This is my first time trying matcha! I’m surprised it’s taken me so long, but I’ve never really explored Japanese green tea and I don’t have the right tools. In line with that, I steeped my 2 g sample in a 180 ml mason jar using 160F water.
After extensive shaking, I get a jar full of very green matcha that even has some foam on the top. Taking my first sip is like having a bunch of veggies hit me in the face. I get kale, spinach, asparagus, brussels sprouts, broccoli, and grass. Cameron is right that there’s no sweetness whatever, though I don’t get any hay or mustiness either. The body is thick and creamy, and did I mention very vegetal? There were some clumps at the bottom of the jar, so I must not have shaken it as well as I thought.
I think matcha might be an acquired taste for me.
Flavors: Asparagus, Broccoli, Brussels Sprouts, Creamy, Grass, Kale, Spinach, Thick, Vegetal
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Traditional matcha has to be really high quality for me to enjoy it. Otherwise, I like to use it for sweet lattes, usually cold but sometimes hot. And with both traditional and lattes, a small piece of dark chocolate or a little something usually accompanies it.
I would say matcha is definitely an acquired taste.
Ashmanra, chocolate makes everything better, so I wouldn’t be surprised if it worked with matcha. Maybe I should find a bigger jar so I can dilute it a bit.
It is certainly an acquired taste haha. I have found that using the traditional techniques (bamboo whisk to get a froth) help a lot with texture and flavor to my surprise.
Glad I’m not the only one who feels this way! I have a few more matcha samples to go, but I don’t think I’m invested enough to get a traditional bowl/whisk. We’ll see!
Traditional matcha has to be really high quality for me to enjoy it. Otherwise, I like to use it for sweet lattes, usually cold but sometimes hot. And with both traditional and lattes, a small piece of dark chocolate or a little something usually accompanies it.
I would say matcha is definitely an acquired taste.
Ashmanra, chocolate makes everything better, so I wouldn’t be surprised if it worked with matcha. Maybe I should find a bigger jar so I can dilute it a bit.
It is certainly an acquired taste haha. I have found that using the traditional techniques (bamboo whisk to get a froth) help a lot with texture and flavor to my surprise.
Glad I’m not the only one who feels this way! I have a few more matcha samples to go, but I don’t think I’m invested enough to get a traditional bowl/whisk. We’ll see!