TEA BLOG
One man's journey through the world of tea. A blog on tea authored by Gary Gause, founder and president of Dragonwater Tea.
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May 06, 2008 How to make matcha salt Recently, there's been some buzz about this new green tea salt, Matcha Salt. I'm sure it's been around for as long as Matcha has, but I've never heard of it before and apparently others haven't either, since it's generating some excitement. Here we'll discuss what Matcha Salt is, how to make it at home, and what to use it on. Matcha salt is about as simple as you can get, matcha powder blended with sea salt, but it creates a fairly complex taste that complements some foods well. To make Matcha Salt, we'll require the following: Matcha powder is green tea that has been ground into a fine powder. This is the basis of the Japanese tea ceremony and typically only the best teas are used to create the powder. While it can be expensive, you need very little. Do not try to grind your own tea. You'll never get it into a fine enough powder to match the quality of a prepared Matcha powder.Sea Salt is a natural product of the ocean. Unlike table salt, it contains all the minerals of the original sea water and thus all the flavor and health benefits. Use coarse grey sea salt where possible. Combine both ingredients into a spice mill (or a dedicated coffee bean grinder) and mill for no more than two or three pulses, depending on how coarse you like your salt. Store in a salt or spice shaker. Matcha salt tastes fantastic on eggs, especially poached eggs. I've also found it to be delicious on vegetables and poultry. Use sparingly, depending on the coarseness of the salt. For more great cooking ideas for Matcha salt, see the blog of The Breakaway Cook where I first learned about Matcha salt and cooking with Matcha in general. Don't want to invest in Matcha? You can now buy commercially prepared Matcha salt: Posted by Gary Gause at 1:20 PM PST |
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