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A small packet of this Matcha came as part of sampler put together for me by Summit. Not for nothing, but I’d never seen Matcha listed as “Ceremonial Grade,” so I set it aside, assuming it was something special.

Every now and then I make myself a little guilty pleasure; a late night almond milk matcha green tea latte. Now mind you, I’ve got some Bird Pick matcha that I use for this, it’s not particularly good and almost always bitter, but mixing it into a latte works. While I was prepping it I got to thinking about this “Ceremonial Grade” Matcha sample I had. On a whim I thought I’d make up a nice little pure cup and see what it was all about.

About 6-8 ozs of 150F H2O and a half teaspoon of tea (sifted through a fine mesh) whisked up to a nice froth. Such a lovely emerald color & fresh, bright, lively clean taste. No bitterness, just pure green goodness. I don’t pretend to be a Matcha connoisseur or anything, but that cup knocked me out.

I must have been way out of the loop, or don’t know any better, but I will be comparing all other Matcha to this from here on out.

Preparation
150 °F / 65 °C
Mark B

I’m looking at the “similar teas” generated by Steepster. I guess “Ceremonial Grade” is pretty common. I still dig this matcha. It may not be as bright green as some of the others out there, but it sure makes an emerald tea with a bright lively flavor.

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Mark B

I’m looking at the “similar teas” generated by Steepster. I guess “Ceremonial Grade” is pretty common. I still dig this matcha. It may not be as bright green as some of the others out there, but it sure makes an emerald tea with a bright lively flavor.

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Bio

Recovering coffee drinker. I prefer green tea varieties with a focus on high theanine content.

I generally make my teas using a 10 oz. double wall glass tumbler. Alternately I sometimes use a smaller 8 oz. glass tea infuser. More recently I’Ive fallen in love with a little 5 oz. double wall glass w/ filter kit from Finum. It’s kinda awesome. I prepare the occasional Black or Oolong teas mostly in a Yixing clay or porcelain teapot. I’ve been known to bust out the Gaiwan every now and then too. Basically whatever catches my fancy.

My usual tall glass brewing method: http://bit.ly/brewingmethod

My rating system:

I’ve never really felt compelled to include a rating guide here, but upon reflection I noticed something; I think I’ve subconsciously been rating teas like my papers were graded when I was a kid in school. Do with it what you will.

90-100 = A
80-89 = B
70-79 = C
60-69 = D
<59 = F(ail)

I can quit any time.

PS- Any runners out there can find me on RunKeeper or Dailymile.

http://runkeeper.com/user/Ergolad
http://dailymile.com/people/markballou

Location

Burbank, CA, USA

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