I think I'm in love...MATCHA oh MATCHA...

[PolyhymnianMuse]

Space Samurai - this is where I bought the matcha - if you click to see descriptions and scroll down it explains their grading: http://stores.ebay.com/Ryu-Mei-Organic-Green-Tea-Shop

(though I really don't understand the grading..I was just happy to be able to buy some as it's so hard to come by at that price in New Zealand)

Murrius - Thank you! Hmm, I emailed the vendor - he told me that the tin/sifter for the matcha was not airtight, but that I need to store the matcha very tightly sealed in the refrigerator. It seems there are varying instructions as to the best way to store it. :/ I was a little bummed that the matcha tin wasn't airtight.. ah well.

Which matcha from them did you actually get? It seems like they have pretty good prices (if the tea is worth it for the price)

[tealing]

I bought this one: 08 Ceremony Japan Organic Matcha 30g (Tin) 1st Harvest - I haven't tried it yet though.

The one I tried which is darker green (grade '5' - possibly older, not as high quality) is Organic Maccha Green Tea 100g (Refill Pack) Japan

[Pentox]

Hm, as far as matcha grades go I've seen quite a few companies grade it. Most of the grading I have seen is dependent upon hue. It's a scale from a dull brown-green to the radiant-green powder hue.

In my experience of what defines ceremonial, ceremonial means it's good enough to be had pure and not taste like crap. The grade below ceremonial is considered "food grade" used for varying degrees of matcha cookies, matcha lattes, and anything else you want to turn green.

I've never heard of the wind tunnel thing before, but I would be somewhat dubious of it, mostly because from what I have seen it's very much a color issue, not size. I do see how a larger grit stone mill could be used for a lower grade to improve output. A gain on the from what I hear very low grinding rate.

Another aside from the color though, there is very much a taste issue going on. Like the koicha grade vs. usucha grade issue is the same thing. Koicha must be good enough to be served as such. Usu is less picky and therefore a lower grade. Such as is with cooking/latte. So I guess a higher grade consists of the two aspects.

[Oni]

I know for certain that whatever sold for koicha by japanese vendors is ceremonial grade, and what is not suitable, they mention that it is cooking matcha, and you should put it in ice cream, and matcha with sugar is called Mizudashicha.

[Proinsias]

Here's the link for the article I was referring to:

http://mattchasblog.blogspot.com/2008_0 ... chive.html

[Beidao]

When I frothed it, the color was an opaque (not clear, like the pictures you see of brewed senchas or gyokuro) ... opaque dark greenish. I couldn't see the bottom of the bowl, and there was a richness to it, though not muddy really because I sifted it, and it had a nice froth. I suspect it should have been a little bit lighter green - I dont know...(maybe due to my water still being too hot???)

Matcha should not be clear, like sencha or gyokuro, for all I know. It is powder in water, after all, and therefor opaque and you can't see the bottom. I don't think the dark green is something to worry about. It if is yellowish or brownish, well maybe then. But if it tastes good, no worries. My matcha from O'Cha is certainly darkly opaque green.

[tealing]

Thanks guys -

Yes, I'm probably using what's closer to 'food' grade matcha, but as I got used to only having the 'gunpowder' tea before, well, it tastes just great! lol ^_^ Plus I'm drinking a couple sips but then using the rest for matcha yogurt smoothies

Later today I'm going to open the ceremony tea and see the difference; maybe it will be more that nice crisp bright green?

And my kyusu arrived too! So I'll be trying some genmaicha as well - but will start some other posts on that. Hopefully I won't be writing another dramatic tea-romance-novel, ay? hehe

[inspectoring]

My husband will be jealous.. lol ..

I couldn't wait for my kyusu to arrive, sorry Jack! :/

I compromised and opened up the packet of grade 5 organic Uji Matcha...

And experienced the sweet green puff in the air, smelled the aroma... I thought of how some people might find green tea 'too grassy or vege' but... I didn't find it so at all. OMG I LOVED IT .. even though I may or may not have made it correctly.

I took out two large teacups (that's all we have right now) - and I boiled some water. For about the next two minutes, I poured the water from one cup to the other, to cool it down a bit. Then I took two of the bamboo spoon ladels and with a coffee frother, made my first cup of matcha.

The only way I can describe the experience of being a westerner drinking some matcha for the first time... is that, you must have a certain mindset to truly appreciate it. Being an artist, I can be kinda sensitive, and everything new I try, I try to experience to the fullest. And I can say, that learning about Japanese Green Tea is a great experience.

So, I let myself smell the aroma - I may have needed to let it cool down just a tiny bit more, but anyway... yes the first sip, letting it roll over the tongue and through the mouth... was very "Hmmm......interesting...." It made the Japanese green tea I've had in restaurants seem like only a "shadow" of this true, rich brew.

When I frothed it, the color was an opaque (not clear, like the pictures you see of brewed senchas or gyokuro) ... opaque dark greenish. I couldn't see the bottom of the bowl, and there was a richness to it, though not muddy really because I sifted it, and it had a nice froth. I suspect it should have been a little bit lighter green - I dont know...(maybe due to my water still being too hot???) And it was really not bitter, though I could see possibly, if I had brewed it exactly how it could have been just a bit 'sweeter' in a way. But I did well for a beginner, I think. ^_^

So I drank half the teacup first, tasting and experiencing it. Strangely I did feel sort of a calm, relaxing feeling yet simultaneously a subtle awakening - like a plant getting sunlight after a long time without it. (Sorry if I'm waxing too poetic! lol)

It was lovely.

The other half of the cup, I put into a glass with 1/4 cup of plain yogurt, a dash of vanilla, a teaspoon of pure maple syrup, and frothed it - then added 3/4 cup of milk and some ice - and am now enjoying an ever so delicately sweet, rich matcha yogurt smoothie.

I'm hooked, for life. - Now I'm just wondering, should I store my resealable packet in the fridge, or pour it all into the matcha tin? And does the tin go into the fridge or a cabinet? (I don't think I asked that before - and couldn't find answer to that one?)

Thanks guys and enjoy your teas... will post again when I make something else that's new... ^_^

Welcome to this side of Nirvana...we have been expecting you...

[joelbct]

Welcome, enjoy your matcha honeymoon. There is a wide variety of matcha out there, but much of it isn't particularly high-quality or well-priced.

Here are a couple of my perennial favorites, both affordable, delicious, and from vendors that come recommended by a Urasenke Tea Master:

Ito En Koto Matcha (ships from us)


Ippodo Wakamatsu Matcha (ships from Japan)


The other recommended supplier is Marukyu Koayemaen, although their international ordering process is a bit more complex. O-cha.com has many loyal patrons too.

Cheers-

[Chip]

Although I love having matcha several times a week (started today off with matcha in fact), I rarely feel I have anything worthy of adding to matcha topics, seems I am pretty "green" when it comes to matcha.

But I always enjoy reading about the excitement of a new matcha experience. Thanks for sharing it with us, Tealing

[Shelob]

As matcha ages, it starts to go yellow. There is a world of difference between very fresh matcha, which should be a bright green, and stale matcha, which is a dull yellow-green. It is just possible - not definite, but possible - that the matcha you're using is a tad on the old side.

Here's a pic of koicha (super-thick tea) on the left, and usucha ("thin" tea - what we normally mean when we talk about "matcha tea") on the right.



I'm never 100% sure if there is consensus on what "ceremonial-grade matcha" means - maybe others here have some thoughts on this? I've seen some sellers offering a matcha blend containing sugar; this can be used to make matcha lattes and other sweetened drinks. In contradistinction, what these sellers call ceremonial-grade matcha is apparently "pure matcha without additives of any kind", which is certainly the type used in tea ceremony. Still, it's possible that different sellers mean different things by that term. Sellers in Japan don't seem to use the expression (as far as I've noticed), possibly because it's assumed that their matcha should always be good enough for use in tea ceremony.

Chamekke, as always I enjoy your posts and your pictures. Gorgeous greens, aren't they? I enjoy matcha almost as much as I like Fukamushi and Gyo. I am sure you have it listed somewhere and beg forgiveness for redundancy, but do you have a Fave matcha? I have really been enjoying O-Cha's selections, but would appreciate a recommendation[s] from you.

Thanks in advance

[Salsero]

Here are a couple of my perennial favorites

Joel, the Itoen and Ippodo products are both listed as koicha. Do you prepare them as koicha or usucha?

[silvermage2000]

I heard that matcha is exspensive. I have never tried I't? I's worth the cost? And what kind of flavor does I't have? I have heard that alot of people like I't though.

[olivierco]

Here are a couple of my perennial favorites

Joel, the Itoen and Ippodo products are both listed as koicha. Do you prepare them as koicha or usucha?

I can answer for the Wakamatsu-no-mukashi. I most of the time have it as koicha, but it is also quite good as usacha.

[olivierco]

I heard that matcha is exspensive. I have never tried I't? I's worth the cost? And what kind of flavor does I't have? I have heard that alot of people like I't though.

Good matcha costs around 0.8$ to 1.5$ per g, which means for one bowl of usacha 1.5 to 3$. For koicha you have to double or triple the amount of tea and the prices goes up accordingly.

If you compare it with good wine, cigarettes or inferior drinks at stores as Starbucks, it isn't expensive.

Difficult to describe the flavor. Intense is the best I can describe it.