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“This is a decent matcha for matcha lattes. I have had it for a long time and am continuing to try to sip down some of my older teas. I have been wanting to try a kefir matcha latte, and I chose...” Read full tasting note
“It was very bitter and tasted like grass, but somehow I still liked it. If anyone wants to make matcha themselves, I would recommend straining it. I don’t have an appropriate strainer so the powder...” Read full tasting note
“This is some of the best matcha I’ve ever had (excluding my obsession with iced green tea lattes from Starbucks). It was sweeter than others I’ve tried, which was perfect for my tastes, and not...” Read full tasting note
“It had been a few years since I had a bowl of matcha, so it was quite invigorating to drink~. I missed its bitter taste and gave me good boost of energy in the morning. I particularly loved and...” Read full tasting note
Our Organic Matcha is certified organic by the Ministry of Agriculture, Forestry, and Fisheries of Japan, and is grown with only natural organic fertilizers and no agricultural chemicals or pesticides. Although Japanese green tea is harvested two to four times through the year, our Japanese farm can realistically harvest high quality organic tea only once a year due to lack of nutrition caused by limited use of fertilizers. Our Organic Matcha is Ichibancha, the first tea harvest of the year.
Price: $24 / 40g can
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This is a decent matcha for matcha lattes. I have had it for a long time and am continuing to try to sip down some of my older teas. I have been wanting to try a kefir matcha latte, and I chose an unflavored matcha to try to duplicate something like the Starbucks drink.
For those who are not familiar with it, kefir is a cultured milk drink, and thanks to Mercuryhime I am making it myself now. Think of something like a cross between Greek yogurt, unflavored Gogurt, and sour cream or buttermilk. The funny thing is that I have never liked buttermilk but I LOVE kefir. The chickens like it, the dog likes it, and my hubby and daughter like it. When a batch comes out just right, I can’t get enough! When it is really tart, the chickens get it, and they are quite happy.
This batch of kefir was thick and creamy. I added a tablespoon of sugar and a half teaspoon of matcha to eight ounces of kefir. I stirred it with a spoon instead of using a blender stick this time. The overall effect was like drinking a glass of matcha ice cream that has melted. I would call that a success.
I am not clicking that I recommend this tea, not because it is bad, but because you can get better matcha for this price.
It was very bitter and tasted like grass, but somehow I still liked it. If anyone wants to make matcha themselves, I would recommend straining it. I don’t have an appropriate strainer so the powder clumped together even after mixing it and it was kind of gross. Besides that, it was good. If you like bitter tastes, matcha is the right choice
Flavors: Grass
This is some of the best matcha I’ve ever had (excluding my obsession with iced green tea lattes from Starbucks). It was sweeter than others I’ve tried, which was perfect for my tastes, and not nearly as astringent as some of the first matcha teas I ever tried.
Flavors: Astringent, Grass, Green, Sweet
It had been a few years since I had a bowl of matcha, so it was quite invigorating to drink~. I missed its bitter taste and gave me good boost of energy in the morning. I particularly loved and missed the sound of whisking the drink, and that alone brought me a nice sense of focus and calm. After taking some swigs of the mix alone, I had a little sweet with the rest, and it was quite enjoyable. I am pretty sure that there are better powders that I have to look for, but at least for now, this has been a good comeback~.
Flavors: Bitter, Freshly Cut Grass, Grass, Green
Buttermilk biscuits… Mmmmmmm Yogurt… Mmmmmmm Turned milk…. uh, no, no thank you. ha. I still don’t know what kefir is but I’d try it, once anyway.
Well, KS, if you like buttermilk and yogurt, you should like kefir. You take kefir grains, a type of scoby (symbiotic culture of bacteria and yeast), and put them in milk, any kind as long as it is from a ruminant. Kefir grains look a lot like little bits of cauliflower. They are alive and must be fed. Let it sit a day or so at room temp or a week in the fridge, strain it, and drink! If left a long time it separates into curds and whey, but shake or stir and it is thick and creamy. Leave it too long and it gets as tangy as vinegar. Yogurt is prebiotic, helps while it is in your body. Kefir can actually colonize your gut and change your flora for the better. Since kefir grains process the lactose in milk, kefir milk is low lactose or lactose free, depending on how long you leave it. Since the yeast is a different type, it can boot the candida yeast out of your body. Left tightly sealed, it carbonates lightly. Thick, fizzy milk. I add a spoonful of jam and stir, and it ends up tasting like Gogurt or Danactive to me.
Once you strain it, you reuse the grains for the next hundred or so years. Oh, but they propagate like mad, so you will have to some to give away or feed to the chickens or put in your smoothie. You can buy kefir in most grocery stores. Most of it is made with a culture starter from a lab that approximates the properties of kefir rather than with living kefir grains. Buy some and let me know what you think!
I’ll have to give kefir another shot. The one time I tried it, it was a bit too fizzy and boozy tasting for me, but kefir with matcha has me intrigued.
Kefir is cheap to buy, I wouldn’t bother making it myself.
I love kefir. We drink it everyday. I buy from supermarket “Lifeway”. I like it plain but they have flavored too. I would like to try to make my own. Where do you get culture? Or should I just add kefir to milk?
Anlina: when you make it homemade you can control how fizzy, how boozy, how tangy it is. My neighbor has tried starting it from culture and failed. She has good success with the grains I gave her that are the “babies” of the ones Mercuryhime sent to me.
Cwyn: Kefir is pretty expensive here! Five dollars for a small bottle. I can make about eight or nine bottles from organic milk for that price, and it costs even less if you just buy regular milk! Plus it is tons easier to make than yogurt. We just can’t afford to buy much of it from the grocery store at that price.
Boychik: they do sell both water kefir and milk kefir grains online and sometimes Craigslist or freecycle may have them. I have milk kefir grains. They multiply pretty quickly if the room is warm. It isn’t like yogurt, where you can just add a bit to your milk. It is best to get the grains, which are living “scobies.” I Ike it plain, or with a teaspoon of cherry preserves from Bon Maman stirred in.
I have a lot of friends who are into fermenting and cultured foods, so I can probably get a scoby pretty easily if I ask around. Or possibly just get someone to make me some. :)
Buying kefir here in the store is also very expensive.
I think I also read that when you buy it in a store it is not always made from a live culture. It might be made from a laboratory approximation of the bacteria and yeast, and it might be made from kefirran, which only works one time. So there is no guarantee it is coming from fresh, live culture. The dog and the chickens love it, and both need it right now because the yeast helps fight skin infections for the dog who is having grass pollen allergy problems, and the chickens are in molt and need the extra protein! They actually eat the spare grains.
Anlina: I have told my friends I will very gladly make kefir for them if they will simply provide the jug of milk! That way my little grains get fed, I don’t spend a fortune on milk feeding them, and they get cheap kefir! It is so easy and only takes a second to strain it and pour over for a new batch, but mine were trying to make two batches a day!