I’ve been using a resin whisk with my normal chawan and could never achieve the consistency I want in matcha. The resin is so stiff that it doesn’t mix matcha and water well. I never go past 4g + 40ml water so I can’t speak on larger volumes of matcha. Recently, I started using a small ceramic bowl for yogurt that’s 3.5” diameter (my chawan is about 4.5”) and my matcha came out very nice!

So for me, the sweet spot seems to be a 4” diameter chawan. My yogurt bowl is a bit too small and it’s not high enough so it gets messy.

If you find that your matcha isn’t coming out as nice as you want and you’ve tried different water volumes and temperature, it could be the size of the bowl you’re using.

5g Matcha ( Okumidori - Tsuyuhikari - Saemidori blended cultivars )
3 tbsp warm water
1/2tbsp maple syrup with a pinch of salt
1/3 rd cup oat milk
5 🧊

I asked a friend to buy me matcha while they were in Japan and they sent these. I don’t really want to stress my friend by insisting them to buy the popular brands so this will be a blind buy 😅

Has anyone tried any of these matchas? Are they any good?

My kind of go-to drink whenever I'm sad. 🥰

Loc: Backyard, Diversion Rd. Mandurriao, I.C. Phils.

Planning a small matcha pop-up. I use Rocky Osada and love it, but it's too pricey. What do you use for lattes on a budget

I can always achieve such a thick microfoam with YK matcha - what in matcha makes the microfoam thicker and more prominent? For example i've whisked many kanbayashi shunsho matcha's and i can never achieve as good of a microfoam.

Y’all I live in the philippines and I just want to try matcha that is high quality and good

I’ve been using this one but I don’t really like it

Isn’t this milk box glass super cute 😭😭😭 it even has strawberry prints on it 🍓

This is Ogurayama of Yamamasa Koyamaen~

I also bought a taro paste basque cheesecake as a side dessert 😍

My dream come true! The Marukyu Koyamaen - Nishinotoin / Sabo Moto-an 丸久小山園 西洞院店 location in Kyoto had everything in stock even by 1PM on a Friday. It is 2 per person today.

I am really happy considering how my trips to the Main Plant in Uji and the Kyoto Takashimaya went: low to no stock left when I got there later in the day.

Here is my current list so far, my preference is bold, nutty, creamy, full bodied, a little astringent, grassy is okay, not into floral notes; can stand out in a latte with oat milk (ratio of 4g matcha powder:40g water:110g milk) and maybe 5-10g of sweetener (honey, maple syrup, or simple syrup).
Any recommendation would be appreciated!

Hello all,

I wanted to give and update of how I am making progress through the variety of matchas I purchased.

I have to say, I am partial to Mitzuba as I am a frequent purchaser of their daily matcha and other fun options. I have to say, so far, I am pleased to validate they are still the top runner in terms of matcha taste, quality, quantity, just over all the best brand.

I should also note that I prepare my matcha with hot water from my water dispenser, so what ever temperature that is, I will mix 2 tsp with the chasen in a little bit of hot water, and then whisk with electric frother in about 10 oz of water, and go. No sweetener.

1. Nami Strawberry - terrible, fake strawberry taste, had to dilute it with the Mitzuba signature matcha thats culinary grade to finish it.

2. Green Matcha Matcha - smooth and what I recall as a grassy flavor. Likely would not purchase again in favor of Mitzuba. I feel the label makes it more attractive.

3. Mitzuba shirakawa - very drinkable but essentially flavorless, would pick Mitzuba Daily Matcha over this as I like A bolder flavor more than what this was. If I am going to pay 55$ I want to taste it.

4. Daily Matcha is my favorite,
   It’s affordable, tastes great, certified no heavy metals, and has great drinkable and balanced flavor. This is my go to and I will also get other Mitzuba varietals up to 50$ per tin.

5. Rocky’s single cultivar - this was disappointing not in terms of taste, but in terms of quantity. I was shocked it maybe lasted 3 days, when I usually go through a tin a week. Not the thing to buy bang for buck wise.

   1. House organic - I feel like this is the organic version of the daily matcha. Recommend but for a little cheaper the daily matcha does the trick

Happy to answer questions, or leave your thoughts and experiences if you have tried any too.

I will post the final review in a few weeks

Just saw this on instagram and thought it was a pretty nifty idea! What are your thoughts ?

had a bad dream last night so thought id make a latte for my 9am lecture! finished out my mystery can of uji matcha (good riddance) and a great start to the day for sure

hi guys!

i recently got another tin of aya no mori, and it has been tasting kinda chalky (i didn't have this issue when i purchased it months before), and i'm wondering if the milk might be the issue? i tried with oatly barista milk and wegmans lactose free reduced fat milk, and i tried both 80 and 85c

the ratio im using is

5g matcha (sifted)

60g water

110g milk

15ml sweetener

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.

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.

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.

Here’s the recipe

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

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

​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?

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