Singing and playing 5 services plus rehearsals this weekend, so I backed off the normal coffee and several pots of tea thing. Hydrating with some home-blended tisane based in roobios, with some ginger and lemon. (It’s pretty good, by the way!)

But I still like a little boost in the cup, so when a trusted friend suggested matcha, and then pointed me toward a sale at Matcha Outlet (formerly Red Leaf Tea), I bought my first ever matcha.

Preparing in the total non-Japanese way using a cup and battery-operated frother, I seasoned the cup at 165° then sifted about a gram into the warmed cup and added about 2 oz 165° water. After “whisking” it into a thick green paste I added the remaining water before drinking.

The resulting cup has an aroma similar to fresh cut grass and is lightly sweet to the taste. A very pleasant drink and I did notice a caffeine-like effect. Though it wasn’t the jolt I get when starting the day with a black tea or coffee, it was mild and pleasantly stimulating..

Flavors: Grass, Honey, Spinach

165 °F / 73 °C 1 g 6 OZ / 177 ML

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I’ve heard others refer to me as a Renaissance man. I’m more apt to describe myself in a sentence ending with “…and master of none.”

I play music. I design and build things. I love art and quirky stuff. And I have a really cool wife.

In an attempt at a more graceful aging, I entered the wonderful world of tea for its health benefits in 2017. A home roaster and seasoned coffee-ologist, I dove quickly in, gleaning knowledge from every source possible and tasting all I could afford to buy, beg or borrow. Hundreds of cups, pots, bags and blends into it, I still consider myself a neophyte Steepster.

I’ve discovered I am a huge fan of Pu-erh and Assam, and quickly warmed up to Oolong, Yunnan Blacks, Keemun, and Matcha.

I enjoy Tisanes, too. We buy herbs in bulk and blend for both benefits and taste. In that order.


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