MATCHA: Not your everyday green tea.

MATCHA.

Not just your ordinary green tea. I take the time to write this, as I sip my warm Matcha Almond Milk with some strawberries. Bliss ❤️❤️

When it comes to buying matcha, it’s worth learning the real differences between a quality matcha and one that is just so-so.
We simply think that looking for matcha described as “Ceremonial Grade,” versus “Food Grade” or “Ingredient Grade,” ensures we are buying good matcha, right? Wrong. Here are my tips:

1. The more vibrant the green, the better the quality. This is because Matcha is grown in the shade, so the tea leaves are forced to OVERPRODUCE chlorophyll, hence the color. Lower quality matcha, tends to be made up of leaves that have not been properly shaded, or that may be older . More Chlorophyll, means nutrient dense to me:))

2. Higher quality grades deliver a smoother taste, a better mouth feel, and are generally less bitter. Why? Because high grade matcha contains L-Theanine. L- Theanine is an amino acid that gives matcha it’s nice clean taste and sweet smell. Low quality Matcha will have a bitter taste because it lacks the L- Theanine

3. Anything less than $30 per small tin is usually NOT high quality. I remember I got mine for $70 in a small but pretty tea store when I was visiting Canada, where the owner knew each and every tea she served from around the world, like a mother would know her child. Pricey! But worth every dollar. My matcha tastes SOOOOOO GOOD!

4. High quality grade Matcha powder is very fine and silky, imagine eye shadow! A lower-quality grade has a bigger particle size, which results in a coarser feel.

5. KNOW where your Matcha comes from. Yes JAPAN! China and Taiwan, also produce matcha, but believe me, not worth it. Also, in Japan itself, these two regions, Nishio city in Aishi and Uji City Kyoto, produce the best ones!

So I hope now you know, that going into your regular coffee shop to get a matcha tea or matcha latte, usually means you are getting a low grade one. This is because it wouldn’t make sense for your regular neighborhood coffee shop to sell high grade Matchas, then sell them for cheap.

My Matcha knowledge is purely through my observation, high intensity of travel, articles I’ve read and stories from sophisticated tea store owners who sell Matcha.

Last but not least, Make Your Matcha Right!
Add hot water to the powder and then whisk with a bamboo implement called a chasen. Proper whisking adds to the smoothness of the beverage. There should be no lumps on the side of the bowl.

I do not own a Chasen yet. I whisk mine with a battery operated frother. Hmm.. Probably high time I visited Japan just to buy a Chasen? 😁

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