Matcha is the new it drink in town. Many avid tea drinkers flock to nearby Starbucks and chic cafes in the area to get their dose. But all these commercially available beverage are laced with sugary stuff to cover its moss-like taste. But these “additives” prove to do more harm than good. When thinking of consuming a cup in its natural state while minimizing the vegetal seaweed-y taste, the following tips on how to make matcha tea taste good may help.
1. Go for ceremonial grade with the USDA seal of approval.
Don’t just buy any matcha tea powder. Get the grade right by buying premium matcha. Culinary matcha powder can be bitter when brewed as a tea drink. Ceremonial grade ones, like the KENKO Matcha Green Tea Powder below, are more refined and dissolves faster with water. This type usually comes from young leaves of the camellia sinensis plant lending out a smoother taste containing more antioxidants when whisked.
2. Remember to check its origin.
Great-tasting matcha tea powder always come from Japan, where it all started. Japan is renowned for its strict regulations when it comes to cultivating and producing matcha. Look for authentic sign on the label. This TeaLux Premium Organic Uji Matcha Tea Powder below comes from Kyoto and quite hard to come by in local goods store.
3. Use a bowl, instead of a cup.
Yes, you heard it right. Drinking matcha is a sensory experience. Think about cupping a bowl with both hands as you take in the luxuriant green drink into your lips while you breath tantalizing fumes into your nostrils. So make sure to have your own matcha tea drinking ceremony set like the one from Goodwei.
4. Only use warm previously-boiled water.
Do not boil matcha tea powder. Don’t whisk it into boiling water, too. Experts suggest whisking it on a 150 to 175- degree Fahrenheit of water. You can adjust the water-matcha powder ratio though according to your taste. The idea is to not add anything. No sugar. No honey. No spice. No milk. Nothing.
5. Play with flavor when drinking it via the cold-brew route.
While drinking matcha hot should be done without any flair, drinking it cold can be more lax and indulgent. Chilled matcha is less bitter and adding steamed milk may even overpower the usual vegetal seaweed-y taste. You may also add it to your cold smoothies to enjoy its potent antioxidants without the usual icky taste.
6. Learn the proper way of whisking matcha tea powder in a bowl.
The most common way of whisking warm matcha tea is “usucha”, which is slightly creamier yet thicker than your regular tea drink. It takes less than a minute to whisk matcha powder into a 175-deg F warm water to fully enjoy its goodness. For those who want to experience much thicker matcha favored by the Japanese, go the “koicha” route. Keep in mind that both usucha and koicha only has two things in a bowl– matcha powder and warm water.
7. Go for a matcha cortado
instead of a latte when buying from a local cafe. This one comes with a shot of matcha splashed with steamed milk coated with a little bit of sugar-y syrup to bind the seaweed-y taste. This also helps take the bitter taste away leaving behind a milky after-taste.
Enjoy a bowl each time by learning how to make matcha tea taste good. Pick ceremonial grade, organic matcha powder from highly recommended brands on the market for starters. If you like it hot, make sure to whisk it at around 150 to 175-deg F. For cold drinkers, adding steamed milk may help mask the usual vegetal after-taste. As always, preparing your matcha tea drink is a matter of personal preference. Please, let me know your recipe, how to make matcha tea taste nice into the comment section below.
I love the taste of matcha tea but now I am reading that it releases caffeine slowly over hours after drinking.? Sounds perfect!
— Fraser Agar (@FarFromSubtle) November 7, 2017