Tasting Notes
Bright and strong yet smooth and mellow with a grassy sweetness.
Origin & Craft
With matcha, the powdered leaf is suspended in water rather than infused. You are ingesting all the precious leaf as you drink matcha, giving you more of the antioxidant goodness. It is also stronger in caffeine than an infused tea. Small amounts will give you intense flavour and a vigorous caffeine high.
Matcha is usually served in Japan with a sweet bean cake. Something sweet really ought to be considered. A ginger biscuit works rather wonderfully - although this might be considered a bit controversial. A digestive wouldn't be wrong either. Matcha can be added to cold pressed juice and smoothies - the better the matcha the better the flavour.
Temperature
For the optimum infusion use 70°C (158°F) water.
Some people may prefer 80°C (176°F) for more intense tannins.
Time
Make a fine paste with 10ml of water. Add the remaining water and whisk vigorously in a M or W shape until a fine foam is created.
