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DoMatcha

Recent Tasting Notes

96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Needed something refreshing this afternoon so I made myself a Jade Lemonade except instead of using lemonade I used Pomegranate Limeade from Trader Joe’s (and soda water, of course). As usual, the result was extremely tasty, with the matcha providing a creamy note of contrast to the tang of the limeade.

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96

Made 2 matcha rolls today – one with pistachio creme, other one with strawberry yogurt creme. And after that i needed refreshment so i made a nice latte. Everything is so yummy :D

Enjoy the pics:
http://www.facebook.com/photo.php?pid=4201584&l=b69396b080&id=613843555
http://www.facebook.com/photo.php?pid=4201585&l=c2cbff846d&id=613843555
http://www.facebook.com/photo.php?pid=4201586&l=ee14cdb16d&id=613843555

__Morgana__

Looks delicious!

Rabs

^Agrees!

malomorgen

well if anyone has Croatia by their ways you are invited come and try it ;)

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96

Yay i got my DoMatcha tin yesterday. Won it on a FB recipe contest. Gonna make the matcha roll tomorrow. Today i started my day with a matcha latte :D

Soooooo yumm!

I absolutely love the fact that you can make so many different yummy things out of a tin of matcha. And this one is indeed a very tasty one too…

No more words here are the pics…
http://i96.photobucket.com/albums/l188/malomorgen/Teas/dm.jpg
http://i96.photobucket.com/albums/l188/malomorgen/Teas/dm2.jpg
http://i96.photobucket.com/albums/l188/malomorgen/Teas/dm1.jpg

Rabs

I never realized how petite the cannister is — it’s sooo cute! And congratulations on winning the contest :D

malomorgen

yeah its cute even tho i’d prefer less cute and bigger with this one :D i just started drinking it and i’m afraid of stayin without. and it’s too pricey for me to order. cost+shipping goes over my ordering limit (i never order over 30$ cuz then i gotta pay croatian tax which i really don’t wanna pay, i pay more than enough of it anyways). so i just ordered some 3 oz ceremonial matcha from ebay – for 20$. can’t be as good as this one but might be ok – you never know with ebay.

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92

My first foray into a matcha and I have to say I am impressed. I wisked this until frothy and the tea has a strong earthly flavor and is silky smooth. I may have used a tad too much of the matcha so I need to experiment with it but I am impressed with the flavor. Added a very small amount of sugar in the raw to help draw out some flavors and loved it.

Preparation
165 °F / 73 °C

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99

I don’t like gen mai cha, but since DoMatcha is featured in Select today, I decided to use this for my Koicha today. Not sure what I did wrong though, It was really bitter today. Sad day.

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Return of the (Extended) Weekend Backlog One Sentence Logs!

Stupid allergies keep waking me up at night so I needed some energy in the form of Jade Lemonade – thanks Jade Lemonade!

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

I am not gonna lie, Jade Lemonade has basically become my favorite cool drink. After making the arduous trek to the liquor store (3 blocks) I was totally in need of a cool drink. BAM! Thirst quenched! Healthy matcha consumed. Win!

I actually tried adding gin to it earlier this week as per DoMatcha’s suggestion but was too lazy to document it. I definitely approved though.

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Cold foggy day not really suitable to jade lemonade, but I need something to wake up, so I made an almond milk latte instead. Hopefully the matcha will counteract the sleep inducing tendencies of warm milk! Recalling my almond milk fail from earlier this week, I decided it might have been a temperature issue and heated up the milk prior to pouring it in. Success! We have blendyness instead of weird clumping!

This is a much more subdued latte than those made with the latte mix. I like it though since it feels more like I’m just drinking a drink rather than a dessert.

SoccerMom

Yay for “blendyness”!

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Happy Geek Pride Day all! Today, I celebrate by unleashing my inner geek. This may mean that my posts become incomprehensible to some (ok, most). They’ll be back to my normal levels of incoherence by tomorrow though!

Post Title: OMG NERF MORNINGZ ! ! 1 ! ! one ! ! 1 1 1 ! !
Poster: Ewa, Level 26 Grad Student
omg gaiz mornings are so totally op this morning i had to blow all my cooldowns AND have pre-morning tea matcha just so i wouldn’t be one-shot by stupid op morning plz nerf mornings they are totally unfair and op i get pwned by them everyday plz nerf them

Replies(2)

Poster: Morning, Level 4,500,000,000 Time of Day
LOLOLOLOL QQ MOAR

Poster: Morning_Person, Level X Archetype
lrn2rl n00b

(damn you steepster autoformat for making me put spaces in my brilliant totally meta mockery of people who abuse exclamation points!)

__Morgana__

Lol, the only thing that’s missing is whining about your repair bill. Hahaha.

Ewa

Dammit, I knew I forgot something!

Rabs

Laughed ’til I cried!

Yes, I generally abuse exclamation points, but it’s in honor of Terry Pratchett’s “Five exclamation marks, the sure sign of an insane mind.” (notice that many of my multiple !’s are in fives) Mwahahaaaa!!!!!

Ewa

mmm, Terry Pratchett

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94

I got froth!

I understand what I was supposed to do now, went out and watched a video. I wasn’t whisking fast enough. Also understand why I thought the color would be lighter. With the froth, it’s more of a sea green than a pool table felt green.

Really yum and healthy feeling/tasting. It’s like drinking shots of wheatgrass only tastes a whole lot better and is a far more pleasing aesthetic experience.

And the chasen reminds me of my dad’s shaving brush in a kind of sideways way, which is kind of a sweet memory as well. :-)

Cofftea

Yes, the foam is definitely well- seafoam. Makes sense:) What I don’t like about some videos is they don’t give you exact amounts. I like exact amounts. You do know you’re not gonna sleep tonite right? lol I say this as I’m contemplating a matcha smoothie myself… um… lol:)

-Jessica-

Yummm frothy matcha! Lol

S

Oh yay, I was looking forward to reading your note on this! By the way, I just use a small strainer by OXO to sift my matcha, and it works really well. Glad you got it to foam :)

__Morgana__

Thanks! I placed an order with O Cha and ordered a sifter as part of that order. I don’t know whether it would have made a difference with this, though — it didn’t really seem to need sifting. No clumps or anything, seemed very smooth. Will be interesting to play around with this more. I was so focused on the process the first couple of times I wasn’t as focused on the taste.

Cofftea

I’m finding that ceremonial grade matchas are the only ones that really benefit from sifting which seems backwars to me. But then again maybe my constant usage of my hands and wrists pushing my chair have given me turbo wrists when it comes to whisking- which is funny cuz I’m always so afraid of whisking too hard in fear of busting my chasen.

LiberTEAS

the need for sifting should not seem backwards – since sifting is part of the art of making matcha, sort of like allowing some time to steep is part of the art of making tea.

Shanti: I use the same thing – I just have a small strainer I got from the utensil aisle from the grocery store – it’s not even from OXO – just a cheap strainer, but it works. A tea strainer would work also.

Matcha just needs a little aeration to get the most out of it.

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94

I had matcha!

I think.

Now I have anxiety. ;-)

I finally have all my implements (except the sifter), so I decided to give it a try. But since I’ve never had it before, and have never even seen it before in real life, I have no idea whether I did it right. I tried to follow instructions but I have to confess I sort of winged it. I just added water until it was about half way up the chawan.

I was amazed at what it looked like. It was the color of the felt on a pool table or maybe a little darker; I thought it would be lighter colored? I didn’t get froth. Was I supposed to get froth? Like meringue froth, the kind that peaks and stands up? (Sort of doubt it, I didn’t get that kind anyway. More like a few bubbles around the edges. But I wouldn’t really call it froth so maybe I did it wrong?)

It was really delicious. Very sweet and green and tasty, but I wish I knew whether I’d done it justice.

How long am I supposed to whisk for? It was very smooth, not at all clumpy. I barely knew I’d whisked when I drank it, it tasted much like drinking steeped tea. (I have a feeling I made the thin kind.)

That does it, I have to go try again now.

Preparation
175 °F / 79 °C 0 min, 45 sec
Cofftea

LOL! Yes. You had matcha. Don’t be anxious.:) I have this sifter and love it. http://www.lupiciausa.com/product_p/41401682.htm

Cheap and very effective. I use a metal teaspoon measuring spoon to get the matcha thru. My chawan is even the perfect diameter- the little loop thing rests on one side of the edge and the handle on the other suspending the basket over the chawan.

Matcha should be dark. I don’t call it “GREEN!!!” for nothing hehe:) You will never get hard peak foam no matter how hard you try lol. The one time I had it made for me it was much like beer foam that didn’t collapse when my lips touched it, but myself I just get tiny bubble bath like foam over the top. Sometimes just around the edges. Sometimes over most of the service. Different matchas foam differently, thickness is a factor as well. Although Koicha isn’t supposed to foam that much and I’ve had a few very foamy Koicha experiences.

You only need to whisk till the matcha is evenly mixed w/ the water. If you sip it and it’s too chalky/chunky, whisk again. Sifting also helps this. I advise not rushing your matcha experience. If you make an amount and drink and a speed that causes your matcha to start to separate, simply just give it a quick whisk and resume the experience.

__Morgana__

Thanks for the tips, I need them!

Cofftea

Any time! Always more than happy to help people get over their matcha phobias/concerns:)

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Tried the Jade Lemonade again with more matcha (because sleep is for losers!) and adding soda water so: 3/4 tsp matcha, 6 oz lemonade, 4 oz soda water.

NOM NOM NOM, Houston, we have delicious! So cool and refreshing with just the right amount of tang! It’s like a lighter, sippier version of the Odwalla juice thing I made a bit ago. Of course, now I have the problem of convincing myself that I don’t want to keep drinking this all day. What with wanting to get to sleep SOME time and all.

Cofftea

Swap the lemon for lime, steep some mint water, let cool, add matcha (and rum if desired) for a Matcha mojito!:)

JonTea

I like Cofftea’s idea MATCHA MOJITO :D

Ewa

but I has no rum! I has only gin ;_;

JonTea

work with what u has :P

Cofftea

Heck I bet even white wine would do the trick. Matcha blini or mimosa?

Ewa

…I am starting to think this is some sort of plot to get me drunk.

Cofftea

Nah, just party ideas! Some people find it hard to make matcha converts of people, but put some alcohol in it and maybe some fruit and you’ll have them hooked:) I don’t have any vodka, but I’m thinking using OJ instead of the water, a lil vodka and doing matcha screwdriver shots. Equal parts vodka, milk, and OJ for dreamsicles?

Ewa

mmm, sounds good. As soon as I can convince myself to actually spend the money on non-terrible vodka I need to try that.

Cofftea

It’s so nasty hot here I think I’m gonna make a dreamsicle matcha shake tonite.

JonTea

I’m underage, I shouldnt even be talking about booze. hahah :P

Cofftea

No you shouldn’t- not saying you can’t jot the suggestions of others down and keep them in a safe place for 5 years:)

JonTea

well actually im turning 17 this week, and in canada its 18 drinking age.
so one year :D yaaaay! loool

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Today’s Maxsperimentcha: Jade Lemonade, also from the DoMatcha website.

8 oz lemonade and 1/2 a teaspoon of matcha.

I’ve gotta say, I love turning things green by sticking matcha in them. It’s so much fun! The lemonade I used (minute maid) is naturally light in color so the drink is just slightly lighter than normal matcha. Hmmm, I can definitely SMELL the matcha, but I can’t really taste it that much. Looks like some experimentation with amounts is in order! On the other hand, I haven’t had lemonade in a while, so perhaps I just need to get used to the flavor before I can start looking for additions to it.

Yeah, the longer I drink the more noticeable the matcha gets, although that may also be because it’s collected at the bottom. This is a nice combination! Matcha smoothness + lemonade tang. I like it. The lemonade in question is a bit too sweet for me though. Perhaps I should try a different brand? (I made the decision to get the minute maid through the highly scientific process of what was cheapest) Or maybe I could add some soda water.

Cofftea

Soda water I bet would be good. I just make the lemonade as directed from the bottled lemon juice, but omit the sugar.

Ewa

Good lord, what does it say about me that it did not even occur to me that I can make my own lemonade?

Rabs

I love “Maxsperimentcha!”

And speaking of turning things green: most baristas at B&N and Starbucks hate cleaning out the matcha holders since the matcha wafts up no matter how hard you try and gets into your sinuses. Then you’d forget about it and a while later blow your nose and momentarily freak out ;)

__Morgana__

LOL matchasnot!

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Got to write 12 pages of a paper today. Need 8 more. Matcha is the only reason I got past page 6. The end.

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Welp, here it is, the long-awaited DoMatcha-tini trial!

Went through two iterations of this and I am just going to have to pronounce it meh. I mean, maybe it’s my not particularly rad drink mixing skills (it probably is that), and maybe I’m just not that big of a fan of vodka-base drinks (also quite possible, I’m more of a gin person) but I didn’t really feel that the ingredients fit together particularly well (ok, mostly it was the cognac) I assume that what is going on here with the creme de cacao and cognac is an attempt to create a smooth alcohol combination with a vodka base in order to complement the smooth creaminess of the matcha but…I’m just not feeling it. I think if I were to make continued attempts at this (and I might, because I kind of like the idea), I’d probably skip the cognac altogether.

I also tried this with preblending the matcha in water and with just dumping the matcha straight in, but neither attempt really seemed to result in the matcha really settling in with the other ingredients. There wasn’t that magical alchemy that goes one when I mix matcha with latte mix and let it sit for a while, or the nice melding that occurred with the juice. Also, clearly I didn’t buy enough alcohol for this because this note is waaaaay too coherent, and that’s Just Wrong.

After all that, I guess I should end with a caveat that I’m not exactly the most trusted source when it comes to mixed drinks since my drink of choice (as implied above) is the venerable gin and tonic. According to…most people that I meet this makes my tastes pretty suspect.

Rabs

Sorry the experiment was a failure :( I must admit that I was rather disappointed by the coherence of your tasting note ;)

Perhaps you should try a variation on a vanilla ice cream based alcoholic drink — where I come from it was called The Tumbleweed, but I know it has several different names (none which come to mind atm). Good luck with the future experimentations!

Ewa

Well you know how it is. Hard to get good and sloshed on a drink you’re not really enjoying all that much.

I have already found a separate page of matcha cocktails, so I WILL prevail!

SoccerMom

Sorry first attempt was a failure cannot wait to see your future experiments!!

DoMatcha

Sorry to hear the matcha martini wasn’t a success! If you are more of a gin person, try adding an ounce of gin to the jade lemonade recipe :) We’ll be adding a Matcha Kitchen Video of this recipe to our Facebook page in the coming weeks. Happy experimenting!

Ewa

Ooooooh, I will definitely try that! (<3 gin. yes i know that makes me weird)

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Backlogging from yesterday.

Took an iced matcha latte with me to a lecture. VERY effective at keeping me awake (not to rag on the lecturer but it was kind of..disjointed) and focused on figuring out how exactly idolatry, orientalism, and the debate between monotheism and polytheism fit together. (I figured it out eventually, but only at the very end).

Edit: Oh yah, I have bought the necessary booze for a matcha-tini, so I should have my (hopefully coherent :P) impressions of that up tonight!

Rabs

I can’t wait for the matcha-tini write up!!!!! :D

Cofftea

Ditto on Rabs!:)

SoccerMom

Ditto Rabs!

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100

No notes yet. Add one?

Preparation
170 °F / 76 °C

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Moar experimentation with Matcha!

I tried “Master Handa’s Juicy Matcha Recipe,” which is the first one on the DoMatcha page here: http://domatcha.com/recipes/
Now, the recipe states that you pour the matcha on top of a thick juice (I used Odwalla’s Mango Tango) in order to achieve a lovely two-layered effect maybe with a little path running down the middle (a path! a path!) Wait sorry, wandered into a Monty Python and the Holy Grail sketch there. Just a two-layered effect with no path. Now the whole “achieving layers” thing is actually a bartending skill that takes some practice (or so I’m told) and therefore I failed at it miserably, achieving more of an “impressionist painting complete lack of” layer effect. So…I ended up just mixing them together.

The result: A fruity, puddingy, really fresh tasting concoction that I wholeheartedly approve of. The matcha has really smoothed out the tanginess of the Odwalla, while bringing a cool, refreshing taste that I am really tempted to use the word “verdant” to describe. It would go really well with strawberries I am thinking and now I am bummed because I totally could have gotten the strawberry Odwalla instead. Next time, definitely!

This is also really filling. I was kind of wanting a snack before, but not anymore! Man, if I could afford the Odwalla juice on a regular basis I would totally have this for breakfast everyday. But alas, no.

Next up: DoMatcha-tini! (well not RIGHT next, but I’ve gotta admit I’ve been really curious about it :D )

Cofftea

lol yeah the layered thing looks way too complicated, but I do make koicha w/ orange juice instead of water. Yummy! I’ve been thinking doing half OJ and half vodka for a matcha screwdriver shot or 1/3 OJ, 1/3 milk, and 1/3 vodka for a dreamcicle shot.

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99

KOICHA! It’s been a looong day. Up too late last nite. Madison got me up too early this morning. 4 hrs in a car. All afternoon at the museum (which included LOTS of pushing my chair, several hrs in dark rooms, and spending a lot of time straining my neck trying to read exhibit discriptions). And trying to stay up til mite. So I need koicha.

Attempt 2.

1tsp matcha sifted and 40ml water.

Thank God this does not look or taste like a chalky sand castle! It’s actually VERY smooth and creamy (still very thick of course) where as all other koichas I’ve made have been on the verge of too chalky/gritty for my personal taste. I need to sift my other matchas and revisit koicha w/ them. I’d love to give this a 100, but since it absolutely needs to be sifted, I can’t give it more than a 99.

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88
drank Ceremonial Grade DoMatcha by DoMatcha
92 tasting notes

My package finally arrived! Included was a 1.06 tin of ceremonial grade matcha and a bamboo whisk (chasen). Thank you to DoMatcha for holding this contest! I decided to go ahead and prepare this thick style right off the bat. For those who are unfamiliar with matcha, there are two ways matcha is usually prepared: thick style (koicha) and thin style (usucha). Koicha is prepared using more matcha and less water, and thus requires very high grade matcha; using a lower grade matcha to make koicha will result in a bitter, undrinkable mess. Generally speaking, the higher the grade of matcha, the sweeter and less bitter it will be. I’m using the directions a friend of mine told me about preparing koicha, as well as the instructions listed at http://www.yuuki-cha.com/matcha_green_tea_powder.php. Note: These directions are for koicha (thick) matcha, and not usucha.

1. Sift 3.5 chashaku scoops of matcha into pre-heated, dry bowl.
The chashaku is a bamboo scoop that comes with many matcha sets. I read on a blog that the amount of matcha in a single chashaku scoop should be about the size of an almond—if anyone has learned tea ceremony, please let me know if this is accurate.
2. Heat 40-50mL of water to a temperature between 70°C and 80°C (158°F and 176°F).
I went with just under 50 mL of 165°F water which probably cooled down a little before I had a chance to add it to the matcha powder.
3. Add a small amount of the water to the sifted matcha to create a thick paste. Using the chasen (bamboo whisk), knead (don’t whisk!) the water and matcha powder together using up/down and left/right motions, or a calm 360° rotating motion.
The water and matcha paste actually was fairly smooth from what I could see, probably thanks to the sifting. It almost looked like green paint.
4. Add the rest of the water to the matcha powder. Continue kneading, not whisking, the matcha. Koicha is not supposed to be frothy, and the kneading should produce a tea that is thick, smooth, and without froth.

The resulting tea was thick and smooth. I was shocked because there was absolutely no bitterness. None. Whatsoever. Maybe my taste buds are off because I’m used to drinking very concentrated matcha using crappy quality powder, but really: I didn’t taste any bitterness or astringency. The flavor of the matcha was a little more on the savory side than sweet. It was vegetal and just lightly sweet, similar to steamed green beans, and oh so creamy…mmm. There wasn’t much of a sea or seaweedy taste. There was no grittiness or left-over clumps, and there was such a small amount of tea (50 ml) that there was no opportunity for settling. The temperature was a bit cool for me, probably because I sifted the powder after the water was done heating up, instead of before, so it just sat on my counter losing heat. Oops.

I prepared a bowl of my really low grade matcha from Mighty Leaf in the same way, and the result was a very bitter and had a thinner mouthfeel, for some reason. So, another plus of the DoMatcha ceremonial grade: the mouthfeel was really smooth, thick, and creamy. The Mighty Leaf was also gritty and didn’t mix as well as the DoMatcha, but that might have been because of error in preparation.

Unfortunately, this is the first ceremonial grade matcha I’ve ever tried, so I don’t have anything to compare it to. However, this is a really delicious matcha, and the lack of bitterness, the sweetness and savoriness, and the creamy and thick mouthfeel all make this one a winner for me.

Preparation
165 °F / 73 °C
LiberTEAS

Best tasting note on Matcha Ever! :)

RachanaC (Rachel)-iHeartTeas

I know it truly is great and btw great note.

__Morgana__

Terrific instructional note. This is a great how-to for me as I’ve never made matcha before and my chawan just arrived in the mail yesterday so now I feel like I am ready! Or I did, until I realized I had neglected to get a scoop. Hmm. Do I need a scoop before I can do this? Or alternatively, any idea how much a scoop translates into in teaspoons?

LiberTEAS

Morgana: I now have a chashaku scoop, but until about 2 weeks ago, I have been drinking Matcha (for years!) without one, a teaspoon works just fine, and using the “almond size” guideline as suggested in this tasting note would be a good starting point… and know that everyone’s tastes are quite different, so experiment a little to find what works best for you. Best of luck with it! Matcha is awesome!

S

Hmm, I’m not sure how much one scoop is in teaspoons, but if you can visualize an almond, that’s about the size of a scoop. A heaping scoop would be about 1 1/2 almonds, I suppose. :)

Also, if anyone is wondering how to make thin-style usucha, you use 1 1/2 to 2 scoops of matcha, and 70 mL of water. Whisk the matcha using a “W” or zigzag motion, and voila!

__Morgana__

Almond with or without the shell?

LiberTEAS

Oh… you also don’t need a fancy sifter (a tea strainer works as does a simple, small strainer that I picked up in the grocery store for a buck fifty). You don’t even need a chawan… you can use a smallish cereal bowl. I used to use a fork to whisk my matcha until I finally broke down and bought a chasen… and that is the one tool that I would say is probably the most essential… but it could probably be replaced with a small wire whisk…

S

One more thing: definitely start out with usucha if this is your first time making matcha! Koicha can be kind of off-putting if you’re not used to making matcha, and even usucha can seem strong sometimes. I like to do 3 to 4 ounces of water and 3 to 4 scoops of matcha.

Another thing to keep in mind: koicha requires very high grade matcha, so I wouldn’t necessarily use 52teas or Might Leaf matcha to make koicha :) but of course, that’s what experimentation is for :)

S

Almond without the shell (I’m not sure how big they are with the shell), but I tend to do a little bit bigger than almost sized scoops since a lot of websites say “heaping” scoops…so yeah, I’m not totally sure about the size.

LiberTEAS

Yes, I totally agree with Shanti. I made that very mistake of making Koicha once with a lower grade of Matcha and it was not a good thing (but it is a mistake that can be easily remedied if you add more water to thin it out a bit…) This is one reason why I usually buy high grade Matcha now, unless I find a interesting flavor (Frank’s flavored Matchas have been amazing) or latte mix that intrigues me (I’m loving Domo’s chocolate and I love Pirate’s Chai). But for unflavored Matcha, I go with Ceremonial grade because I do prefer mine slightly thicker.

LiberTEAS

Just visualize a large, roasted almond without the shell… that will give you a nice starting point… and then experiment from there to find the “just right” scoop for you. Even with the chashaku scoop I still go by “eye” than I do by “scoop” because I’ve sort of trained myself to the amount that looks right.

S

I agree with LiberTEAS…the scoop isn’t precise (you can google chashaku for an image) and it really does come down to just eyeballing the amount you like.

Rabs

Shanti: I wanted to add another thank you! for the wonderfully detailed note! I have yet to try (non-Starbucks) Matcha, but I know when I finally do that I’ll track this note down :D

SoccerMom

Great tasting note very informative! Thanks Shanti!

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91

Umm…yummy delicious amazing. I loved this I am so happy to have had the opportunity to try this, as I was one of the 10 winners. The best part is how long the flavor lingers past the sip and sollow. Even my 3 yr old daughter loved. She has a very sophisticated pallete. Don’t worry she only had a touch. I would recommend this to everyone.. Did I mention it has a sweetness that appears a minute or two after you drink it. Amazing! Thank you DoMatcha!

Preparation
175 °F / 79 °C
Rabs

Congrats! :)

__Morgana__

Waiting on my bowl to arrive to give this a try!

RachanaC (Rachel)-iHeartTeas

Any day now I am sure.

LiberTEAS

congrats on winning. This is the BEST Matcha I’ve ever tried.

Stephanie

Congrats on winning!!

RachanaC (Rachel)-iHeartTeas

Thank you it is much appreciated. :-)

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96
drank Ceremonial Grade DoMatcha by DoMatcha
382 tasting notes

Warmed up the latte mixture for this this morning and increased the amount of Matcha that I used. At first I thought I’d STILL gotten the proportions wrong because the flavors just weren’t blending properly, but then, I set it aside for a while (so I could concentrate on other people’s tea notes) and now it’s perfect! The tea and the latte mix have blended together really well and created this absolutely amazing undertone of I don’t even know what but I like it.

It’s lovely and warming, too (having one of those chilly, foggy Santa Barbara days).

S

Mmm, this sounds lovely :) I hope my tin gets here soon!

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99

Craaap. Ok I really need to think when I’m making matcha. Remember when I said I like following methods/recipes for making tea cuz it lets me go on autopilot? Well that only works if I think just enough to remember the recipe. I wanted to make koicha, but I used 75ml of water instead of 40. And I even took time to sift it which took foreeever… It was good, but I’m rather annoyed w/ myself.

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99

Forgot to log my Usucha from before church yesterday. 1/2tsp matcha/75ml water. Didn’t sift it, but thankfully I didn’t need to. It was very thick (thicker than other Usuchas possibly?) creamy, vegetal, and GREEEN!!! (extra “e” completely intended lol). I’m scoring it as 100 for now. If I can’t figure out koicha, it may go down a couple points- but not much.

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