The characteristics of matcha in cooking mainly include the following aspects:
Ultra fine: The median particle size of matcha is 3-10 microns, which makes it easily absorbed by the human body and enables instant dissolution
San Yuan: Matcha has the characteristics of original color, flavor, and quality, retaining the original color, aroma, and quality of tea leaves
Sanqing: Matcha has the characteristics of light aroma, clear taste, and a slight grassy scent
Three highs and two lows: Matcha has high protein, amino acid, and chlorophyll content, while tea polyphenols and caffeine content are low
Strong moisture absorption: Due to its small particle size and large specific surface area, matcha has both moisture absorption and flavor absorption properties
Double green: Matcha not only conforms to the trend of environmental protection, but also presents a natural emerald green to deep green color, with visual beauty
Examples of the application of matcha in cooking include:
Matcha mooncakes: Use matcha powder and flour, fine sugar, maltose, water, peanut oil and other materials to make the outer skin, and the filling is green tea and black bean paste. The production method includes steps such as sieving, mixing, kneading, and baking
Matcha cheesecake: made with cream cheese, eggs, butter, sugar, and matcha powder. The production method includes steps such as softening cheese, mixing ingredients, baking, etc
Matcha Chestnut Cake Roll: Using matcha powder and other ingredients to make cake rolls with a unique matcha flavor
The cold characteristics of matcha and its impact on health:
Matcha is finely processed from green tea powder and has a cold characteristic. Excessive consumption may lead to problems such as spleen and stomach deficiency cold, heavy dampness, etc., especially for people with weak spleen and stomach or cold constitution. It is recommended to drink in moderation and avoid drinking on an empty stomach
In addition, tannic acid in matcha may affect iron absorption, and for people with iron deficiency anemia, long-term heavy consumption may exacerbate the anemia condition