'matcha' on Serious Eats

The Secrets Behind Making Incredible Matcha

As Genki Takahashi and I drove down the Kyushu Expressway, I was reminded of Napa Valley. As in Napa, the highways are lined with fields growing the local specialty in perfectly manicured rows. But the crop here isn't grapes: it's tea. Matcha, specifically, and some of the finest in Japan. More

Tea Wing: A Source for Premium Matcha

Tea Wing carries a select range of Japanese teas (the owner personally goes to source in Japan each harvest), and matcha is their signature product. I visited the Tea Wing headquarters for a taste, and their offerings were easily best matcha I've tasted in US. More

Where To Drink Matcha Lattes in New York

In the fall, I trade in iced tea for warmer lattes, more specifically matcha lattes, a longtime obsession of mine. The best ones came from Tafu, where they topped each heady concoction with whipped cream and kuromitsu or even silky housemade chocolate syrup if desired. But with Tafu closed, I set out to find the best spots for matcha lattes in NYC. More

5 Matcha Sweets We Love

Matcha is an incredibly versatile ingredient, and New York restaurants and cafes have made good use of its potential. From warm matcha and buckwheat drinks to chocolate miso cakes topped with a matcha shiro-an, the possibilities are endless. Here are five matcha sweets we love. Let us know if we've missed your favorites! More

Spice Hunting: Matcha

Matcha's versatility is on par with cinnamon, and it's about as miraculous. It brings both rounded sweetness and a pleasant bitterness to a wide range of baked goods. While its Area 51 color and intense flavor have scared some away, it's an easy-to-use addition to the adventurous baker's pantry. More

Paris Bite: Matcha and Adzuki Duomo from Patisserie Sadaharu Aoki

Despite appearances, this treat from Patisserie Sadaharu Aoki is not a tiny green hamburger attached to a giant ball of moss. It's actually a matcha and adzuki duomo, a green tea-flavored (matcha) ball of creamy goodness containing a shell filled with sweet red bean paste (adzuki), with a miniature matcha macaron stuck on the side. It's one of the most incredible taste sensations I've ever experienced, a perfect blend of two sophisticated culinary traditions. The delicate, crispy textures, the creaminess, and the sweetness are all classically French, but the flavors are unquestionably Japanese—a melding of Aoki's Tokyo roots and his Paris influences. Sadaharu Aoki 35 Rue de Vaugirard, 75006, 6th Arrondissement, Paris, France (map) 01 45 44 48 90... More

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