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“YAY! I’m finally well enough to make my matcha drinking chocolate that I wanted to have for breakfast Christmas morning. 3TB drinking chocolate mix and 1 scoop matcha in my bowl. 1/3 cup milk...” Read full tasting note
“See previous note for this tea I didn’t mention this in the last note and wanted to add that this matcha is very smooth, among all of its other great qualities. My first matcha ever was Teavana’s...” Read full tasting note
“Half-milk, half-almond milk matcha latte with vanilla. Yum! I would pay $5 for this at Starbucks (or preferably Second Cup!). This is my first time doing anything unorthodox with matcha and I’m...” Read full tasting note
“First foray in to the realm of matcha . . . I like it a lot. Been drinking it every day.” Read full tasting note
Matcha Kaze is a thin Matcha called Usucha and best for the everyday Matcha drinker. Yet, it is very satisfactory quality to enjoy genuine taste of matcha. Many Sado class uses Matcha Kaze for practice.
Origin: Nishio, Aichi
Harvest: First
Species: Yabukita
Tasting Profile:
It is a light creamy liquid with a very sweet and mild flavor.
Den’s Preferred Brewing:
Water: 3oz @ 180F
Matcha: 1 gram or 1 scoop of Chashaku or 1 1/2 rounded teaspoon
Whisk the Matcha well with Chasen (Bamboo whisk). See “Making Matcha”
Company description not available.
I made a small cup of this (maybe 6oz) with 1/2 tsp of matcha…it was better than my first attempt. I have just been using a small whisk in my tea cup (not ready to really get into it with all the proper tools/matcha bowl, etc), so that could effect how well it mixes and tastes.
However, my wife and I had vanilla icecream the other day and I sifted a heaping 1/8 tsp of it onto the top of each bowl. That was very good, though I probably could have used even more since the vanilla flavor was so strong.
