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35

The white rind of the lemon is what causes the bitter flavour. To get simply the lemon flavour you just want the zest. Use a zester, microplane, or fine grater to scrape off only the yellow bit of the peel and nothing white and you'll get a lovely lemon flavour without the bitterness or sourness.


17

Four additional options: Lemon oil - be sure to get one intended for cooking, not an essential oil Lemon extract - made from alcohol, lemon zest, and sometimes lemon oil; you can buy this or make it at home Dried lemon zest - available as a seasoning, check the spice section of your grocery store Frozen lemon zest - you make this yourself, just zest a lemon,...


10

Not something I've ever tried, but I'd be tempted towards either the bottled malt drinks popular in the Caribbean (eg Supermalt), or Horlicks. Or, you can just buy "malt flavour" - Random google search for liquid flavour manufacturers - http://www.weberflavors.com/products/liquid-flavors/ Perhaps your 'crumby' malt could be done as a separate ...


5

The word "Soft drink" stems from drinks with No alcohol in them. ice tea is a "Soft drink" But is not carbonated.


5

Lemon zest is one way to go for what you want. You can shave just the outer yellow part off with a sharp knife, or a sharp carrot grater will work. Something that might be even easier is to buy a bottle of lemon extract. $3.89 at Target. It has a longer shelf life than lemons and is not sour. I have never bought lemon extract but I have some orange ...


4

Here's an ingredient list I found for English Malted Biscuits online: Fortified Wheat Flour (wheat flour, calcium carbonate, iron, nicotinamide, thiamin), Vegetable Oil (palm and rapeseed [in varying proportions]), Sugar, Barley Malt Extract, Wheat Starch, Milk Powder, Raising Agents (sodium hydrogen carbonate, ammonium hydrogen carbonate), Salt, Flavorings....


4

Many major brands of iced tea are not carbonated. However there are a few that are, such as this brand. It should specify on the container.


3

(google is your friend) About 35 mg of caffeine in 1 gram of matcha.


3

If the matcha powder has been adequately mixed/stirred in, it should pass through the strainer - on the other hand, if straining/filtering is not in the source recipe, perhaps you should concentrate on mixing throughly so that there are no lumps, and not strain. As an additional possibility for weak flavor: I'm always willing to guess (when things don't seem ...


3

I know this is a pretty late response, but I myself have been struggling with horribly hard water and being unable to drink light teas (non roasted high quality green Oolong or silver needle white tea). So I’ve been having to try all sorts of things. And I too refuse to buy bottled water just to use for tea.. it’s unconscionable to generate more plastic ...


2

It is currently a matter of opinion, not science, whether or not cooking hot foods in an unlined copper vessel leads to unheathy amounts of copper in the diet. Many health authorities caution against the use of pure copper even for cold drinks. However, it is demonstrably true that many, many people use pure copper vessels for cooking various foods and ...


2

I think adding the matcha at step 4 makes good sense, not step 5. Matcha flavor is best extracted in the range between 75-80°C, any higher than that and you can damage the flavor, but a lot less than that and you won't extract the flavor from the powder effectively. Adding matcha to boiling milk isn't a great idea, but adding it after the chocolate has ...


2

The rumor that samovar tea has to be bitter because of its strength is actually a fairytale. Traditionally the tea leaves are placed in a sealable glass container, covered right to the top with cold water and placed in the fridge for 4-120 hours. I usually use a 5l jug with glass clip lid or bamboo screwon top. We use 7.5-10g of tea per 500ml of ready to ...


1

You can definitely put a whole stick of cinnamon in with your coffee grounds or tea leaves. If your cinnamon stick is very tightly coiled, the hot water may not reach the inside of the coil. Split the stick lengthwise so the water can more easily reach the inside of the bark (that way you get flavor out of both sides of the cinnamon bark instead of just one ...


1

Most people just use ready-ground cinnamon. It's much cheaper & just stirs in with no chewy, twiggy bits. Of course, it looks a whole lot better with en entire stick of cinnamon bark sticking out of a tall, elegant glass/mug, but the amount of flavour you're going to get from it is going to be minimal in comparison. If you're cooking with cinnamon, it ...


1

Your tap water probably contains more minerals and your household filter does not remove them completely. (maybe your household filter is not working properly). Bottled water use industrial food grade filtering techniques, they work better than home filters. You could ask your city about the mineral content of your water, it should be publicly available.


1

I make iced oat milk honey matcha lattes every day and don’t really have issues with sludge unless I leave my drink for a long period of time. My method is: microwave around 2 oz of water with 2-3 tsp honey for about 45 seconds (depends on microwave strength... can’t let it get to boiling heat or it will scorch the matcha and make it taste like an evil ...


1

This is such a pet peeve of mine so I’m loving this question! My personal opinion: When sweet tea is added first (like they do at about every restaurant here in SC since I’ve been here 20+ years) it will just sit at the bottom of the glass (since tea sweetened with sugar is much heavier that tea with nothing added to it) and the unsweetened will not drop ...


1

Tea is originally from China but matcha is from japan. It is the heart of the Japanese tea culture. Uji Kyoto matcha is known as the highest quality matcha. Though Thai green tea is not matcha ... the Thai’s have their own styles of tea. They prefer their tea sweet and often add a lot of spices and sweetened condensed milk. The green milk tea there is either ...


1

As a Yorkshireman, I can say that there is a big difference between Yorkshire Gold and regular Red. Yorkshire Gold will put hair on the chest of a newborn. It is strong and very very tasty. It may be too strong for anyone outside of Yorkshire. Gold is superior in the sense that it is a cleaner but stronger tea. Try in a china cup with milk to get the full '...


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