine and it’s health benefits please visit: L-Theanine Information

Take a look at the whole post below as well as thoughts and impressions on making this.

When you’re finished reading this post, we recommend looking over the previous eight installments of Making Matcha Recipes:  Matcha Krispy Treats,  Matcha Chocolate Cottage Cake, Matcha Tofu Ice Cream, Matcha Chocolate Chip Rice Cookies, Matcha White Chocolate Salted Caramel Bonbons, Matcha Hot Chocolate, Matcha Chocolate Dipped Madeleines, and Matcha Roll Cookies.

Making Matcha Recipes Part IX: Matcha Ice Cream

Daniel says:

“Looking over all of our recipes up to now, we actually have not had a standard dairy Matcha ice cream recipe.  Although we have the Matcha Tofu Ice Cream and Matcha Gelato, when it comes to a standard ice cream that most anyone would recognize, we’ve been missing one.  We discussed that fact within our team and I decided to try and create something brand new for Aiya’s recipe box.  After reading different ice cream recipes and preparation methods from various sources, I believe I have come up with a recipe for Matcha ice cream that is simple enough to make at home but also delicious enough to be the far superior alternative to picking up a container from the freezer aisle.  I tried to use methods simple enough that as long as you have a freezer and a whisk you can make this recipe without having to go out to buy an ice cream maker or tool.  If  you happen to have those things, this recipe is even easier to make.

For preparation tips, I have two things that if  you pay careful attention to them, you will have delicious ice cream every single time:

Cream Temperature:

As it notes in the recipe, you should heat all the ingredients together before putting them in the refrigerator to mingle.  Being presented with a specific temperature can seem kind of daunting but it doesn’t have to be.  Even if you don’t have a candy thermometer to monitor the temperature down to the degree, you simply need to watch the heat you apply and the surface of the mixture.  Let it gradually heat on low and as soon as the first bubbles begin to come up and the mixture is gently steaming, you’ve reached the correct temperature and should take it off the heat immediately.

Mixing without an Ice Cream Maker:

The process of making ice cream without an ice cream maker takes more time but it isn’t more difficult.  After letting the mixture mingle in the refrigerator overnight, transfer it to the freezer and leave it there for 45 minutes.  Then you simply need to take it out and stir it around well.  This helps create a more even texture throughout the ice cream and also prevents extremely large ice crystals from forming.  By constantly mixing it around, you make the freezing process more gradual and the final product is very smooth.  It took about 4 hours to finish off but I was able to work on other things while it was setting in the freezer every 45 minutes.

Follow the recipe and keep an eye on the suggestions I’ve made and you will make a delicious, homemade Matcha ice cream each and every time!”

The SCAA Event is a gathering of some of the biggest names in coffee such as Gevalia, Dunkin’ Donuts, Kuerig, Green Mountain Coffee, Monin Syrups, Starbucks, and others with  business local to the event and guests from all over the world.  Much like the World Tea shows do for tea, the SCAA Event brings together people to share ideas and new coffee products to keep up to date on what is going on and may be upcoming in the industry.  For us, it was particularly nice to see even more tea companies with booths and attendees interested in tea when compared to previous years.  The coffee industry and tea industry are both really hitting their stride in working together to provide full, diverse menus to consumers.

While we do not do coffee or any coffee products specifically, we have been thrilled to see Matcha in particular making headway into the coffee industry in all the ways it can be used – smoothies, lattes, breads, cookies, cakes, etc.  As the world’s largest producer of Matcha green tea, we love to attend events like the SCAA so we can continue to support this harmonious trend of coffee and tea working together.  We particularly enjoy hearing the feedback of show attendees with varying degrees of Matcha knowledge from those shop owners who already serve it to people who have only vaguely heard  the word.  Most surprising for us this year was the number of people who were interested in serving pure Ceremonial Matcha just as hot tea in their coffee shops; it is a sign of just how more this versatile tea has been accepted by North Americans when compared to years past.

For pictures of the show floor and event, please see below.

Finally, we would be extremely remiss to write about the SCAA and the city of Boston in light of what happened just after the show ended as if nothing happened.  While our sales team had already left the city before the tragic bombings at the Boston Marathon the very next day, our thoughts and prayers are with the city of Boston and everyone affected by this tragedy.  We hope that those responsible are swiftly brought to justice so the City of Boston can begin to heal and move forward from these senseless acts.

You may have read last weeks post on Matcha and L-Theanine. This week we are going to focus on Matcha and its antioxidants, but more importantly the bioavailability of antioxidants in Matcha. First off Matcha is known to contain one of the most highest amounts of antioxidants when compared with other superfoods. This is all based on the ORAC (Oxygen Radical Absorption Capacity) test which is a chemical test to measure the amount of antioxidants a product contains. However, a recent issue that has been emerging is the bioavailabilty of nutrients not just antioxidants. You might be asking, “what does bioavailability mean?” Bioavailability refers to the ability for your body to absorbed the nutrients once you ingest food or any supplements. For example taking a multivitamin that contains 1000% of your daily recommended value of vitamin C  isn’t helpful if your body only absorbs a small percentage of the vitamin C. The ORAC test unfortunately cannot tell whether the antioxidants in a product get absorbed by the body, let alone whether the antioxidants in a product have true bioavailability. A new test called cellular antioxidant protection in erythrocytes (CAP-e) assay which actually measures the bioavailabilty of antioxidants in a product.

The CAP-e test is a test developed by NIS Labs. The test is performed by mixing the test subject in either water or a solvent and then added to aged red blood cells. After that they add a free radical to start the oxidation process and they measure the oxidation damage done to the red blood cell.

We had our Ceremonial Matcha tested using the CAP-e method. We are happy to say that first off our Ceremonial Matcha has true bioavailabilty which means that the body does actually absorb the antioxidants found in Matcha. The results show that our Ceremonial Matcha has 24 CAP-e units per gram. Now by itself that number sounds arbitrary, but to give you more context blueberries which is also known to be high in antioxidants only scored 0.35 CAP-e units per gram. On a per gram basis our Ceremonial Matcha has over 68 times more effective antioxidants.
Even a standard serving of Matcha has more antioxidants than blueberries. A standard serving of Ceremonial Matcha is 2 grams which would equal to 48 CAP-e units whereas according to NIS Labs a serving size of blueberries is 120 grams (4.23 oz) and based on that one serving of blueberries would only yield 42 CAP-e units which is still below our Ceremonial Matcha. (Below is a graph illistrating the CAP-e units per gram and the CAP-e units per serving for comparison.)

Two tests (ORAC and CAP-e) have proven to show Matcha is high in antioxidants and has true bioavailability. This reconfirms that Matcha is not just a great tasting tea but it has earned the title of being a true superfood.

]]> http://www.aiya-america.com/matchablog/matcha-antioxidants-bioavailability-and-cap-e-test/feed/ 0 http://www.aiya-america.com/matchablog/aiya-promotion-announcement-cook-with-matcha-2013/ http://www.aiya-america.com/matchablog/aiya-promotion-announcement-cook-with-matcha-2013/#comments Fri, 29 Mar 2013 16:48:16 +0000 admin http://www.aiya-america.com/matchablog/?p=2028

Just in time for spring, Aiya is thrilled to bring back one of our fan favorite promotions – Cook With Matcha!  From today until April 7th 2013, you can save on ALL Cooking Grade Matcha.  The details are slightly different for wholesale customers and consumers so please see below for specifics:

For Wholesale Customers:

Enter “Cook with Matcha WH 2013” on checkout (exactly as it is written) to save 10% off all 100g and 1kg bags of both Organic and Conventional cooking grade Matcha. *

For Consumers:

Enter “Cook With Matcha 2013” on checkout (exactly as it is written) to save 20% off all 100g bags of both Organic and Conventional cooking grade Matcha.*

Take advantage of this great sale before it’s too late!

To start shopping, head over to our online store.

*Consumer discount code is only valid for purchases made from Aiya’s online consumer store at consumer pricing for 100g bags of organic/conventional cooking grade Matcha ONLY.  Wholesale discount code is only valid for purchases made at our online wholesale store at wholesale pricing for 100g and 1kg bags of organic/conventional cooking grade Matcha ONLY.  Some exceptions may apply.  Aiya reserves the right to change the terms of or terminate this promotion without prior notice.

As you can see in the picture below, the shading of the tea fields is beginning as the farmers prepare for May’s harvest.  In the coming weeks, they are going to pick up the pace and apply even more.

For the Matcha fan, this is the most fun time of the year as young tea leaves continue grow under the shade, becoming more delicious each and every day.

From this quick look and previous reports, we have high expectations for this  year’s harvest!

When you’re finished reading this post, we recommend looking over the previous seven installments of Making Matcha Recipes:  Matcha Krispy Treats,  Matcha Chocolate Cottage Cake, Matcha Tofu Ice Cream, and Matcha Chocolate Chip Rice Cookies, and Matcha White Chocolate Salted Caramel Bonbons, Matcha Hot Chocolate, and Matcha Chocolate Dipped Madeleines.

Making Matcha Recipes Part VIII: Matcha Cookie Trees

Daniel Says:

“For Easter weekend and to launch our newest Cooking Grade Matcha sale, I wanted to make something very fitting to the season.  Being of Italian decent. my grandmother used to always make roll cookies dusted with powdered sugar in all kinds of Easter shapes and then bring them to our house when I was growing up; it is an Italian tradition as closely tied to my memories of Easter as eggs, chocolates, and baskets.  Although the Cookie Tree recipe has a Christmas style to it, I applied a little bit of imagination and re-shaped them into Easter cookies instead.  Basically, since it is a roll cookie recipe, you can tailor it to any holiday or occasion you want (and whatever cookie cutters you have)!  The results came out even better than I had hoped.

As for advice, I didn’t encounter any problems while making this one.  If you follow the instructions exactly as written (which I did), they will come out picture perfect.

One small note I would like to add though is that since I was cutting these as single cookies without building any shapes, I omitted the egg white and powdered sugar frosting step.”