Ceremonial Grade DoMatcha

Tea type
Green Matcha Blend
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mamo
Average preparation
165 °F / 73 °C 0 min, 45 sec 6 oz / 177 ml

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From Our Community

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33 Want it Want it

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25 Own it Own it

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67 Tasting Notes View all

  • “Wewt! Got my tin (I was one of the 10 winners) today, and, of course, immediately had to try it despite saying I was going to avoid caffeine for the next few days. What I actually meant when I...” Read full tasting note
    96
    chibibigos 382 tasting notes
  • “Matcha nog! following DoMatcha's guidelines: "For a more contemporary Matcha-Nog recipe, heat up 6 oz. of readymade Organic Eggnog available at your local natural food retailer, add a dash of...” Read full tasting note
    janefan 2533 tasting notes
  • “My matcha came today! This is my 1st ceremonial grade matcha so, of course, I had to make koicha!:) 1tsp/40ml hot water. Hmmm... I've never had the matcha stay in one glob like wet sand when...” Read full tasting note
    99
    Cofftea 865 tasting notes
  • “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,...” Read full tasting note
    94
    __Morgana__ 953 tasting notes

From DoMatcha

DōMatcha™ Ceremonial grade matcha is brought to you directly from the Uji region in Japan. Only the finest leaves are selected to guarantee the highest nutritional value as well as a sweet and pleasant flavor. Can be used to make thick or thin Matcha. (Makes about 25 servings.)

About DoMatcha View company

At DōMatcha, we're passionate about bringing health and energy to your day through traditional Japanese matcha. We partner with the talented 16th generation tea master Kazunori Handa to offer premium, authentic matchas from Uji, Japan.

67 Tasting Notes

85
92 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.

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10
2 tasting notes

over priced!

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

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99
1 tasting notes

I love this tea~ I have been drinking DoMatcha once to twice daily now for two years. I believe in it’s benefits as I have Rheumatoid Athritis and use to have a very high cholesterol and triglycerides. After drinking this tea (the only thing different was also Reichi mushrooms) my TG count fell from over 400 to 157!!
It tastes earthy and lovely just by itself. I love the whisking of it….it truly is a wonderful tea!!
Mamo

Preparation
170 °F / 76 °C

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