News

Now at The August Market

By Team Matcha

Now at The August Market

We love Vancouver and its support local attitude! Our good friends at The August Market are now selling our 30 gram tins of Let's Matcha. Take a look below, or click here to add them on Facebook!



 

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Iced Matcha Coconut Mint Cooler

By Eric Brinkman

Iced Matcha Coconut Mint Cooler
Spring is around the corner, and so are porch hang outs with friends. We love creating recipes for social gatherings, and trying to find a recipe that appealed to everyone was difficult at first, but with research we've been able to create something tasty which most people should like.

Let's Matcha's Iced Coconut Mint Cooler.

Ingredients:

1.5 teaspoons of matcha
5 mint leaves
Coconut Water
2 slices of lemon
2 slices of lime




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Now found at Continental Coffee in Vancouver, B.C

By Team Matcha

You can now find our matcha being served at Continental Coffee, located in Vancouver, British Columbia. If you are interested in wholesale orders, please email us at letsmatcha@gmail.com.

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Media

By Eric Brinkman

Media

1) 2016 was a big year for the Let's Matcha team. Here is an article in The Huffington Post about matcha's health benefits, and an interview with our co-owner, Brock Shillington. See here.


2) We we're  featured in a video for 2016's top healthy eating tips, by Sacha Devoretz, a Huffington Post blogger. One of our favourite brands Vega is also featured!


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Matcha Chocolate Chip Cookies

By Team Matcha

Matcha Chocolate Chip Cookies

This recipe uses Let's Matcha's high grade matcha green tea powder. Now available at LetsMatcha.com

Matcha Chocolate Chip Cookies

(Makes a dozen cookies)

Ingredients:

  • 1 tbsp Let’s Matcha powder
  • 1 ½ cup all purpose flour
  • ¼ tsp baking soda
  • ½ cup Earth Balance Buttery Spread (room temperature)
  • ¾ cup raw cane sugar
  • Pinch of salt
  • 1 egg
  • ½ cup chocolate chips

Instructions

1) Preheat oven to 325℉ and line a baking sheet with parchment paper.

2) Sift the flour, Let’s Matcha powder, and baking soda together.

3) In a separate bowl, whisk together the softened Earth Balance and raw cane sugar. Once fully mixed, add egg and salt. Mix until smooth.

4) Combine the dry ingredients and wet ingredients. Add the chocolate chips.

5)  Roll the dough into (approximately) two inch balls and place on baking sheet.

6) Bake for 10 to 12 minutes.

7) Remove from baking sheet and transfer onto a rack to cool.

8) Enjoy!

  



Additional considerations…

We like to use raw cane sugar because it is unrefined and adds some texture to the cookies. If you prefer, however, substitute with ¼ cup granulated sugar and ½ cup packed brown sugar.

 If you prefer a gluten-free recipe, we recommend almond flour, which can be used at a one-to-one ratio with all purpose flour, although it may require a stronger binding agent. If this is the case, scramble an additional egg in a separate cup and add approximately half.

 For a stronger matcha taste, add an extra tablespoon of Let’s Matcha powder to the mix! The recipe would also go great with white chocolate chips. Let us know in the comments how the recipe turned out for you, or if you have any other suggestions to jazz up this recipe! Let’s Matcha!

To order our matcha, click here.


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How to Store Matcha Tea

By Eric Brinkman

Matcha is both a tasty and expensive beverage, and especially not worth wasting. if you're reading this, you might be new to matcha tea, or maybe you're double checking on other tea routines. Either way, we're here to tell you how our team stores our matcha.

Our inventory is kept in the freezer before being shipped out to our customers. If you're not opening your tin of matcha right away, pop it into your freezer. This is one of two elements to watch out for, the other, a sensitivity to light. If making a cup of matcha, make sure to close the container right away and get it into the fridge. Don't use any transparent containers. The more light proof, the better.



If you follow this routine, the canister will last for up to one year in these conditions. I've brought matcha camping with me multiple times, and under extreme heat, a cooler with ice still kept its integrity. 




We're putting the top 3 tips in an upcoming newsletter, if yours is selected, you'll get a $10 Let's Matcha gift certificate :) Email us at letsmatcha@gmail.com

Icons made by Freepik from www.flaticon.com is licensed by CC BY 3.0

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Keep Summer Alive!: Iced Matcha Lemon Vanilla Tea Recipe

By Eric Brinkman

 
Without a doubt, morning routines are the best and most difficult to adopt. Let me tell you, whatever your practice might be, things will change with matcha.  It takes longer to make than a regular tea, but it’s always worth it. 

Instructions: 

Utensils:
Strainer
Spoon
Cup
Pairing knife

Ingredients:
1 ½ tb of matcha
.5 tb of agave nectar
2 drops of organic vanilla or almond flavouring

2 slices of lemon
5 blueberries
1 cup of hot water
4 ice cubes
1 earl grey tea bag

Directions:
1) Take your strainer and put it over your favourite cup. Slowly start pouring the matcha over the cup, and gently use a spoon to brush the matcha through the strainer. This  ensures your matcha doesn’t  clump together, which is important because you don't want to waste.

2) Once your matcha is sitting at the bottom of your glass, throw the tea bag in, pour in your water and whisk in a zig-zag motion till you see the electric green colour we’re so fond of. Extra tips: use a whisk if you can, but a spoon or jar/lid would work too.

3) Now’s the time to chill out while your drink cools down. This next step is to squeeze the 2 slices of lemon, your 0.5 table spoon of agave nectar, and throw your blueberries in. Let it sit for another minute and toss your ice cubes in, and finally a few drops of organic vanilla flavouring

4) By this time, you’ll want to stir your your matcha lemonade to balance all the flavours once more.

5) Enjoy!

*Matcha is meant to drink right away, so use these timelines as a loose suggestion. Do what you think is best! Get messy, and make mistakes!*

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