When you first discover matcha tea – perhaps from a friend – your next question is inevitably “how and where to get matcha green tea near to me?”
Unfortunately, it’s not as easy as it should be. Despite the global trend for matcha tea which is beginning to spread West, there’s still an awful lot of people who haven’t heard of it and don’t stock it in their stores.
HEALTH FOOD SHOPS
Independent retailers specializing in health foods are beginning to stock matcha, and so it worth seeing if they have matcha powder for sale near you.
Another place where you may buy Japanese matcha is confusingly, in a Chinese supermarket!
These stores often stock matcha as an ingredient for cooking and also drinking.
If your town or city has a Chinese or Asian supermarket, it is definitely worth paying them a visit to see if you can find some.
Fortunately, you don’t always have to venture too far afield to be able to find matcha powder for sale.
More and more, local stores are beginning to stock the ingredient, usually as matcha green tea powder, but sometimes also as tea bags. You can search in Google for matcha for sale near to your area.
Because finding who sells matcha powder in your area can be hard work, often the best place to buy matcha is online.
There are many suppliers on both Amazon and Ebay selling matcha green tea supplements and also as a powder.
This is not all, and lots of independent health stores also have matcha for sale online.
Once you have found your matcha (culinary grade of course) then it is time to get baking!
Check out our matcha recipe below!
GLUTEN FREE MATCHA STRAWBERRY SPONGE
FOR THE CAKE
2 heaped teaspoons baking powder (gluten free)
¼ teaspoon baking soda
1-2 teaspoons cooking grade matcha powder
1 ¼ cup ground almonds or almond meal
1 cup non dairy milk. We used unsweetened almond milk
¼ cup coconut oil. You may also use vegetable or olive oil
8 tablespoons maple syrup
1 pinch salt
1 teaspoon vanilla extract
Juice of one lemon or one tablespoon apple cider vinegar
2 lined 7 inch sandwich tins
FOR THE TOPPING
1 14 ounce tin coconut milk (full fat) chilled overnight in the fridge
2 tablespoons good quality strawberry jam
7 ounces fresh strawberries and other red berries of your choice (we used raspberry and blackberry)
Some fresh mint leaves
Start by preheating the oven to 350 F (180 C).
First melt the coconut oil – if you’re using olive oil, you can skip this.
Add the milk to the melted oil in the bowl, with lemon juice, vanilla, salt, ground almonds and the maple syrup. Add in the sifted flour, baking soda and powder as well as matcha powder. Combine well and add extra almond milk to it if it becomes dry.
Once mixed, spoon into sandwich tins. Bake for a quarter of an hour until they rise.
Whilst the cakes are baking, get started on the frosting. This is a cinch to make, but you need to chill the coconut milk in the fridge until the water and the thick cream separate.
To do this, tip the tin upside down then open. This way the cream should just slide out and the watery part rises to the top.
Get the coconut cream in a bowl and combine with the jam.
Whisk up the cream until it is soft and fluffy.
When the cakes are ready, turn them onto a plate and spoon half of the cream onto it and then the strawberry frosting on top of this. Sprinkle some of the berries over it and cement with the other half of the cake.
The rest of the strawberry frosting goes over the top, with the left over strawberries.