I agree it’s not as catchy as the lemons and lemonade but I’m trying to make the best of a bad situation here (i.e. 100g of bad matcha). These muffins are easy to make and taste great but they are not the bright green I was hoping for. To fit the part for this weekend I’ll try making them again with maybe 3 tbsp of matcha.
This recipe is adapted from a breakfast muffin recipe that a friend gave me but these muffins could not be considered healthy. To gain the benefits of matcha it probably needs to be taken withouth sugar and white flour. 😉
- 2 eggs
- 100g sugar
- 100ml rapeseed oil
- 200ml plain low-fat yoghurt
- 220g self-raising flour
- 1 tsp salt
- 2 tbsp matcha
- 1 tsp ginger
- 100g chopped hazelnut
Whisk eggs, sugar and oil together in a bowl. Then add the yoghurt.
Sift flour, salt, matcha and ginger together and stir into egg mixture.
Add hazelnuts and then spoon into muffin cases.
Bake for 20 minutes at 175°C.
This is a light Oolong from the Taiwanese mountains. High mountain teas mostly come from central Taiwan and the particular growing environment at high elevation gives these “Gaoshan” teas a distinctly rich sweetness. It is semiball-rolled with the attached stems and was harvested in Spring 2013.
Preparation: To prepare this tea, I put 4g of the tea in a warmed porcelain teapot. I add a little water at 85 °C (when medium bubbles appear in the water). This water is discarded as a rinse and then I add about 175ml of water and let the leaves unfurl for 30 seconds. The steeping time increases for each subsequent steeping and I find that I can get at least 5 steepings from this tea. The liquor is pale yellow in colour but the sweet floral aroma is magnificent. To taste, this tea is subtle, creamy and gentle and has a long aftertaste. Overall, I think that the price of £9.95 for 50g is worth it for this level of quality.
High Mountain Oolong is available from Postcard teas.
Note: As with all reviews on this site, I purchased this tea and have no affiliation with the sellers or the tea estate.