{"id":1353,"date":"2025-07-20T15:21:47","date_gmt":"2025-07-20T08:21:47","guid":{"rendered":"https:\/\/archcafe.net\/chua-duoc-phan-loai\/bot-tra-xanh-trong-am-thuc-nhat-ban\/"},"modified":"2025-07-21T22:24:36","modified_gmt":"2025-07-21T15:24:36","slug":"green-tea-powder-in-japanese-cuisine","status":"publish","type":"post","link":"https:\/\/archcafe.net\/en\/coffee-360-degree\/coffee-life\/green-tea-powder-in-japanese-cuisine\/","title":{"rendered":"Green tea powder in Japanese cuisine"},"content":{"rendered":"

Recently in Ho Chi\u00a0Minh<\/span>\u00a0City\u00a0State<\/span>\u00a0appears more consistent form of “take away”, stalls for the young. If the last 5 to 6 years, the pearl milk tea with style “teen” in vogue, the recently-style stalls young, dynamic but also ideal for the office and focus on the cup drink, decorative quality. Therefore, drinks, pastries served as abundant, especially the young\u00a0people<\/span>\u00a0are increasingly preferred the fresh products made from tra.An subject of “Tea” is\u00a0mostly<\/span>\u00a0for old people, but\u00a0will<\/span>\u00a0try to explore discovered many great things from tea: tea Vietnam, Taiwan tea, Japanese tea … here are a few brief introduction about Matcha- premium green tea powder Japan, as well as products made from powdered green tea.
\nMatcha is harvested in late April to early\u00a0May<\/span>\u00a0each year. That is the time when\u00a0there are<\/span>\u00a0most<\/span>\u00a0freshly tea leaves. At that time, the tea growers used the tarp to shield about 2 weeks is not for the light directly on the leaf. Then the tea plantation hand picked selection of the best tea leaves, and then drying the tea leaves by drying it, do not take measures to rub the leaves are used to make kho.\u00a0Cuoi<\/span>\u00a0grinding tools made pulverized stone to which the tea leaves into powder – or often called Matcha. We read the stage production of tea powder\u00a0only<\/span>\u00a0a few lines, but in fact it is verydifficult, in conclusion\u00a0Matcha<\/span>\u00a0tea is high in Japan.\u00a0Matcha<\/span>\u00a0is usedonly<\/span>\u00a0on special occasions, or\u00a0Matcha<\/span>\u00a0powder is used in the formal tea ceremony. And of course the price ofMatcha<\/span>\u00a0powder is not cheap even for the Japanese.<\/p>\n

\"\"<\/p>\n

Because the nutritional value, as well as traditional values\u00a0so\u00a0should the Japanese\u00a0Matcha\u00a0powder used in many other products use for drinking\u00a0matcha.<\/span>\u00a0And these products are made from flour Match has long been the favorite\u00a0people\u00a0in the whole world.\u00a0Macha\u00a0powder perhaps the Japanese have long been used to make cakes, sweets. Partly because\u00a0matcha\u00a0<\/span>powder with a slightly bitter taste to candies, chocolate made with\u00a0matcha\u00a0<\/span>not too\u00a0sweet\u00a0like\u00a0candy normal. After confectionery, perhaps to the drinks, and the pudding is used more\u00a0matcha<\/span>\u00a0powder.\u00a0Matcha\u00a0powder\u00a0can\u00a0be combined with other ingredients such as match combined with fresh cream, fresh milk mixed with\u00a0matcha,<\/span>\u00a0matcha\u00a0<\/span>or blender with fruit …. let the drink delicious food, beautiful colors. In\u00a0Ho<\/span>\u00a0Chi\u00a0Minh\u00a0City you\u00a0can\u00a0enjoy a cup of\u00a0matcha\u00a0<\/span>any time, anywhere and in many ways is\u00a0like\u00a0drinking spot or “take away” as well as “is delivery”.A\u00a0kind of\u00a0snacks from\u00a0matcha\u00a0<\/span>powder that everyone likes is probably made from green tea ice-cream.\u00a0Likecandy, drinks such as green tea\u00a0matcha\u00a0<\/span>ice-cream does not taste sweet, slightly bitter taste bitter. Depending on each style restaurant, but the decoration and cream combined with other ingredients such as fruits, red beans ground-up gives you a\u00a0nice\u00a0cup of ice-cream, eat not be bored because\u00a0only\u00a0whipped cream day. Or sipping ice-cream with cinnamon small cakes\u00a0sweet\u00a0sweet sound\u00a0so\u00a0would\u00a0blend of green tea is better and\u00a0sweet taste of the pie. It is amazing, is not it? Finally,\u00a0matcha\u00a0<\/span>today was the chef used to make dishes European style desserts at restaurants such as\u00a01 cup<\/span>\u00a0of cream consists of two\u00a0types of ice-cream, green tea jelly … or\u00a0may\u00a0be Mochi\u00a0cakes (mochi<\/span>\u00a0cakes have been introduced in other themes\u00a0tabetai\u00a0<\/span>1) small petite decorated with green tea, or sometimes just a simple one\u00a0is\u00a0one\u00a0cup of hot green tea after enjoying a meal at the restaurant.<\/p>\n

S\u01b0u t\u1ea7m.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recently in Ho Chi\u00a0Minh\u00a0City\u00a0State\u00a0appears more consistent form of “take away”, stalls for the young. If the last 5 to 6 years, the pearl milk tea with style “teen” in vogue, the recently-style stalls young, dynamic but also ideal for the office and focus on the cup drink, decorative quality. Therefore, drinks, pastries served as abundant, […]\n","protected":false},"author":3,"featured_media":1355,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-1353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee-life"],"_links":{"self":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts\/1353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/comments?post=1353"}],"version-history":[{"count":3,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts\/1353\/revisions"}],"predecessor-version":[{"id":1358,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/posts\/1353\/revisions\/1358"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/media\/1355"}],"wp:attachment":[{"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/media?parent=1353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/categories?post=1353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archcafe.net\/en\/wp-json\/wp\/v2\/tags?post=1353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}