Breakaway Matcha

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Recent Tasting Notes

I drink matcha every day and regularly drink matcha from Do Matcha, Ippido, Hibiki and Breakaway. In other words, I drink only the best. There is one that rises above all of them and that is Breakaway’s new SE Blend. Unbelievable…..unbelievably expensive and unbelievably worth it.

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This tasting is for Breakaway Matcha Blend 97, which is at the higher-end of the Breakaway spectrum (Blend 100 is their most premium).

97 was my first experience making matcha at home. Since I’m not normally a matcha drinker, I compared 97 with a mid-grade drinking matcha from the local Japanese grocery in order to calibrate my taste buds. The difference was stark: the grocery matcha was a dull green powder that makes a harsh and bitter cup, whereas 97 was vibrant, nearly neon green, smooth, and sweet.

I used the recommended Breakaway technique to make a thin (usu-cha) cup:

Sift 1/2 teaspoon of matcha Add about 1 ounce of 165°F water Whisk with an electric frothing wand Pour into a serving cup Dilute with more 165°F water, to taste (about 3 ounces) Swirl Drink

This is not traditional, but the results were good.

97 has the strong grassy aroma I associate with matcha, but with none of the bitterness. My biggest surprise was the caffeine kick: it is pleasant, gentle high that is quite noticeable. The aroma paired with the pick-me-up is the hallmark of this tea. I find myself craving it sometimes. Is this what coffee addiction is like?

Despite the nice aroma, the taste is fairly flat. Perhaps this is due to the whisking technique. I remember tasting an usu-cha on my last trip to Tokyo, prepared in the traditional method, that had wonderful hints of umami, nuttiness, and a tad of astringency in addition to the grassy green baseline. I don’t get that kind of complexity out of 97.

In any case, Breakaway Matcha has piqued my interest. I will definitely be exploring matcha further and making it part of my tea rotation.

165 °F / 73 °C 0 min, 15 sec 0 tsp 4 OZ / 118 ML

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