90 Tasting Notes
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.
8oz of almond milk with two chasaku scoops of sifted matcha (I finally measured about how much I’m getting with the chasaku and it’s around 3/4 tsp for two of my scoops). Frothed with a hand frother though I’m seriously beginning to consider an electric heater/frother after I burned three batches of milk over the weekend.
This smells very sweet and fruity—almost cloyingly so but not quite to the gross out level. It tastes like a creamier, toned down version of its scent which is nice to drink. This is a matcha where I taste mostly just the flavor instead of mostly the flavor of the milk I’m drinking with the matcha more of a second note. I think this is one I’ll eventually try as an iced latte. I’m not getting any bitterness or much of a vegetal spin at the end of the sip like I have with some of the other flavored ones.
As the cup cools to warm instead of hot-warm the vegetal/mathca flavor is more pronounced but never overwhelms the fruity fig taste.
Royal grade matcha, distinctive flavoring.
Accidentally oversteeped this by about 30sec longer than planned, but it tastes nice. Lightly vegetal, lightly sweet, an all around nice white. Using my new Zojirushi which I have set to maintain temp at 175F, so this was a little cooler than I normally steep my whites at.
Approx. 1.5tsp to approx. 10oz of 175F water, steeped for 3min 30sec.
Re-steeped the leaves several hours later. 8oz of 175F water, only 3min steep. It’s lighter than the earlier cup, but still has those same sweet notes. I admit that I hardly ever re-steep tea and the few times I have (when it wasn’t an oolong) I got distinctly astringent/bitter notes so I tend to stay away. This suited itself well for re-steeping.
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Hmm…this smells more floral than chocolate, and tastes more different than either. It has a weird after taste. Not sure how I feel about this one so reserving rating til a few more brews.
Made with about 3/4tsp sifted powder to 8oz of 180F almond milk. Definitely too hot to start.
Not sure how I haven’t logged this before as I drink it all the time! Had this straight the other day, no cream or sugar added, and while the fruit flavors are lighter, it’s still a nice cup of white tea. Add some cream and sugar (just a touch) and it gets juicier and creamier. Lovely tea and a great intro for people who haven’t tried whites.
I apparently use way more matcha than others when making lattes.
8oz heated plain almond milk, 1 heaping chasaku scoop plus 2 almond size ones. Frothed with a handheld, battery-operated frother. This is the Royal grade matcha and distinctive flavoring.
The smell of the vanilla is wonderful. I don’t taste it as much as I smell it, but that’s fine as it’s still a creamy, sweet cup. There’s a slight bitter taste, but it’s no where near as bitter as the sample caramel matcha I tried (the bitterness got better as the matcha cooled). When I first tried it with just one big chasaku scoop there was still too much of a milk flavor.
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.