T2 Matcha

Getting rid of the oldest tea in my cupboard! I guess I’m not particularly drawn to matcha, unless it’s in an almond milk shake or a latte. I’m not afraid to admit that!

I brought this stuff to work to finish it off via lattes (seeing as it’s the middle of winter and not really milkshake weather) but the matcha’s gotten pretty gritty and grainy. I lasted two lattes and threw the rest out. It DID say best before July 2015 on the bottom, but I’d say it was actually a bit earlier than that, even kept in the sealed container it came in.

The T2 matcha is of a surprisingly good quality, and I enjoy it iced with lots of fresh lemon and maybe even a dash of soda or sparkling water, or hot with vanilla soy milk or any vegan milk with maple syrup. Really does need to be prepared properly, as will all matcha- whisked with 80 degree © water.

Matcha is my absolute favourite! I love it as a milkshake with vanilla soy and honey (my absolute favourite). I love it as a latte. I love it straight up! Depending on how I make this will depend on how much matcha I use. When I’m having it straight I do not use much at all! I find if you use too much it becomes quite bitter and overpowering. However, if I am making it as a latte or milkshake I do tend to use a bigger scoop. I think that ratio is very important when making up matcha and I highly recommend using the traditional whisk and matcha bowl. So many people ask me if they can use a spoon…no! please don’t. Matcha comes in different grades so each company will taste a bit different. T2 use a ceremonial grade. Additionally, matcha can be used in smoothies, baking, cooking….I even use it in a face mask! It’s basically the best.

I am complete matcha freak! so when I stumbled upon my favourite tea companies version, I was there in a flash. it looked so good that is was completely worth the (expensive) price. ( 24 dollars for 30 grams). But now I must say, I am not regretting a single dollar! I cannot wait to get more.

The first matcha I ever tried served traditionally, as a whisked usucha (thin tea), and which, following some experimenting, I found I quite liked. Beware: do NOT follow T2’s preparation instructions. It uses about HALF the amount of matcha to water than is recommended by most Japanese sources that I have found (1 flat measured teaspoon to 150 mLs water – this is too much water). I recommend Marukyu-Koyamaen’s instructions for matcha here, http://www.marukyu-koyamaen.co.jp/english/enjoy/maccha.html, which suggest 1 flat measured teaspoon of matcha to 70mLs water.

Once I started using MK’s preparation instructions, I found that I enjoyed my matcha more. T2’s recipe makes for a VERY thin matcha, which was not as enjoyable, and in fact I found that the matcha tasted more bitter (less matcha + more hot water = higher likelihood of overbrewing and therefore more bitter flavours?). That said, once I found a recipe I liked, I found that I quite enjoyed this matcha. It has a very mild sweetness, and once I gained experience with my whisking technique, something approaching almost a creamy mouthfeel. I do have the feeling, however, that T2’s matcha is not quite koicha (thick tea) quality. As I try other matcha and learn more about the preparation, I’m sure I’ll review this one again. At any rate, it was a good introduction for me to the wonders of matcha, and a good reminder to always experiment in order to find what you like!

Actually kinda works in yoghurt…

You can’t ever go wrong with Matcha. I’ve been to Japan and had the matcha there and this tea takes me back there every time I have it. Even better when you have the bamboo whisk to froth it up traditionally. It can go to the bitter side very easily so watch out!