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“After doing a tasting of their ceremonial blend with my parents I figured that the premium tea would also be good. Or at least decent enough for lattes. Unfortunately, it is not. The first sign of...” Read full tasting note
“I grabbed this sample with the Japanese Orange matcha sample I tried from the same company. They claim to add sugarcane and sugar syrup to their soil to enhance the natural sweetness of the tea....” Read full tasting note
This premium matcha is one of the most luxurious, made from premium Japanese green tea curated from the dirt that grows the tea.
The farmers carefully cultivate crops of thick grasses around their tea trees and sugarcane syrup so that they provide added nutrients directly to the soil as a compostable blanket every winter. The farmers also collaborate with researchers from Shizuoka University to study soil and the impacts its sweetness has on the taste of the tea it cultivates.
This premium matcha is loved by many top chefs in Japan as it is tuned to provide more aroma than any others on the market.
Matcha tea plants are shaded for a few weeks before the harvest to increase natural levels of caffeine and amino acids. The leaves are allowed to dry, stems and veins are removed from the leaves, and then the tea is ground into a fine powder.
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Healing ButterflyAfter doing a tasting of their ceremonial blend with my parents I figured that the premium tea would also be good. Or at least decent enough for lattes. Unfortunately, it is not.
The first sign of a lesser grade of matcha is the dry powder appearance. This is a dull olive green. A lack of vibrancy. Next is the dry aroma. Smells somewhat vegetal. Old dried veggies. With a bit of wall plaster. We poured about 4 ounces into 3 separate cups on top of the 1/4 tsp of the matcha and then whisked with their electric whisker. I decided to have them to the electric over the bamboo due to my mom’s wrists.
I wish I could say the flavor was better than the rest but it isn’t. It starts off a bit woody then changes to somewhat metallic notes. I would not drink this on its own but I continued to do so for this cup to make sure I pulled out all of the tasting notes that I could. The mouthfeel was gritty. However, I feel like silty is a better descriptor. And what I am referencing is the lesser degree of granules but it is not so bad as some high-grit powdered teas. The aftertaste is not pleasant. Hours later I still feel like I’m grimacing from it. We added a splash of oat milk to one of the cups. Which made it a bit better but not enough to make me want to drink more…
The worst part of this was that my mom reacted slightly to it. Her throat and tongue started burning. No reaction like that for my dad and I but the feeling is different this one versus the other ceremonial matcha.
I contacted Kei-san to see if perhaps this was an off-batch or if this really was how his premium batches are. I honestly don’t think it was better then a culinary grade.
I grabbed this sample with the Japanese Orange matcha sample I tried from the same company. They claim to add sugarcane and sugar syrup to their soil to enhance the natural sweetness of the tea. Not sure if I buy that, but it was a perfectly decent bowl of matcha. Very smooth flavor, nicely grassy with only mild bitterness.
I bought a sencha at a tea festival where they said the same thing about using sugarcane in the soil to enhance natural sweetness in the sencha. It was one of the best sencha I’d ever sampled, I will say that, so I do have to wonder about the merit of it…
Interesting! The same brand does have a sencha that has won at the Global Tea Championships, I wonder if it’s the same company!
Oh! I think it is, now that I look closer… was the sencha called Issaku? Whether the sugar cane story was salesman snake oil or not, my friend and I loved that sencha sample at the Portland Tea Fest and both ended up going home with some!
I believe so! I’m very curios to try it. I don’t mind their claims, as long as the tea tastes good.
