From Red Rose to Rarefied Matcha

matcha-blue

I grew up with Red Rose tea bags, a blend of black and orange pekoe teas  My mother liked to make a cup in the evenings, after dinner, and I felt sophisticated whenever I joined her for a cup. She bought the 100-bag box at our local grocery store, and couldn’t have (wouldn’t have) paid more than five dollars for it (and this was 1970s dollars). Pennies per bag was my frame.

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“Culinary” Matcha, Anyone?

By now, most people with even a marginal interest in food and food trends have heard of matcha.This is a good thing, and its overall popularity continues to climb.

The confusing issue is that many people consider matcha to be in essence a kind of exotic spice, to be used as an ingredient for cooking and desserts (think green tea ice cream, matcha tiramisu, matcha macaroons, matcha truffles, and all manner of smoothies and blended drinks). I love how creative many chefs are becoming with it, and its color and health benefits seem to make everyone happy. 

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