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“I’ve been enjoying the heck out of this matcha. It’s a vibrant forest green with a luscious, deep mossy flavor that makes for the perfect base for matcha lattes. Very robust and holds up well to...” Read full tasting note
“To my black teas and herbal/fruit blends, I may now add another category: I’ve tasted and written notes about all the matchas in my Steepster cupboard! This was a nice one to end with. Though I...” Read full tasting note
“yummy sweet grass. its getting me excited for spring – for the smell of freshly cut grass. helped me warm up after a rainy morning run/jog to get back into the swing of things after...” Read full tasting note
“Being pretty new to matcha, I ordered this (their middle-of-the-road version) and the ‘supreme’ version of it from O-Cha. I drank only the supreme until it was gone. I figured if I don’t know...” Read full tasting note
From O-Cha…
“Kaoru means “fragrant” in Japanese. We currently carry three grades of organic matcha, and although this is the middle ranked of the three, the quality is superb. From Shimoyama, located in Japan’s Aichi prefecture, this tea is grown at an elevation of 640-660 meters. Grown with only natural organic fertilizers and no agricultural chemicals, it is certified by JONA (Japan Organic & Natural Foods Association), meets JAS certification requirements, and also carries the USDA & European IMO seals (certificates on file.) Extremely fresh, our matcha are ordered shortly before shipped to our customers and are always stored under refrigeration. Try some today! Net weight 30gm, this product makes approximately 24 servings per can."
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I’ve been enjoying the heck out of this matcha. It’s a vibrant forest green with a luscious, deep mossy flavor that makes for the perfect base for matcha lattes. Very robust and holds up well to milk and sugar. Outstanding for a budget matcha.
BTW, I might be late to it but this matcha latte preparation technique on TikTok, using only a handheld frothier, has been a real game changer
https://www.tiktok.com/t/ZTRCABUy4
Flavors: Creamy, Sweet, Warm Grass
To my black teas and herbal/fruit blends, I may now add another category: I’ve tasted and written notes about all the matchas in my Steepster cupboard!
This was a nice one to end with. Though I should clarify, I still have a lot of matcha to drink — I’ve just ended my first tastings of the ones I have.
This has a fluffy mouth feel after whisking. It’s not sweet, more grassy/seaweedy than vegetal. No prominant marine notes and a bitter downturn in the finish that leaves a savory aftertaste.
It’s very nice. I’m giving it a middle of the road rating for now. I’ve whisked (both literally and figuratively) through so many matchas over the past few months that I haven’t given a lot of thought to their comparative ratings. Now that I’ve accomplished my first run through, I can take my time comparing them to each other.
Flavors: Grass, Seaweed, Umami
Being pretty new to matcha, I ordered this (their middle-of-the-road version) and the ‘supreme’ version of it from O-Cha. I drank only the supreme until it was gone. I figured if I don’t know much about matcha, I’ll calibrate my tastebuds to what they consider their top category, then try out others to see if they’re missing anything. Oh, and this is. After spoiling myself with the delicately bittersweet deliciousness of the supreme, this was comparatively harsh, and missing the sweetness, leaving only the bitter. Maybe it’s one of those things where once I become a matcha junkie I don’t much care (you know, the way people who need their coffee will drink – and enjoy – Starbucks, but everyone else is better off with something more delicate), but for now, I’m going to go ahead with a monthly subscription to the supreme. Okay, the Starbucks comparison isn’t quite fair. I could still imagine myself drinking this one every day, but now I’m spoiled. If you’re only getting one, go for the supreme.
I do something similar but I shake it in a jar instead of using a frother. But you have to shake it with a little water first or the clumps won’t dissolve into the milk.
Breakaway Matcha has a video tutorial and used to sell the “pitcher” you see in their video, I think. Now they sell tall matcha cups, suitable for using the frother without lots of splash.
I sometimes get lumps if I just froth, so I do as Harney suggests and begin by making a matcha paste with a tiny amount of cool water, then add the milk or water and froth if using milk, whisk in a matcha bowl if using water.
I have also used a cocktail shaker! It works really well.
Yup, the mason jar/cocktail shaker bottle methods work well too. I like that you don’t have to heat up the water. Hot water sometimes brings out a fishy taste.
I settled on the frother as I’m prone to mishaps and lazy about cleanup.