Ultraviolet Floral Cooler made with blue matcha

As avid matcha drinkers we know how versatile the powdered tea can be. In Japan and China matcha, which is Chinese for “fine powder tea” by the way, has been consumed for centuries, creating an entire industry around matcha cultivation, sale and consumption. With consumers all around the world longing for original Japanese matcha it is no wonder that inventive bloggers started to create amazing desserts and drinks using green matcha of all natural green food dye.

With the launch of our blue matcha we want to give this development a new, colorful twist. Blue matcha can be enjoyed as a tea, without adding milk and without the need to whisk it. By simply adding 1/2 teaspoon of blue matcha to your cup and pouring over hot water, you can have yourself a delicious cup of blue matcha. To bring even more color into your day, you can add a squeeze of lemon or lime juice to your blue matcha and the whole cup will immediately turn pink, it’s like magic. Using this effect you can create amazing drinks, or desserts, in an all natural blue and pink. The Cheng’s Gourmet Food Bar & Bistro BBQ in Singapore just started to serve iced blue matcha, either in blue or in pink.

This amazingly delicious matcha is called “Ultraviolet Floral Cooler” and is served either blue, pink or dual color with a slice of lemon and thyme. The dual-color blue and pink is a little bit more tricky, but just a easy as the blue version. You simply steep 1/2 teaspoon of blue matcha in hot water, add ice and once everything is cooled down you sprinkle a little lemon juice on top – don’t stir! The lemon will turn the top of your blue matcha drink pink, while the rest stays blue and will gradually turn pink. After around 5 minutes the whole drink has turned pink resulting in amazing color-changing effects which customers love to film and post onto social media.


Recipe: Ultraviolet Floral Cooler

  • 1/2 teaspoon of blue matcha powder
  • 200ml of hot water at 90°C/195° F
  • 1/4 lemon slice
  • ice cubes
  • thyme stalk

Steep 1/2 teaspoon of blue matcha powder in hot water, let steep for 1-2 minutes. Let cool or add ice cubes directly, then decorate with the thyme stalk. Serve with organic honey and a lemon slice. Your guests will then be able to drizzle the lemon juice over their Ultraviolet Floral Cooler thus turning it pink.



Image Copyright and Source: Cheng’s Gourmet Food Bar & Bistro BBQ by http://danielfooddiary.com/2016/05/25/chengs/

Cheng’s Gourmet Food Bar & Bistro BBQ
28 Clementi Road Singapore 129758
Tel: +65 6464 0617
Opening Hours: 11:30am – 5pm, 5:30pm – 11:45pm Daily


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