MATCHA
The “greenest” product in the food/beverage industry
A culinary delight. A luxury of love. Nature’s own energy drink. All of these things describe Matcha, but the truest answer is also the simplest— Matcha is the finest green tea in the world. Grown from specially shaded tea bushes, experts pick only the finest leaves from the crop and, after drying them, grind the entire leaf with special granite grinding wheels. This creates a fine, jade-green powder, which when whisked with water, creates a unique, beautiful and richly flavorful drink. For nearly a millennium, the Japanese have honed Matcha into an unparalleled beverage of taste and incredible health benefits. By using the entirety of each leaf in the tea—as opposed to tea bags, wherein the leaves are removed after a brief steeping—more nutrients are found in Matcha than any other tea. Matcha is also richer in antioxidants than all other green teas, as well as any other fruit or vegetable on the planet. It is literally the healthi-
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est drink nature has to offer, providing 100% natural energy. Unequaled in quality, Matcha has been used in Zen Buddhist ceremonies for over 800 years. It was the drink of nobles in the Japanese court, and is still the primary tea used in the ancient art of the Japanese tea ceremony. In Japan, a nation where green tea is served with every meal and available in every restaurant, Matcha is considered the highest quality and most flavorful of all green teas. It can be instantly recognized by its distinctive, brilliant green hue. The unique flavor of and nutrients found in Matcha have currently made it one of the most desired beverages on the planet, and a much-in-demand ingredient in ice cream, gelato, smoothies, lattes and chocolates. It can also be found in many nutritional supplements and various beauty and hygiene products.
A Tradition of Taste The history and culture of MATCHA The health benefits of green tea have been known in the East for thousands of years. According to Chinese literature of the third century A.D., green tea was regularly used as a remedy for swelling, fever, depression and other illnesses. During the Song Dynasty—just after the turn of the first millennium—the practice of grinding tea and storing the powder in bricks was invented. Green tea had been used in Japan for its medicinal qualities in the past, but it was not considered a regular beverage until 1191. In that year, the Zen Buddhist monk Eisai returned to Japan from a pilgrimage in China, bringing with him a new way of producing green tea, as well as the tea bush seeds from which he would produce tea that would change the nation. Eisai is even said to have served tea to the Japanese emperor himself. Spreading alongside the practice of Zen Buddhism, consumption of green tea became an integral part of Japanese religion and culture.
The Success Continues!
While creating powdered tea fell into disuse in China, this new form of tea making and drinking transformed green tea from a medicine to the nation’s most desired beverage and it spread beyond the nobility to the samurai class. The samurai, sworn protectors of their retaining lords, developed a green tea ceremony meant to bring peace and harmony to their often-violent lives. Rooted in Zen Buddhism’s focus on humility, simplicity and natural beauty, the tea ceremony became one of the most important rituals in Japan. Due to its significance, only the finest of green tea was used for these ceremonies—Matcha!
The popularity of Matcha continues in 2008 and 2009, supported by the biggest names in the food/beverage service industry, including Starbucks, Jamba Juice, Haagen Dazs, Booster Juice, and many more! Additionally, Matcha’s growth as an ingredient is very strong for 2008, including in lattes, smoothies, ice creams, chocolates, confectionaries, and more.
The Biggest Tea Party in the World
In the 13th century, monk Shouichi Kokushi planted tea seeds around the temple of Jissou-Ji in Nishio. The fertile soil and the abundant water of the local Yahagi river was perfect for tea harvesting. Nishio, far from any industrial production, began producing the finest Matcha in the nation and soon became known as the tea center of Japan. Today, no other location produces more or better Matcha than Nishio-city in Aichi prefecture.
Matcha is still receiving buzz due to the Guinness World Records’ largest simultaneous tea party, consisting of 14,718 people drinking powdered green tea Matcha held on October 8, 2006 in Nishio-city, Aichi, Japan. The record-setting tea party was arranged by the city of Nishio and the Chamber of Commerce and Industry of Nishio.
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The Healthiest Drink on Earth The amazing, all-natural health benefits of MATCHA Everyone’s concerned with “going green” and saving the environment. There’s another environment you need to consider taking care of—your body. By “going green” personally and drinking Matcha, you’ll be treating your body to the healthiest beverage produced by nature. The health benefits of green tea have been known for thousands of years. The Chinese used green tea as a medicine for swelling, fever, depression and other illnesses. In 1191, the Zen Buddhist monk Eisai wrote in The Book of Tea that green tea could prevent fatigue, quell indigestion, improve concentration and more. While modern science hasn’t proven all of those claims, it has proved that green tea’s health benefits are immense—and Matcha’s benefits, in particular.
The most popular tea amino acid is Ltheanine, because it reduces physical
Because Matcha is made by grinding the entire tea leaf into powder, all of those nutrients and benefits regular tea bags carry away stay right in the cup for drinking. This ensures that Matcha drinkers consume a higher concentration of antioxidants, vitamins, minerals and fibers than other teas—in fact, more than 10 times more than even other green teas. More amazingly, there is no other fruit or vegetable in the world that provides more antioxidants than Matcha.
and mental stress, bringing about a “calm alertness” among drinkers. When consumed with caffeine, it helps produce 3-6 hours of elevated energy—but without the “crash” brought upon by
Matcha also contains high amounts of L-Theanine—a unique set of natural amino acids found almost exclusively in green tea—as well as the tea caffeine, at one-third the amount found in a cup of coffee. Together, these two substances are thought to help provide increased mental
other, store-bought energy drinks.
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Total Possible Consumable Nutrients From Tea 1st infusion
One serving of Matcha green tea (i.e., one gram) yields the following
2nd infusion
nutrients naturally¹:
3rd infusion
Catechin Antioxidants & Amino Acids epigallocatechin gallate epigallocatechin epicatechin gallate epicatechin gallocatechin gallate catechin gallate L-aspartic acid L-asparagine L-serine L-glutamine L-threonine L-arginine L-theanine L-tyrosine L-valine y-amino butyric acid L-isoleucine L-phenylalanine L-leucine L-lysine
water soluble nutrients amino acids, catechins, water soluble vitamins, water soluble fibers
water insoluble nutrients chlorophyll, vitamin A, vitamin E, proteins, minerals, water insoluble fibers
clarity and energy. With virtually zero calories, this makes Matcha the ultimate “energy drink”—without any of the side effects found in the highly sugared, over-caffeinated beverages sold in stores. The benefits don’t end there. Studies have proven that green tea lowers cholesterol and the risk of liver disease. While the results have not been conclusive, many studies suggest that green tea can assist in weight loss, lower the risk of heart disease, and may help in preventing many types ofcancers.
66mg 30mg 15mg 6mg 1mg 1mg 7.23mg 2.28mg 1.25mg 1.08mg 8.33mg 0.64mg 19.5mg 0.37mg 0.27mg .18mg 0.36mg 0.56mg 0.32mg 0.09mg
Nutrients energy protein carbohydrates lipids dietary fiber tea caffeine (theine) orac units L-glutamine acid
In summary: • Matcha green tea contains more than 10 to 15 times the overall nutrients when compared to tradi-
2.91calories 289mg 348mg 40mg 332mg 34mg 1384umoleTE/g 5.59mg
Vitamins and Minerals vitamin A β – Carotene 292ug vitamin A Retinol Equiv. 24.3ug vitamin C .6mg vitamin E .281mg calcium 3.25mg potassium 21.13mg iron .17mg sodium .06mg zinc .047mg
tional green, white, black, rooibos and yerba mate teas, as well as when compared to popular fruits and vegetables. • Matcha green tea is the healthiest natural beverage known to mankind.
Nutritional Analysis of Ceremonial Matcha: Certificate of Analysis No. 061841-1 Ecopro Research Co.Ltd.
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Quality Without Equal Why MATCHA is the finest green tea in the world Matcha differs from regular green tea in many important ways, but there are three primary elements in which sets Matcha far above other powdered green teas. 1) Flavor
Matcha has a rich, smooth flavor unique among all other green teas. It has its own natural sweetness, with just a hint of astringency. The sweetness comes from the naturally occurring L-theanine amino acids and plant fibers. Green tea powder, on the other hand, tends to lack active amino acids, resulting in a comparatively flat and abrasive flavor.
MATCHA Means More
2) Color
Matcha’s vibrant color is truly unique—its powder is a brilliant emerald green, entirely natural, while lesser green tea powders are often a duller green or even a yellow-brown. This is because quality Matcha is ground into a fine powder using slow-turning granite grinding wheels, which minimizes the friction, keeping the chlorophyll inside the powder. Other powdered teas tend to use air pressure to pulverize the leaves into powder, “over-cooking” them and destroying the chlorophyll and rendering them yellow-brown. This process also destroys many of the nutrients that Matcha’s slow, specialized process keeps intact.
When it comes to antioxidants, nothing compares to MATCHA Matcha tea contains a greater concentration of antioxidants than any other fruit or vegetable in the entire world. Results of the latest ORAC tests— a scientifically controlled set of experiments developed by the United States Department of Agriculture (USDA) and Tufts University to assess the antioxidant potency of foods and beverages—show that one gram of Ceremonial Matcha green tea contains 1384 ORAC units. When compared to other antioxidant-rich fruits and vegetables, as well as other leading superfoods, traditional Matcha green tea clearly stands out above the rest.
3) Nutritional Profile
Matcha contains more than 10 times the nutrients found in other green teas, and has more antioxidants than any other fruit or vegetable on the planet. Additionally, Matcha’s high concentration of L-theanine amino acids provides most consumers with a delicate energy “boost” lasting up to 6 hours. However, with regular green tea or imitation Matcha, the amino acids are comparatively fewer and do not have the same functional properties. Matcha is truly the most healthy natural drink in the world. * USDA Agricultural Research Service: http://www.ars.usda.gov/is/np/fnrb/fnrb499.htm *2 Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States, Journal of Agricultural Food Chemistry 2004, 52, 4026-4037
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10 cups of green tea
1 cup Matcha Top Antioxidant Foods*2 ORAC units per gram (umoleTE/g) Fruits cranberries wild blueberries black plums blackberries raspberries strawberries apples cherries
Vegetables 95 93 74 54 50 36 3 19
small red beans artichokes blackeye peas broccoli red cabbage asparagus beets spinach
* USDA Agricultural Research Service: http://www.ars.usda.gov/is/np/fnrb/fnrb499.htm *2 Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States, Journal of Agricultural Food Chemistry 2004, 52, 4026-4037
150 95 44 31 32 31 28 27
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Superfoods wolfberries gojiberries dark chocolate pomegranate acai berries wheatgrass
303 253 227 105 60 49
Aiya Ceremonial Matcha Green Tea 1384
Accept No Substitutes! How to authenticate your MATCHA As Matcha has grown in popularity and ingredientgrade application volume in America, so has competition. When selecting a Matcha supplier, it’s important to know that many companies are trying to capitalize on Matcha’s market buzz by substituting lesser grades of green tea (such as sencha on the higher end, or bancha on the lower end) and calling it “Matcha.” It is always suggested in food ingredient applications to run laboratory tests on the final products to assure nutritional claims, but your supplier should be able to provide you with all the laboratory, harvest quality and certification information you need on the Matcha itself. Four key areas of interest include: 1) Origin 2) Production method 3) Lab analytics – specification sheet 4) Sensory testing 1) Origin: Why Japan?
• Nishio-city in the Aichi prefecture of Japan, is home to farmers and tea plantations with 850 years of experience • The soil, technology and facility patents itself
2) Production Method: Is your Matcha pro-
duced utilizing the highest method quality available so as to not harm the flavor, nutritional and color profiles? b) Harvest Shade grown • 3 layers of shading applied • Leaf becomes wide and thin • Chlorophyll rich and preserves amino acid content Hand harvested • Youngest shoots harvested • Selective harvesting • Namacha (raw tea) is harvested
a) Pre-harvest Soil preparation - Soil is tilled 2 to 3 meters Seedlings are planted 5 years of maintenance before any product is harvested • Trimmed, weeds pulled 2 year “test” harvest before product is made available • Leaves harvested but not used • Plant adjusts to being harvested
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c) Basic Refining Steam treatment • Halts enzyme activity • Traps nutrients in tea Dried • Dried in an industrial dryer • Leaves become brittle • Foreign particles removed ~ Namacha becomes Aracha (rough cut tea) d) Refining Cut (unique to Matcha-making process) • To proper size for grinding Separate • Stems and veins removed • Cut leaves are blown through a horizontal blower • Only selected leaves are blown and collected utilizing unique weight method Heat • Lightly roasted to remove humidity ~ Aracha becomes Tencha (the final leaf product) e) Blending Blending Tencha • Blended to develop consistency • Stabilizes flavor and color from a variety of local Tencha plantation sources More is Better • More local sources = greater stability and consistency • Harvesting from multiple locations in different cities degrades stability and consistency f) Grinding • Grind Tencha into powder (“Matcha”) • Utilizing granite grinding wheels • Ground in controlled environment • High capacity needed for industry application and long-term supply guarantees Granite is best
• Air pulverization causes friction and loses nutrients • Granite preserves nutrients by providing low heat friction method ~ Tencha becomes Matcha g) Sift and Pack Sift Matcha • Matcha is sifted through a 100 mesh filter, ensuring only the finest Matcha is used (finer than baby talcum powder) Pack • Then packed in clean room
3) Laboratory Testing
Specification Sheets Typically, Specification Sheets (specs) include: • Particle size • 10 microns or smaller • Any larger and the tea will taste grainy • Color • Bacteria • Plate count should be less than 3000 units per gram • Yeast • Mold • E coli • Humidity • 6% moisture content or lower
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Agricultural Chemical Residues Chemical sprays • Only using approved herbicides and pesticides • Regulatory Differences • Organic Regulatory Differences Heavy Metals • Test for Lead, Mercury, Cadmium, etc. • Should provide Natural vs. Artificial levels • Teas grown near industrial zones have higher heavy metals 0.5 to 1.0 ppm Normal 1.0 to 2.5 ppm Questionable 2.5+ ppm Unsafe
4) Sensory Testing
Leaf Color (Dry) • Brilliant jade green Color of Steeped Tencha (Wet) • Deep jade green Aroma • Vegetal, Chlorophyll Taste • Lightly astringent, smooth, lightly sweet
What to Expect From Your Matcha Supplier To identify quality 1) Confirm their production method 2) Request Specifications sheets and analysis documentation 3) They should have domestic support and logistics (or is it shipped from another country directly?) 4) They need domestic refrigerated warehousing 5) Watch out for unusually cheap pricing (many companies sell ground or air-pulverized lesser quality green tea such as low quality sencha – not even shade grown!) 6) Finally, taste it to see if you like it! Checklist of content suppliers should provide when selling Matcha • Scientific Product Specification Sheet and/or Certificate of Analysis • Nutritional Analysis • Agricultural Chemical testing • Additives testing • Heavy Metals testing Optional documentation • Manufacturing proficiency documents (ISO 9001, AIB cert. etc.) • Organic certificate (USDA) • Kosher certificate • Halal certificate
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MATCHA as an Ingredient Choosing the right grade MATCHA for your food and beverage service Matcha is immensely popular around the world as a food ingredient because of its unique flavor, vibrant hue and nutritional benefits. Ingredient-grade Matcha is exceptionally versatile and can easily be used as a food or beverage component, with each grade having unique features that are suitable for specific food and beverage applications.
Ingredient Matcha Grades Ingredient Matcha RE-A
RE-A is primarily used in premium ice-cream brands and chocolates, as well as high-end cafés, because of its resilient emerald hue and mild flavor.
Ingredient Matcha RE-B
RE-B is by far the most popular variety used by the café and smoothie industry, and now represents over 1/3 of North America’s Matcha consumption. RE-B’s favorable color profile and stronger flavor allows for greater creativity when blending with other ingredients.
Ingredient Matcha RE-C
While RE-C is still green and flavorful, it is significantly more astringent than grades A and B. RE-C is useful if Matcha is a relatively insignificant component of the recipe. This grade is typically used when the marketing benefits of Matcha coupled with the health benefits are the primary sales point.
Ingredient Matcha RE-D
Appears yellowish and has a strong, bitter taste. The taste, color and aroma are not suitable for recipes intended to showcase the flavor or visual appeal of Matcha; however, RE-D is a cost effective choice as an ingredient in supplements or power bars where the health benefit of Matcha is the primary focus.
Certified Organic Matcha
Although a variety of organic ingredient-grade Matcha is available, ranging from A through D, only grades C and D are typically available in bulk quantities to the U.S. market. It is extremely difficult to produce large amounts of organic Matcha that pass the organic regulations for Japan, the U.S. and Europe. Organic grades A and B are, therefore, very rare and generally sell out in Japan before they make it to the U.S. market.
Organic Ingredient Matcha Type-C
This grade falls between conventional ingredient grade RE-B and RE-C. Its green color and strong, but not too bitter, taste make this grade suitable for most food and beverage applications.
Organic Ingredient Matcha Type-D
Similar to conventional ingredient-grade RE-D, Organic Type-D works extremely well in nutritional supplements and other applications where the primary focus is on the organic nutritional functionality of Matcha.
MATCHA vs. Green Tea Extract
Although some food and beverage companies choose to use green tea extracts instead of Matcha, these extracts focus primarily on the functionality (i.e. nutrition) of green tea. Since Matcha is manufactured from uniquely grown, harvested and processed tea leaves, its color and flavor cannot be duplicated by using extracts or “green tea powders.” As more consumers demand natural, wholesome foods void of additives and artificial flavors, Matcha—with its naturally vibrant color, balanced flavor, full-bodied aroma, versatility and nutrition—clearly outshines other “green tea” product options.
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Mixing It Up The benefits of utilizing MATCHA Pre-Mix Since 2005, Matcha-based green tea beverages have become increasingly popular in the United States, not only in coffee and smoothie chains, but also in independent cafes and restaurants. The most popular forms of Matcha-based beverages are lattes, smoothies, iced tea and iced boba teas. Matcha Pre-Mix is typically used for these beverages. It has been specially formulated and blended for fast-paced businesses to streamline the process of making various Matchabased drinks. Matcha Pre-Mix is an operation-friendly blend of food-ingredient grade Matcha, white sugar and fruit pectin (an emulsifier) that can be easily incorporated into recipes to create an array of specialty drinks. Unlike extracts, Matcha’s color and flavor are 100% natural, a property that is a must, given the increased public awareness and concerns regarding food additives and overly processed foods.
Utilizing the nutritional aspects along with the visual and flavor profile are key marketing points supporting categorywide exceptional market growth. The market for tea is expected to heat up over the next five years, growing from an estimated $7.4 billion in sales in 2007 to nearly $15 billion in 2012 (according to Packaged Facts reports).
How (and why) to use MATCHA Pre-Mix Preparation Notes One tablespoon of Pre-Mix and a quick stir with 2 oz. of hot or cold water will result in a universal base for all green tea beverages. Similar to espresso, this solution can be combined with various ingredients (milk, syrup, etc.) to create everything from lattes to frappes. Each 1kg bag contains 66 normal beverage servings, or 33 Matcha smoothie servings.
Operational Notes The Pre-Mix has been designed to remove or simplify as many steps as possible to quickly make Matcha green tea beverages with little or no impact in quality. Matcha typically needs to be dissolved in 176ºF water, but the Matcha PreMix can be dissolved in water that is room temperature or above. In addition, the entire whisking step has been substituted with a simple stir of a spoon. These two changes alone result in the preparation time being cut by half.
Preparation Method for Matcha Green Tea Lattes: Pre-Mix
Place 1 tablespoon (15g) of Matcha Pre-Mix green tea into a bowl. Pour 2 oz. of hot water into the bowl and stir until fully dissolved. Add 6 oz. of steamed milk and serve. Substitute milk with skim, soy or rice milk, if preferred.
Preparation Method for Iced Matcha Green Tea Lattes: Pre-Mix
Place 1½ tablespoons (7.5g) of Matcha Pre-Mix green tea into a bowl. Pour 2 oz. hot water into the bowl and stir until fully dissolved. Add 6 oz. cold milk and serve over ice. Substitute milk with skim, soy or rice milk, if preferred.
Preparation of (Flavored) Iced Green Tea: Pre-Mix
Place 1 tablespoon (15g) of Pre-Mix Matcha green tea into a bowl. Pour 2 oz. hot water into the bowl and stir until fully dissolved. Add 6 oz. cold water and serve. Serve with sugar, honey, liquid sugar or enhance with 1 to 2 pumps of flavored syrup to make an “XYZ flavored iced green tea.”
Preparation of Matcha Green Tea Smoothies: Pre-Mix
Fill a 16 oz. cup with ice. Top off the ice-filled cup with skim milk, 2% milk, soy milk or rice milk. Pour the mixture into a blender. Add 2 to 3 tablespoons (30g to 45g) of Pre-Mix Matcha green tea into the blender and blend until smooth. Pour the smoothie back into the original ice-filled cup and serve. For added sweetness, add 1 to 2 pumps of vanilla-flavor syrup, if desired.
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Fit to a Tea Beverage and foodservice recipes incorporating MATCHA Ready to Drink Beverage (RTD)
Amount of Tea: 0.1% of volume of bottled beverage Application: Enhances authentic green tea flavor It is widely understood within the bottling companies in Japan that an extract of green tea alone is insufficient in flavor to convince consumers about the authenticity of the green tea drink. To resolve this, most bottling companies incorporate a 0.1% concentration of Matcha green tea to replicate the lightly astringent flavor of green tea. The amount of Matcha green tea used is so small that sediment is not an issue.
Instant Beverage
Amount of Tea: 15g of Matcha Pre Mix Application: Instant green tea product (latte, iced tea, smoothie, flavored tea) for food service and consumer goods; nutritionally superior by a multiple of 10 compared to all other extract products in the market One tablespoon of the Pre-Mix and a quick stir with 2 oz. hot or cold water creates a universal base for all green tea beverages. Much like espresso, this solution can be used to create an abundance of drinks. Adding 8 oz. steamed milk will result in a latte, while adding 8 oz. of ice water will make a slightly sweetened iced
green tea. Two tablespoons of the Pre-Mix with a full cup of ice and milk in a blender will create a Matcha green tea smoothie/frappe. Because the full leaf is used in the instant formula rather than an extracted product, the nutritional profile per cup will be exponentially greater than any other beverage on the market. The beverage will also turn a naturally brilliant green, a marketing angle many companies use to “outshine” other green tea products that have less vibrant colored tea products.
Ice Cream/Gelato
Chocolate
Amount of Tea: 1% to 2% concentration of the final product Application: Green tea color, flavor and marketing appeal 1% to 2% Matcha green tea blended with a standard white chocolate base produces a resiliently green chocolate. The slight astringency from the tea helps to taper the sweetness of white chocolate, making it that much more appealing to the mainstream chocolate market. The tea also adds green tea antioxidants into the product, increasing the nutritional profile of the chocolate. A “healthy chocolate” is a very attractive marketing angle to pursue.
Energy Bar
Amount of Tea: 1% to 2% concentration of the final product Application: Flavor base for all commercial green tea ice cream products Virtually all green tea ice cream and gelato products on the market use Matcha green tea as their principle flavor base. It is often added into the white base and blended prior to running through the chilling machinery. The fine particles evenly dissolve upon blending. Premium-positioned ice cream companies use between 1.7% and 2% concentration of RE-A ingredient Matcha green tea. Mainstream ice cream companies tend to use between 1.3% and 1.7% concentration of RE-B or RE-C Matcha green tea.
Amount of Tea: 1% to 2% concentration of the final product Application: Green tea chocolate or green tea yogurt glaze surrounding the granola, resulting in a resiliently green bar Matcha green tea can be incorporated into the glaze of the bar product to enhance the flavor, color and general feel of the product. It can also be blended with the granola itself; however, baking it at high temperatures will alter the color and flavor.
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AIYA America
Matcha Premium Green Tea Pure since 1888 No preservatives, or additives; just 100% Matcha and premium green tea!
Internationally Certified Organic Tea Aiya’s Matcha and loose leaf tea lines are available in organic grades as well. Each of the organic grades are uniquely certified to European, American, Canadian and Japan organic specifications.
Direct from the #1 Manufacturer Produced and manufactured in Nishio City known to be the best location for growing and manufacturing Matcha in the world. Due to global offices, Aiya is also #1 in freshness and lead times!
E-mail: Web:
For more Information eBook@aiya-america.com www.aiya-america.com/PL
Going Green How everyone and anyone can enjoy MATCHA at home Although Matcha is the premium green tea of the world, that doesn’t mean everyday consumers can’t enjoy it at home, whether as an ingredient in recipes or just in a relaxing cup of tea. Although the latter is simple—just add water and whisk!—here are two delicious recipes which use Matcha.
Green Tea Roll Cake Flour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70g Matcha. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100g Unsalted butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon Cream cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100g Cherry liqueur. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tablespoon Heavy cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½ cup Peach slices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup Strawberries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup
1) Combine the cake flour and Matcha and sift. Cover a baking pan in parchment paper while heating the stove to 170-180°C. Melt 1 tablespoon of butter. 2) Combine the three egg yolks (save the whites) and 50g of sugar and mix until the egg yolks turn white and have a thick consistency. 3) In another bowl, add the egg whites and beat. Divide the sugar in two and add each half while continuing to beat the eggs until it holds soft peaks. 4) Gently mix in 1/3 of the meringue to the egg yolks in step 2. Divide the dry ingredients from step 1 in two. Mix one half with the egg mixture until blended. Repeat with the other half. 5) Add the rest of the meringue with the melted butter and milk. Mix until blended. Pour the mixture onto the baking pan and spread to an even thickness. Bake in the oven for 11-13 minutes. 6) Bring the cream cheese to room temperature and mix the heavy cream in a small amount at a time. Once all the cream is mixed in, add the sugar and beat until it holds soft peaks and add the cherry liquer. 7) Dry off the excess juice of the peaches and cut into ½ inch cubes. Divide the cream into eighths for decoration. 8) Cut slits into the sides of the baked cake to make it easier to roll. Spread the cream cheese mixture and add the peaches. Roll the
cake into a cylinder, wrap in parchment paper and twist the sides to hold it in place. Place in the refrigerator to rest. 9) Peel off the parchment paper and pipe the cream onto the cake. Decorate with the peach slices and strawberries. You can decorate the cake with powdered sugar or mint.
Matcha Chocolate Cake Cake flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80g Unsalted butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20g Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80g Cooking Matcha. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tablespoons White chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200g Heavy cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup
1) Sift the cake flour. Melt the unsalted butter. 2) In a large bowl, beat the eggs with an electric mixture and add sugar. Whip the egg and sugar mixture over hot water. Once the mixture heats to approximately 98°F. Remove the bowl from the heat but continue to whip at a brisk pace. Once the ingredients are blended the mixture should appear white with a heavy and thick texture. 3) Add the sifted mixture to step 2 and mix while turning the bowl. Make sure not to flatten the air bubbles in the egg and sugar mixture. Add the melted butter and mix until the butter is no longer visible. 4) Pour the batter into a cake pan and even out with a plastic scraper. Bake in an oven set at 180°C for 15 to 20 minutes. Once baked, leave the cake to cool. 5) In a separate container, combine the cooking Matcha and chopped white chocolate to warmed heavy cream and mix until the chocolate is melted and the ingredients are uniformly blended to create the ganache. 6) Cut the sponge cake into three equal parts. Spread the ganache onto one of the cakes and sandwich with another piece. Repeat until the cakes are stacked and spread the ganache over the top and sides of the cake. Drizzle the cake with the remaining ganache.
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About the Sponsor
Aiya America
Aiya America is owned by Aiya Co. Ltd., with headquarters in Southern California, Japan, and Europe. Aiya is the world’s #1 manufacturer of premium Matcha green tea with over 40%, 60% and 70% market share in Europe, Japan and North America respectively. For more than a century, Aiya has grown and manufactured the purest and highest of quality Matcha for the world to enjoy. Known for its innovation, consistent quality and safety, Aiya’s mission is to share Matcha green tea and good health through global education of its tradition and history. Aiya is the key supplier to the world’s largest beverage and confectionary manufacturers as well as world-class café chains and food service businesses. Essentially, for every two green tea related products in the market, one is very likely to use Aiya’s Matcha green tea as an ingredient. More information is available at www.Aiya-America.com.
Category Leader
Aiya America leads the Matcha market with the best in
• Quality assurance
AIB superior rated, USDA and international organic cer tification, ISO 9001, and Kosher certified.
• Tea supply
Over 1,300 granite grinding wheels running 24/7. 450 ton refrigeration facility: Aiya has the largest refriger ated tencha holding facility in the world.
• Marketing support
Custom client support catered to size of business and in dustry category.
• Customer service
Global offices servicing a multitude of countries in many languages.
• Custom business options
Bulk business, Wholesale food/bev. Service business, private labeling business options – and more!
The Best Harvest Team
In order to qualify as a supplier to Aiya, each farmer must prove their capabilities: only farmers with at least 50 years of Tencha growing experience are allowed to be considered as a potential Aiya supplier. After 50 years, a detailed audit of the farm, its capabilities and its products are tested vigorously. If the farmer passes, they are allowed into the Aiya network.
A Pillar of Strength within the Market
As the world’s No. 1 manufacturer and supplier of Matcha, Aiya takes an aggressive approach on promotion and support: • International Industry trade shows include, but are not limited to; World Tea Expo, IFT Food Expo, Bio Fach, etc. • Promotion of bulk Matcha business, wholesale availability and private label options promoted through press, including placement with the BBC, Los Angeles Times and Associated Press. • Clients’ marketing and promotional needs are supported with general and scientific information and analysis, as well as photography and branding design integration.
R&D Support
Aiya America has regular meetings with businesses both small and large to support the research and development of Matcha products within other companies. We help advise on product development, supply invaluable scientific data and market positioning support.
Superior Certification
Aiya has received a superior rating from the American Institute of Bakeries (AIB). Little known fact: In 2006, only 23% of audited manufacturers received a score of 900 AIB score or better. Aiya received a 950 out of 1000. Aiya was the first Matcha manufacturer in the world to implement and receive certification for ISO 9001. Aiya’s relentless pursuit of perfection has kept Aiya’s quality and quality control the best practice within the industry
The Matcha Experience
For some, the best of Green Tea has yet to be experienced. In that case, don’t hesitate to contact Aiya directly, as we offer samples on a regular basis for food and beverage industry professionals. Request samples from matcha@aiya-america.com. For more detailed information on how Aiya can best meet your Tea needs, or to sign up for the Matcha Moment e-newsletter, please contact Aiya America at ebook@aiya-america.com and visit the Web site, www.aiya-america.com.
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Glossary
AIB Superior Status:
GMP (American Institute of Baking): Comprehensive GMP audits evaluate the adequacy of the: • food safety programs • management systems • pest control programs • operational methods and personnel practices • maintenance for food safety • cleaning practices
Aichi ken (Aichi prefecture):
See Nishio city
Aracha:
The leaves after steam and dried (not refined yet).
Ceremonial Matcha:
A high quality version of drinking Matcha for daily consumption.
Circle K Kosher Certification.
A leading non profit group that certifies foods are “kosher” or prepared in accordance to Jewish dietary laws. This includes ingredient, food and packaging manufactures as well as food service establishments
Emulsifier:
Stabilizer (such as butter, margarine, etc.) binding several different ingredients together (water and oil, etc.). Fruit pectin is used to bind a high-quality ingredient grade of Matcha with cane sugar for the Matcha Pre-Mix.
Gyokuro:
Shade-grown tea leaves that are typi-
cally steeped. Mainly hand-picked. Dried and rolled.
HACCP:
Hazard Analysis Critical Control Point. HACCP is a systematic approach to identifying and controlling hazards (microbiological, chemical or physical) that pose a danger to the preparation of safe food. HACCP seeks to control the safety of ingredients and supplies coming into a food business and what is done with them thereafter. The implementation of HACCP is a legal requirement for many American and most European food companies. *Japan does not recognize a formal HACCP program but Aiya has chosen to implement the HACCP principles into its operations.
Halal certificate.
The Islamic Food and Nutrition Council of America (IFANCA) is a non-profit Islamic organization dedicated to promote halal food and the institution of halal. Halal is an Arabic word meaning lawful or permitted. The opposite of halal is haram, which means unlawful or prohibited. Halal and haram are universal terms that apply to all facets of life. However, we will use these terms only in relation to food products, meat products, cosmetics, personal care products, food ingredients, and food contact materials.
IMO:
Institute for Marketology. One of the first and most renowned international agencies for inspection,
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certification and quality assurance of eco-friendly products. Our worldwide activities are accredited by the Swiss Accreditation Service (SAS) according to EN 45011 (ISO 65), which is the international standard for certification.
Insoluble nutrients:
This specifically pertains to nutrients and health benefits that can not be obtained after a tea has been steeped either by loose leaf or by tea bag. These nutrients remain in Matcha, which is one of the key benefits of drinking Matcha instead of other teas.
ISO 9001:
International Organization of Standards. A family of standards representing an international consensus on good management practices with the aim of ensuring that the organization can time and time again deliver the product or services
JONA:
Japan Organic and Natural Foods Association. A third party certification body to certify organic products. Approved as the registered certification body by the Minister of Agriculture, Forestry and Fishery in August 2000 to certify organic products under JAS organic regulations. Accredited by IFAOM in August 2002 to certify crop production and processing operations according to IFOAM Basic Standard and Criteria. Non profit, nongovernmental organization approved as a legal entity by NPO Law implemented in 1999.
Koi cha:
Tencha:
Matcha:
the more positive of a healthy impact on your diet and lifestyle. It is said to play an key role in free-radical theories leading to a multitude of benefits including slowing the effects of aging and building more resistance to disease.
After refined (removed stem and vein). Tencha” refers to the “soft” part of the tea leaf. The veins and stems are removed, leaving the soft part of the tea leaf, which is the raw material that Matcha is produced from.
Premium Matcha:
Umami:
Namacha:
A top level luxury quality of Matcha primarily used in the Japanese Tea Ceremony.
Referring to the preparation method in tea ceremonies. A thicker preparation for special occasions. Quality is typically very high.
Granite ground premium green tea, powdered from shade-grown, handselected leaves.
Fresh leaf from harvest (before steamed & dried)
Nishio city:
The highest quality tea leaves come from Nishio, which is located in the Aichi prefecture located in central Japan. Aiya purchases tea leaves from this historic tea cultivating region, which has a tea-growing history dating back to the 12th century.
ORAC value:
Oxygen radical absorbance capacity. This is the main method of measuring antioxidant levels in food and beverage ingredients. It is said, the higher the ORAC value on a per gram basis,
Sencha:
The most popular, well known, standard Japanese green tea. Steeped. Mainly machine harvested, dried and rolled.
Shelf life:
Matcha shelf life is typically 12 months for drinking grades and 12 months for ingredient grades after blended/ cooked/baked into final product.
Tannin:
There are astringent, bitter plant polyphenols. This is what typically causes the dry and puckery feeling in the mouth following the consumption of strong green tea and red wine.
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Added taste sensory of savories. Associated with high glutamate (amino acid) content. It occurs naturally in many vegetable, dairy, meat and fish products, and plays an important yet subtle role in shaping flavor.
USDA NOP:
Organic certification for the US. USDA’s National Organic Program regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced.
Usu cha:
Referring to the preparation method in tea ceremony, a more standard method, this is served for the standard tea ceremony.
MATCHA Premium Green Tea
AIYA America Private Label Program Bringing the best of Traditional and Organic Matcha to the America market, Aiya has been in the Matcha business since 1888. Its newest collection of Private Label options include a number of its highest quality Matcha and premium loose leaf green tea grades especially chosen for the American Market.
Product Line Up Matcha
Matcha green tea is said to be the mother of all green tea. With its superior level of antioxidants, amino acid content, the suite of vitamins and other soluble and insoluble fibers and nutrients - its no wonder there have been so many studies linking Matcha to numerous health benefits and illness fighting results.
Premium Loose Leaf Green Tea As well as our award winning granite ground Matcha, Aiya manufactures the purest and highest of quality green tea. The spectrum spans between premium Sencha and Gyokuro all the way through high quality Genmaicha.
Customizable & Branded per your request Able to build your design and branding into privately labeled product. Complete with a number of packaging, shipping and product style options.
Private Label Program www.aiya-america.com/PL
Aiya America Inc. 2291 W. 205th Street Suite 104 Torrance, CA 90501 Phone: (310) 212-1395 Fax: (310) 212-1386 E-mail: ebook@aiya-america.com www.aiya-america.com