35 Tasting Notes
There have been a couple different types/brands of matcha in the past that I’ve tried that have been much darker in color (maybe due to not being made from Gyokuro but instead Sencha, or maybe they were burnt due to not being processed properly?), not the vibrant green color of typical matcha. As for this matcha, it is not bad for being a fairly cheap average quality matcha that you can find at an international food market.
Whenever I make typical usucha (thin tea), I use half a teaspoon of this matcha and about 1/4 of a cup of water at about 175 degrees. Then whisk it until all the clumps of tea are broken up and dissolved. It makes for a nice light, slightly bitter shot of energy.
Since this isn’t high quality matcha, I typically use it to make Matcha Lattes (which is actually what I started my morning off with today). I usually use about 1-2 teaspoons of matcha, 1-2 cups of milk (soy milk is a nice substitute), and a tiny bit of sugar, sweetener, or honey. I stir everything together just to get it mixed a little, then stick it in the microwave for about 1-2 minutes on high (making sure to watch that the milk doesn’t start to bubble or froth over). I then use a hand blender (or latte frother if you have one) to mix everything together thoroughly. A great and healthy way to start off your day and only a fraction of the cost of something from Starbucks!
