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“I’m officially not rating this. Why? Simple. One, because this sample is really old. Like 1 year plus. Plus. And I know that’s not good for matcha. Two, because it was lumpy. The tea was...” Read full tasting note
“I’m a big fan of matcha, and this offering by yuuki-cha is pretty good. I just recently started drinking matcha, so I don’t have much to compare it to, but this one has a very rich and creamy taste.” Read full tasting note
“The cheapest matcha at Yuuki-Cha. I bought this one specifically for lattes as I don’t care much for straight matcha. Opening the pouch revealed a slightly yellow tinged fine green powder with a...” Read full tasting note
“It’s hard to dissolve in water, quite lumpy. Taste good, nice green colour. Just hope it’s easier to prepare.” Read full tasting note
If you’re looking for a great tasting affordable matcha or an alternative to matcha from Kyoto, look no further! This organic matcha from Yame provides a tasty, vibrant, and aromatic bowl of matcha. Okuyutaka, the main breed used in this organic matcha, produces the creamy mellow mouth-feel and excellent appetising aromas, while the addition of Yabukita breed adds a touch of richness. A wonderful organic matcha cultivated on the one farm in Yame, Fukuoka, Japan. Available in both a 40g tin, or a whopping 100g re-sealable packet!
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I’m officially not rating this. Why? Simple. One, because this sample is really old. Like 1 year plus. Plus. And I know that’s not good for matcha.
Two, because it was lumpy. The tea was kind of thin but a fair amount of the matcha didn’t really declump to mix in with the water (I’m sure due to my lack of sifting and the matcha’s age). So while I was a little disappointed with the thinness of this, it is likely that fresher (and sifted) matcha would give me thicker tea, all other things being equal.
And reason three is because I have no idea what I’m doing. Seriously. My one experience with matcha was when my friend performed the tea ceremony at our school’s bunkasai and yeah, not a good example. I pretty much just used 6oz of water (formerly known as 175° but cooled a bit) in a bowl (no chawan), dumped the sample in (no clue how much it was), pulled out the whisk attachment for the hand-mixer and went to town. Yes, I used a hand-mixer. Shut up, it worked. I even got foam.
Anyway, the matcha ended up… okay. Kind of boring – I want thicker and sweeter and more flavor in any green-tea-esque substance I drink. But again, really old sample so I’m pretty much chalking up my meh reaction to that. It wasn’t horrible though (well, except for when I ended up with a matcha lump in my mouth and tried to eat it – BITTER!) so I’m pretty sure I’m going to suck it up and try some (un-aged) matcha in the future.
The cheapest matcha at Yuuki-Cha. I bought this one specifically for lattes as I don’t care much for straight matcha. Opening the pouch revealed a slightly yellow tinged fine green powder with a creamy spinach aroma. A few whisks of the chasen is all it took to whip up an incredible froth. Much frothier than any matcha I’ve ever tried. Adding milk turned the matcha bubbles into a velvety microfoam like a skilled barista would produce.
Even though it later got doctored with milk and sugar, I did the obligatory tasting of the straight tea. It had a bright, rich forest green color. Smooth and creamy with a thick mouthfeel. Notes of sautéed asparagus and a little spice. Sweeter and less earthy than matcha can sometimes be. And more importantly, it made an excellent matcha latte.
Flavors: Grass, Smooth, Vegetal
Yeah- don’t eat matcha. I’ve tried it w/ fresh and it’s still nasty lol! I did the dump and pour method w/ my H&S thin grade sample, but I scored it (very high actually) because it came out so well even though I did a very type B preparation. Hopefully you’ll have that experience next time=D