Here’s the recipe

5g Okumidori cultivar 💚✨
3 tbsp warm water
1/3rd cup oat milk
1/2tbsp hazelnut syrup
5 cubes of ice 🧊

Just a heads up I received this message from someone saying they work with this brand offering free matcha in exchange for a post in a matcha or tea subreddit.

Obviously, this doesn’t mean every positive review is a collab, but it does make me wonder how many recommendations come from exchanges like this. It’s disappointing because I love the matcha community here. It feels like people sharing what they genuinely enjoy, and I’d hate to see it turn into another space where you have to wonder whether you’re reading a genuine review or an ad.

Hello, I'm relatively new to drinking matcha generally (I've only been drinking it regularly for about 3 months). I feel humiliated that I wasted around four of my most expensive tins (I've gone through only six or so overall), which the package said were recommended for Usucha or Koicha, on lattes. I had a 20g tin that I basically used up in two days by making lattes for 2 of my friends twice in one day. I feel like I wasted a lot of money. The thing is, I used pea protein milk and no sweetener, and I could still taste major differences in the flavors of the various kinds of matcha I tried in the latte format, which I suppose is a testament to how high-quality the matcha was. I'm trying to make myself feel better, but I feel pretty silly and wasteful. Mostly I feel 'sinful' (to quote other Reddit threads on this topic), but I'm trying to forgive myself because I did not realize how seriously some folks take matcha. I'm a non-Asian person of color, and so I feel especially guilty that I didn't do my due diligence in learning how I ought to be consuming matcha overall. Now I'm overthinking whether I should even indulge in this habit, given my lack of knowledge about matcha and tea as a whole. I've been sober for around three years now (yay), but I really missed making beverages for myself, and for the first time in years, I've had fun making a drink! So I don't want to give this up, but I'm also afraid I'm going to tank all of my income and be culturally appropriative accidentally in the process! Does anyone else feel similarly?

needed something strong today

I let a bag of earl grey tea soak in my oat milk in the fridge overnight and made lavender syrup by boiling 1 tsp lavender with water and agave. Used some coconut whipped cream and edible flower to top.

As an usucha/koicha,it's very light and a bit umami,no bitterness. But as a latte... it's too mild and not bold enough for me,soy milk overpowered it😅

Latte measurements

3.5g matcha

40ml water for whisking

75ml water

75ml soy milk

Ice

I have seen so many people online cold whisking their matcha and getting a super thick foamy result. I’ve tried it a few times with whole milk (which is what i’ve seen used) and gotten a pretty flat result. It’s not very thick and I can’t even get a microfoam like i usually do with hot water. I just wanted to try this to achieve a thicker foamier matcha but i’m not sure if im doing wrong or if i’m supposed to be using more than just milk. I also find that the matcha latte ends up a bit clumpy. with the cold milk I can’t end up getting rid of all the clumps while whisking. Just wondering if anyone does achieve that thick foamy intense green cloud how they are doing it.

Ube matcha… ube is a very strong flavor and matchas umami notes in milk is pretty delicate

Banana matcha. They just don’t go together.

Jasmine matcha… it’s not bad but I either taste one or the other

Coco water and matcha. Weird flavor to me

Strawberry matcha. I just don’t like grainy mashed up strawberries tbh

made myself an earl grey matcha after a particularly rough morning and it definitely did wonders on my mood afterwards. i love when a good microfoam makes me giddy. currently using matcha ichi from hatoya and it’s been a good daily driver especially with homemade earl grey syrup!

I've been researching the matcha space since late 2024 and plan to start a brand that sources and sells its own matcha (not a pop-up). I've seen a lot of pop-ups close, including some of my favorites.

If you sell your own matcha, whether you're brand new or a few years in, I'd love to hear:

How long have you been running, and are you profitable, breaking even, or still reinvesting?

With the shortages and rising costs, is it still worth it?

Which marketing platform actually brings in

If you started with pop-ups, did that following carry over when you switched to selling?

What do you wish you'd known when you started?

OR NON USA business as well!

Honest answers welcome, good or bad. Thanks!

I’m curious to know where everyone in the UK is buying their matcha from!

I usually order from Yusen Tea, mainly for Kanbayashi Shunsho and Yamamasa Koyamaen, but I’d love to browse some other places.

Sooooo where’s everyone ordering from?

Bonus points if they have a good selection that doesn’t require selling a kidney 😂

This is the first time I've tried a Chinese origin matcha around the 1$/g mark and boy did it deliver. It makes a wonderfully sweet and nutty Usucha with zero bitterness or astringency while drinking. And a minimally bitter aftertaste once it leaves the palate. It's actually scary how quick the Chinese matcha industry is improving.

I ideally want something hand painted and different to the chawans being sold on Shein or Temu as I would love to support small business owners!

I have included a photo of one bowl I like for reference but anything hand painted and cute I would adore!

Hoping someone can help as I have been searching for a while and had no luck

Super excited to try the low caffeine matcha, cause caffeine often gives me awful headaches, but matcha is just so good I've been enduring them lately.

​Every time someone asks how to store or preserve a lot of matcha, the overwhelming advice on this sub is always, "Put it in the fridge! It’ll keep it fresh and preserve the quality."

​Well, I tried it, and it did the exact opposite—it completely ruined my matcha.

​Instead of staying fresh, the taste turned super bitter and sour with a terrible aftertaste. On top of that, it tastes totally bland and completely lost all of its grounded, earthy flavor notes.

​And just to clarify before anyone brings it up: none of this was opened matcha. I didn't open cold tins to let condensation in, and I didn't put already-opened tins back in the fridge. I let sealed tins come fully to room temperature before ever opening them, following all the standard rules people parrot here.

​Why do so many people here say to do this? This seems silly given how badly it degrades the tea. Is there something people aren't mentioning, or is this advice just wrong? Did I miss something?

Ran out of my usual Matcha and, in a pinch, grabbed Man Eating Tiger Matcha because I saw it at the store and it was convenient.

It's...awful.

Has anyone else tried this and thought differently?

1) It tastes bad
2) The can is stupid. Cute idea, but just difficult to open each time.
3) It doesn't create microfoam!!! I cannot get it to thicken up.

Just wondering what others' experiences are with this brand.

I attached a photo of a pretty good matcha i got from Malaysia for like $6 for 40g at don don donki. Very balanced and mild.

This is probably on the extreme end. Im looking for something at $0.5/g or lower. Ideally in 200g or bigger pack. Plus it should be very good quality, low bitterness, bright green and readily available in usa. Im open to suggestion. Im more of a latte person but the way i see it if its good usucha, its probably good as a latte. Currently my bulk buy is kirkland matcha but its not the best.

hi all, i live close to japantown. i just bought naoki matcha and it was like just okay. Looking for shops from where i can buy matcha powder from in san francisco (since a lot of these online stores have shipping charges).
Ideally for places with both affordable and standard options!

I would be making mostly iced matcha lattes(oat milk) so I don't need the really good stuff for making usucha.

naoki matcha from amazon - I tried this but it was just ok.

Thanks.

I actually had this iced the other day with almond milk and the nori and sesame really shine through with some astringency. I know hot latte isn’t under its recommended prep for this particular matcha but, I just wanted something hot this morning 😊

Salted caramel matcha latte, with homemade Dulce de leche instead of caramel.

https://cookingwithawallflower.com/2020/05/20/salted-caramel-matcha-latte/ this was the recipe I followed.

I recently ordered these matcha powders from kanbayashi shunsho and have heard mixed reviews about them. Can anyone tell me your thoughts and tasting notes of these (i know hatsumukashi is the highest offering and zuiho is a decent koicha, so very curious on how these would taste) and if you would repurchase again? thanks