I bought a box of green tea bags and dropped about 6 into simmering water. I dunked them a few times until the water color changed to what seemed a little strong, removed them and reduced the liquid until it just barely covered the bottom of my pan and was the color of coffee. It was so strong and bitter that I wondered if it would ruin a cake, but tried it anyway. Yesterday I baked a 3 egg yellow cake with about 1/4 cup of my extract substitute in place of milk. The cake tastes fine but I can't taste green tea. I shoudl mention that I got so busy with other things in the kitchen that I left the cake in about 10min too long, and it came out more like cookies than a cake. It's possible that had I not ruined the cake otherwise, it would have tasted like green tea, but I'm not very confident of that.
How do you get a green tea taste in a cake? Maybe I should leave out the yolks and try a white cake? It diodn't rise as well either, maybe I should test extract w/ litmus paper and adjust leavening as necessary?