How do you use matcha?

Drinking matcha is a ceremonial affair; it isn’t just a cup of tea, more of a spiritual experience and requires the right accoutrements including a matcha bowl and bamboo whisk. Cooking with it is a good deal simpler, especially when baking and you can buy culinary grade matcha just for this purpose.

The simplest way to begin using matcha is as a flavouring, think of it as a spice like vanilla or cinnamon. Try it as an ice cream flavouring either by softening some bought vanilla ice cream and beating in 2 tbsp per 500ml, or by making a matcha milk shake with 1 tbsp matcha, 250ml whole or almond milk and sugar or honey to sweeten it. Serve over ice cubes or crush them into the mix in a blender.

On the savoury front, matcha salt - a mix of sea salt and matcha powder - makes a new sprinkle for poached, boiled or fried eggs; try adding it to a martini for a slightly bitter twist.

Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London.