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“I shouldn’t kid myself by saying “one of the treats that I brought back” from my recent Europe trip because the reality is that I brought back many treats for myself, but this is definitely in the...” Read full tasting note
Our tea growers in Japan face Matcha Kei with greatest dedication: Harvested at the very best of times in spring, shaded for a lengthy period of time, ground particularly gently and slowly. The knowledge of Matcha production has been passed down from generation to generation and comes to a peak with this masterpiece, a true tea for tea masters!
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I shouldn’t kid myself by saying “one of the treats that I brought back” from my recent Europe trip because the reality is that I brought back many treats for myself, but this is definitely in the mix…
I was really fascinated looking through the matcha in Tea Gschwendner’s store because they had display tins of their three varieties, but the actual tins themselves were kept behind the counter in a little temperature controlled mini fridge situation. There was just clearly a lot of effort being made with keeping all the matcha as fresh as possible. So, I splurged and got the highest of the three ‘grades’ that was available.
Whisking it up last week, the colour is a truly striking vivid bright green and the aroma of the powder very fresh, aromatic and floral-leaning. The whisked up tea was so nice too. Just a little bit brothy and umami but mostly a very bright, crisp and clean floral note with an almost violet-like sweetness to it. I think I want to make it a few more times, and maybe a little thicker too, but my snap opinion is that it feels well worth that extra money I shelled out for it…
