My First Matcha.

[Mr Wigster]

Ordered Matcha "starter kit" from O-cha.com on 16th September, arrived today (22nd sept) (Japan -> UK).

Contents:
Kiri-No-Mori Matcha Powder 30gm (Usucha)
80 prong tea whisk
Nara Bamboo Matcha spoon

I have never tried Matcha before, I was shocked, at first the smell of the powder was over-whelming, I did not find it particularly pleasant at first.

I followed the basic instructions from O-cha. Heating Chawan (In my case just a plain bowl) letting the water cool, then adding the Matcha, then the water.

The first taste is great, much like a cup of sencha, though in my opinion has a greater number of levels to it, the after taste is sweet and leaves your mouth feeling refreshed afterwords, almost like the effect that mint has.

The "buzz" you get of this is awesome, very awakening, though mellowing at the same time.

My first attempt I did not get any bubbles at all, the photos below are of my second attempt, as you can see, a few bubbles though not as many as there should be. But hopefully that will come with technique.

[Salsero]

Great pics. Thanks for sharing your first impressions.

[JBaymore]

Omedeto. (Congratulations)

Welcome to yet another aspect of the wonderful tea plant.

Getting a good "froth" on matcha is like getting a good head on a nice glass of beer. It does take a little practice. The practice in both cases is an enjoyable activity .

If you don't have a local tea teacher/mentor available, try watching some of the videos of Chanoyu on the net to see the correct amounts of matcha to water, as well as the whisk action and "intensity".

best,

....................john

PS: And while the white interior is a good contrast to set off the lovely green matcha, speaking as a professional potter, ya gotta' get yourself a decent chawan there to improve the experience too.

[Oni]

I remember my first time was magic too, it was like nature came into my house.
P.S. try whisking it writing the letter M multiple times, until the froth is stable and completely uniform, actually the bubbles help you notice the taste better because the air in it.

[Chip]

Heh, I started out with a $1 clearance bowl that I thought would hold me over. Be prepared, you will want a nice Chawan, and likely sooner than later. But many of us improvised early on. You have everything you need to make a great start with matcha.

Enjoy, I remember the first buzzz I had from it as well. I don't remember noticing it so much after that.

[olivierco]

Be prepared, you will want a nice Chawan, and likely sooner than later.

And maybe more than one....

[Victoria]

Great pics, thanks for sharing! Congrats on your first matcha, that's a good one.

[Chip]

Be prepared, you will want a nice Chawan, and likely sooner than later.

And maybe more than one....

+1
+1+1+1+1+1+1 ................

[thirtysixbelow]

My first matcha experience was with the same setup. I remember the sweetness and sort of seaweed profile, definitely a different experience than sencha. I never got this buzz that everyone is talking about I'll have to make 2 bowls and see how that goes.

[Mr Wigster]

I never got this buzz that everyone is talking about I'll have to make 2 bowls and see how that goes.

The postman woke me up when he delivered it, and I pretty much prepared/drank it straight away, so I had been awake like 15 minutes :p. Probably the reason I felt such a boost/buzz from it.

[Seeker]

Or, uh, +1, +1, +1, +5!

Congrats and welcome to matcha-land!

It's truly awesome here in the land where silky, almost iridescent green sinensis essence yields a frothy, healthful cappuccino of tea, and the soft caress of a vibrant buzz.

Ahhh, I can hardly wait until morning.

Cheers!

[iheartea]

Beautiful pics and beautiful matcha! Congrats to you!

[Salsero]

I think some matcha just doesn't froth as well as others, though a nice froth is a definite plus for me ... sort of like crema on espresso, only better.

[chamekke]

Many factors affect how much froth you get: the temperature of the water (and the matcha, and the bowl), the age/freshness of the matcha, the speed and technique with which you whisk it, and how the matcha powder has been milled by the manufacturer. (And whether or not there's an 'R' in the month! Joke )

Once you hit that sweet spot, though, there's no mistaking it. A lovely, smooth froth does make most matcha-s more enjoyable to drink.

[Oni]

I think tetsubin water and ladleing it out with a hishaku (bamboo ladle) is diffrent the pouring hot water from an induction boiler to a porcelain cup. I need a sifter and hishaku and tetsubin, and some tea container like natsume or chaire to complete my tea ceremony equipment to further aid my joy for great matcha.