Everytime I'm in New York I indulge in pretty much everything that I don't usually get at home. And that's quite a lot. Be it brownies, cupcakes or (veggie) burgers; I can't help thinking about food 24/7 when I'm in the Big Apple.
I must admit that there aren't really any drinks that I look foward to drinking. Most of the espresso specialties sold at coffee shops such as Starbucks I can get over here as well. And there is too much sugar in soft drinks for my (European) taste. However, one drink that I can't get enough of (and is almost impossible to find in Germany) is Matcha tea. I usually shop my Rheon Café on Spring Street when I'm shopping in SoHo because that's one of the few places that offers a Matcha tea latte. I always order mine with soy milk and add a little honey to it. Yum.
While browsing though Pearl River on Brodway and looking for some gifts for my friends I accidentally found a small box of Matcha green tea powder to bring home to. It's very small because the tea is one of the most expensive ones and usually used in Japanese tea ceremonies. Unlike regular greet tea match consists of powder and not leaves.
It's definitely my newest addiction. Luckily my health will benefit from the consumption at the same time. And the green color looks so fresh and springy.
What do you indulge in?
Definition: Matcha (抹茶, pronounced [mat.tɕa]) refers to finely-milled Japanese green tea. The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochisoba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). and
Blends of matcha are given poetic names called chamei ("tea names") either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master's konomi, or favoured blend.