Neal Gruer is a photographer and writer, currently based in Glasgow. Formerly a lawyer in London, he is now a full-time creative; appearing on Sky Arts' "Master of Photography" television competition in May 2016, writing freelance about films, and penning his first novel. A travel enthusiast, he first came across matcha tea on a trip that took in several parts of the far East. Particularly after experiencing its delicious versatility it in sweets and ice creams, he became a big fan, so is delighted to be part of Taiki Tea. He is also an excellent whisker, so is the person to ask if you want a nice bowl of bubbly matcha. To see examples of Neal's photographic and written work visit www.momentousecho.com and www.godontgo.com.​ There is nothing more traditional than scones at Wimbledon which is why we have created this delicious matcha recipe. A perfect weekend bake, this recipe will make enough to share with a group of friends or to enjoy through the week. The biggest question now is cream or jam first? Sieve the flour and bicarbonate of soda into a mixing bowl and add the matcha. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar. In a small clean bowl add around 20g of desiccated coconut (or ground almonds if your not a fan of coconut) and approx 5g of matcha and mix until the coconut is coated with the matcha. Qualified chef, recipe developer and food writer, Liz O'Keefe is the home economist on LandScape magazine, writing 21 seasonal recipes per issue, and the former cookery editor of national foodie magazine, eat in. She has also travelled the world writing about food for business magazine Fresh Produce Journal and spent five years cooking in hotels and restaurants, before retraining as a journalist, and later studying food styling at Leiths.

Place half of the raspberries and the honey in a food processor, then blend to a purée. Roughly break up the meringues with your hands or with the end of a rolling pin. Arrange half of the meringues between four serving glasses and top with half the raspberries, yoghurt and raspberry purée. Repeat the layers with the remaining ingredients and serve immediately.

Anti-oxidants

Our mission is to provide a genuine alternative to coffee by offering consumers a similar experience and ritual that is part and parcel of the coffee culture; disrupting and converting long term coffee lovers to a healthier more ethical organic product in the form of matcha green tea. Preheat the oven to 140°C/120°C fan/gas mark 1 and line two large flat baking trays with baking paper.

At Taiki Tea we're creating a fusion of "East meets East End", taking the traditional ceremonial elements of matcha tea and adding more than a smidge of East London's distinctive vibe and energy. We're working with new and emerging talented ceramicists on our matcha bowls to ensure that they equal the quality of our tea whilst also bringing the tea ceremony bang up to date. Our first question is ‘why should I use a matcha bowl’, well before we answer that question, let us refer you to the top of this post. You should drink matcha however you want to and out of whatever vessel you wish to choose. But for blog and time purposes, we will move on to the question at handWe source from the best organic matcha tea farmers in the beautiful region of Uji, Japan. Growing matcha without chemical fertilisers is slow going, so these guys and gals are dedicated Zen warriors on a mission to grow only the best.