Solid traditional matcha.
“I love it when I wake up in the morning & I can taste things!! Finally! For breakfast: a hearty slow cooked beef stew with carrots, parsnips, green beans, lots of onions & garlic, & locally...” Read full tasting note
“I have cooked with matcha, I have had matcha lattes prepared for me and I have even had loose leaf tea that was mixed with matcha, but today, for the first time, I made actual wisked matcha!!! I...” Read full tasting note
“So. Matcha + raspberry agave + chocolate milk... = RASPBERRY CHOCOLATE MATCHA LATTES, y'all. I know, I know. I'm a genius. No need to thank me. (Celebrating my first cast iron sale - I...” Read full tasting note
“I haven't had a nice bowl of matcha in some time so I decided to have some. I still love the velvety texture and the naturally sweet flavor. ” Read full tasting note
Since the 12th century, Matcha tea has been celebrated in the traditional Japanese tea ceremony known as Chado, or ‘Way of Tea.’ Using ancient techniques green tea leaves are carefully shaded with straw mats 30 days before picking. The shading allows the tea leaves to become rich in chorophyll and amino acids. Once picked and dried, the leaves are ground into fine bright green Matcha tea powder. Harvested in Nishio, Aichi Prefecture, Japan, this Imperial Grade Matcha is delicious and very high quality. UO Kosher certified.
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I’m surprised at how clumpy this is! Nabbed it from Teavana to see if their matcha is worth hollering about… guess I’ll have to grab some higher end matchas to compare, but this’ll do for now. ;)
Typically, I’ve been adding sweetened condensed milk (for a sweet matcha milk), and it comes out very creamy and pleasant. By itself, it seems not very bitter if the right amounts are used, and the color is cloudy green… not very dark. So far, I’ve been enjoying it hot instead of my coffee, but it lends itself well to cold (milk tea) as well.