This St. Patrick’s Day, get your green on with matcha — an intense, vibrant green-tea powder enjoyed in everything from lattes to cupcakes to avocado toast.
“It’s the Japanese ceremonial tea by tradition,” said Kari Dandrea of Pureblend in West Chester. “But the oldest matcha fields are from China.”
Try an iced vanilla matcha latte, available at her tea bar in Lancaster.
“The caffeine is a nice slow release of energy,” she explained. “I like the way it makes me feel. I like the fact that it’s super-high in antioxidants. I feel like I’m putting something good in my body as opposed to coffee.”
Kimberton Whole Foods sells Pureblend’s organic matcha and serves matcha lattes too.
At Green Engine Coffee Co. in Haverford, “we probably get more oat milk matcha lattes than dairy milk matcha lattes,” said owner Zach Morris. “Matcha is a really great pairing with oat milk. And oat milk is such a trendy topic right now.”
But that’s not all.
“We just finished making a matcha icing for a matcha ‘Pop-Tart,’” he added. “We make these little hand pastries. They’re really good.”
Matcha also colors and flavors treats from Dia Doce Gourmet Cupcakes in West Chester. Guests at a recent special event sampled matcha-blueberry velvet cupcakes and gin cocktails with matcha, mint and muddled lime.
As for the powder itself, “it’s a very earthy, umami flavor to it, and I just love that,” said Natalie Lynn of Counterpart Kombucha, who brews matcha pineapple kombucha.
“It’s just so delicious,” she described, “one of my favorites.”
Find it at Green Engine Coffee Co., where green “is our color,” Morris said. “So I guess we’re always celebrating St. Patrick’s Day.”
Matcha Avocado Toast
Hearty bread, cut thick and toasted
4 tablespoons full-fat Greek yogurt
Pinch of salt
Splash of freshly squeezed lime juice, to taste
1 tablespoon chopped mint leaves
1 tablespoon chopped chives
2 teaspoons matcha powder
Radishes, microgreens and edible flowers for topping
For a sweeter twist, drizzle in a ½ to 1 teaspoon honey (optional)
Mash the avocado with lime juice and mix in Greek yogurt, salt, chives and mint until fully incorporated. Sift in matcha powder and stir until evenly dispersed. Spoon and spread onto toasted bread and top with thinly sliced radishes, microgreens and edible flowers. Serve immediately.
RECIPE COURTESY OF ALEXIS SIEMONS, WWW.TEASPOONSANDPETALS.COM
Mixed Green Salad with Goat Cheese, Orange Slices and Matcha Dressing
1 teaspoon DoMatcha Organic Ceremonial Matcha
1 pinch of sea salt
1 teaspoon grapeseed oil
2 teaspoons agave or honey
1 teaspoon water
1 cup mixed greens
1 orange, half to be sliced for salad and other half for 1 teaspoon of juice
2 tablespoons goat cheese
Add 1 teaspoon of matcha to a small bowl or cup and mix with 1 teaspoon of hot water to make a matcha paste. Mix in 1 teaspoon of grapeseed oil and 2 teaspoons of agave or honey. Slice the orange in half and squeeze a teaspoon of the juice into the matcha dressing. Add pinch of sea salt to the matcha dressing and stir well. Add mixed greens to a small bowl. Peel the remaining half of the orange, cut into small slices and place over greens. Break goat cheese into small pieces and place on greens. Pour matcha dressing over greens, orange slices and goat cheese.