I can’t believe I haven’t reviewed this one, as I have had it quite a few times.
Yesterday I saw a video on Facebook of a tea master making Matcha. He used cold water to make the paste and it said you didn’t need to sift if you do this. I do always begin with a paste using sifted matcha, but always the same water I am making the matcha with – around 160F. I decided to give his method a try.
I consider it a success. At first I thought I was going to have some clumps but they dissolved well. I probably used a little more cold water than I should have. Next time I will make a thicker paste. I added two scoops of powder because I have a headache and a lot left to do today.
I really believe this is the thickest, loveliest froth I have ever seen for this matcha. As sticky and muggy as it is outside, I do not mourn the loss of a degree or two of temperature in the cha wan.
As for the matcha itself, it was a super economical buy and tastes good enough to drink as a daily drinker. It still doesn’t beat D25 or KaiMatcha Premium, which sadly seems to have gone out of business. But for the price and for a quick afternoon bowl of sustaining matcha, I’ll take it! Grassy, not sour, sweet and smooth enough to stand above culinary grade.
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Cool, I should try that method sometime too.
Huh, I had no idea! I need to try that method as well. But first I need to get more matcha! I hoarded my KaiMatcha in the freezer forever, and it was a sad day when I finally finished off the final tin. My Cha wan is lonely, my little whisk is bored…
Cool, I should try that method sometime too.
Huh, I had no idea! I need to try that method as well. But first I need to get more matcha! I hoarded my KaiMatcha in the freezer forever, and it was a sad day when I finally finished off the final tin. My Cha wan is lonely, my little whisk is bored…