1) In a small pan, put milk and sugar and cook over low heat for 20-30min. Make sure not to burn or overflow the liquid. Turn off heat once the liquid becomes thick.
2) In a bowl, put matcha, pour hot water and whisk. If you do not have a chasen (matcha whisk) use a small whisk to mix thoroughly.
3) Mix in heavy cream into 2).
4) Mix the whisked matcha 3) into the pan 1) and place it in a freezer for over 5 hours.
5) Beat egg white and mix with 4). Place it in a freezer again for over 5 hours.
6) You can mix the gelato several times in between the 5 hours if you wish.
By Chris Bourgea I am just like any other tea geek. It has always been a dream to work on a tea farm and pluck two leaves and a bud while seeing the entire processing of the tea happen. Recently, I had the opportunity to...
What is Roasted Barley Tea? Roasted barley tea, also commonly referred to as “mugicha,” is a popular beverage in Japan. Even though it is referred to as tea, it does not actually contain any tea leaves. Rather, it is an infusion of unhulled barley grains...
The post Roasted Barley Tea – A Japanese Summertime Favorite appeared first on YUNOMI.
The southernmost region where tea is produced is in Okinawa. This year, as with every year, Okinawa was the first to announce the harvest of shincha. In late March, Kunigami-son in Okinawa reported its first shincha harvest. Because of its small production, Okinawa is not...