Haiku Organic Japanese Teas Sencha Green Description
100% Nagata Japanese organic sencha green tea leaves and buds.
Green Tea (Camellia Sinensis) contains catechin polyphenols which possesses powerful antioxidant activity, anti-platelet aggregation activity, collagen stabilization and hepatic support.
Directions
Steep for no more than two minutes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tea Bag
Servings per Container: 16
| Amount Per Serving | % Daily Value |
|
| Calories | 5 | * |
|
| Calories from Fat | 0 | * |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 mg | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 g | 0% |
|
| Total Carbohydrates | 1 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugars | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
*Daily value not established.
Other Ingredients: Organic Japanese sencha green tea leaves andbBuds.
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Matcha Madeleines (Gluten-Free)
A fun spin on delicate French madeleine cookies, these matcha madeleines are soft and buttery, with a subtle earthy taste of matcha powder. These Japanese-style madeleines are perfect with a cup of coffee or tea. They pair nicely with Japanese tea such as
sencha,
hojicha or
genmaicha. They look so beautiful that they may cause intimidation, but push through it! They’re actually quite easy to make and just require you to practice the art of patience during the cooling steps. That’s not too “matcha” to ask.
Matcha Madeleines (Gluten-Free)
- 1 cup Pamela's Products All Purpose Flour Mix Gluten-Free
- 1 tsp. Bob's Red Mill Baking Powder
- 1 Tbsp. matcha green tea powder
- ¼ tsp. sea salt
- 8 Tbsp. butter (or vegan butter)
- 2 eggs
- 1/2 cup organic sugar
- 1 tsp. vanilla extract
Optional
- 1 tsp. confectioners’ sugar
- In saucepan melt butter; let cool to room temperature.
- In bowl, mix together flour, baking powder, matcha powder and salt until well incorporated.
- In separate bowl, using hand mixer, beat eggs and sugar a few minutes until mixture is pale and has thickened.
- Gently fold flour mixture into egg mixture. Add melted butter and slowly mix dough until all ingredients are incorporated. Cover dough with plastic wrap and refrigerate for 3-8 hours.
- Oil madeleine pan with melted butter or oil. Cool pan15 minutes in refrigerator.
- Preheat oven to 375 degrees F.
- Using cookie dough scoop, fill each well of pan with dough. Bake 6-10 minutes.
- Let cool. Sprinkle with confectioners’ sugar before serving, if desired.
Note: Madeleines are best eaten fresh, but will keep for a couple days in an airtight container.
