Matcha Christmas log

2 tbsp Matcha powder - 70 g flour - 4 eggs - 2 tbsp milk - 20gr butter - 70gr sugar -Parchment paper

Preheat your oven to 180°C. 
Separate the egg yolks from the whites.
Mix the wheat flour with the Matcha powder previously sifted. Melt the butter for 30 seconds in the microwave before adding the milk.
Whisk the egg whites until stiff then gradually add the sugar. Add the yolks one by one, stirring after each addition. Incorporate the flour and matcha mix using a spatula; fold in the flour. Add the melted butter and milk to the mixture and fold in well.
Line a rectangular pan with the parchment paper and spread the cake mixture. Put in the oven for about 15 minutes.

Matcha cream filling

1 tbsp Matcha powder - 2 tbsp sugar - 1 tbsp hot water - 150ml fresh cream

Mix the Matcha powder, sugar and 1tbs hot water to form a smooth paste. Let cool off a bit.
Whip the cream with the matcha paste mixture until it reaches a spreadable consistency.
Remove the parchment from the cake. 
Spread the cream filling evenly over, leaving a border of approximately 1 cm on one side. 
Roll the cake.

And for the greedy one, spread some home-made dark chocolate paste!
Put 170g dark chocolate in a heatproof bowl over a pan of gently simmering water until reach a spreadable paste.
Spread over the cake


Tea and chocolate

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Hey Greedy! Do you know that tea and chocolate is a match made in heaven? Here are a few tips to help you find your perfect match:

Dark chocolate - with Assam, Darjeeling, Keemun, Pu-erth, Gyokuro, Oolong, Matcha and Earl Grey
Milk chocolate - with Dragonwell, Sencha, Darjeeling, Masala Chai, Yunnan
White chocolate - with Darjeeling, Matcha, Sencha, Ooling, Dragonwell, Silver Needle


Chinese Tea eggs
One of our favourite for our summer picnics, give it a try!


6 eggs - 3 to 4 tablespoon soy sauce - 1 tablespoon salt
50gr black tea leaves - 3 pieces star anise -1 small stick cinnamon
2 to 3 strips dried orange/tangerine

Place eggs in a pot and fill with water to cover the eggs by 1 inch. Bring to a boil and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool down under running cold water. Gently tap each eagg with the back of a spoon until the entire surface is lightly cracked. Add the rest of the ingredients in the pot, give it a good stir and put the eggs. Bring the mixture back to a boil then reduce the heat and let simmer for 2 to 3 hours. They are traditionally eaten still warm.



Green Tea Porridge

According to the Chinese, the key to the best tea porridge are the lea leaves that should be collected between the Qunigming Festival (Ancestor's Day) on the 4th or 5th April and the Beginning of Summer on the 5th or 6th May.


Here is how to make it

1 cup boiling water

1 tsp of smashed green tea leaves

1 cup milk (or soy/almond)

1 cup of of oat

1 tablespoon honey

1 teaspoon vanilla extract (optional)

½ cup toppings (e.g. banana, dried fruit, chopped nuts)


Let stem the smashed green tea leaves in the boiling water for 5 minutes. Add in milk, oats and turn the heat on to medium, stir. Cook for 5 minutes (add water, milk, oat or green tea it you prefer it thinner). Add the honey and stir for one minute. Put in a bowl and add your favourite toppings. Enjoy!