Green tea soda‘s

For this blog I decided to make green tea or sencha soda as Japan is known for green tea. Blog post What’s in a Name? Part 1: Matcha, Tencha, and Sencha. It discusses the differences in all of these different teas and what I will be using as the main teas in this blog.

With this recipe I decided to use Premium matcha. Which is a good matcha to use as it is still high on quality but not a ceremonial matcha which can be a bit expensive at times because of its high quality. I also thought that Yuzu would be nice alongside the matcha because of its fruity citrus taste. I am a big fan of matcha lemonade and thought doing a spin on that would be fun.

Matcha Yuzu soda recipe:

Ingrédients :

Items:

  • Flip top bottle
  • Measuring Cups 
  • Scale 
  • Matcha whisk 
  • Tea pot
  • Bowls 

Recipe: 

  1. Measure 5 grams of matcha into a bowl, Pour in a little bit of cold/warm water and make a paste with the matcha, Then add about 300 grams of hot water and whisk until well combined and frothy. Do this twice and set aside to cool
  2. Measure 70 grams of yuzu honey and set aside
  3. Add honey and tea into bottle followed by the matcha 
  4. Cut up about 3 candied yuzu slices into small pieces and add them to the bottle
  5. Pour 2 tablespoons of ginger bug into the bottle leaving about 1 inch of headspace at the top.
  6. Close the bottle and mix gently and let sit at room temperature for 24 hrs. 
  7. Put into the fridge after until cold
    1. Note: Putting it in the fridge will calm the fizzyness a bit so that when you open it it will not rush out. 
  8. Open over sink and Enjoy 🍋🍵😋

Info: You can also use lemon instead of yuzu and try making a lemon infused honey. Another intern decided to make infused honeys. I would take a look at their blog if you would like to make your own infused honeys for your own tea soda.

Link:

Thoughts:

This tea was a lot more surprising when I tried it; It had a nice matcha earthy flavor and it tasted very well when added with the tart citrus of the yuzu. I think the yuzu helped to bring out the matcha flavor. It was a little daunting because of the color but was very nice. The fizzyness was nice and subtle and I think this is due to the matcha itself because of how it was made but I think the subtle fizzyness adds to the overall flavor.  I think it would be nice with a nice piece of cake or sweet because of the slight tart/earthy taste.

In this soda I used Sencha of the wind which is a sencha that is harvested in the spring. It is typically shaded for 2 weeks before it is harvested and is made from the cultivar Zairai. 

Sencha Acerola soda recipe:

Ingrédients :

Items:

  • Flip top bottle
  • Measuring Cups 
  • Scale 
  • Tea pot
  • Bowls 

Recipe: 

  1. Measure 12 grams of Sencha of the wind and put into a teapot, add 20 ml of water at about 70 degrees C and brew for 1 ½ minutes. Do this two times and set aside to cool.
  2. Measure 70 grams of Acerola honey and set aside 
  3. Once cooled add honey and tea to the bottle.
  4. Pour 2 tablespoons of ginger bug into the bottle leaving about 1 inch of headspace at the top
  5. Close the bottle and mix gently and let sit at room temperature for 24 hrs.
  6. Put into the fridge after 24 hrs until cold.
    1. Note: putting it in the fridge will calm the fizzyness a bit so that when you open it it will not rush out. 
  7. Open over sink and Enjoy 🍒🍵😋

Thoughts: 

This soda was so shocking when I tried it. When I first tried to open it it was very carbonated and almost spewed out but I think the ginger bug did very well in this particular soda. I think that because I did not add a powder to this tea it turned out very fizzy. It was also very refreshing and I love the pairing of the honey and Sencha that I chose. I would enjoy this soda by itself outside in the sun. 

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