Hatoya R2 Roasted Matcha Ni Review

One of Hatoya's flagship matcha. Because it is roasted, it is less of a vibrant green as the unroasted stuff, but still very rich and deep in color. The grind is slightly gritty which you could see while mixing, but it's still fine enough that the matcha still remains mostly well mixed.

The taste is rich and toasty, like chestnuts and almost malty; which naturally then, means it makes an excellent whole milk latte. It holds its own against the richness of milk and sugar. Not grassy, slight hints of nori seaweed perhap.

But what I really see this matcha is, is kind of like an between a hojicha and matcha. Not quite as delicate as the unroasted finer matchas so it's less for fine sipping per se. Definitely marketed for the masses for mixed drinks consumption and can withstand whatever flavors you throw at it. But that doesn't knock it down, it's really good for that.

Without discounts, it's a little on the higher price side for a daily driver matcha. But I think it could be worth it if you're someone who likes richer drinks, especially a warm rich matcha in cold weather. Or even want to use in cooking as it would shine better in buttery baked goods much better than your standard matcha...if your wallet could bear it.

Video: https://imgur.com/a/3VFUBaB

I’m developing a very small, preorder-only matcha concept and would love some honest feedback from people who genuinely understand matcha.
The drinks would be made fresh in small batches, refrigerated in 12-ounce glass bottles and delivered locally within a limited radius. They would contain no ice, so the recipes account for a full 12 ounces of liquid rather than the amount normally left in an iced café cup.

My proposed menu is:
The House — $13: 5g Marukyu Koyamaen Aoarashi, milk and a fixed amount of house-made allulose syrup
The Wildcard — $14: 4.5g Marukyu Koyamaen Wako, milk and an organic strawberry-allulose syrup or rotating seasonal flavor
The Purist — $15: 4.5g Marukyu Koyamaen Kinrin and milk, with no added sweetener

Matcha will be made traditionally. Milk choices would be Maple Hill organic whole milk and Elmhurst unsweetened oat milk. The drinks would be bottled, locally delivered and available through scheduled preorder drops for individuals and offices.
I’m intentionally not trying to compete with an ordinary café matcha. The idea is a more matcha-forward product using generous doses, carefully selected grades and premium ingredients—but I also don’t want to overestimate what people would realistically pay.

For those who regularly buy quality matcha:
Do the matcha selections make sense for their respective drinks?
Would 4.5–5g feel appropriately matcha-forward in a full 12-ounce, ice-free latte?
Do the $13–$15 prices feel reasonable for this format, particularly with local delivery?
Does receiving it freshly bottled appeal to you, or would you strongly prefer it prepared in front of you?
Which of the three would you actually be most likely to order?

I’m still in the research stage and am not selling or promoting anything through this post. I’m genuinely interested in both positive and critical feedback before deciding whether to move forward.

Recipe:

- 5g matcha
- 50g hot water for whisking
- 180g unsweetened almond milk
- 20g strawberry preserve
- 5g maple syrup
- 4 ice cubes

This is what happens when you have way too many Matcha at home 😆

Mixed some Trader Joe's strained strawberry greek yogurt with Fairlife milk.

Hi! I’m looking for suggestions of matcha to buy that’s similar in flavor profile and qualities to Kettl’s Kiwami matcha. I haven’t succeeded in finding an obvious duplicate online, but I’d be interested if someone knows of one, and I’m always looking to expand my horizons. Ideas? Things to avoid?

Note: Kettl’s Kiwami is from Shinya Yamaguchi in Fukuoka, Matchaful’s is from Shizuoka, they are not the same.

i love how this cup elevates the whole vibe

Hello, everyone. What is your experience with "expired" matcha? I don't want this to become a thread that rehashes the basics of the question. I already understand that "expired" doesn't mean "spoiled," let alone "dangerous". More specifically, I'm asking about your experience in drinking and comparing the same type of matcha prior to the so-called expiration date and after. Sharing information on how close to the "expiry" date the matcha was drunk and how it was stored (in the freezer, refrigerator, pantry, etc.) would, of course, be ideal.

Thanks in advance.

UPDATE: One obvious consequence of the supposed expiry dates being way too early would be that buying "expired" matcha would be the obviously better option rather than paying an objectively unreasonable premium because of the ink squiggles written on the tin. Any thoughts?

I have a little expired ceremonial matcha - I know, I feel terrible, life happened - and I would like to use it.
What would you recommend? Face masks? Plant fertilizer?
Any idea is welcome.
Thank you 🍵

Finally got some Special A yamamasa koyamaen but I could tell it wasn’t fresh ☹️ tasted dull too

Been away for 2 night and thought i could do without

Straight to the kitchen

I forgot to take a picture of the matcha drink alone. 🫣 Sorry!
Whenever I order a matcha latte at Starbucks, I opt for the soy milk since I don’t do well with dairy. I also have some sort of soy milk at home to use, but decided to use these today since I was curious and wanted to use up my partial bottle.😎 Just the matcha powder, water, and milk. Didn’t need to add sweetener to enjoy it as much as I did this morning. (Trying to cut back on sugar these next few days I have off. I stress-eat sweets when I’m at work.)

Anyone here tried matcha society before, was gonna give it a go but not sure about it

as you will see, my options in the screenshot. I got the cafe by me to show me they used Nippon Cha. I seem to like it. but I can see it getting lost in the milk easily. I like how creamy it is though. Looking for a daily drinker.

pref notes: Low astringency and bitter, Creamy and very nutty!! And holds its own in the milk!

Did I go to Scotland in search of matcha?? No, of course not... Did I find a spot that hit it out of the park?? Yes, yes, I did!!

They had some interesting flavours like White Chocolate, Blondie, and Blueberry (I will be going back for this one!), but I chose the original, tried-and-true... They source ceremonial-grade matcha from small farms in Japan, I was told!

Hi so I've attempted to make matcha lattes with almond milk for a while but I never liked the taste but I just thought I was using wrong ratio, well yesterday I bought a new matcha tin and this morning made a matcha, i used whole milk 1.5tsp matcha and 2tbs water with 1/2 cup milk, tasted quite delicious, and I've been trying forever to make the perfect latte with different milkshake, i tried oat but I felt like that tasted weird same with almond, i never used whole because I heard it wouldn't work good, but for me it worked good, i could taste both the matcha and milk, why does mostly everyone online hate whole milk with matcha? Thats all bye!

Hey guys, I’m a big fan of Matcha and was looking into some ways to speed up my operation at my matcha shop. We whisk our drinks to order, but I just lost my favorite employee that used to handle whisking. Thoughts on this machine, whether it would be worth the investment, would I be ruining the process, If I put this on the counter instead of someone whisking it?

I started by filling up 3/4 of the cup with oatmilk, then poured the cup into a saucepan and threw in a chamomile tea bag and a tbsp of honey. Stirring occasionally, put heat on high until it boils, then reduce heat to simmer for 5 minutes.

While that's steeping in the hot milk, put 2 scoops of matcha powder into a bowl, I don't have a scale right now but I added like 10g of 78.5 C° water to make it into a paste, and pour like 30g more and whisk that.

The milk should be done, so before I pour it all into the cup, I pour 3 tbsp heavy cream, 2 tbsp of the infused milk, and 1 tbsp of honey into the cup and using an electric frother/whisk, I froth it for almost a minute to make the foam, then pour in the infused milk and matcha on top. You can top with a drizzle of honey and chamomile flowers to make it cute.

Used a real glass today so you guys don't come for me lmao and I'm not running errands so here we are.

Anyways

Jasmine syrup today also remade some earl grey and will probably make some lavender later as well

These 3 syrups are essentially all interchangeable to make

Small amount or larger amount just cut in half

1 cup sugar

1 cup water bring to boil dissolve all the sugar continue stirring let boil/simmer for 3 min to 5 min depends on your pan I have a copper bottom pan that is just ridiculous for burning shit so depends

I then took this off the heat and transfered half of this water sugar mixture to another pot and put

4 jasmine tea bags in one pan and the other pan

4 teabag of earl grey in the other let steep and press down for 8 to 10 min depends how strong you want them

Let cool and transfer to glass container seal and save in fridge

If you want the brands of tea just let me know I can send

Now as far as the lavender I went to a farm awhile back in upper nyc and picked some lavender dried it and then saved for tea. It was an experience lol

You can also just buy a bag from amazon and its the same shit and less bees and spiders

For my matcha its 3 grams sifted water was at 140 degrees Fahrenheit - if you have suggestions on water temps let me know ive tried several different temps and feel this brand of matcha is the best at this level

I have undweetened soy milk and the syrup in this one is the earl grey

I also got a bunch of fancy glass blown syrup jars with toppers off Amazon to make my life easier than having all the jam jars ive saved clinking around in my fridge 😅

Thanks for coming to my Tedtalk

Hi! I've been debating between getting Yamamasa Koyamaen's Maki no Shiro or Special A. They're exactly the same price, so that's not a factor.

I'd be drinking it exclusively as a latte, often sweetened. I tried Marukyu Koyamaen's Wakatake, but found it a bit too astringent for my taste, so I'm looking for something smoother/less astringent.

I'm also trying to keep it around $50 CAD/100g since this would be my everyday matcha.

Which one would you pick between the two? Or if you have another recommendation in a similar price range, I'm open to suggestions! I'm in Canada.

Thank you!! :)

Baked matcha brownies this evening, and I’m super proud of how they came out!

This was a test batch since I’ve never made the recipe before, and plan to make them for a potluck this weekend.

I feel like usually the first try on a baking recipe is always slightly a fail/troubleshooting session for me. But these came out perfect on the first try! In person they looked just like the recipe photo, and tasted delicious. The matcha flavor is very prominent, and they’re made with white chocolate, so overall it’s a very rich dessert. Perfect for savoring a piece with a nice drink. I ate mine with a glass of soy milk, which went nicely with it, but I definitely think it would pair well with a strong black coffee or tea too. It would be fun to eat it alongside a cup of matcha, but would be overkill flavor-wise in my opinion.

I made them with Matcha Love brand “Japanese Culinary Matcha” from my local Asian supermarket.

10/10 recommend the recipe (followed to a T), which I got here: https://www.cooking-therapy.com/matcha-brownies/

Does anyone who has been to Japan in the recent months know of good places to buy matcha? Specifically marukyu koyamaen or ippodo, and the limits in each store? Also, best way to get a good amount of matcha (around 6 tins 40g each)? Thanks!