To celebrate the launch of our Morihata Organic Matcha Collection, we are highlighting a different application for each of our three unique ceremonial grades. In this special one-month series, we share some musings on matcha, and ideas for new ways to enjoy your favorite ceremonial powders.
We love matcha. With its high level of caffeine and antioxidants and a deeply satisfying flavor, the Japanese powdered green tea has been bridging the gap between coffee and tea aficionados for a while now. But for all the talk of matcha being the new coffee, there are some stark differences between the two. Though they share high caffeine levels and an Instagram cult status, matcha and coffee are as different as two sides of a coin: similar in theory, but ultimately yielding different results. Where coffee offers a quick jolt of caffeine and is usually guzzled on the go, matcha invites slow meditation and lingering. While periodically refilling your coffee cup the minute we feel a slump in energy, a small cup of matcha is all you need for a slow burn of caffeine throughout the day. Coffee, in other words, is fast, whereas matcha takes its time. As such, matcha is not a replacement for coffee, but rather a quiet alternative to its hasty rush.
Still, one way in which matcha and coffee are perfect equals is on the desert menu, as we discovered when experimenting with our just-released Morihata matcha collection. The classic Italian affogato combines ice cream with hot espresso, but as we discovered, is just as delicious when it’s made with a shot of hot matcha. The word affogato comes from the Italian affogare, which translates to “to drown.” Affogato pours a shot of espresso over a scoop of ice cream, effectively drowning the ice cream and adding an infusion of bittersweetness and a contrast of temperatures to this frozen dessert. For a fresh spring twist on this Italian favorite, we turn to matcha as a replacement to the standard espresso.
On the question of categorization, affogato toes the line between dessert and beverage. This duality calls for a refined but versatile matcha that can adapt to alternative types of drinking without compromising on quality. As a classic ceremonial-grade matcha with a deep mellow taste, Waka matcha has the delicate flavors best suited for this recipe. Perfect for a dinner party, this two-step recipe is a decadent but easy answer to the dessert course dilemma.
To make this extra-thick matcha (also known as koicha, or "thick tea"), you’ll need to double the matcha and half the water. We also recommend using a lesser tipped whisk to thicken the matcha (a 60-tip whisk is perfect). You can also add a little almond milk to soften the taste.
2 teaspoons of Morihata Waka Matcha
25 mL of 70℃ water
2 tablespoons of warmed almond milk (or milk of your choice)
1-2 scoops of ice cream or gelato of your choice (we recommend coconut or vanilla)
Prepare the koicha matcha.
Ladle and sift around 2 heaping tsp of Waka into your tea bowl (around 4 scoops if you have a bamboo ladle)
Boil filtered water and allow to cool to roughly 70℃
Add a small amount of water to the matcha and whisk into a paste before pouring the rest and vigorously whisking in an M shape
Add almond milk and whisk together.
Scoop some vanilla ice cream into a glass or bowl.
Pour matcha over the ice cream and enjoy straight away.