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Arlette Rohmer, fondatrice des Jardins de Gaïa

Powdered teas to eat and drink

With matcha flavour now as sought after as chocolate or vanilla, the popularity of powdered teas is on the rise and their use, as well as their range, is diversifying.

Alongside our traditional matchas, which range from matcha for cooking to prestigious ceremonial teas, we have recently brought out Matcha Yuzu and Hojicha powder which mean you can experiment with new flavours while enjoying the charm of whipped tea and the act of preparing it.

As you will see, powdered tea offers lots of possibilities – it can be drunk as a tea and used as an ingredient in a recipe or a cocktail.

The benefits of powdered teas

By choosing a powdered tea, you are not only drinking an extract of leaves infused in hot water, you are consuming all of them and therefore all of their nutrients. By drinking a matcha, for example, you are benefiting from all the goodness of green tea, including its recognised antioxidant effect.

The brew is also more intense and creamy, because it is not just an extraction of the aromatic principles dissolved in water, as is the case with an infusion.

It is possible to vary the intensity of the brew by adjusting the amount of tea powder used.

Make something different – using a little imagination

This is the second advantage of powdered teas which are proving increasingly popular with cooks, pastry chefs and bartenders for the instant taste and colour they bring to a dish.

Whether its ice cream, noodles, pasta, biscuits, cakes, financiers or cream desserts… matcha has become an ingredient in its own right in many recipes. It is used as much as a natural dye as an ingredient that adds an agreeable flavour to recipes with its hint of green colour and the refreshing qualities of green tea.

Flavoured with Yuzu, a citrus fruit particularly popular in Japanese cooking, matcha adds a refreshing touch to recipes and pleasant fruity notes accompanied by a hint of bitterness.

Our Hojicha for the kitchen allows you to explore another range of flavours with sweetness and warmth. Added to milk froth, it makes a beautiful addition to cappuccino with irresistible flavours of hazelnut and toast. In a pastry, pancake batter or any other cake recipe, this very popular Japanese green tea brings the charm of its very warm, roasted gourmet notes and its pretty hazelnut colour.

With a little imagination and creativity, the possibilities offered by these powdered teas with their powerful, delicious and « contagious » flavours are endless.

Alongside a classic tea in a teapot, it’s a new way of thinking about our favourite drink and enjoying it on a daily basis…

How to use it

Find all the information about the traditional preparation of powdered teas in our blog article.

For use in cooking, you can simply sprinkle your pasta, cakes or other delicacies with a few tablespoons of these powdered teas depending on how intense you want the flavour to be.

Écrit par Les Jardins de Gaïa

Pionniers sur le marché des thés et tisanes bio et équitables, Les Jardins de Gaïa proposent, depuis 1994, des grands crus nature, des classiques et des créations maison originales. Privilégiant les petits producteurs et les récoltes manuelles, ils ont développé au fil des années une gamme généreuse et variée de thés, rooibos et tisanes aux qualités gustatives reconnues, ainsi qu’une gamme d’épices bio et prémiums proposée sous la marque Terra Madre. Tel un jardin épanoui, la force des Jardins de Gaïa tient dans la diversité des terroirs et l’engagement des hommes qui la travaillent…

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