At the Tea Table with Michelle of Sift & Simmer

Michelle is the self-taught home cook, baker and photographer behind the fabulous food blog Sift & Simmer. Her blog is filled with sweet and savoury recipes that are always made from scratch and sometimes even infused with tea. As a proud matchaholic, Michelle shares her passion for the powdered green tea by creating unique recipes that are “matchified”. She has put a green tea spin on classic recipes like tiramisu, pound cake and even smores! If matcha is not your thing, her love for tea doesn’t stop there as she features other teas, too. At the tea table Michelle and I talked about her introduction to tea at a young age, how she develops tea infused recipes, matcha tips for beginners and much more.

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The kettle is on and I can hear it about to sing. What tea are you going to steep for us today?

Earl Grey from Marks & Spencer (as cliché as it sounds!)

Can’t go wrong with a classic! Share one of your earliest memories with tea.

My earliest memory of having tea was when I was a kid, about 6 years old, enjoying Chinese dim sum with my family. Going to a restaurant was an exciting experience for me since it was rare for us eat out. With my extended family, we’d sit at a large circular table with a lazy susan and the table would be filled with various trays of enticing dishes such as rice rolls, shrimp dumplings, egg tarts – but there would always be 2 teapots in the centre. One with tea, and one with hot water. Even as little kids, our teacups were filled with tea, although diluted with water — so that’s my first memory of enjoying tea.

As a food blogger, take me through the process of your recipe developing routine and how tea plays a role. 

When I’m developing a recipe, I take note of the flavour profile of the ingredients that I’m working with. Each tea has its own personality and nuances. For example, Darjeeling has more of a delicate, floral quality and so I’d pair that with a lighter dessert such as a panna cotta. Conversely, hojicha has a more robust, smoky characteristic which would be better suited in a brownie. Naturally, I try to create recipes that feature a tea flavour quite prominently.

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This matcha tiramisu recipe by Michelle is one of my absolute favourites on her food blog. Check it out here!

Today, you have an undeniable love for matcha. But, was that always the case? For me, matcha was a slow journey. I enjoyed it more when I learned about the different matcha grades.

Yes!! I’m the same. My first encounter with matcha was at my friend’s birthday and she served us a matcha cheesecake. I didn’t like it at all! In fact, every time I saw a “matcha” flavour on a dessert menu, I’d immediately eliminate that choice.

It wasn’t until many years later, I decided to give matcha another chance, and discovered, like you, that matcha has various grades, and that the matcha I had experienced previously was low quality. Once I understood that the matcha’s quality was associated with its vibrant, dark green colour, I became a matchaholic! I was in love with its colour, its taste, and I was craving more. I began adding it into my first bake – Matcha Brownie Mochi (Matcha Brochi), and it just snowballed from there. My eldest son even calls me the “Matcha Queen!”

What a fun nickname from your son! What tips would you give those who are starting their matcha journey?

For those starting out on their matcha journey, I’d say it’s important to keep an open mind and start slow. Find a brand that you enjoy. (This may take a lot of experimenting). Also, culinary and ceremonial grades vary from brand to brand so what is deemed as “ceremonial” by one brand may be “culinary” to another as there is no standardization/regulation of matcha grades. If the matcha you have is yellow, or light green – then you’ll know it’s not high-grade matcha. And start with a little amount first, and then build up from there.

If you could select one recipe (that is not tea-infused) on Sift & Simmer to pair with a cup of tea, what would that pairing look like?

Chinese Wife Cakes – it’s a quintessential Chinese bakery item that has a flaky pastry and filled with a chewy sweet filling made with glutinous rice flour. I’d pair that with an oolong tea, because oolong is great with anything!

Sift & simmer

Speed Round:

Black, Green, Yellow, White, Oolong or Puerh?
Oolong

Hot, Iced or Cold?
Iced

Teapot, Infuser or Gaiwan?
Teapot

Straight, Sweetened or Latte?
Straight

Cheese or Chocolate pairing?
Chocolate

Matcha or Hojicha powder?
Matcha


Choose one person, living or passed, celebrity or family, that you would love to whisk and share a bowl of matcha with.

Martha Stewart. She’s just such an inspirational figure. I love her ambition and her willingness to learn as well as teach. I’m so impressed how she can do it all: from cooking, baking, gardening, to sewing and everything in between.

Find Sift & Simmer:

Website | Facebook | Instagram | Twitter


ABOUT THIS SERIES: Tea tells stories and when connected with humans, more are created. That’s where the idea for this blog series, At the Tea Table, originated. With this series, The Cup of Life asks tea lovers around the world to take us inside their tea lives to share their favourite steeps, spaces, routines and more. Meet some of your fellow tea drinkers here.

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