Today we’re going to explore our Japanese Matcha. We import two different grades: we call one a mid-grade and one a premium grade. You might hear a lot in the Matcha world a “ceremonial grade” our mid-grade is technically a ceremonial grade and our premium grade is going to be some of the highest graded Matcha in the world. What we suggest is using our mid-grade for smoothies or lattes and using our premium grade for drinking straight. Matcha is a green tea that’s grown in the shade for a few weeks before picking. This process brings out all of the antioxidants and then it’s grounded into a powder using the stone grinding technique. It’s great as a straight tea and also as a latte. You’ll also find it in different ice creams or other treats. To make it we will take one teaspoon of our Matcha per 8 ounces of water then we will put 175 degree water over it; just enough to really cover it. Once you have done this give it a light shake to try to break up some of those clumps. Then fill it with enough water to come to the 8 ounces. Next we’re going to take a battery powered milk frother to make sure that this Matcha really gets dissolved. You’ll use the frother for 15-20 seconds, then we’ll pour this over a hand mesh strainer.
Matcha tastes earthy, grassy and a little bitter. To help with the bitterness make sure you use water that is 175 degrees. You also should be carefull not to over steep it.M atcha can be an acquired taste but a lot of people prefer it as a latte. To do this you will add a splash of simple syrup and a little bit of milk (we use oat milk). Tip: to make it like we do you need to froth the milk. You can use your electric frother to get some good foam on your milk before adding it to your drink. A Matcha Latte is a lot more approachable. You still get that Matcha flavor but the milk takes the bitterness away along with the little dash of
simple syrup.
You can find our Japanese Matcha here in both mid-grade and in premium grade
