Hibiki-an

[britt]

I got 30g of Hibiki-an's Pinnacle Matcha and I am in love! It is incredible! I haven't been this excited about a new tea in a very long time!

I just received my Pinnacle Matcha from Hikiki-an yesterday and both times it came out bitter. I know I must be doing something wrong. I am following the instuctions as indicated which is 2 scoops per approx 3 oz water at 185F. I wisked as indicated and it did become frothy. The initial taste is bitter, but the first go around had a nice long semi sweet after taste, the 2nd time the semi sweet after taste left me pretty quick. These were my virgin attempts so any helpful tips would be great. Also how does one make sure they are measuring the correct amt. of matcha? I have the scooper but it does not seem exact measurement to me.

I would either reduce the amount of matcha or increase the amount of water until you get used to this particular matcha.

Astringency is a normal trait in many teas, including some types of matcha, especially Uji. Yame matcha tends to be sweeter to begin with.

If you make the matcha full strength, you may wish to eat something sweet right before you drink it. This is what they do in the Japanese tea ceremony and there's a good reason for it. I always keep a package of some type of Japanese tea "sweets" around and I do consume one or two before actually drinking the matcha.

If the problem persists, try whisking with VERY cold water, as close to freezing as possible. This reduces the bitterness and the cold water works very well resulting in a smooth, frothey, lump-free bowl of matcha.

[qaymar23]

I got 30g of Hibiki-an's Pinnacle Matcha and I am in love! It is incredible! I haven't been this excited about a new tea in a very long time!

I just received my Pinnacle Matcha from Hikiki-an yesterday and both times it came out bitter. I know I must be doing something wrong. I am following the instuctions as indicated which is 2 scoops per approx 3 oz water at 185F. I wisked as indicated and it did become frothy. The initial taste is bitter, but the first go around had a nice long semi sweet after taste, the 2nd time the semi sweet after taste left me pretty quick. These were my virgin attempts so any helpful tips would be great. Also how does one make sure they are measuring the correct amt. of matcha? I have the scooper but it does not seem exact measurement to me.

I would either reduce the amount of matcha or increase the amount of water until you get used to this particular matcha.

Astringency is a normal trait in many teas, including some types of matcha, especially Uji. Yame matcha tends to be sweeter to begin with.

If you make the matcha full strength, you may wish to eat something sweet right before you drink it. This is what they do in the Japanese tea ceremony and there's a good reason for it. I always keep a package of some type of Japanese tea "sweets" around and I do consume one or two before actually drinking the matcha.

If the problem persists, try whisking with VERY cold water, as close to freezing as possible. This reduces the bitterness and the cold water works very well resulting in a smooth, frothey, lump-free bowl of matcha.

Thank you! I will try your suggestions.

[Oni]

First step is to preheat the bowl with hot water, and wipe it dry, it is important not to leave water behind, after that put in the desired amount of tea, and put boiling water (the amount is max 100 CC for usucha, and 50 cc for koicha, I use a 100 ml cup and I fill it half way with boiling water) in a porcelain cup, this cools the water to the right temperature, and it is IMPORTANT when you make koicha, put a small amount of water from the cup to the tea, and make a smooth paste, it will be a thick green mud, and after that mud is lumpless and uniform, add the rest of the water. Whisking should not be done in a circular stiring motion, instead try to write the letter M or W fast from rim to rim of the chawan, it should be a fast snapping motion, all tea can be made with bubbles, even koicha with 6 chasaku, but traditionaly koicha is made writing the letter N in a slower motion, and it should not have bubbles. Generally usucha is more bitter than koicha, even when made with the same quality matcha, koicha is sweet because of the concentration of Umame (and lots of theanine).