76

Bring water to boil
Bright green in my black tea bowl
Worldly cares vanish

Great matcha that is very soothing with a wonderful balance of bitter and sweet. Pales in comparison to the Pinnacle – much more of a stark contrast between these grades than with this company’s grades of sencha, which are very different but not necessarily “better”. Still, I love this tea and am happy serving it to guests or consuming it on its own or even with food. A nice all-purpose matcha that whisks up nicely with 2g tea to 60-70mL water [Edited – I originally said 100mL… I don’t put that much water in my chawan; I’m just so used to using 100-150mL increments for my gaiwans and teapots and typed it out of habit].
I bring water just up to a boil, pour into a cha hai (I don’t have a bamboo ladle to portion water from an open pot), and transfer into a non-preheated chawan. I rinse with hot water, but with only a bit and it only makes the bowl warm, not hot. This seems to knock down the temperature right to where I like it when using one of my two heavier chawans after I whisk the tea. Comes out a bit too hot both for drinking and for holding the bowl properly in my thinner-walled, summer chawan so I do an extra cha hai transfer when using that one. This particular matcha seems to work better with water heated then cooled rather than brought up to a particular temperature, as I do for nearly all of my teas, leaving me preparing it without the impulse to use timers and thermometers – ultimately making this a far more relaxing tea experience for me than even some of my favorite relaxing teas that I can’t help but want to time or take temperature readings of.

Tasty and balanced with decent shelf life for a matcha. Still needs sifting and cool storage.

Preparation
200 °F / 93 °C
Thomas Smith

I should probably toss a note out there as to measurements. Typically one would use two piled chashaku scoops to prepare thin tea with 60-70mL water. Since scoops differ in size and sifted versus unsifted matcha have different densities and cohesiveness, this can range from 0.5g to 2g – that’s a pretty massive difference there! You get a good sense for how it ought to look in the bottom of your chawan after only a short while, but I do recommend weighing what your scoop tends to deliver at some point rather than just trusting it gives a 1g dose.

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Thomas Smith

I should probably toss a note out there as to measurements. Typically one would use two piled chashaku scoops to prepare thin tea with 60-70mL water. Since scoops differ in size and sifted versus unsifted matcha have different densities and cohesiveness, this can range from 0.5g to 2g – that’s a pretty massive difference there! You get a good sense for how it ought to look in the bottom of your chawan after only a short while, but I do recommend weighing what your scoop tends to deliver at some point rather than just trusting it gives a 1g dose.

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Tea Geek.

My focus is on Chinese Wulongs and Pu’er but I’m all over the place. I tend to follow a seasonal progression of teas, following the freshness curve of greens through summer and rounding the cooler months out with toastier teas and Masala Chai.
With the exception of Masala Chai milk tea I’m a purist at heart. While I was originally snagged by Earl Grey with bergamot and make blends for gifts, I very rarely go for scented teas or herbals and can’t remember the last time I bought a tea that was blended. Pure tea is just more interesting to me than the product of mixing flavors. I do understand and appreciate their existence, though.

I upload some blends I make or special prep teas I nab under the company name “Green Raven Tea and Coffee” and the vast majority of these posts will be blends crafted to create flavors/characteristics not inherent in any one particular tea.
I’ve worked as a tea buyer for a smallish cafe and try to keep apprized of shifts in offerings even when not selecting for a business so I wind up sampling a ton of wholesale samples from a couple companies in particular but try to branch out to as many companies as I can find. Until Steepster integrates some form of comparative tasting feature, none of my cupping notes will make it onto my reviews unless wrapped up into something I feel compelled to drink multiple times on its own.



Since all the cool kids are doing it, here’s my big fat ratings scheme:

0-12…..Ugh, don’t wish on anyone
13-25….Bad, won’t touch again
26-37….Huh, not worth the effort
38-50….Meh, unremarkable
51-62….Okay, good tea
63-75….Tasty, really good tea
76-87….Yum, wonderful
88-100…Wow, really spectacular

There shouldn’t be many postings at all from me ranked 26-50 since unremarkable teas are unlikely to make me remark on ’em but to “earn” a score 37 or below I have to be disappointed to the point where others may ask for a refund or turn down offers even when free or offered as a gift (beyond stale).

I’ve got a ton of respect for anything rated 63 or higher.

For a tea to get 71 or more, it has to be pretty special and kinda blow my socks off.

The 90s are reserved for wonders that make me reevaluate my views of the world of tea as a whole.

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Santa Rosa, California, United States

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