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Recent Tasting Notes
I used to drink a lot of Matcha, but lately not so much. I think my switch to Organic about a year ago has done me in. I tried some non-organic on a whim today and loved it. As soon as I got home, I tried my DO Matcha organic, and it just isn’t as good. Super vegetal without any of the natural sweetness, not to mention a bit too bitter.
This is the first ceremonial grade matcha I’ve had and I bought a larger tin of it (2.8 oz) which lasted quite a while. I will say that upon opening a larger bag the tea powder will get a bit dusty in the air and the bag itself has multiple servings that adhere to the inside of the bag it would seem. The flavor is bright and floral at first but as with a larger batch oxidation will occur over time with frequent openings.
Over the years I’ve tasted pretty much every kind/brand of (green) matcha I could get my hands on and this one is by far the best I’ve ever tasted, I drink it everyday.
It has a very smooth taste, no bitter aftertaste whatsoever, a very thick froth and a deep emerald green color. Plus it’s the best thing for your health, keeps me going.
Flavors: Cut grass
LOVE! I’ve tried a lot of different Matcha … and I’ve enjoyed most of the ‘premium’ brands out there that I’ve tried. They’re amazing. But even though I’ve managed to find many “new” favorites and new loves with matcha, DoMatcha was my first “love” and I still love it. It’s a really exceptional Matcha. One of the best you can find. You can find many great Matcha out there, this is one of them. I’m not going to say one is better than another, I’ll just say that this one belongs in the “great” category.
Bright, fresh, lively flavor. Beautiful color. Lots of froth. Sweet, vegetal, bittersweet (think bittersweet chocolate), I love that it’s organic. A really good Matcha.
Here’s my full-length review: http://sororiteasisters.com/2014/04/12/organic-ceremonial-grade-matcha-domatcha/
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.