43 Tasting Notes
The past few days have been a matcha bender. Purchasing a traditional bamboo matcha whisk changed my matcha experience from a mixed one to an absolutely positive one. Prior to the bamboo whisk, I’d been using a standard metal kitchen whisk, and not a very flexible one at that. For tea veterans, I’m sure you can appreciate why that was a poor choice on my part.
Matcha poorly made can be particularly bitter and heavy. That’s how I’d make it before, and I’d reserve it for a time of focusing before something of significance, like meeting someone new or prayer.
Drinking it now, my mind hangs on to my old ceremony of having some sort of reverence for the task at hand during and after drinking the markedly better made bowl of matcha. Drinking matcha and thinking about the direction of my life while I listen to the Moth podcast or find some music I think is appropriate for this kind of mind, like Radiohead’s Idioteque or a live version of Tool’s Pushit.
The tea itself is different from any other tea you’re likely to taste, being the whole tea leaf dried and ground and immersed with hot water. If you’re going to take the time to try this, I’d encourage you to get the whisk, get a decent bowl, and get the water temperature right the first time. This will greatly increase your experience.
Mixing this stuff with vanilla ice cream and splash of vanilla soy milk is also fantastic.