|"Smoothest. Matcha. Ever."|
Standard prep for a matcha applied here: A chawan (or in my case, miso soup bowl), a chashaku (bamboo spoon), and chasen (bamboo whisk). I took 4 spoonfuls of the brown powder, added a dab of cold water and pre-sifted it before adding the hot water. During this step, I ran into a dilemma. Was I to use boiling water or standard 165F water (a matcha staple for me)? I tried both.
Boiling water contributed to a very bitter brew that was no better than Lipton fannings on the lips. There was some black tea character, but it was a generic one. Test: Failed.
I tried it again with the lighter matcha-safe temp water. The result after whisking was a thickly-frothed, even-brown liquor with a spectacular aroma. And - my God - the bubbles on this thing! Close to rivaling a regular, koicha-grade green matcha. The flavor started off with a very bitter introduction that was expected, given the dry fragrance. It settled into a earth/smoky top note reminiscent of a Russian Caravan blend with a Keemun base. The true beauty of this was in the texture. If the drinker had no taste buds, they'd still find pleasure in the velvety/silky delivery.
Smoothest. Matcha. Ever.
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