Aiya Matcha Monthly Radiation Test Report Available- May 2015

May 6th, 2015

Aiya Matcha August 2014 Radiation Report

The radiation test report is available for our May 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.

Aiya’s Matcha at SCAA 2015

April 23rd, 2015

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Last weekend, the Aiya team had the chance to fly out to beautiful Seattle, WA for the annual Specialty Coffee Association of America show.  It was the second time the SCAA show was in Seattle. Held at the Washington convention center just ten minutes away from our hotel, this coffee trade show was definitely busier for us than our last.

As soon as we stepped inside, the aroma of freshly ground coffee beans filled the air. Because this was a coffee specialty show, it had a slightly different feel than our usual natural or ingredient shows. Tons of booths filled the convention center halls, mostly showcasing coffee or coffee machines, such as espresso machines and coffee grinders.  We also saw that a handful of smoothie companies were sampling out Matcha smoothies; definitely more Matcha on the show floor than last year.

As one of the few Matcha / tea booths, we were able to catch the interests of attendees walking by, often getting compliments that our samples were a nice, delicious break from all the coffee around. Others often stopped by to watch us whisk up a hot cup of Matcha tea the traditional way. It’s always a great feeling to educate and to spread the goodness of Matcha to so many people.

A lot of the attendees were café or coffee shop owners who had already heard of Matcha before, and many of them already carried Matcha in their stores. Others were looking to add Matcha lattes and ceremonial Matcha teas to their menus because of its’ increasing popularity. Some even wanted to make pastries with Matcha. Overall, it was very exciting to see so many people interested in our Matcha; hopefully by next year’s SCAA, Matcha green tea lattes will be a norm that could be found in coffee shop worldwide.  We can’t wait to see what SCAA 2016 brings for Aiya and Matcha in general!

 

Aiya Matcha Monthly Radiation Test Report Available- April 2015

April 1st, 2015

稲荷山茶園公園

The radiation test report is available for our April 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.

Aiya’s Matcha at the Natural Products Expo West 2015

March 17th, 2015

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Last weekend, the Aiya team had the chance to exhibit at the annual Natural Products Expo West show held at the Anaheim Convention Center. Since this show was local to us, all it took was a short 30 minute commute. From 10am-6pm, the halls of the convention center were packed with over 71,000 attendees and 2,700 exhibitors—by far the largest trade show we’ve ever exhibited at. And although we’ve participated in NPEW shows quite a few times in the past, this was definitely the largest of them all, with exhibitors taking up the entire convention center and even spilling over to the Hilton Hotel next door.

The expansion of this Natural Products Expo West really goes to show the increasing amount of people interested in or switching over to a natural, healthy lifestyle. The natural products and organic products industry is growing fast and we’re very excited for our Matcha to be a part of that.

At this show we saw tons of new booths and products, as well as familiar ones seen regularly in grocery stores, such as Hubert’s Lemonade and Chobani. One thing we found interesting that goes hand in hand with the expansion of the natural industry is that there were a large amount of booths that offered gluten free or non-GMO products. We have a feeling that this is going to be the next big thing—good thing our Matcha is both!

We sampled out our usual 3 drinks at this show: the Matcha latte, made using our Zen Café Blend; an Iced Matcha Green Tea, made using our Matcha To Go Sticks, and a hot traditional style Matcha, made with our Ceremonial Matcha Green Tea.  These drinks were as popular as ever, and the attendees loved the new Aiya logo tote bags we handed out as well. It seemed like our booth was always crowded, with attendees stopping by to chat and have a sip of our Matcha.

Overall we had a great time meeting new people and educating others about the goodness of Matcha. This show definitely opened up the potential for new partnerships and businesses, while nurturing existing ones. Next up, the Natural Products Expo East in Baltimore! With Matcha rapidly becoming popular along with the natural and organic product industry, we’re so excited to see what kind of opportunities the Natural Products Expo East will bring us. Till next time!

 

St Patrick’s Day Matcha Cake

March 4th, 2015

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Need a delicious recipe idea for St. Patrick’s day? Use Matcha! In celebration of this upcoming holiday and everything green, I tried making a simple Matcha cake with a rich buttercream frosting. Since the Matcha naturally turns everything so beautifully green, there’s no need for food coloring in your batter, especially when mixed with light colored ingredients, like flour or white chocolate. Anyways, this cake recipe was taken and modified from blogger Molly Yeh’s Matcha cake recipe that she created for Aiya last month. The possibilities are endless for St Patricks day themed treats when using Aiya’s Cooking Grade Matcha, but we’ll start off with this yummy jade green cake for your festivities.

A couple tips: Sift the dry ingredients together for a smoother cake finish, and make sure you soften the butter to room temperature before making your frosting. I made the mistake of microwaving the butter to soften, and the icing came out a bit softer than I desired. If this happens, leave the frosting in the fridge for a bit before decorating, and make sure the cakes are fully cooled to avoid having runny icing. Happy baking!

 

Ingredients:

  • 2 tbsp Aiya Cooking Grade Matcha
  • 1 3/4 cup Sugar
  • 5 cup All-purpose flour
  • 5 tsp Baking soda
  • 5 tsp Baking powder
  • 5 tsp  Salt
  • 2 Eggs
  • 1 cup Buttermilk
  • 5 cup oil
  • 5 tbsp Vanilla extract
  • 3/4 cup Boiling water

Frosting:

  • 2 cups softened butter
  • 4 2/3 cups Powdered sugar
  • 2 tsp Vanilla extract
  • A pinch of salt

Decorations:

  • Green food coloring
  • Cake fondant

 photo 1

[Directions]

  1. Preheat oven to 350 degrees F.
  2. Grease 2 round cake pans.
  3. In a large bowl, whisk together all the dry ingredients.
  4. In a medium bowl, whisk together all the wet ingredients except the boiling water.
  5. Whisk the wet ingredients into the dry ingredients and then stir in the boiling water. (It will be a very thin batter.)
  6. Pour into cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking at 28 minutes.
  7. Let the cakes cool in the pans for 10 minutes, and then move cakes onto cooling rack. Make your frosting (below) and decorate as desired.
  8. For frosting, use an electric mixer to beat all the ingredients together until smooth.
  9. For decorations, knead a small amount of fondant until smooth and add green food coloring until you reach the desired green.
  10. Hand mold or use a cookie cutter to create desired shapes.
  11. Place on cake and enjoy!

photo 3

 

Aiya Matcha Monthly Radiation Test Report Available- March 2015

February 27th, 2015

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The radiation test report is available for our March 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.

Swirled Matcha Chocolate Muffins

February 3rd, 2015

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There’s just something about the smell of freshly baked muffins that makes me oh-so-happy. Nothing used to put me in a better mood than when I woke up to the sweet smell of my mother’s chocolate chip muffins. So when I was making the Matcha donuts last week, I had this brilliant idea that I’d modify Aiya’s Baked Matcha Donut recipe to try making some Swirled Matcha Chocolate muffins. And the result—was even more brilliant. The mildness of the Matcha and the smoothness of the Cocoa paired almost too harmoniously, with just the right amount of density that makes a muffin, a muffin. Whether you eat it for breakfast or even just as a mid-day snack, these yummy green tea flavored muffins won’t let you down. Here’s what you’ll need:

[Ingredients]

For the Matcha batter:

  • Flour of your choice…………………………………. 1.5 cups
  • Baking powder ……………………………………….. 2 tsp
  • Aiya Cooking Grade Matcha …………………….. 2 tbsp
  • Butter …………………………………………………….. 1/2 cup
  • Sugar of your choice ……………………………….. 3/4 cup
  • Egg ……………………………………………………….. 2 eggs
  • Milk (or alt milk of your choice) ………………. 2/3 cup

For the chocolate batter:

  • Flour of your choice ………………………………… 3/4 cup
  • Baking powder ……………………………………….. 1 tsp
  • Cocoa powder ………………………………………… 1 1/3 tbsp
  • Butter …………………………………………………….. 4 tbsp (1/4 cup)
  • Sugar of your choice ………………………………… 5 tbsp
  • Egg ………………………………………………………1 egg
  • Milk (or alt milk of your choice) ……………….. 1/3 cup

**NOTE: This recipe is geared more toward Japanese tastes, which is usually not very sweet. For sweeter muffins, increase the amount of sugar, or use sweetened almond/soy milk.

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[Directions]

  1. Preheat your oven to 350 degrees.
  2. Sift the flour, baking powder, and Aiya Cooking Grade Matcha together and set aside.
  3. Allow the butter to come to room temperature and whisk it until it is smooth and creamy.
  4. Whisk the sugar into the butter until it is well incorporated.
  5. Beat the egg and whisk it into the butter mixture little by little until it is well incorporated.
  6. Add the milk into the sifted dry ingredients, mix gently, and add the butter mixture. (mix the milk and dry ingredients for a maximum of 15 seconds; if you mix it too much, it makes it harder to add in the butter/sugar mixture)
  7. Repeat steps 1-6 for the chocolate batter mix.
  8. Transfer the Matcha batter and the chocolate batter into separate piping bags.(A Ziploc bag works perfectly. Just cut a small hole on one corner after transfering batter)
  9. Coat the cupcake/muffin tins lightly with butter (or oil).
  10. Pipe in 1 layer of Matcha batter, then 1 layer of chocolate batter, and top off with a small amount of Matcha batter on top.
  11. Take a toothpick and swirl contents until batter looks marbled.
  12. Bake in the oven for 18-20 minutes, then lower the temperature to 325 degrees, and bake for approximately 6 more minutes.
  13. Stick a tooth pick in the center of the muffin. If toothpick comes out clean, your muffin is done.

Makes 12-15 muffins. Enjoy!

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Baked Matcha Donuts

January 30th, 2015

Enjoy!

This week on the blog, I tried re-creating another one of Aiya’s original recipes—the baked Matcha donuts using Aiya’s Cooking Grade Matcha.  I wanted to try this recipe because although I love donuts in general, they’re not exactly the healthiest thing you can put into your body. So naturally when I saw “baked” in the title, I knew I had to try it. Since I always catch myself craving sweets when I’m tired, having a healthier alternative to a normal donut (especially one with an L-theanine rich, natural energy boosting ingredient in the recipe) would make for the perfect pick me up.  The results were even more satisfying than I had imagined—6 beautiful jade green donuts with the perfect amount of fluffy and just the right amount of moist. I had one, and then another, and found myself coming back for more. And the best part of this donut is that it’s pretty much guilt free. So go ahead, have a couple, and maybe some more; you won’t regret it.

The way I made the donuts weren’t exactly as instructed on our original recipe (which you can find here). The original recipe calls for rice flour, but I decided to use regular flour since that’s probably what most people have in their homes, and it even mentions on the recipe that rice flour may be harder to find. I also made 2 batches with 2 different types of milk, mainly because I realized that I had forgotten to grab milk at the store, but then came back to a fridge full of milk alternatives, and thought, hey, this may be even better: almond milk for those who prefer non dairy and heavy whipping cream for a richer donut. They both worked very well. I also omitted putting sweetened azuki beans into the donuts to leave room for your imagination. Here’s what you’ll need:

[Ingredients]

  • Rice Flour (or flour of your choice) ……………………………….. 3/4 cup
  • Baking Powder…………………………………………………………… 1 tsp
  • Aiya Cooking Grade Matcha……………………………………….. 1 tbsp
  • Butter……………………………………………………………………….. 3 1/3 tbsp
  • Sugar of your choice……………………………………………………. 4 tbsp
  • Egg…………………………………………………………………………… 1 egg
  • Milk (or alt milk of your choice) ……………………………………… 1/4 cup
  • Sweetened Azuki Beans (or other topping/filling) …………….. 3 tbsp
  • Donut mold or any circular mold
  • **NOTE: This donut recipe is geared more toward Japanese tastes, which is usually not very sweet. For a sweeter donut, increase the amount of sugar to 5 tbsp.

[Directions]

  1. Sift the flour, baking powder, and Aiya Cooking Grade Matcha together and set aside.
  2. Begin pre-heating your oven to 350 degrees. (I did this first)
  3. Allow the butter to come to room temperature and stir it until it is smooth and creamy. (A fork works well)
  4. Whisk the sugar into the butter until it is well incorporated and the whole mixture takes on a white color.
  5. Beat the egg and add it in little by little until it is well incorporated.
  6. Add the milk into the sifted dry ingredients, mix gently, and then add the butter and sugar. (Mix the milk and the dry ingredients for a maximum of 15 seconds; if you mix it too much, it makes it harder to add in the butter/sugar mixture)
  7. Transfer the batter to a piping bag. (A Ziploc bag works perfectly. Just cut a small hole on one corner after transferring batter)
  8. Using a donut mold (or any circular mold you like), place 3-4 azuki beans into each mold and then pipe the batter over them. (or any filling, such as white chocolate chips or nuts)
  9. Bake in the oven for 12 minutes, then lower the temperature to 325 degrees, and bake for approximately 5 more minutes.

I also made my own frosting with 3/4 cup powdered sugar and just a tad bit of water. Then used the frosting as the glue to add on some cute Valentine’s Day appropriate pink sprinkles. The possibilities are endless for this versatile little donut because you can change up the type of flour, the type of milk, the toppings and even the things you put inside it. Since Matcha has a naturally mild flavor, it mixes well with so many flavors, such as chocolate, nuts, and fruits. And that just makes it that much more tempting to try your own versions at home. Overall a delightful experience, and I would love to try making a Matcha white chocolate coconut donut, with coconut milk and a white chocolate glaze. Mmm. Happy Baking!

 

Aiya Matcha Monthly Radiation Test Report Available – February 2015

January 29th, 2015

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The radiation test report is available for our February 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.

Aiya Matcha Monthly Radiation Test Report Available – January 2015

January 29th, 2015


_MG_2052

The radiation test report is available for our January 2015 shipment.  It once again confirms that all of our Matcha and loose leaf teas are safe for consumption.  Copies available upon request.