We like to pretend we’re tea connoisseurs with our hodge-podge selection of black tea, white tea, green tea, fruit teas and the like, all in a mix of loose leaf and bags of all shapes and sizes, but really, we’re just tea addicts. We barely go a couple of hours without a cuppa; part habit, part dependency (for one of us anyway) but always for the pure enjoyment of drinking it! My point is, we drink a lot of tea so it was a pleasant surprise to come across something we’d never tried before.
Of course matcha tea isn’t exactly a new thing, I’m sure the Chinese and Japanese have been drinking it for centuries, and more recently its popularity has exploded. I have seen tea enthusiasts and health nuts alike sharing photos of pretty ceramic bowls filled with bright green tea, lightly frothed to perfection with a strange whisk-type utensil, but admittedly I’ve been too comfortable with my builder’s brew or refreshing jasmine to get involved in such shenanigans.
All that changed recently when Williamson Tea convinced me to get whisking by introducing me to their new Purple Matcha tea. Not the über popular green stuff, but a more mysterious purple variety… Never heard of it? Me neither. Intrigued to find out more? Me too. Purple tea is unique to Kenya and packed full of antioxidants which, I’m guessing when turned into matcha form makes it some sort of super tea?! Definitely don’t quote me on that, but I’ve heard it can be quite good for you.
If taste is anything to go by, then I’d say this is a potent brew; each sip is quite rich and nutty! Possibly a little too strong for my tastes on its own so I took some inspiration from matcha-lovers out there by experimenting with it in smoothies, juices, and even cookies…
Matcha Tea Cookies (adapted from B Britnell)
Makes approximately 20 cookies
- 110g butter, softened
- 1/2 cup icing sugar
- 1 cup plain flour
- 1 tablespoon matcha tea – add more if you prefer a stronger flavour
- 50g dark chocolate, finely chopped
Preheat your oven to 180°c fan.
Cream together butter and sugar until light and airy.
Sift in the flour and matcha tea, and mix until mostly combined.
Add the chocolate chunks and continue to mix well until it forms a firm dough – if it’s a bit crumbly, you may need to get your hands in there and gently bring it together.
Shape the dough into a 25-30cm log, wrap it in cling film, then refrigerate for approximately 30 minutes.
Slice the dough log into approximately 20 cookies – the chocolate chunks may cause some of the discs to fall apart but just shape them back together with your hands and they’ll be fine!
Place the cookies, evenly spread, onto a lined baking tray and bake for 12-15 minutes or until the cookies start to brown.
Remove from the oven and leave to cool before transferring to an airtight container… or just eat them straight away!
As I used the Williamson Tea Purple Matcha, these aren’t the lovely bright green colour you’d get if you used the ordinary variety but they still have a subtle matcha flavour which I liked and perhaps all the same health benefits? Ok, realistically, probably not enough to combat the butter and chocolate but I’ll keep pretending they do as I munch on another cookie!
Williamson Tea have been growing and producing tea on their Kenyan farms since 1869; the company are focused on producing quality products sustainably and are committed to a range of environmental causes – find out more on their website!
Thanks Williamson Tea for my taste of the unique Purple Matcha, but as always, all opinions are mine!