Tips on Preparing the Best Matcha

 

 

It's been over a year that I've been enjoying home-prepared Matcha, so I'm gonna share some tips if you're planning to go into trying this hobby or if you wanna check your favorite café if their Matcha is up to standard. However, it's still up to your own preference or taste on how you like your Matcha. No judgements. (I'll only judge you if you waste Matcha)

Tips for the best Matcha experience:

1. The best-tasting Matcha powder is often bright green.

 

2. For best results, use a Bamboo Chasen with fine sturdy tips when preparing a Matcha drink. (Straight tips instead of curled)

 

3. Matcha is best paired with plant-based ingredients. Most especially with milk (almond, soy or oat) rather than dairy. Thank me later.

 

4. More expensive doesn't always mean better. (Matcha is already expensive as it is)

 

5. Store Matcha powder in its container (UV sealed) in a chiller and minimize the light and air that comes in contact with it to prevent losing its vibrancy and taste.

 

 

 

6. Each "kind" of Matcha powder has its own unique flavor profile. Learn some description notes such as umami, astringency, vegetal, etc to find out which suits your preference well.

 

7. Preparing Matcha takes a lot of effort and time so each cup is very special. Enjoy it with every single drop.

 

Brand preference: I do recommend trying out Marukyu Koyamaen since they have the most easy to follow lineup for me. You also won't regret it, because they are consistently being awarded as the best Matcha in Japan.

 

For starters, you may try their Aorashi Matcha since it's the most affordable and the simplest in flavor. A "basic" Matcha if you may. It's slightly astringent, bright vegetal and the umami is very faint.

 

You can go with the higher grades and the more expensive ones once you acquire the taste of umami and grassiness.