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Recent Tasting Notes
It is starting to get hot in the desert so my afternoon hot tea is going to probably stop pretty soon lol. I will start doing more iced tea and chilled Matcha lattes!!
I have actually had this Matcha for a very long time and have kept it sealed tight in my fridge. It still smells and tastes the same so yay!!! I got this Matcha back when I was not into all teas yet but was in to the Japanese tea ceremony and was drinking this as a breakfast drink.
Now I am making Matcha tea lattes with it. I use a 1/2 tsp of the powder and then pour a little of my homemade almond milk into it,,, using my chasen whisk to create a paste. Then I add the rest of my almond milk and a little agave or other sweetener to it and blend until frothy. Super yum!
I am gonna throw it into my Nutribullet with some ice next time to make it super cold and frothy!!!!!!
I have actually never tried any other Matcha but this one so I have nothing to compare it to. I feel it tastes very good with no bitterness so I feel I started with one of the best. I am gonna try other brands soon as well!!
Flavors: Grass, Honeydew
Trying to power through this matcha before I start the Kaimatcha for comparison. Having this made the “traditional” way: two chasaku scoops sifted into a chawan. Added some 175F water to form a paste. Added another 6oz of water and whisked with the chasen.
Not bitter, but has this tongue-coating quality that emphasizes the seaweed-vegetal aspects. Bit of astringency at the end of the sip. As I get to the bottom of the bowl and it’s cooled down that’s when it gets thicker/creamier and a hint of sweetness.
I still prefer the taste of it as a latte, but I enjoy the preparation that goes into the traditional style.
Had this as a latte this morning and I like it a bit more that way than straight. Two chasaku scoops to 8oz skim milk. The milk compliments the sweetness in the matcha, and makes for a slightly creamy cup. Still getting the vegetal matcha-y taste without the slight bitterness.
As a latte I’ll bump the rating up a little bit.
Made this in a matcha bowl today. Added a tablespoon of creamer which gave a creamier mouth feel but didn’t overpower the matcha taste. I may have over-whisked this as there’s a more distinct bitter taste today.
Two heaping chasaku scoops, little bit of 175 degree water to make a paste, then 6oz more added.
Tried mixing this in a wine glass because I don’t have a matcha bowl (or anything very wide at the moment) and it didn’t work so well. Changed to a short/squat mug from Starbucks and that worked moderately better. I also need a sieve!
Made straight the first time with something like two chasaku scoops (hard to tell how much was left in the thing I used to “sift”) and an eyeballed amount of water. It has just a touch of bitter/astringent taste towards the end, but was surprisingly mild to me. This is my first matcha so I don’t have anything to compare it to.
Second taste was with three chasaku scoops, enough water to make a paste, then mixed in 6oz warm milk to make a latte. It was a bit too milky so I’ll fiddle with the liquid amounts next time.
I purchased the Domatcha brand after reading favorable comments here. I found a fantastic deal on ebay, so that made the price reasonable. I am a novice to matcha, however, compared to two other plain matchas I’ve tried this very good. The color is vibrant green, the smell is lightly grassy, and the taste is very fresh and almost sweet. I do not detect any bitterness. I like it!
I think this matcha is quite refreshing and delicious, had it made with milk and sweetened, we drink matcha as a “pick me up” in a small cup but I could make a big tall glass of this and just drink it up. I’ve been really looking forward to coming home and trying this matcha, it’s one of the better ones we’ve tried.