Hey there Teacups! Happy Matcha Monday. I thought that this week, rather than doing a review or starting my new matcha series before I have truly prepared everything I wanted to include in it, I thought I would share my recipe for a natural rose matcha with you all! This features a Fujian Traditional Matcha and Empress Rose ”Matcha” (a pure ground rose powder) from a company by the name of Kiani Tea London. Kiani Tea are aiming to focus on and showcase traditional tea in a modern world. Mostly focusing on Chinese Tea for now, they are trying to hone in on making traditional tea and gong fu accessible and show the true fusion of the modern and the traditional.
Their Fujian Traditional Matcha which I’ll be using for today’s recipe is: ”Carefully crafted to bring out a balanced suite of rich, robust depth of matcha flavours – perfect for use in recipes such as matcha lattes, smoothies, desserts, snacks, chocolate and other culinary creations. It showcases a vibrant green colour, a mellow umami, and imparts a harmonious suite of well-rounded ‘matcha’ flavours to your recipes. This matcha boasts deeply rich notes of shade-grown green tea, a captivating fragrance, and the intensity required to ‘cut’ through other complementary ingredients. Picked from the most popular Yabukita cultivar, originating from Japan. Organically grown in Fujian, China.” -Kiani tea London
and their Empress Rose ”Matcha” (pure ground rose powder) is: ”Made organically with roses from Shandong, home of the China Rose. The roses are then ground to a fine powder, crafted exact same way as you would craft a matcha. Shandong’s history with rose cultivation dates back to the Tang Dynasty. The roots of our roses are deep.” – Kiani Tea London
How To Prepare / Recipe | Part 1
Really, the first part of this recipe is really easy and it’s just an incredibly simple way to create naturally rose flavoured matcha, something I’ve wanted to do for a long time now that Kiani Tea have made incredibly easy to do with their rose powder. Rose matcha is not something any tea company in the UK currently offers and as far as I’m aware the only rose matcha I’ve see before now has been both artificially flavoured and sweetened which is just not my cup of tea. So, Kiani Tea really have released a unique product that I can see doing incredible well within the tea community.
Basically, to create this rose matcha all you have to do is take 1-2 scoops of the Fujian Matcha (depending on how strong you want that to be) and then two scoops of the Empress Rose Powder and sieve them into your chawan (this will result in a smoother bowl of matcha overall).
Once you have combined the two powders in your bowl, add in around 30-40ml of water. Then, take your whisk and combine the water and the matchas together to create a thick frothy, somewhat frothy paste. You don’t have to do this step but I always find it results in a much smoother bowl of matcha without any lumps at all just in case the sieve misses anything. Once you’ve done that you can add the desired amount of water you want to add so the strength is to your taste.
After this step you can sit back relax and enjoy to you hearts content, you can pour it over ice, ice it and add sparkling water, keep it warm and add a little honey, the choice really is up to you. I have found I like to enjoy this on it’s on it’s own mostly and when I do prepare it to enjoy it on it’s own, I only use one scoop of matcha but there is something else you can do with it that results in something so delicious, especially when you’re in for a treat, you can make a latte with it!
Recipe Part 2 | Rose Matcha Latte
Making it into a latte is also really simple because all you really have to do from the recipe above is froth some milk (I use soya milk) and add it into the bowl of matcha that you already prepared. I will recommend adding a teaspoon of honey and using 2 scoops of both the matcha and the rose powered if you are going to make it into a latte though because you need that additional strength to stand up to the milk to make sure both the matcha and the rose flavour come though. I can drink this without the addition of honey but the little bit of sweetness one the milk is added really make the rose stand out a little more.
Both parts of this recipe are so simple to make but both result in absolutely delicious bowls that are such a treat to drink. Once you find the right balance between the matcha and the rose powder you really can not go wrong. The matcha’s robust vegetal notes, slight astringency, mellow umami and subtle creaminess pair perfectly with the floral slight sweet rose. Once you prepare it you can really do so much with it because it’s so versatile, it can be added to any recipe really easily and because it’s flavour profile is elegantly simple it pairs well with a lot of other things. For example I also think this would be delicious to add into a hot chocolate so I’m definitely going to experiment with that, and I also think it would be great as an iced latte maybe with some boba added, so look out for future recipes because there is no doubt in my mind I’ll be buying more of this rose powder.
Let me know if you try out this recipe, as I would really love to hear your thought on it and I’m sure the lovely Sara (the founder of Kiani Tea) would as well. As always if you have any questions at all either stick them in the comments or send them to me on Twitter/Instagram @teaisawishblog and I’ll answer them all as soon as I can. If you want to find out more about Kiani Tea you can do that here.
*The matcha used in this post was gifted to me for the purpose of this recipe. I was not paid to crate this post the matcha was simple provided on a collaborative basis.*