75

Spring time means matcha time! This is one of the matcha that I have picked for this season. I opened the package, and the smell is intoxicating. Its a deep buttery milk chocolate scent that just smells so creamy! I grabbed my tools and prepared. I placed a generous amount of this vibrant green powder in my Chawan. The warmed matcha has a smooth peanut butter aroma. I thought this to be higher quality matcha, so I decided to brew Koicha. Sadly, I was mistaken. The Koicha turned out terrible. This brew had a dirty mouthfeel, and I almost choked. I added water to correct my mistake and it was still slightly dusty. I attempted twice (once with a sieve, the other without) to see if maybe I just sifted incorrectly. On both occasions it was still dusty and bitter. It carries a deep vegetal flavor with a lasting sweetness. This is still an enjoyable matcha, but if only prepared usucha. The main flavors mix well and create a balanced brew with a slight bitterness. I will enjoy the rest of my matcha thin. This would make a great beginner matcha for someone who is just starting out. I am still on the hunt for a stellar matcha to prepare Koicha.

https://instagram.com/p/21IdcbTGSB/?taken-by=haveteawilltravel

Flavors: Bitter, Creamy, Dust, Milk, Sweet, Vegetal, White Chocolate

Preparation
175 °F / 79 °C

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

https://www.instagram.com/haveteawilltravel/?hl=en

Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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