I first heard of this little wonder when I attended Cynthia Gold’s workshop “Making a Final Statement – Tea and Dessert Pairing” at World Tea Expo. While discussing methods for infusing foods with tea, she showed us a small Matcha Grinder. Her suggestion was that it could be used to grind other teas besides Tencha (the dark green leaf used to make Matcha)  and the powder mixed into batters, sauces, etc. The thought of grinding other teas fascinated me and […]