Monday, July 16, 2012

Powdered Green Tea


This stuff is awesome! I love the convenience of the packaging, and being able to easily infuse hot soy milk with green tea for a delicious drink (or add it to other foods like yogurt, ice cream, and cakes or what have you--obviously I don't eat those). If you live near a TenRen Tea shop (it's a Taiwanese company, but has US locations), I'm a little envious.

Now, you might be wondering what the difference is between powdered green tea and matcha. I wondered that myself when I bought this, and asked the sales rep about it. She asserted that they were different, but whether or not she could have explained in more detail, I probably wouldn't have understood it since we were speaking in Mandarin. But if you look at the matcha Wikipedia page, you'll find explanation of its production versus other powdered green tea, and how only a certain type of tea produced a certain way counts as matcha.

The only problem is that it's a little tough to get all the powder to dissolve just by stirring or, per the package instructions, putting the concoction in a container and shaking it. Similar to hot chocolate, you still have to smear little powder globules against the side of your mug to get them to break down--unless you let it soak for a long time.


This was an unexpected finding of mine. I added as many cc's of fluid as the instructions suggested (whereas previously I added maybe 2/3 as much, since 450cc--almost a half-liter--is a lot for one serving) to see if the powder would completely dissolve. Volume of fluid wasn't really the issue, though, since I still got little self-contained powder pellets floating around and massing at the bottom. However, after soaking overnight, giving the container a good shake cause the unincorporated powder at the bottom to disperse into the fluid! The pellets had broken down during the soak and the powder had just gathered at the bottom.

1 comment:

  1. This comment has been removed by a blog administrator.

    ReplyDelete