|"I wish I had more of this stuff; I would drink it daily."|
I figured if this was best that Aiya had to offer, I might as well treat it with the respect it deserves. That being a koicha-grade froth-up. I used 3 chashaku-(bamboo spoon)-fuls of powder per 4oz. of 165F water, all poured into an unsuspecting miso soup bowl. An actual chawan was still out of my budget, but this was at least somewhat Japanese.
Sidenote: Prior to the splashdown with the hot water, I did my usual cold water/chasen (bamboo whisk) pre-sift to get rid of clumps. The resulting paste smelled the closest to green tea ice cream as any matcha I've ever whiffed. Okay, I already used that comparison with the Ceremonial Grade, but it definitely applies here. This was one sweet matcha - both definitions of "sweet", applicable.
Once I added the hot water, I vigorously whisked the vibrant green soup to produce the requisite froth...and, boy, did it not disappoint. The resultant foam was outright bubbly, not just fizzy. Said head of froth actually formed a mound over the liquor rather than a mere thin layer. The aroma was nutty, pungently sweet, slightly grassy and seaweed-like, but ever-so-inviting. As expected from the preamble, the first sip was nectar to the tongue - silky smooth, mildly vegetal and dessert-like. I wish I had more of this stuff; I would drink it daily.
Oh wait...I do drink matcha daily. Hrm, guess I have no excuses then.
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