Matcha Popcorn

I’ve been wanting to try making matcha popcorn for a long time and finally got around to it when my mom unearthed our old air popper. First I popped half a cup of kernels. Every popcorn maker is different but that is the maximum capacity for mine. As they were popping, I whisked two teaspoons of matcha into four tablespoons of melted butter. It took quite a bit of tossing to get the popcorn evenly coated with the matcha butter mixture. A larger bowl would have been better to use for this purpose but I wanted to use glass as it was easier to clean.

The taste wasn’t super bold but there was a nice vegetal sweetness to it. I was worried about using too much but I was still able to taste the popcorn and the butter. Once in a while I grabbed a piece with a bit too much matcha on it, leaving a dry aftertaste. Otherwise I would declare this experiment a success. Next time I think that I might try making it a few different ways. Matcha salt and using coconut oil as a healthier alternative to butter both come to mind. Have you ever used matcha to flavor popcorn? I’d love to hear how you did it.

My name is Nicole and I love tea...a lot! I have been writing about my love of the leaf since 2008. My work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. I am the winner of the 2018 World Tea Award for Best Tea Blog.