My first matcha experience! Thanks, Meghann, for sending some my way!!
Okay, it would probably be a lot better if I had the right matcha tools. A cereal bowl and a metal flat whisk probably aren’t the best, but it’s all I’ve got here. At first I used 1/2 teaspoon to 8 oz of 200 degree water. After a sip, I added another 1/2 teaspoon.
It does taste like banana runts! It’s not very strong, but it’s definitely there, and the aftertaste is exactly the same as after you finish a runt. The green tea taste is really good, too. Delicious, but…
It’s grainy. I didn’t sift the powder, so maybe that’s it? Or my little whisk wasn’t good enough? I didn’t get much froth, but I did manage to get some. Taste is pretty darn good, but the grainy I can’t handle. Maybe a bit less powder? Advice would be greatly appreciated.
Preparation
People who liked this
Comments
Glad to hear the runts taste pulls through in this matcha. I haven’t tried it yet, so I’m glad to know it’s there! Hope there is a solution to the grainy.
I’m thinking that a better whisk would help. Going to try with a bit less powder, too. Thanks again for sending me this!!
I don’t recommend sifting this particular matcha – I found with my first experience with one of 52Teas flavored matchas that if I sifted the tea, it removed some of the flavor because some of the flavor “chunks” are too big to fit through the fine mesh.
You might have too much matcha in your bowl. And… a cereal bowl is fine! A chawan isn’t all that different, it just has a fancier name. Try this: when you make it, use a little less matcha, and pour a small amount of hot water onto the matcha, and use a fork to sort of blend it into a paste, breaking up any clumps as you go. Then, use the whisk to whisk in the rest of the water. I hope that helps with the grainy texture.
Thanks! I’ll give that a try in the morning. I’ll go with a heaping 1/2 teaspoon. Is there a certain temp of water that I should be using?
I usually use water that is steaming hot, but not yet simmering.
That could have had something to do with it, too. My water was way hotter than that.
And I’m caving, and having caffeine after noon. Because I know this is awesome, and I just need to figure out how to make it right.
Glad to hear the runts taste pulls through in this matcha. I haven’t tried it yet, so I’m glad to know it’s there! Hope there is a solution to the grainy.
I’m thinking that a better whisk would help. Going to try with a bit less powder, too. Thanks again for sending me this!!
I don’t recommend sifting this particular matcha – I found with my first experience with one of 52Teas flavored matchas that if I sifted the tea, it removed some of the flavor because some of the flavor “chunks” are too big to fit through the fine mesh.
You might have too much matcha in your bowl. And… a cereal bowl is fine! A chawan isn’t all that different, it just has a fancier name. Try this: when you make it, use a little less matcha, and pour a small amount of hot water onto the matcha, and use a fork to sort of blend it into a paste, breaking up any clumps as you go. Then, use the whisk to whisk in the rest of the water. I hope that helps with the grainy texture.
Thanks! I’ll give that a try in the morning. I’ll go with a heaping 1/2 teaspoon. Is there a certain temp of water that I should be using?
I usually use water that is steaming hot, but not yet simmering.
That could have had something to do with it, too. My water was way hotter than that.
And I’m caving, and having caffeine after noon. Because I know this is awesome, and I just need to figure out how to make it right.