Matcha can be hard to get right when you're first starting out. These are a few tips that will help make your matcha taste better.
I couldn't resist when Grace & Green offered samples of their organic matcha. In this post, I'm comparing three different grades.
I added matcha to my latest batch of homemade whipped cream when the craving struck for cheesecake. It’s the perfect mix of bitter and sweet!
When DōMatcha contacted me for a review, I had to try the Master’s Choice Matcha. It is the highest grade of matcha that they carry.
Nested on a quiet block in the East Village, you'll find a shop that brings Japanese culture and delicious matcha to NYC. Tea master Souheki Mori will gracefully whisk you up a bowl of usucha. Pair it with traditional sweets for a truly authentic experience.
Country of Origin: Japan Leaf Appearance: fine powder, deep green Water Temperature: 160 degrees Preparation Method: bamboo whisk and bowl Liquor: frothy, deep green I receive more inquiries for reviews of matcha than any other type of tea. Unfortunately, I wind up turning most of them down. Nothing is a bigger turn off than “matcha” that is marketed with hype, filled with artificial sweeteners, or that isn’t even from Japan. My interest was piqued when Luciana from 3 Leaf Tea reached out to let me know that she’s rebranded to focus only on the green stuff. I am ever the skeptic but she had me at Uj. The first thing I look at when…