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Asia News Network
3 days ago
- Entertainment
- Asia News Network
Lesson from a summer of green tea lattes: Take a pause, have a matcha
July 28, 2025 SINGAPORE – Like many others, I got hooked on the summer drink of the season that is strawberry matcha latte. It's a wonderful mix of sweet and sour from the fruit, with slight bitterness from the matcha. It's a genius combination, whoever came up with it. All it took was a cup which I bought from a cosy neighbourhood cafe, before it became a habit of mine to actively hunt for the best ones on weekends. Popular beverage chains like Starbucks and The Coffee Bean & Tea Leaf were rolling out their own versions of the drink, too. Almost every other bubble tea joint – including one near my flat – was also jumping on the bandwagon, making it available everywhere. The places I frequented, which sell the iced drink for between $10 and $12.90 a cup, have in my book nailed the most ideal ratio of strawberry puree to matcha to milk. Social media definitely played a part in driving the obsession. It wasn't long before I started seeing Instagram stories and reels of friends attempting to create their own matcha lattes at home. Plus, my Instagram Explore page was inundated with matcha-related content, from matcha-pouring videos to how-to posts on matcha fusion recipes. There are even accounts fully dedicated to the experimentation of coupling matcha with other flavours or ingredients like mango, blueberry, coffee and coconut water. US-based TikTok user @kaitlinzheng is one of them – her most-viewed video on 'four things you need to make matcha at home' racked up 2.7 million views on the platform. About 202 million posts on TikTok and 9.1 million posts on Instagram are tagged to #matcha – yes, that's how photogenic the bright, creamy green is. I started going down the rabbit hole of watching people make their own drink, from brewing their own Earl Grey syrup as a sweetener to using an electric whisk to blend matcha with hot water. I am sure it was a classic case of Fomo – the fear of missing out – and wanting to join in on the trend. But the end result was that I became genuinely curious about how doable it was, and was sold on the marketed benefits of matcha, such as the high amount of antioxidants and increased focus I would get from drinking it. After hours of scrolling, I spent about $50 to purchase my first 100g of matcha powder, a measuring spoon, sieve and electric whisk. Coincidentally, my mother had started making her own strawberry jam to go with plain bread or crackers. At this point, all signs pointed to a 'yes' for making my own matcha latte. Having a fresh tub of homemade jam in the fridge felt like half the battle was already won. After I started making the drink at home, I not only felt a sense of accomplishment, but also stopped craving and buying matcha lattes when I went out with friends or family. Matcha making and drinking have a long tradition. Matcha lattes, despite their massive popularity worldwide now, occupy only a blip in the timeframe of matcha's prominence. The Japanese tea ceremony goes back to the 1560s, and some of Japan's leaders would take part in one along with other tea masters. Before matcha lattes were a thing, my friend Amelia had already been making her own matcha drink occasionally in 2016 after buying her first tin during a trip to Shizuoka in Japan – before picking up the habit again in 2024 and doing it regularly. Visiting the land of matcha Unlike Amelia, I never really understood the appeal of hand whisking (an electric whisk seems much more convenient for a time-strapped reporter), until a recent holiday to Japan in June. I signed myself up for a matcha-making class, and found myself learning how to use traditional tools such as a chawan (tea bowl) and a chasen (bamboo whisk) in a Japanese tea ceremony. A staff member said that when she was in school, she went through three years of training to learn the history, practice and significance of preparing and serving the tea. In my one-hour class, a local trainer demonstrated best practices in matcha making, which include keeping silent while preparing the matcha, straightening one's posture, and making sure the artwork reflected on the tea bowl faces the guest so they can drink it while admiring the design. Almost instantly, I felt a pang of guilt for being unaware of the meaning and culture behind this. I also made a spontaneous half-day trip to Uji in Kyoto to visit a historical green tea museum, where visitors can sign up to grind tea leaves into matcha powder by using a tea millstone. Due to a surge in demand, there was a small sign at the museum's merchandise store which said visitors were limited to buying one 30g tin of matcha powder each. I learnt about the cultivation of tea leaves there, and the direct impact climate and terrain have on the harvest. The tea fields for tencha, a type of tea leaf that is ground into matcha, are covered with reed blinds to protect them from direct sunlight. It also takes about four to five years to grow the trees before the matcha can be harvested. And of course, many people are involved in the tea business – there's tremendous pressure on maintaining the tradition of tea production in the Uji region, which has been passed down from generations of farmers and tea merchants. US-based consulting firm Grand View Research noted that the global matcha market size is expected to reach US$7.43 billion (S$9.55 billion) by 2030, up from US$4.3 billion in 2023. My colleague Sherlyn Sim previously reported that popular Japanese matcha brands like Marukyu Koyamaen and Ippodo Tea have imposed a cap on the number of products customers can buy in Japan, which has led to some businesses in Singapore feeling the impact and raising their prices on products by 10 per cent to 15 per cent since mid-October 2024. I can't help but wonder: Is there a better way for us to enjoy the drink without pushing the global matcha supply – and prices – to its limits? Furthermore, a recent Reuters report highlighted that the Kyoto region, which is responsible for about a quarter of Japan's production of matcha, has been hit by severe heatwaves, which led to weak yields in the recent April to May harvest I still love my matcha and have started whisking at home – with a bamboo whisk, of course – but each time I do so, I remind myself not to let our pursuit of the trend or ikigai (which means purpose) somewhat erode the tradition and true meaning behind it. It's way more than drinking tea and fitting in with the crowd. It's also about learning how to take a pause amid the daily hustle and noise, and to be mindful about our limited resources as well as the needs of others.
Scotsman
6 days ago
- Scotsman
Hartwell House & Spa review: relaxation, pampering and great food at historic Buckinghamshire hotel
Feeling light and refreshed after a sumptuous couple of hours in the spa, my wife and I wowed at the splendour of the stunning National Trust property that stood before us. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... As we strolled down the hill through the equally impressive grounds surrounded by 90 acres of parkland and wildlife, a wave of anticipation took over as we were greeted by hotel porter Ben who, with our luggage in both hands, guided us through the hotel's grand north front entrance. Hartwell House & Spa, part of the Historic House Hotels group, is a Grade I-listed country manor two miles west of Aylesbury in Buckinghamshire, with its most famous resident being Louis XVII, the exiled King of France who lived there for five years in the early 19th century. Advertisement Hide Ad Advertisement Hide Ad With the clock just shy of noon, we had arrived early for our overnight stay, intending to make the most of the hotel's luxury spa facilities, tucked away in a separate building only a stone's throw from the main house. Hartwell House is surrounded by 90 acres of parkland and wildlife | Historic House Hotels Submerging ourselves in the relaxed atmosphere while enjoying several rotating stints in the pool and jacuzzi was the perfect start to the weekend, only breaking off for complimentary refreshments in the Club Lounge, where we sipped coffees on a small terrace overlooking a beautiful courtyard. Although far from vigorous, this wave of activity had whetted the appetite for our pre-booked afternoon tea, which was held in one of Hartwell House's four magnificent drawing rooms, all supremely decked out with giant portraits and traditional artifacts, with each item staying true to the hotel's rich history. The spa with pool and jacuzzi provides a relaxed atmosphere | Historic House Hotels It was quite apt that I chose Earl Grey tea to accompany the stand of dainty treats that was presented in front of us, with crusts neatly cut off the sleek finger sandwiches of roast beef, smoked salmon and egg mayonnaise, while the addition of a smoked tomato and cheddar quiche was an unexpected treat. Advertisement Hide Ad Advertisement Hide Ad For the sweet selections there was the obligatory scone, homemade and warm with both fruit and plain options, along with a Genoise sponge with raspberry jelly, a delicious honey bavarois, a white chocolate and coconut mousse and, last but not least, an indulgently rich Valrhona Aragunai chocolate cream with roasted hazelnut. We were staying in one of the Royal Four Poster rooms, one of four situated in each corner of the main house along with 42 other uniquely decorated bedrooms and suites inside the hotel. There are awe-inspiring views of the gardens from the hotel | Nigel Harper Spacious, romantic and with awe-inspiring views of the gardens and lake, it was the perfect setting for any occasion. The centrepiece was the huge king-size four poster bed complemented by smart antique furniture and fine paintings, while other features included an en-suite bathroom and shower with Quercus Penhaligon toiletries, a hospitality tea tray with complimentary water and biscuits, a Nespresso coffee machine and flat screen satellite TV. Advertisement Hide Ad Advertisement Hide Ad With no desire to leave such decadent surroundings and with our dinner reservation later in the evening, there was time for a nap to recharge the batteries, with the outdoor peace and tranquility where only the singing birds could be heard, aiding our brief slumber. One of the Royal Four Poster Rooms, one of four in the main house | Nigel Harper After a leisurely spruce-up and with stomachs rumbling, the main event was calling as we ambled our way to the bar for a pre-dinner cocktail, where we perused the menu before being seated at an immaculate-looking table in the hotel's award-winning two AA rosette restaurant in The Soane Room. With a bottle of white already on ice, we delicately made our way through three divine courses from the 'bill of fare', a seasonal menu of wholesome, flavoursome and imaginative dishes inspired by Executive Head Chef Daniel Richardson and his supremely talented team. There's something that always draws me to seafood when it comes to fine dining, and after an exquisite starter of Oxfordshire beef tartare I was truly mesmerised by the flavours of the pan-fried sea bass main course, enhanced by the accompanying soft boulangere potatoes, pea puree, leeks and white wine sauce. Advertisement Hide Ad Advertisement Hide Ad The succulent beef wellington dish enjoyed in The Soane Room | Historic House Hotels In contrast, my wife opted for the more succulent dish of fillet of beef wellington, which came with a celeriac and truffle puree, pickled mushroom, baby onion petals, a 'Foie Royale' sauce and creamed potato, shallot and chives. Neither of us could resist an additional side serving of thyme and rosemary potato rosti. For dessert, despite the lure of a tempting cheese plate, we both decided to end on a sweet note with the totally moreish egg custard and brown sugar tart and silky smooth vanilla ice cream, which cleansed the palates into pure contentment. Away from all things food it's worth noting that the hotel has two private dining rooms available for civil wedding ceremonies and receptions, while The Hartwell Rooms offer a sophisticated venue for business meetings and other functions. As a frequent visitor of UK hotels, I'd struggle to recommend anywhere smarter to mark your nuptials or spend a day at work. One of Hartwell House's four drawing rooms | Andreas von Einsie With a two-hour-plus journey home the following morning, we opted for an earlier-than-usual check-out time, but not before enjoying the breakfast delights of the continental buffet and hot menu choices of a Hartwell English Breakfast and smoked salmon and scrambled eggs, both of which were washed down with a couple of pick-me-up lattes. Advertisement Hide Ad Advertisement Hide Ad Our liaison with Hartwell House had been all too brief, but through my appreciative eyes, relaxed pampered body and tantalised taste buds, I was there long enough to know that this spectacular Buckinghamshire hotel makes a wonderful luxury escape. Until next time! TRAVEL FACTS Bed and breakfast at Hartwell House is priced from £293 per room per night and includes use of the spa. For more information visit the hotel website.
The National
23-07-2025
- Politics
- The National
He's a three-point plan that can actually bring about independence
Having read your plan, I have to say, you could do a lot better. I know you're busy running the country and so on, so I've drafted it for you: 1. Make Holyrood 26 an independence election. Put country before party for [[Holyrood]] '26. SNP step forward and the rest walk alongside. Use the list vote as the count of votes for independence (where every pro-indy party declares a vote for them is a vote for independence). Use the constituency vote to deliver the pro-indy majority needed in parliament (with only the [[SNP]] standing, by agreement with the movement). READ MORE: John Swinney: Why I'm launching a renewed strategy for independence In this way, we demonstrate a democratic vote for independence to be the will of the majority of the people. 2. Upon winning that vote, Holyrood, led by an SNP majority pro-independence government, declares that the sovereign people of Scotland have instructed the Scottish Parliament to deliver our independence. [[Holyrood]] declares Westminster no longer has power over Scotland, from the day of the result until our 'official' independence day, some 12-18 months later – a period to allow for discussion of practical matters (fixed date). This period will also include discussion with international bodies, initiating an associate agreement with the EU, reinstating our own currency/using the euro, starting a Citizen's Convention to shape the future of Scotland, working with a wellbeing economy as our foundation, and the introduction of a draft interim constitution for iScotland. Act like an independent country and pave the way for a better future. READ MORE: Mike Small: I pored over John Swinney's strategy – here's what we must do now 3. No wavering, no ceding, no backpedaling. The sovereign people have spoken and Scotland will leave the Union within 12-18 months. The only permission needed is from the people of Scotland. We will seek a friendly and cooperative future across the British Isles, and across the world. We will not cede our rights, our resources, our land or international sea territories, nor will we pay our neighbour's debts. Evicting the abomination at Faslane will be non-negotiable. Our country, our future, our choices. I could go on, of course, but as I said, you're a busy man. But if you want to chat about it further John, I know a wee cafe that makes a pleasant pot of Earl Grey tea and a lovely slice of lemon meringue pie … but be aware, the tea won't stay hot for long and it is much, much later than you think. Ruth Ritchie Lockerbie THERE has been much informed, passionate debate in The National in recent weeks on how we might achieve Scottish independence. Several elements – the broken Treaty of Union, the sovereignty of the Scottish people and the connection of these to the United Nations – offer real prospects of leverage against [[Westminster]]. I was disappointed then, especially as an SNP member and activist, to read Friday's 'Three-point plan for independence' from John Swinney. The criticisms by Robin McAlpine, Gordon MacIntyre-Kemp and especially Lesley Riddoch are correct. This is essentially the same pitch used by the SNP in the last several elections with diminishing success. READ MORE: Independence campaigners react to new John Swinney referendum plan I believe John Swinney is doing an excellent job as First Minister – within the constraints of devolution. I do not believe he has adequately contested those constraints. Where was his press conference when the UK Labour government decided to save an English oil refinery after Grangemouth was allowed to close? 'Our' media may be biased against independence, but that does not mean we cannot use it. John Swinney wants to make the case for 'why independence', and we must never stop doing that. However, leaving the 'how?' to the usual 'we will build pressure that Westminster cannot ignore' is seriously inadequate. The 'how' is inextricably linked to the 'why'. Recent [[SNP]] election strategy has been poor, barely mentioning independence and losing seats with a widening gap between Yes and [[SNP]] public support. I call for [[John Swinney]] to re-establish the position of Minister for Independence (MP or MSP) with specific responsibility to engage the wider independence movement, to join, and lead, that debate, to build the 'why' and the 'how'. In 2012, Alex Salmond recognised he could not govern Scotland and lead an independence campaign. It is time [[John Swinney]] should do the same. Make no mistake. The United Kingdom will be seriously diminished by Scottish independence – economically, militarily and politically. Its place in the G7 and its permanent seat on the UN Security Council would be open to challenge. Its defence policy with reliance on nuclear weapons of mass destruction would be jeopardised. Westminster and Whitehall will never concede to a second independence referendum without external leverage. Building that leverage will increase support for independence, help unite the movement and ... deliver more SNP seats in 2026! Dr Ron Dickinson Glasgow I FEEL that I have to reiterate my point from a previous letter to The National. I wrote then that the UK Government will work towards raising the retiral age to 75. Those without a full insurance contribution will not qualify until they have this. Thus reducing average life expectancy, ergo the pension bill. READ MORE: Labour launch review into raising retirement age I would like to suggest that The National starts a campaign to have all Unionist newspapers printed on a much softer paper, so that they may be put to a more appropriate use. Special soaps are available for removing newsprint from sensitive nether regions. M Ross Aviemore
Metro
23-07-2025
- Entertainment
- Metro
Gen Z are making their tea without a kettle and it's an 'absolute violation'
As Brits, we're famous the world over for enjoying a good cup of tea — and proud of it. However, it appears that some of us have begun taking a rather, erm, creative approach to preparing our morning cuppa. While getting the kettle on might be one of the first things most of us do on any given morning, it appears that isn't the case for every age group. New statistics, which almost made us spit out our tea, reveal over half of Gen Z (those aged 18 to 27) makes their brew (brace yourself) in the microwave. The research, carried out by comparison experts USwitch, found that three-fifths of Gen Z (58%) admitted to the practice, with a shocking one in six (17%) doing so every day. In news that probably has Earl Grey himself spinning in his grave, they aren't even the only ones at it. Millennials (aged 28-43) were the next most likely age bracket to prefer a nuked brew, with 32% of them admitting to the practice, and Gen X (aged 44-59) took third place, with 15% of them choosing to prepare tea radiation-style. Rounding out the list are the Baby Boomers (those aged 60 to 78) and the Silent Generation (aged 79 and above), with just 10% of the former and only 6% of the latter using a microwave to make tea. Gen Z (18-27) – 58% (18-27) – 58% Millennials (28-43) – 32% (28-43) – 32% Gen X (44-59) – 15% (44-59) – 15% Boomers (60-78) – 10% (60-78) – 10% Silent Generation (79+) – 6% Unsuprisingly, the practice of microwaving tea has disturbed many. The practice is actually surprisingly common in America, and when stateside content creators have filmed themselves making tea in this way, it's caused quite the backlash from Brits. 'I think I just witnessed a crime,' and KerryManyLetters commented on one such video, 'How? How can people not know how to make tea?'. While another called it an 'absolute violation' and a third said that microwaving tea fell under the category of 'things that should be illegal but aren't!' Others had a more emotional reaction. User @sillybillylilly wrote: 'This physically hurts its not even funny there are tears in my eyes.' Meanwhile those who have attempted to make tea 'American-style' in the microwave were less than impressed, with Irish creator Garron Noone (garron_music), describing it as tasting like 'sterilised baby bottles'. As someone who considers themselves a self-styled brew connoisseur, it's a question that I personally never thought I'd have to ask. However, it appears that there is, at least, some reasoning behind why the younger demographic might be turning to the microwave to make a brew. Natalie Mathie, energy expert at remarks: 'It's possible that many younger people use a microwave because kettles are often banned in student accommodation, but this is a trend that's growing with each passing generation. More Trending 'While it seems like an affront to basic tea-making traditions, if it works for people, who are we to argue? 'However you're boiling your water, make sure you only put in the amount of water you need, as heating excess water can waste a lot of electricity' Whatever option you prefer – kettle, hob, microwave – the cost of boiling your tea water is still only about 1p per cuppa. View More » If you are really counting the pennies, then technically, a covered pan on a gas hob is the cheapest way to make tea, at just 0.74p. However, you're gonna be waiting a while for that brew. Gas hob (covered pan) – 0.74p (in 217 seconds) Gas hob (uncovered pan) – 0.84p (in 245 seconds) Microwave – 1.03p (in 180 seconds) Electric kettle – 1.11p (in 52 seconds) Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Bizarre theory around Trisha Paytas' superhero-inspired name of third baby MORE: Mum-of-six reserves sun beds then leaves resort to go shopping and get breakfast MORE: People are wearing 'five finger shoes' to the office in a fashion move we never saw coming Your free newsletter guide to the best London has on offer, from drinks deals to restaurant reviews.
Asahi Shimbun
15-07-2025
- Business
- Asahi Shimbun
Japanese baker takes on best of British and wins with deft touch
Miyo Aoetsu's Lemon and Earl Grey Loaf was named Britain's Best Loaf 2025. (Provided by Miyo Aoetsu) Miyo Aoetsu is on a roll. The artisan baker from Japan scooped Britain's Best Loaf 2025 for her brioche infused with lemon and Earl Grey tea. It was the second time the Tokushima Prefecture native has won. She previously triumphed in 2023. Her secret ingredient involves a Japanese twist. 'Baking is where I can live,' said Aoetsu, 55. Open to professional bakers, the annual competition is organized by industry magazine British Baker. This year's competition, held in April, attracted an unprecedented 200 or so entries, split into eight categories. The winner in each category was eligible to be named overall competition winner. Aoetsu runs Kuma-San Bakehouse from her home in Derbyshire, a county in the East Midlands of England. She also won in the Innovation category. Aoetsu's achievement in taking on the best of British is even more remarkable because she only got into baking as a hobby 15 years ago. ADDING A FLAVOR OF HOME The winning loaf was kneaded with the leaves of Earl Grey, limoncello-flavored candied lemon peel and Belgian chocolate. Thinking it tasted weak just with lemon, Aoetsu added the juice of Kito 'yuzu' from the Kito district of Naka, Tokushima Prefecture. It is a taste from Aoetsu's childhood. Every time she returns home to Komatsushima in the prefecture, Aoetsu makes sure to stock up on the citrus fruit. She added the juice to butter spread on the loaf as a final flourish. Even with the Japanese flavor, she aimed for a taste that can be enjoyed by locals. The finished product boasts the aroma of lemon and a delicate hint of Earl Grey while offering a refreshing flavor that only yuzu can deliver. Aoetsu baked between 40 and 50 prototype loaves to get it right. She worked through the night before the competition. It was 5 a.m. when she finished baking the award-winning loaf. Aoetsu couldn't help but raise her clenched fists and jump for joy when it was announced she had won. BEGINNER AT 40 After graduating from Tokushima University, Aoetsu enrolled at Naruto University of Education's graduate school. She went on to study at the University of Manchester's graduate school, where she met her future British husband, David Hampson, 57. Aoetsu was 40 when she baked her first loaf. Back then, she was a full-time homemaker. Aoetsu took up baking as a hobby because she wanted to eat the kind of bread she'd had in France when she lived there briefly. Aoetsu learned how to bake from tutorials she found online. She became enthralled with getting the yeast mix just right and watching her bread rise. Aoetsu placed second when she entered the competition in 2019 to test her skills. She opened Kuma-San Bakehouse at the behest of her future customers. Because it is a member-only bakery, she accepts pre-orders and asks customers to pick up their loaves on Saturdays. It is more of a bread club than a bakery. When she won in 2023, it was for bread flavored with 'matcha' powdered green tea. The loaf looked bright green when it was sliced open, which she said drew cheers from the judges. At the time, sales were weaker due to the recession. In desperation, she decided to enter the contest to promote her bread and attract attention. In Japan, matcha pairs well with 'anko' sweet azuki bean paste. But her husband advised her that it wouldn't appeal to the British palate, so she mixed the dough with white chocolate. BAKING AS A WAY OF LIFE 'My baking is all about combining Japanese and Western cultures,' Aoetsu said. It also reflects her way of life. 'It is not easy to live among Brits,' the artisan baker added. 'My weakness is being Japanese, but my strength is also being Japanese. I learned the importance of going back to my roots to make use of my strength.' 'I want to continue with trial and error in terms of fusing Japanese and Western cultures. I'm meant to convey the Japanese taste,' Aoetsu said with a smile. Because some customers asked her to teach them her baking skills, she is preparing to remodel her kitchen at home to offer a baking class.
