Matcha is a very ambiguous tea, both local and exotic. The origin of matcha is in China, and during the Southern Song Dynasty, the Japanese monk Eisai brought tea seeds and matcha, a tea-drinking method, back from China to Japan.

Later, the Japanese "tea sage" Chihuly founded the "Matcha Road", matcha is, therefore, world-famous, so much so that many Chinese people are mistaken that matcha is an "imported product".

In terms of colour, the colour of real matcha is dark green or dark green, while the colour of fake matcha is mostly yellow-green; in terms of taste, real matcha is not astringent and less bitter, and there is a mellow and slightly sweet taste when it is well played, while green tea powder has an obvious bitter taste.

After dispensing the tea, the real matcha foam is generally rich and delicate and does not disappear immediately, but the foam after dispensing the fake matcha is only a thin layer and disappears quickly; the shelf life of real matcha is shorter, not more than 6 months.

In Japan today, matcha is mainly used in the traditional Japanese tea ceremony, and ordinary people rarely drink it in their daily lives, preferring sencha or matcha-flavoured food. This is very similar to China, where many Chinese people like matcha, and from the matcha cake, Starbucks' matcha Frappuccino originated.

Matcha cake is even a popular cake. The next step is to introduce how to make matcha cake at home.

Main ingredients:

5 egg yolks, 130g sugar, 400g milk, 250g light cream, 1 tsp salt.

Accessories:

3 eggs, 24g vegetable oil, 24g milk, 46g low flour, 5g matcha powder, 18g sugar, 36g white sugar.

Method:

1. egg yolk with sugar, stir a little and pour in the milk.

2. Heat over low heat, stirring well while heating. 3.

3. When the sugar is melted and the milk is almost boiling, turn off the heat and pour in the light cream.

4. Add a pinch of salt, stir well, and set aside to cool.

5. While waiting for the ice cream mixture to cool, add the sugar to the egg yolks. 6.

6. beat the egg yolks until the colour becomes lighter and the state is thicker. add the oil and continue beating, the oil can be added in two parts, the first beating well before adding the latter.

7. Add the milk and mix gently.

8. low powder and matcha powder mix.

9. Mix the powder and sift it into the egg yolk, mix well.

10. add sugar to egg whites and beat until stiff peaks form.

11. mix the egg whites and matcha batter in batches and mix well.

12. Pour into moulds, shake off large bubbles and bake in the oven.

13. after the cake is baked, invert it and let it cool, then take it out and divide it into two pieces.

14. Use an ice cream maker to make ice cream. When the soft ice cream is ready, put a piece of cake under the mould, pour a layer of ice cream on top, and then put another piece.

15. Pour the ice cream on top again, put it in the freezer, preferably overnight, and then take it out.