Comparing Two types of Matcha (Green Tea)

A few weeks ago I was contacted by KissMe Organics to try out their Organic Matcha. I agreed and decided to make a batch of Matcha Macarons for comparison. Up to this point in time, I have been using a Matcha (green tea) powder sourced from Japan. I was interested to see if there would be any difference in terms of the texture of the resulting buttercream, look and taste of each macaron.

Closer look of the two matchas

Looking closely at both matchas, the one sourced in Japan has a slightly darker colour in comparison to the one from KissMe Organics. Texture and fineness of the both matcha powders seemed fairly similar. 

Matcha Buttercream made from KissMe Organics Matcha

Once I finish making buttercreams for macarons, I fill the macaron shells right away. For the buttercream made with matcha sourced from Japan, there is slightly darker colour to the buttercream. On the other hand, the buttercream made from KissMe Organics took on a slightly brighter green colour.

Left: Matcha sourced from Japan. Right: KissMe Organics Matcha sourced from China

Visually, both macarons are very similar if we look only at the buttercreams. I must also note that for the matcha buttercream sourced from Japan macaron (on Right), had been previously frozen (then brought back to room temperature) so the buttercream may look slightly more stiff in comparison to the other one.

In terms of taste, there was just subtle differences in taste. In fact both taste very similar. As you bite into the macaron, you get a gentle mouthfeel of green tea (matcha) flavour along with the characteristic known to a macaron. However, the buttercream made from KissMe Organic's matcha had a hint more of a chalky taste especially when comparing both macarons at the same time. 

I also brought a tray of the macarons made from the KissMe Organic matcha to a foodie function, and shared them with friends and family.  No one seemed to notice anything significant about the taste and texture of the macarons; in fact, they loved the intense green tea flavour that you got with each bite.  

May News & Ongoings!

Wow! Who would have thought that April would fly by so quickly? Before I talk about what I was up to in April, the above photo depicts the beauty challenge that I am participating in this May! We all know we should drink more water, but do we? Together with a few others through Blossom Lounge, I will try my very best to drink 2.5L (or more!) each and every day for the entire month of May! The rubber bands on my BKR bottle will help me keep track. Follow along with me on instagram or on this blog! The hashtags that we are using are #blossomxbkr #bkrlovesyou #blossomlounge. 

April was a busy one with me teaching friends to bake macarons, doing a comparison of matcha powders, dinners at home (we've been trying to cook more at home), and Eat Alberta 2014! 

So, in the next few weeks, check back for my post comparing two different types of matcha powders for making Matcha green tea macarons.






I had the opportunity to be a volunteer this year at Eat Alberta 2014: Seedy Business and the whole experience was excellent! I will blog more in my post on Eat Alberta. Meanwhile, I will leave you with one of the many things I learned that day - How to take apart a whole chicken! (From Nevin of Drift Food Truck).

Here's the link if the above doesn't work

Lastly, Dan & I have been trying to cook more food at home. For example, crispy skinned chicken in a cast iron pan or fish cooked in the dutch oven. I will blog those too in the next few weeks! If there is any food on my instagram feed that you want to know how to make, drop a comment below!