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Mike said

Green Foods brand Matcha?

I tried Matcha for the first time last night after grabbing this 5.5oz tub off the shelf at my local Good Earth store. Can’t say I’m impressed, though I’m fairly certain I’m doing something wrong.

I tried two in cold water last night and one just now in hot water. Both times I had some issues with dissolving the drink though it was much easier (as expected) with the hot water. In both instances, even when stirred for some time, a fair bit of separation occurred. Is this normal? Will I need the bamboo whisk to properly dissolve this mixture? I’ve been using a plastic fork or spoon, I will admit.

I’ve heard the flavor of matcha being described as somewhat sweet. Doesn’t appear to have been the case here, however. It could be that I’m unused to it, but does this (fairly inexpensive) brand represent anything but itself?

Thanks for guidance!

M.

6 Replies
Missy said

I bought some Matcha from a local tea store. I use hot water and I always dump just a tad bit of water in to make an almost paste before I dump the full amount of water to mix in. It really seems to make the mixing easier. I also use a strainer to push the matcha through, makes for less bumps and such. If you have a regular whisk that may work better for you. Or one of those egg beater style whisks. I’ve not tried cold water with it yet.

I have found that I like sugar with my matcha. It may be sweeter than other tea but not sweet enough for me to drink unadulterated. Some days I add vanilla powder to it as well. I’ve heard of matcha lattes. They may be sweeter with the milk added. I don’t care for milk much so I have tried them. Any who now that I’ve rambled on, I wish you good luck in your matcha journey. :D

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Mike said

I have given a “Blender Bottle” a go in mixing. Using cold water at a ratio of 4oz water to two teaspoons of powder, the wire ball seems to do a good job dispursing it. The reduced water amount (2 ounces less than directed) also helps to bring greator flavor concentration. I’ve yet to try this method with hot water, however. These blender bottles are handy, and can be found for less than 10USD whereabouts I am at Target and GNC.

It’s also handy because it measures up to 20 ounces (holds, I think, 28-30). I’ll often brew large amounts of tea (“fodder” tea from mid-range full leaf teas in bags, typically Archer Farms for now). While I can enjoy a fine tea at home, I’m typically swigging whatever I’m drinking down in quantity regardless of what it is when I’m out of the house. I like to pretend it’ll improve my health :D

I am starting to do this with the Matcha I picked up. This morning I made myself 12 ounces (containing 6 teaspoons worth of the powder). It’s rather appealing; I may have to try to review this. I’ll have to pull apart other people’s reviews and acclimate to the style that’s the norm here.

M.

Missy said

Hmm that is interesting. I’ll have to give that a shot. The cold water may bring out different flavors than the warm water does. Thanks for the information. :D

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anztea said

I just bought the Green Foods matcha last night because I’ve only tried Teavana’s and am looking for a less expensive alternative.

Green Food’s matcha is lighter in both taste and color than Teavana’s although a little less expensive. Still looking for something like Teavana’s if anyone can help.

Regarding Green Foods’s matcha, too me, it’s a bit mild so I might as well use it for its health benefits in smoothies or lattes during the week and keep Teavana’s for indulging on the weekend.

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I read through the post and comments with great interest.
Wow, creative and dynamic approach to Matcha. I have been wondering seeing bulk size Matcha on store self as it seems too big size for individual use. But now started make sense : )
I have been taking Matcha for years, but had not tried with cold water yet. May be I should try out these days.
Matcha comes in so many grades; for food processing, Usucha to Koicha. We hear that Matcha is sweet, but I personally feel that applies to only top grade Matcha.

Since I did not know the Green Foods brand Matcha, I googled and found that “Brown rice solids” is listed under other ingredients so this may be the reason lighter color and taste? (thank you for your information, I am learning new things here!)

Using strainer is good idea for preparation. There is Matcha utensil for the purpose; see the link below, you may be interested seeing this.
http://chadoteahouse.com/images/productother/matcha-canlg.jpg

How and where to store is important for Matcha. Since Matcha is powder form, it gets damage easily; once open it, ideally consume fast as you can.
People tend to store already opened Matcha in fridge or freezer. If it is Not opened, it is fine though if it already opened. Be aware of followings,
Avoid direct sun light, heat and moist. Those are No No things to all Japanese teas. Have to be air tight as powder form absorbs other smell easily and condensation; do not open package until the temperature become the same as room temperature to avoid condensation.  Few things need to be kept in mind to maintain the freshness.

Thank you for your information.
F

Missy said

That looks like a nifty little tool there. I tried making matcha with out using a strainer and it seems harder to mix appropriately. Since my experiment, I’ve continued to strain for smoothness in texture. Thanks for posting this information. :D

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