Review: JING Tea Japanese Matcha Supreme Green Tea

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Geoff’s Teaview Snapshot
Thumbs up!"This batch bubbled and fizzed up quite nicely after a vigorous whisking. I'd even say it looked like a green tea smoothie after the froth-up."
Geoff’s Teaview: 9.8/10
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JING Tea realizes that in today's "too-long-didn't-read" culture that providing alternative options for instruction is a must, especially with matcha. The preparation of matcha can be brief but also labor intensive. That and certain tools are required to get it right. In this video, they show - to jammin' new age music - how to best make a perfect cup of matcha. I was unaware of the cold water rule in my prior matcha preps. For this, though, I will try it.

What they did not tell us was that the only required instrument for matcha-making is the chasen (or bamboo whisk). The chashaku (Japanese teaspoon) is nifty if it's in your budget and you yearn for Chanoyu-esque tradition. If not, a normal teaspoon will work just as well for accurate measurement. A small soup bowl - like those for miso - can substitute for a matcha bowl, as can a wide-lipped coffee cup. I'm not saying one has to do it one way or the other, I was just giving budgetary options. However, trust me on the whisk, you'll need it.

Whatever the source is for JING's Supreme Matcha, I gotta give 'em credit for spotting quality. They know how to pick a premium matcha. This powdered stuff was bright green, vibrant, smelled very herbaceous and sweet, and generally made me want to eat it raw. For the record, though, no I didn't. But...I did lick my fingers. Don't judge me.

Hot water recommended for this was 80C, which in "stupid American" terms translates to 176F. That seemed a bit on the high side to me. I like my matcha lukewarm. I went with 170F, 4oz-worth in a miso soup bowl, about 1 tsp-worth, whisked for ten-or-so seconds. Prior to the adding the hot water, though, I tried the cold water pre-whisk for de-clumpification (I know, not a real term).

This batch bubbled and fizzed up quite nicely after a vigorous whisking. I'd even say it looked like a green tea smoothie after the froth-up. The aroma was like heated green tea ice cream and a freshly-tossed salad. The taste and texture were all bubbles and greenery; sweet, vegetal, and foamy. It was like giving my mouth a Flinstones vitamin bath. I enjoyed it immensely. If I had one nitpick, it's that there were still a couple of clumps left even after the pre-funk and regular whisk job. But that's only a texture issue.

Matcha has become part of my morning routine. I've had poor-grade ones and mid-grade runs. Rarely do I treat myself to a high-grade, but JING probably made me rethink my stance on mediocrity.

— To purchase JING Tea Japanese Matcha Supreme Green Tea, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.

Teaviews Member: Geoff Geoff
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