We’re back to the stash of teas that I brought back from Japan! This time, I want to talk about the Matchaway tea by Lupicia:

Matchaway is basically matcha that has been made to be easily dissolved in both hot and room-temperature water. They use tea leaves from Aichi while avoiding the use of sugar, which means that this isn’t overly sweet. There are also four flavours: plain, strawberry and acai (the one I bought), apple, and chocolate.

The strawberry and acai flavour has a really great smell of berries. The taste of matcha is on the light side, with the aftertaste of the strawberry and acai. It’s good if you don’t like bitter things, or if you want to try drinking matcha but are afraid of it being too bitter to drink. I also tried drinking it with milk (hot and cold), and I found out that only the taste and smell of the berries remained. Plus, no matter the temperature of the milk, some of the powder remained undissolved.

Recipes
The amazing thing about matchaway is the number of recipes that were created with this in mind (all links can be found at the bottom). Apart from a page of recipes on the matchaway webpage, there was also a matchaway recipe contest and all the recipes that made it to the finals are available there too. I haven’t managed to try either because I only bought the packet of six (and regret it), but if I ever get more, I want to try this two:

Matchaway Milk Fondue Recipe (Serves One)
Ingredients
4 sticks of your choice of matchaway flavour
30ml of hot water
45ml of condensed milk
Your choice of ingredients (fruits, cheese, etc)

Steps
1. In a bowl, dissolve the matchaway powder with the hot water.
2. Add in the condensed milk and stir vigorously
3. Enjoy! You can also heat this fondue up using a microwave.

3-Ingredient Nama Caramel Recipe
Ingredients
2 sticks of matchaway chocolate
200ml of milk
27g sugar (or 3 tablespoons of sugar)

Steps
1. Put all ingredients in a small pot
2. Stir continuously over small to medium heat (be careful not to make it boil over)
3. When the mixture reaches the consistency of thick custard, take from heat, pour into mold and let cool.
4. Chill in refrigerator until solid before cutting it into your preferred size.

Both of these seem pretty simple, so I guess all that’s left for me to do is get my hands on more matchaway!

Links
Matchaway Webpage
List of Matchaway Recipes
Matcha Milk Fondue Recipe
Matchaway Recipe Contest Page
3-ingredient nama caramel Recipe