A fresh and delicious way to enjoy tea in summer, while discovering its aromas in a new form.
Japanese tea granitas
A fresh and original way to enjoy tea in summer, while preserving the richness of its aromas.
Granita with Gyokuro
A refined granita, carried by the deep umami of Gyokuro and its long finish on the palate.
Ingredients
- 15 g Gyokuro Misho
- 300 ml of water
- 30 g of powdered sugar
Preparation
- Place the tea, water and sugar in a blender, then blend thoroughly.
- Strain through a fine sieve, then stir back in approximately 1 teaspoon of tea leaves.
- Pour the mixture into a freezer bag, expel the air and flatten it before placing it in the freezer.
- Once frozen, break up the mixture finely using a fork or rolling pin.
- Serve immediately to maintain a light and crystalline texture.
Genmaicha Granita
The toasted notes of rice and the sweetness of tea come together in a delicious and delicately flavored granita.
Ingredients
15 g of Genmaicha Bio au Matcha
- 300 ml of water
- 30 g of powdered sugar
Preparation
- Place the tea, water and sugar in a blender, then blend thoroughly.
- Filter using a tea strainer.
- Pour the mixture into a freezer bag, expel the air and flatten it before placing it in the freezer.
- Once frozen, break up the mixture finely using a fork or rolling pin.
- Serve immediately.
Granita with Matcha
An intense and refreshing granita, where the vegetal depth of the Matcha It is balanced with a slight gentleness.
Ingredients
- 15 g of Matcha
- 300 ml of water
- 30 g of powdered sugar
Preparation
- Submit the MatchaPlace the water and sugar in a blender, then blend until you obtain a perfectly smooth mixture.
- Pour into a freezer bag, expel the air and flatten before placing in the freezer.
- Once the mixture is frozen, break it up finely using a fork or a rolling pin.
- Serve immediately to fully enjoy its texture and aromas.
This recipe can be made with all teas: feel free to vary the leaves according to your preferences and explore different flavors.