Can I make green tea powder from leaf in my TM ?

[mewsings]

As the topic says -  is it possible ?

Kind Regards,

Kirsty

[judydawn]

Hello Kirsty, firstly welcome to the forum.  In regard to your question re grinding green tea leaves into powder, I can see no reason why not. We grind all sorts of spices and seeds, rice, wheat etc so tea leaves should be a cinch. Just follow some times and speeds from the green fridge chart you would have received when you had your delivery - guess you would use the spices as a guide but tea leaves may not need quite as long.  Do a trial run to see if the texture is what you want then just play with the times and don't forget to write them down for next time 

[mewsings]

Thanks - I did and it worked !

I wanted to make a green tea ice-cream, so I did 1/2 MC at 5 for about 10 seconds, then slowly moved it up to 10 for another 20 and it was fine.  Lots of dust as I was looking in the top,  but it worked.

[judydawn]

I am so pleased for you mewsings.  What else will you use the powder for?

[Debbiebillg]

One of the well used tips I picked up from this forum is when you are grinding something into a powder, if you put cling wrap over the top of the bowl (make sure it overhangs a little) and then put the lid on, it stops the dust getting around the lid / seal etc and stops the dust from escaping. I usually let it settle a little too before I open the lid. 
Hope this helps.
Debbie

[andiesenji]

Excellent advice.  I grind dried bay leaves (Laurel nobilis or "sweet" bay) but I remove the center rib first and I drop the leaves into the TM with the blades running on speed 7 for 10 seconds and then turn it to 10 for 10 seconds.

I then sift the powder through a fine sieve to remove any bits of leaf (they are sharp) so I have only the powder. 

I do the same with sage leaves buy no need to remove the rib and I'm sure tea leaves would be the same.

That being said, I buy a premium Matcha that has a much more intense flavor than regular green tea. 
When preparing the custard for ice cream, I first make a thin paste with very hot (not boiling) water and allow it to "bloom" for a minimum of ten minutes prior to adding to the custard.  The flavor is much more intense that when the powder is just added to the custard without this step.

[thermoheaven]

great tip andie. i find that's the same with cocoa - mixing cocoa with hot water before adding it to a recipe also intensifies the flavour.